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A Comparative Study of Olive Oil and Reesterified Oils by Differential Scanning Calorimetry

✍ Scribed by Gegiou, D. ;Georgouli, M.

Publisher
John Wiley and Sons
Year
1982
Weight
365 KB
Volume
84
Category
Article
ISSN
0931-5985

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✦ Synopsis

Abstract

Samples of olive oil and reesterified oil as well as their triglyceride fractions are studied comparatively by differential scanning calorimetry. The DSC curves are interpreted in terms of their triglyceride composition. Differentiation of the oils is better achieved when the cooling curves are scanned at relatively high rates (20Β° C/min), but with reduced reproducibility. With relatively low rates (2.5Β° C/min) reproducibility improves, but the differentiation is minimized.

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