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  • 1 Faculty of Food Engineering, Tourism and Environment Protection, Aurel Vlaicu University of Arad, Elena Dragoi Str. No 2, Arad, Romania corneliaiditoiu@yahoo.com
  • 2 Research Development Innovation in Natural and Technical Sciences Institute of “Aurel Vlaicu” University, Elena Drăgoi 2, 310330, Arad, Romania
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Abstract

TG/DTG/DTA curves can be used to estimate alimentary fats quality and antioxidants insertion efficiency. Sunflower oil obtained from Carnia hybrid and pork lard were used as matrices for the non-isothermal measurements. The first stage of non-isothermal decomposition is mostly important for the characterization of the fats thermal stability. The corresponding onset temperature is a good value for the comparison of different fats thermal stability or for the effectiveness evaluation in case of antioxidant insertion. In this study, it can be seen a considerable improvement of the fats thermal stability by adding small amounts from a natural antioxidant liquid mixture (obtained by alcoholic maceration of equal amounts of seven plants, namely: milfoil, rosemary, marjoram, thyme, lovage, oregano, and basil). Chlorophylls removal from the plant extract using two different adsorbents was accompanied by a four time decrease of the antiradical activity (measured by the DPPH method) with Sephadex LH20 and seventeen times decrease when activated carbon was used.

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