Kinetics of blackberry and raspberry seed oils oxidation by DSC
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Micić, DarkoOstojić, Sanja
Simonović, Mladen
Krstić, Gordana
Pezo, Lato
Simonović, Branislav R.
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Differential scanning calorimetry (DSC) technique is used to study the oxidative stability of blackberry (R. fruticosus L., Cacak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seed oils. Oxidative stability of the oil samples was studied in an oxygen atmosphere, isothermally at eight temperatures, T-i (110, 115, 120, 125, 130, 135, 140 and 145 degrees C) and non-isothermally at six heating rates, beta(i) (2, 5, 7.5, 10, 15, 20 degrees C/min). Fatty acid composition was analyzed by gas chromatography (GC MS). High content of essential fatty acids (linoleic and linolenic acid) was detected in both oils. Reaction rate constants (k) and activation energies (E-a) of oil oxidation process were calculated for both isothermal and non-isothermal conditions. Blackberry seed oil was shown to have greater oxidative stability than raspberry seed oil because of a smaller quantity of linolenic fatty acid.
Keywords:
Raspberry seed oil / Oxidative stability / Oxidation kinetics / DSC / Blackberry seed oilSource:
Thermochimica Acta, 2015, 601, 39-44Publisher:
- Elsevier Science Bv, Amsterdam
Funding / projects:
- Content of bioactive components in small and stone fruits as affected by cultivar specificities and growing conditions, and obtaining biologically valuable products by improved and newly developed technologies (RS-MESTD-Technological Development (TD or TR)-31093)
- Osmotic dehydration of food - energy and ecological aspects of sustainable production (RS-MESTD-Technological Development (TD or TR)-31055)
DOI: 10.1016/j.tca.2014.12.018
ISSN: 0040-6031
WoS: 000349508000006
Scopus: 2-s2.0-84919934850
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Institut za opštu i fizičku hemijuTY - JOUR AU - Micić, Darko AU - Ostojić, Sanja AU - Simonović, Mladen AU - Krstić, Gordana AU - Pezo, Lato AU - Simonović, Branislav R. PY - 2015 UR - https://riofh.iofh.bg.ac.rs/handle/123456789/436 AB - Differential scanning calorimetry (DSC) technique is used to study the oxidative stability of blackberry (R. fruticosus L., Cacak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seed oils. Oxidative stability of the oil samples was studied in an oxygen atmosphere, isothermally at eight temperatures, T-i (110, 115, 120, 125, 130, 135, 140 and 145 degrees C) and non-isothermally at six heating rates, beta(i) (2, 5, 7.5, 10, 15, 20 degrees C/min). Fatty acid composition was analyzed by gas chromatography (GC MS). High content of essential fatty acids (linoleic and linolenic acid) was detected in both oils. Reaction rate constants (k) and activation energies (E-a) of oil oxidation process were calculated for both isothermal and non-isothermal conditions. Blackberry seed oil was shown to have greater oxidative stability than raspberry seed oil because of a smaller quantity of linolenic fatty acid. PB - Elsevier Science Bv, Amsterdam T2 - Thermochimica Acta T1 - Kinetics of blackberry and raspberry seed oils oxidation by DSC EP - 44 SP - 39 VL - 601 DO - 10.1016/j.tca.2014.12.018 UR - conv_532 ER -
@article{ author = "Micić, Darko and Ostojić, Sanja and Simonović, Mladen and Krstić, Gordana and Pezo, Lato and Simonović, Branislav R.", year = "2015", abstract = "Differential scanning calorimetry (DSC) technique is used to study the oxidative stability of blackberry (R. fruticosus L., Cacak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seed oils. Oxidative stability of the oil samples was studied in an oxygen atmosphere, isothermally at eight temperatures, T-i (110, 115, 120, 125, 130, 135, 140 and 145 degrees C) and non-isothermally at six heating rates, beta(i) (2, 5, 7.5, 10, 15, 20 degrees C/min). Fatty acid composition was analyzed by gas chromatography (GC MS). High content of essential fatty acids (linoleic and linolenic acid) was detected in both oils. Reaction rate constants (k) and activation energies (E-a) of oil oxidation process were calculated for both isothermal and non-isothermal conditions. Blackberry seed oil was shown to have greater oxidative stability than raspberry seed oil because of a smaller quantity of linolenic fatty acid.", publisher = "Elsevier Science Bv, Amsterdam", journal = "Thermochimica Acta", title = "Kinetics of blackberry and raspberry seed oils oxidation by DSC", pages = "44-39", volume = "601", doi = "10.1016/j.tca.2014.12.018", url = "conv_532" }
Micić, D., Ostojić, S., Simonović, M., Krstić, G., Pezo, L.,& Simonović, B. R.. (2015). Kinetics of blackberry and raspberry seed oils oxidation by DSC. in Thermochimica Acta Elsevier Science Bv, Amsterdam., 601, 39-44. https://doi.org/10.1016/j.tca.2014.12.018 conv_532
Micić D, Ostojić S, Simonović M, Krstić G, Pezo L, Simonović BR. Kinetics of blackberry and raspberry seed oils oxidation by DSC. in Thermochimica Acta. 2015;601:39-44. doi:10.1016/j.tca.2014.12.018 conv_532 .
Micić, Darko, Ostojić, Sanja, Simonović, Mladen, Krstić, Gordana, Pezo, Lato, Simonović, Branislav R., "Kinetics of blackberry and raspberry seed oils oxidation by DSC" in Thermochimica Acta, 601 (2015):39-44, https://doi.org/10.1016/j.tca.2014.12.018 ., conv_532 .