Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils

I. Paz Antolín; M. Molero Meneses

doi:10.3989/gya.2000.v51.i6.461

Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils

Authors

I. Paz Antolín Departamento de Ingeniería Química Industrial y del Medio Ambiente. E.T.S.I. Industriales. U.P.M. C/. José Gutiérrez Abascal, 2. 28006 - Madrid, España
M. Molero Meneses Departamento de Química Aplicada a la Ingeniería. UNED. Ciudad Universitaria. 28040 - Madrid, España

DOI:

https://doi.org/10.3989/gya.2000.v51.i6.461

Keywords:

Olive oil, Thermal analysis, Thermal stability, UV-visible spectrophotometry

Abstract

The thermal s tabi l i ty of three ol ive oils of different characteristics, under atmosphere of air, nitrogen and oxygen has been studied, by means of simultaneous thermal analysis (TG-TGD)UV-visible spectrophotometry. The specific extinction coefficient values of the oils at 232 and 270 nm were calculated at different temperatures from room temperature to those corresponding to the 10% of the thermogravimetric curve. The results show the negative influence of the temperature and the oxidant atmosphere on the thermal stability of the oils; this is verified by the increase of the coefficients K₂₃₂ and K₂₇₀ and by the decreasing of the degradation beginning temperature under such atmospheres, compared with the results obtained under inert atmosphere. On the other hand, in this work is made evident a high correlation between the obtained data from thermal analysis and those obtained from UV-visible spectrophotometry.

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Published

2000-12-30

How to Cite

Paz Antolín I, Molero Meneses M. Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils. Grasas aceites [Internet]. 2000Dec.30 [cited 2026Jul.27];51(6):424-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/461

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Issue

Vol. 51 No. 6 (2000)

Section

Research

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