Volume 13, Issue 55 (2015)
FSCT 2015, 13(55): 81-89 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Fahim Danesh M, Bahrami M E. Evaluation of adulteration in sesame oil using Differential Scanning Calorimetry. FSCT 2015; 13 (55) :81-89
URL: http://fsct.modares.ac.ir/article-7-8830-en.html
URL: http://fsct.modares.ac.ir/article-7-8830-en.html
Abstract: (8290 Views)
Food adulteration is done in various forms. The most common adulteration in sesame oil is done with adding by sunflower oil, corn oil and hazelnut oil. This study examines the pure sesame oil using Differential Scanning Calorimetry (DSC) analysis deals. Samples of pure sesame oil, 5%, 10% and 15% corn oil and sunflower oil was mixed with sesame oil. With the increase of corn oil and sunflower oil, sesame oil, peak displaced towards lower temperatures and the temperatures start, maximum and end of both large and small melting peak was reduced. According to the triglycerides of saturated fatty acids at higher temperatures than triglycerides with unsaturated fatty acids are melted. The peak shift toward lower temperatures can be increased by addition of unsaturated lipid components of corn and sunflower oils.
Keywords: Differential Scanning Calorimetry (DSC) analysis, Fraud, Corn oil, Sesame oil, Sunflower oil
Received: 2016/04/10 | Accepted: 2016/07/12 | Published: 2016/08/22
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |