Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil

Abstract

Application of Differential Scanning Calorimetry (DSC) to Virgin Olive Oil has been evaluated. Thermal profile of olive oil from six cultivars were analysed by DSC. Crystallization and melting curves were obtained between –100 ºC and 50 ºC, at 5 ºC/min, showing profiles differentiated according to each. Temperature peak (Pt) from exothermic and endothermic transitions show a good correlation with the triacylglycerol composition. Oxidation DSC curves were obtained between 50 ºC to 300 ºC, under air flow rate of 100 mL/min. The oxidation times (To) obtained from each oil show a high correlation, r>0.95, with the oxidative stability measured by Rancimat method