Thermoanalysis of soybean oil extracted by two methods

Química Nova

Maria S. A. De Lima¹  Lucas A. Rocha¹  Eduardo F. Molina¹  Bruno L. Caetano¹  Liziane Marçal¹  César Mello¹  Katia J. Ciuffi¹  Paulo S. Calefi¹  Eduardo J. Nassar¹ 

关键词: thermal analysis;    vegetable oils;    soybean oil;   

DOI  :  10.1590/S0100-40422008000300012

来源: SciELO

【 摘 要 】

The thermal stability of vegetable oils is an important factor that affects their quality. In this study, we investigated the thermal stability of oil and lecithin extracted from soybeans by two distinct processes: mechanical extraction (pressing) and physical extraction (solvent). Thermal analysis was used to obtain information about different methodologies of extraction. The physically extracted products proved more stable than those extracted mechanically. Raman and UV-Vis techniques were applied to underpin the discussion of process differences.

【 授权许可】

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