Premium
Thermal Oxidation Analysis of Forage Turnip ( Raphanus sativus L. var. oleiferus Metzg.) Oil
Author(s) -
Oliveira Ivan Pires,
Souza Augusto Ferreira,
Lescano Caroline Honaiser,
Caires Anderson Rodrigues Lima,
Muzzi Rozanna Marques
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2606-7
Subject(s) - raphanus , erucic acid , chemistry , food science , thermal stability , linoleic acid , polyunsaturated fatty acid , absorption (acoustics) , linolenic acid , botany , fatty acid , biochemistry , organic chemistry , biology , rapeseed , materials science , composite material
In this work, the composition of fatty acids and the oxidative stability of the oil from Raphanus sativus L. var. oleiferus Metzg. are presented and analyzed with the Rancimat method, and by absorption and molecular fluorescence spectroscopy. The gas chromatography showed that the content of unsaturated fatty acids was 90.27 ± 6.10 %, with a predominance of oleic (C 18:1), linoleic (C 18:2), erucic (C 22:1), linolenic (C 18:3) and eicosenoic (C 20:1) acids. The induction period determined by the Rancimat method was 48.0 ± 1.0 h. In addition, the thermal degradation of the oil was monitored through its acid value, density, UV–Vis absorption and molecular fluorescence, and here we show the potential applicability of emission spectroscopy for R. sativus oil oxidation studies.