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Title of Journal: J Therm Anal Calorim

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Abbravation: Journal of Thermal Analysis and Calorimetry

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Springer Netherlands

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DOI

10.1007/bf01050378

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ISSN

1572-8943

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Thermal and quality evaluation of vegetable oils u

Authors: Ertha Janine Lacerda de Medeiros Rita de Cássia Ramos do Egypto Queiroga Antônio Gouveia de Souza Angela Maria Tribuzy de M Cordeiro Ariosvaldo Nunes de Medeiros Darklê Luiza de Souza Marta Suely Madruga
Publish Date: 2012/09/22
Volume: 112, Issue: 3, Pages: 1515-1521
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Abstract

Dairies add fat supplements to the diets of small ruminants to increase energy production and consequently the production and quality nutritional and sensorial of the milk This study investigated the thermal and oxidative stability of babassu castor faveleira and sesame oils by TG/DTA and PDSC The profile of the fatty oils studied was determined by GC–MS as well as physicochemical characteristics The thermogravimetric profile of the oils indicated that mass loss was caused by the decomposition or volatility of the triacylglycerides Faveleira and sesame oils showed a high percentage of polyunsaturated fatty acids especially C182 From a nutritional standpoint unsaturated oils are more suitable supplements for animals because they promote biochemical changes beneficial to human healthThe National Council for Scientific and Technological Development CNPq provided financial support and the Foundation for Research Support of the State of Amazonas FAPEAM granted the scholarship The food chemistry laboratories of the Department of Nutrition Laboratory of Food Science Department of Food Engineering and the Laboratory of Fuels and Materials LACOM both of the Federal University of Paraíba João Pessoa PB provided research support

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  12. Energetic study of residual forest biomass using calorimetry and thermal analysis
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