Thermal Oxidation Analysis of Forage Turnip (Raphanus sativus L. var. oleiferus Metzg.) Oil |
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Authors: | Ivan Pires Oliveira Augusto Ferreira Souza Caroline Honaiser Lescano Anderson Rodrigues Lima Caires Rozanna Marques Muzzi |
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Affiliation: | 1. 55 (019) 98424‐4880;2. Faculty of Exact Science and Technology, Federal University of Grande Dourados, Dourados‐MS, Brazil |
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Abstract: | In this work, the composition of fatty acids and the oxidative stability of the oil from Raphanus sativus L. var. oleiferus Metzg. are presented and analyzed with the Rancimat method, and by absorption and molecular fluorescence spectroscopy. The gas chromatography showed that the content of unsaturated fatty acids was 90.27 ± 6.10 %, with a predominance of oleic (C 18:1), linoleic (C 18:2), erucic (C 22:1), linolenic (C 18:3) and eicosenoic (C 20:1) acids. The induction period determined by the Rancimat method was 48.0 ± 1.0 h. In addition, the thermal degradation of the oil was monitored through its acid value, density, UV–Vis absorption and molecular fluorescence, and here we show the potential applicability of emission spectroscopy for R. sativus oil oxidation studies. |
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Keywords: | Raphanus sativus L var oleiferus Metzg Forage turnip oil Thermal oxidation Fluorescence |
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