Indexed on: 10 Jun '14Published on: 10 Jun '14Published in: Journal of Thermal Analysis and Calorimetry
The present study was conducted to determine the oxidative stability of hazelnut oil and compare it with more common and previously tested olive oil and rapeseed oil. The oxidative stability was determined by means of two independent methods, pressure differential scanning calorimetry (PDSC), and oxidative stability index (OSI) using TA Instruments DSC and Metrohm Rancimat equipment, respectively. Both the PDSC and Rancimat devices were set at five different isothermal temperatures in the range of 100–140 °C. The times to reach peak maximum (τmax) obtained from PDSC exotherms were statistically related with the Rancimat induction times (τon) to obtain correlation coefficient >0.99 within linear relation. Based on the Arrhenius equation and activated complex theory, activation energies (Ea), pre-exponential factors (Z), and specific rate constants (k) for studied oils oxidations were calculated. To the best of our knowledge, this is the first study dealing with oxidative stability of hazelnut oil using PDSC technique. According to the results obtained, PDSC seems to be useful and quick method for kinetic analysis of lipid oxidation in hazelnut oil.