Journal Articles Food Control Year : 2012

Application of a DSC model for the evaluation of TPC in thermo-oxidized oils

Abstract

This paper deals with the measurement of total polar compounds in thermo-oxidized vegetable oils. A rapid method based on differential scanning calorimetry (DSC) is developed and validated against the reference method based on column chromatography. A not oil-specific correlation was established between total polar compounds (TPC) and crystallization parameters of vegetable oils taking into account their polyunsaturated fatty acid content (PUFA).

Dates and versions

hal-01173804 , version 1 (07-07-2015)

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Marie-Elisabeth Cuvelier, Florence Lacoste, Francis Courtois. Application of a DSC model for the evaluation of TPC in thermo-oxidized oils. Food Control, 2012, 28, pp.441-444. ⟨10.1016/j.foodcont.2012.05.019⟩. ⟨hal-01173804⟩
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