Kinetic study of thermal breakdown of triglycerides contained in extra-virgin olive oil

被引：0
|
作者：
S. Vecchio
L. Campanella
A. Nuccilli
M. Tomassetti
机构：
[1] Università di Roma,Dipartimento di Ingegneria Chimica, Materiali e Ambiente, Sapienza
[2] Università di Roma,Dipartimento di Chimica, Sapienza
来源：
Journal of Thermal Analysis and Calorimetry | 2008年 / 91卷
关键词：
C18 pure triglycerides; extra-virgin olive oil; kinetic analysis; thermal decomposition;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Thermal decomposition of extra-virgin olive oil (EVOO) was investigated by thermogravimetry (TG) and derivative thermogravimetry (DTG) up to 550°C at different heating rates (from 5 to 12.5°C min−1). The thermal degradation study of four unsaturated or saturated esterified C18 fatty acids with glycerol (i.e., glyceryl-tristearate (C18:0),-trioleate (C18:1),-trilinoleate (C18:2) and-trilinolenate (C18:3)) was also carried out under the same experimental conditions.
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页码：51 / 56
页数：5
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