Estudo da estabilidade térmica de óleos de peixes em atmosfera de nitrogênio
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Data
2004
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Resumo
The fish are a rich source of omega 3 polyunsaturated fatty acids that give benefits to human
health beyond basic nutrition. For this reason a lot of studies have been done focusing on the analysis
of the content of the substances that compose the foods and the processing effects on foods. These
studies have been spread to fishing resources. Many studies about thermal oxidative stability and the
kinetic behavior of vegetal oils have been made by Thermogravimetry (TG), Differential Thermal
Analysis (DTA) and Differential Scanning Calorimetry (DSC). However, the studies about the oil and
fat (from animals) thermal behavior are still lacking. Therefore, on this research analysed the thermal
stability of five fish species from Araguaia river (Goiás – Brazil) in a nitrogen atmosphere by TG/DTG.
The results showed losses of mass between 235ºC and 490ºC and it points to an equivalence of
thermogravimetric behavior between the oils of the five fish species and also between the fish oils and
some vegetal oils, such as, araticum, Brazilian wine-palm and palm oils.
Descrição
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Óleos de peixes, Estabilidade térmica, Termogravimetria, Fish oils, Thermal stability, Thermogravimetry
Citação
GARCIA, J. U.; SANTOS, H. I. dos; FIALHO, A. P.; GARRO, F. L. T.; LELES, M. I. G. Estudo da estabilidade térmica de óleos de peixes em atmosfera de nitrogênio. Eclética Química, Araraquara, v. 29, n. 2, p. 41-46, 2004.