Comparison of olive, corn, soybean and sunflower oils by PDSC

Vegetable oils of different types and qualities are widely used in homemade cooking and food industry. Most of the safety concerns were related to possible oxidation processes produced at the relatively high temperatures used when frying. Thus, the thermal stability to oxidation is an important parameter for edible oils. Oils from the Arbequina, Picual, Hojiblanca and Cornicabra olive varieties, corn, soybean and sunflower are studied in this work by means of pressure differential scanning calorimetry (PDSC). The general aim of this work is to evaluate the thermooxidative stability of these vegetable oils by the ASTM onset oxidation temperature (OOT) method. In addition, the ability of some parameters to identify different oils and some relations between the chemical composition and the OOT results are investigated.