Thermoanalytical, kinetic and rheological parameters of commercial edible oils were evaluated. The thermal decomposition of
the oils occurred in three steps, due to polyunsaturated, monounsaturated and saturated fatty acids decomposition, respectively.
According to the temperature of the beginning of the decomposition, the following stability order was observed: corn (A)>corn>sunflower
(A)>rice>soybean>rapeseed (A)>olive>rapeseed>sunflower (A - artificial antioxidants). Kinetic parameters were obtained using
Coats-Redfern and Madhusudanan methods and presented good correlation. According to the activation energy of the first thermal
decomposition event, obtained of Coats-Redfern' method, the following stability order is proposed: sunflower>corn>rice>soybean>rapeseed>olive.
In relation to rheological properties, a Newtonian behavior was observed and no degradation occurred in the temperature range