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  • 1 Universidade Estadual da Paraíba Bodocongó Departamento de Química, CCT 58109 - 790 Campina Grande PB Brazil 58109 - 790 Campina Grande PB Brazil
  • 2 Universidade Federal da Paraíba LTM, Departamento de Química, CCEN 58059-900 Joăo Pessoa Paraíba Brazil 58059-900 Joăo Pessoa Paraíba Brazil
  • 3 Universidade Federal de Campina Grande Departamento de Engenharia Química, CCT Campina Grande PB Brazil Campina Grande PB Brazil
  • 4 Universidade Federal do Rio Grande Norte Departamento de Química, CCEN Natal RN Brazil Natal RN Brazil
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Abstract  

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 studied.