Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil

Abstract

Application of Differential Scanning Calorimetry (DSC) to Virgin Olive Oil has been evaluated. Thermal profile of olive oil from six cultivars were analysed by DSC. Crystallization and melting curves were obtained between -100ºC and 50ºC, at 5ºC/min, showing profiles differentiated according to each. Temperature peak (Pt) from exothermic and endothermic transitions show a good correlation with the triacylglycerol composition. Oxidation DSC curves were obtained between 50ºC to 300ºC, under air flow rate of 100 mL/min. The oxidation times (To) obtained from each oil show a high correlation, r>0.95, with the oxidative stability measured by Rancimat method.