Abstract
Differential scanning calorimetry (DSC) was used to study the thermophysical properties of oils of amaranth, corn, flax, sunflower, rapeseed, milk thistle, camelina, and pumpkin seed, liquid at room temperature. The characteristic thermal effects of these oils (temperatures of the maxima of endothermic peaks and their areas in the DSC thermograms) were determined. Endothermic peaks of different intensities on the melting curves of liquid vegetable oils in the ranges from –40 to –15°C, from –25 to –8°C, from –19 to +6°C, and from –10 to +4 °C as identification factors are discussed. The coordinates of the maxima of these peaks on the abscissa axis (Ti) and their areas (Si) significantly correlate with the concentrations of basic fatty acids and triacylglycerols (Wi, %), determined by reversed-phase HPLC. We demonstrated that the authenticity of vegetable oils could be effectively controlled by DSC.
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