Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC
Studies were conducted to evaluate and compare the kinetic parameters related to the oxidation process of blackberry and raspberry seed oils in non-isothermal conditions by DSC. For that purpose, the oil samples were heated at six different heating rates, β (2, 5, 7.5, 10, 15, 20°C/min), starting fr...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2015-01-01
|
| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871504202M.pdf |
| _version_ | 1828119656849735680 |
|---|---|
| author | Micić Darko Ostojić Sanja Simonović Mladen Pezo Lato Simonović Branislav |
| author_facet | Micić Darko Ostojić Sanja Simonović Mladen Pezo Lato Simonović Branislav |
| author_sort | Micić Darko |
| collection | DOAJ |
| description | Studies were conducted to evaluate and compare the kinetic parameters related to the oxidation process of blackberry and raspberry seed oils in non-isothermal conditions by DSC. For that purpose, the oil samples were heated at six different heating rates, β (2, 5, 7.5, 10, 15, 20°C/min), starting from 40°C to the beginning of the oxidation process, under an oxygen flow of 50 ml/min. Experiments were performed using TA Instruments DSC Q1000, Differential Scanning Calorimeter (Delaware, USA). Kinetic parameters (activation energy, Ea (J/mol) andpre-exponential factor, A (min-1)) were calculated using isoconversional Ozawa-Flynn- Wall (OFW) method. Using the values of Ea and A the oxidation rate constant was calculated at 25°C and 120°C by Arrhenius equation. The oxidation rate constants of raspberry seed oil was about 2 times higher than that of blackberry seed oil, which indicates that blackberry seed oil is more stable in terms of oxidation. |
| first_indexed | 2024-04-11T13:52:04Z |
| format | Article |
| id | doaj.art-690f5f7804b84f949c05a29306efcdb6 |
| institution | Directory Open Access Journal |
| issn | 1821-4487 2956-0195 |
| language | English |
| last_indexed | 2024-04-11T13:52:04Z |
| publishDate | 2015-01-01 |
| publisher | National Society of Processing and Energy in Agriculture, Novi Sad |
| record_format | Article |
| series | Journal on Processing and Energy in Agriculture |
| spelling | doaj.art-690f5f7804b84f949c05a29306efcdb62022-12-22T04:20:31ZengNational Society of Processing and Energy in Agriculture, Novi SadJournal on Processing and Energy in Agriculture1821-44872956-01952015-01-011942022051821-44871504202MKinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSCMicić Darko0https://orcid.org/0000-0001-6905-8954Ostojić Sanja1https://orcid.org/0000-0002-9853-1189Simonović Mladen2Pezo Lato3https://orcid.org/0000-0002-0704-3084Simonović Branislav4https://orcid.org/0000-0002-6427-1091Institute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaInstitute of General and Physical Chemistry, Belgrade, SerbiaStudies were conducted to evaluate and compare the kinetic parameters related to the oxidation process of blackberry and raspberry seed oils in non-isothermal conditions by DSC. For that purpose, the oil samples were heated at six different heating rates, β (2, 5, 7.5, 10, 15, 20°C/min), starting from 40°C to the beginning of the oxidation process, under an oxygen flow of 50 ml/min. Experiments were performed using TA Instruments DSC Q1000, Differential Scanning Calorimeter (Delaware, USA). Kinetic parameters (activation energy, Ea (J/mol) andpre-exponential factor, A (min-1)) were calculated using isoconversional Ozawa-Flynn- Wall (OFW) method. Using the values of Ea and A the oxidation rate constant was calculated at 25°C and 120°C by Arrhenius equation. The oxidation rate constants of raspberry seed oil was about 2 times higher than that of blackberry seed oil, which indicates that blackberry seed oil is more stable in terms of oxidation.https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871504202M.pdfblackberry seed oilraspberry seed oiloxidation kineticdsc |
| spellingShingle | Micić Darko Ostojić Sanja Simonović Mladen Pezo Lato Simonović Branislav Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC Journal on Processing and Energy in Agriculture blackberry seed oil raspberry seed oil oxidation kinetic dsc |
| title | Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC |
| title_full | Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC |
| title_fullStr | Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC |
| title_full_unstemmed | Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC |
| title_short | Kinetics of non-isothermal oxidation of raspberry and blackberry seed oils by DSC |
| title_sort | kinetics of non isothermal oxidation of raspberry and blackberry seed oils by dsc |
| topic | blackberry seed oil raspberry seed oil oxidation kinetic dsc |
| url | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2015/1821-44871504202M.pdf |
| work_keys_str_mv | AT micicdarko kineticsofnonisothermaloxidationofraspberryandblackberryseedoilsbydsc AT ostojicsanja kineticsofnonisothermaloxidationofraspberryandblackberryseedoilsbydsc AT simonovicmladen kineticsofnonisothermaloxidationofraspberryandblackberryseedoilsbydsc AT pezolato kineticsofnonisothermaloxidationofraspberryandblackberryseedoilsbydsc AT simonovicbranislav kineticsofnonisothermaloxidationofraspberryandblackberryseedoilsbydsc |