Estudo da estabilidade térmica de óleos e gorduras vegetais por TG/DTG e DTA

Abstract

Vegetal oils and fats are very useful in the food and chemist industry, they have demanded from researchers and technicians analytical methods able to estimate the conditions for their processing and storage. The thermal stability of vegetal oils is a main determinant in recognizing their value. The goal of this study is to evaluate the thermal stability of vegetable oils and fats extracted from the seeds of plants from Brazilian cerrado (araticum, babassu, Brazilian wine-palm, guariroba, and murici). The thermal stability was evaluated by TG/DTG and DTA techniques, in a temperature range from 30°C to 650°C, under nitrogen atmosphere, and at a heating rate 10°C min-1. The TG/DTG and DTA used were efficient and fast in the determination of oils and fasts studied.