食品加工および技術ジャーナル

概要

Changes of Physical Properties of Rapeseed Oil with Added Vitamin A and E Studied Using the Differential Scanning Calorimetry Method (Dsc)

Grochowska-Niedworok E, Marek Kardas, Muc-Wierzgon M and Skóra A

The Differential Scanning Calorimetry (DSC) method was used for the purpose of the studies to compare changes to physical properties of rapeseed oil with added vitamin A and E in the increasing temperature. Heating of oil samples with and without added anti-oxidants in the rate of 5°C/min. was performed for 50°C -300°C temperature range. It is stated that heating of rapeseed oil to the temperature of 200°C causes no changes to its chemical properties, whereas oxidation state changes appear in the temperature above 200°C. Adding of vitamin E to rapeseed oil decreases its susceptibility to oxidation state changes; no evident impact of the other vitamins in these changes was recorded.