Thermal behavior of raspberry and blackberry seed flours and oils

被引：19
|
作者：
Micic, Darko M. [1 ]
Ostojic, Sanja B. [1 ]
Simonovic, Mladen B. [1 ]
Pezo, Lato L. [1 ]
Simonovic, Branislav R. [1 ]
机构：
[1] Univ Belgrade, Inst Gen & Phys Chem, Belgrade 11158, Serbia
来源：
THERMOCHIMICA ACTA | 2015年 / 617卷
关键词：
Blackberry seed; Raspberry seed; Seed oil; DSC; TG; SCANNING CALORIMETRIC ANALYSIS; FATTY-ACID-COMPOSITION; VIRGIN OLIVE OIL; PALM OIL; CHEMICAL-COMPOSITION; OXIDATIVE STABILITY; EDIBLE OILS; DSC; CRYSTALLIZATION; DECOMPOSITION;
D O I：
10.1016/j.tca.2015.08.017
中图分类号：
O414.1 [热力学];
学科分类号：
摘要：
This survey was conducted on thermal properties of flours obtained by grinding of blackberry (Rubus fruticosus L., Cacak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seeds, as well as oils extracted from berry seeds. Thermal behavior and stability of berry seed flours were investigated by differential scanning calorimetry (DSC) and thermogravimetric analysis (TG). Crystallization and melting points of oils were determined using a conventional and modulated DSC techniques. Oils present in the blackberry and raspberry seeds start melting (T-on) at -24.02 and -26.44 degrees C, respectively. Both berry seeds thermo-oxidatively decompose at temperatures above 210 degrees C. Thermo-oxidative decomposition of these seed flours takes place in two stages, as TG/DTG curves have two thermal decomposition steps. Polymorphism was detected in both seed oils during heating. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码：21 / 27
页数：7
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