Phase transition of sunflower oil as affected by the oxidation level

被引：32

作者：

Calligaris, Sonia ^{[1
]}

Arrighetti, Gianmichele ^{[2
]}

Barba, Luisa ^{[2
]}

Nicoli, Maria Cristina ^{[1
]}

机构：

[1] Univ Udine, Dept Food Sci, I-33100 Udine, Italy

[2] CNR, Inst Crystallog, I-34012 Trieste, Italy

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2008年 / 85卷 / 07期

关键词：

sunflower oil; DSC; X-ray diffraction; phase transition; oxidation;

D O I：

10.1007/s11746-008-1241-y

中图分类号：

O69 [应用化学];

学科分类号：

081704 [应用化学];

摘要：

The influence of the oxidation level on the phase transition behavior of sunflower oil was evaluated by differential scanning calorimetry (DSC) and synchrotron X-ray diffraction (XRD) at both small and wide angles. The crystallization was monitored at a cooling/heating rate of 2 degrees C/min from 20 to -80 degrees C and vice versa applying both techniques. The triacylglycerols organize in two double-chain length structures: alpha 2L (61.87 angstrom) and beta' 2L (82.89 angstrom). The crystalline structure changes upon oxidation. In particular, the intensity of the XRD peak associated with the double-chain structure of beta', as well as its crystallization and melting enthalpy, significantly decreases as the oxidation level increases.

引用

页码：591 / 598

页数：8

共 21 条

[1]

Determination of oil in fried potato products by differential scanning calorimetry [J].