Food and Fermentation Industries >

2024 , Vol. 50 >Issue 1: 183 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034628

Research on differential scanning calorimetry adulteration analysis method based on two different characteristics of extra virgin olive oil

  • WEI Yan ,
  • SONG Zhiqiang ,
  • WU Weidong
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  • 1(School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(University of Shanghai for Science and Technology, National Demonstration Center for Experimental Energy Power Engineering Education, Shanghai 200093, China)

Received date: 2022-12-19

  Revised date: 2023-02-21

  Online published: 2024-01-31

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Abstract

This paper presented a comprehensive study of soybean oil adulteration in extra virgin olive oil (EVOO) commonly consumed commercially based on two aspects of edible oil physical characteristics and oxidative stability using differential scanning calorimetry (DSC). In terms of physical characteristics, DSC cooling curves were selected to analyze EVOO adulteration. As the adulteration ratio of soybean oil increased, the enthalpy value ΔH of crystallization of the oil sample decreased from 29.78 J/g for EVOO to 6.133 J/g for 40% adulterated mixed oil between -40 ℃ and -60 ℃ (Y=57.556X-28.44, R2=0.997). In terms of oxidative stability, the oxidative induction time with the oxidation temperature of 160 ℃ gradually decreased from 25.8 min for EVOO to 17.8 min for 40% adulterated mixed oil (Y=-19.4X+25.64, R2=0.996), the established adulteration model also correlated well. Both of these methods using DSC to examine adulteration could effectively identify the adulteration of soybean oil in EVOO with various characteristics, which could select a suitable method to better deal with the problem of EVOO adulteration according to different practical situations.

Key words： extra virgin olive oil; soybean oil; physical characteristics; oxidation stability; differential scanning calorimetry; identification of adulteration

Cite this article

WEI Yan , SONG Zhiqiang , WU Weidong . Research on differential scanning calorimetry adulteration analysis method based on two different characteristics of extra virgin olive oil[J]. Food and Fermentation Industries, 2024 , 50(1) : 183 -188 . DOI: 10.13995/j.cnki.11-1802/ts.034628

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