The influence of the oxidation level on the phase transition behavior of sunflower oil was evaluated by differential scanning calorimetry (DSC) and synchrotron X-ray diffraction (XRD) at both small and wide angles. The crystallization was monitored at a cooling/heating rate of 2 C/min from 20 to -80 C and vice versa applying both techniques. The triacylglycerols organize in two double-chain length structures: a 2L (61.87 A ° ) and b0 2L (82.89 A ° ). The crystalline structure changes upon oxidation. In particular, the intensity of the XRD peak associated with the double-chain structure of b0, as well as its crystallization and melting enthalpy, significantly decreases as the oxidation level increases. Keywords Sunflower oil DSC X-ray diffraction Phase transition Oxidation
Phase transition of sunflower oil as affected by the oxidation level
Barba L;Arrighetti G;
2008
Abstract
The influence of the oxidation level on the phase transition behavior of sunflower oil was evaluated by differential scanning calorimetry (DSC) and synchrotron X-ray diffraction (XRD) at both small and wide angles. The crystallization was monitored at a cooling/heating rate of 2 C/min from 20 to -80 C and vice versa applying both techniques. The triacylglycerols organize in two double-chain length structures: a 2L (61.87 A ° ) and b0 2L (82.89 A ° ). The crystalline structure changes upon oxidation. In particular, the intensity of the XRD peak associated with the double-chain structure of b0, as well as its crystallization and melting enthalpy, significantly decreases as the oxidation level increases. Keywords Sunflower oil DSC X-ray diffraction Phase transition OxidationI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
