TY  - JOUR
T1  - Thermal Stability of Edible Oils by Thermal Analysis
AU - , J.C.O. Santos AU - , A.G. Souza 
JO  - Journal of Food Technology
VL  - 5
IS  - 1
SP  - 79
EP  - 81
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.79.81
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.79.81
KW  - Thermogravimetry
KW  -edible oils
KW  -thermal stability
AB  - Thermal stability of commercial edible oils were investigated by non-isothermal Thermogravimetry/ Derivative Thermogravimetry (TG/DTG). Results obtained indicated that these parameters were dependent on composition  of  fatty  acids,  being  influenced  by  the  presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn>sunflower>soybean>rice>soybean+olive>sunflowe+olive>canola>olive.
ER  -