TY - JOUR AU - Paz AntolĂ­n, I. AU - Molero Meneses, M. PY - 2000/12/30 Y2 - 2024/03/28 TI - Application of UV-visible spectrophotometry to study of the thermal stability of edible vegetable oils JF - Grasas y Aceites JA - Grasas aceites VL - 51 IS - 6 SE - Research DO - 10.3989/gya.2000.v51.i6.461 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/461 SP - 424-428 AB - 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 K<sub>232</sub> and K<sub>270</sub> 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. ER -