Thermal Stability and Kinetic Study on Thermal Decomposition of Commercial Edible Oils by Thermogravimetry

Authors

  • J.C.O. Santos,

    1. Author Prasad is with the Departamento de Engenharia Química, CCT, Universidade Federal da Paraiba, Paraíba, Brazil. Authors Santos, I.M. G. dos Santos, and de Souza are with the Laboratório de Termoquímica e Materiais, Departamento de Quimica, CCEN, Universidade Federal da Paraiba, Paraíba, Brazil. Author A. V. dos Santos is with the Departamento de Química, CCT, Universidade Estadual da Paraíba, Campus I, 58109–790, Campina Grande, Paraíba, Brazil. Direct inquiries to author de Souza at (E-mail: gouveia@quimica.ufpb.br).
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  • I.M.G. Dos Santos,

    1. Author Prasad is with the Departamento de Engenharia Química, CCT, Universidade Federal da Paraiba, Paraíba, Brazil. Authors Santos, I.M. G. dos Santos, and de Souza are with the Laboratório de Termoquímica e Materiais, Departamento de Quimica, CCEN, Universidade Federal da Paraiba, Paraíba, Brazil. Author A. V. dos Santos is with the Departamento de Química, CCT, Universidade Estadual da Paraíba, Campus I, 58109–790, Campina Grande, Paraíba, Brazil. Direct inquiries to author de Souza at (E-mail: gouveia@quimica.ufpb.br).
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  • A.G. De Souza,

    1. Author Prasad is with the Departamento de Engenharia Química, CCT, Universidade Federal da Paraiba, Paraíba, Brazil. Authors Santos, I.M. G. dos Santos, and de Souza are with the Laboratório de Termoquímica e Materiais, Departamento de Quimica, CCEN, Universidade Federal da Paraiba, Paraíba, Brazil. Author A. V. dos Santos is with the Departamento de Química, CCT, Universidade Estadual da Paraíba, Campus I, 58109–790, Campina Grande, Paraíba, Brazil. Direct inquiries to author de Souza at (E-mail: gouveia@quimica.ufpb.br).
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  • S. Prasad,

    1. Author Prasad is with the Departamento de Engenharia Química, CCT, Universidade Federal da Paraiba, Paraíba, Brazil. Authors Santos, I.M. G. dos Santos, and de Souza are with the Laboratório de Termoquímica e Materiais, Departamento de Quimica, CCEN, Universidade Federal da Paraiba, Paraíba, Brazil. Author A. V. dos Santos is with the Departamento de Química, CCT, Universidade Estadual da Paraíba, Campus I, 58109–790, Campina Grande, Paraíba, Brazil. Direct inquiries to author de Souza at (E-mail: gouveia@quimica.ufpb.br).
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  • A.V. dos Santos

    1. Author Prasad is with the Departamento de Engenharia Química, CCT, Universidade Federal da Paraiba, Paraíba, Brazil. Authors Santos, I.M. G. dos Santos, and de Souza are with the Laboratório de Termoquímica e Materiais, Departamento de Quimica, CCEN, Universidade Federal da Paraiba, Paraíba, Brazil. Author A. V. dos Santos is with the Departamento de Química, CCT, Universidade Estadual da Paraíba, Campus I, 58109–790, Campina Grande, Paraíba, Brazil. Direct inquiries to author de Souza at (E-mail: gouveia@quimica.ufpb.br).
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  • The authors acknowledge CAPES and CNPq for scholarship and financial support of this work.

ABSTRACT

Thermal stability and kinetic parameters of commercial edible oils were investigated by non-isothermal thermogravimetry/derivative thermogravimetry (TG/DTG). Kinetic parameters were calculated by integral and approximation methods. Results obtained indicated that these parameters were dependent on composition of fatty acids, being influenced by the presence of natural and artificial antioxidants. According to the thermogravimetric curves, the following thermal stability sequence was suggested: corn > sunflower > soybean > rice > soybean + olive > sunflower + olive > canola > olive; while the activation energy indicated the following stability order: sunflower > corn > soybean > rice > soybean + olive > canola > sunflower + olive > olive.

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