Differential Scanning Calorimetry as a Method for the Control of Vegetable Oils

Abstract

Differential scanning calorimetry (DSC) was used to study the thermophysical properties of oils of amaranth, corn, flax, sunflower, rapeseed, milk thistle, camelina, and pumpkin seed, liquid at room temperature. The characteristic thermal effects of these oils (temperatures of the maxima of endothermic peaks and their areas in the DSC thermograms) were determined. Endothermic peaks of different intensities on the melting curves of liquid vegetable oils in the ranges from –40 to –15°C, from –25 to –8°C, from –19 to +6°C, and from –10 to +4 °C as identification factors are discussed. The coordinates of the maxima of these peaks on the abscissa axis (Ti) and their areas (Si) significantly correlate with the concentrations of basic fatty acids and triacylglycerols (Wi, %), determined by reversed-phase HPLC. We demonstrated that the authenticity of vegetable oils could be effectively controlled by DSC.

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ACKNOWLEDGMENTS

The authors are grateful to L.A. Miroshnichenko, PhD (Biol.) (Russkaya Oliva), for the provided samples of vegetable oils.

Funding

This work was supported by the Russian Science Foundation, project no. MK-590.2020.8.

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Correspondence to O. B. Rudakov or I. A. Saranov.

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Translated by O. Zhukova

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Rudakov, O.B., Saranov, I.A., Van, A.N. et al. Differential Scanning Calorimetry as a Method for the Control of Vegetable Oils. J Anal Chem 76, 258–266 (2021). https://doi.org/10.1134/S1061934821020118

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Keywords:

  • liquid vegetable oils
  • differential scanning calorimetry
  • melting curves
  • reversed-phase HPLC
  • triglyceride composition