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Information Journal Paper

Title

EVALUATION OF ADULTERATION IN SESAME OIL USING DIFFERENTIAL SCANNING CALORIMETRY

Pages

  81-89

Keywords

DIFFERENTIAL SCANNING CALORIMETRY (DSC) ANALYSISQ2

Abstract

 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.

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    • Cite

    APA: Copy

    FAHIMDANESH, M., & BAHRAMI, M.E.. (2016). EVALUATION OF ADULTERATION IN SESAME OIL USING DIFFERENTIAL SCANNING CALORIMETRY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(55), 81-89. SID. https://sid.ir/paper/71898/en

    Vancouver: Copy

    FAHIMDANESH M., BAHRAMI M.E.. EVALUATION OF ADULTERATION IN SESAME OIL USING DIFFERENTIAL SCANNING CALORIMETRY. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(55):81-89. Available from: https://sid.ir/paper/71898/en

    IEEE: Copy

    M. FAHIMDANESH, and M.E. BAHRAMI, “EVALUATION OF ADULTERATION IN SESAME OIL USING DIFFERENTIAL SCANNING CALORIMETRY,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 55, pp. 81–89, 2016, [Online]. Available: https://sid.ir/paper/71898/en

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