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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.
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