alexa Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc)

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Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc)

The Differential Scanning Calorimetry (DSC) method was used for the purpose of the studies to compare changes to physical properties of rapeseed oil with added vitamin A and E in the increasing temperature. Heating of oil samples with and without added anti-oxidants in the rate of 5°C/min. was performed for 50°C -300°C temperature range. It is stated that heating of rapeseed oil to the temperature of 200°C causes no changes to its chemical properties, whereas oxidation state changes appear in the temperature above 200°C. Adding of vitamin E to rapeseed oil decreases its susceptibility to oxidation state changes; no evident impact of the other vitamins in these changes was recorded.

 Grochowska-Niedworok E, Kardas M, Muc-Wierzgoń M, Skóra A (2014) Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc). J Food Process Technol 5:405.

 For more visit The Journal of Food Processing & Technology

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