DRIDI, Wafa; TOUTAIN, Jean; SOMMIER, Alain; ESSAFI, Wafa; GARGOURI, Mohamed; LEAL-CALDERON, Fernando; CANSELL, Maud

Metadatos

Mostrar el registro completo del ítem

Licencia de uso del documento

Idioma

Article de revue

Este ítem está publicado en

Food Chemistry. 2016, vol. 197, p. 709-713

Resumen en inglés

A new experimental device was developed, based on the measurement of the heat flux dissipated during chemical reactions. The technique was exploited for real time monitoring of lipid oxidation in plant oils. The thermopiles were used in adiabatic configuration in order to measure the entire heat flux and improve sensitivity. Measurements were operated with a resolution of few mu W as required to follow low exothermic reactions like oxidation. The validation of the device was performed by correlating conjugated diene concentrations measured by spectrophotometry and the heat flux dissipated by oxidation reactions. Our experimental approach involved several plant oils analyzed in isothermal conditions. This novel technique provides a versatile, sensitive, solvent-free and yet low-cost method to assess lipid oxidation stability, particularly suitable for the fast screening of plant oils. (C) 2015 Elsevier Ltd. All rights reserved.< Leer menos

URI

https://oskar-bordeaux.fr/handle/20.500.12278/10876

Centros de investigación

CBMN : Chimie & de Biologie des Membranes & des Nano-objets - UMR 5248