DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents.

Three extra virgin olive oils having different fatty acid compositions and total phenol contents were submitted to an accelerated storage test at 60°C for up to 21 weeks. Their oxidative status, evaluated by peroxide values and total phenolic content, was related to differential scanning calorimetry cooling profiles and thermal properties. Changes in crystallization profiles were consistent starting from 12 weeks for the two oil samples (B and C) that had a higher content of linoleic acid and medium/low amounts of phenols, respectively, whereas they became detectable at the end of the test for the remaining oil (sample A). Decrease of crystallization enthalpy and shift of transition towards lower temperature were also evident at 4 weeks of storage for samples B and C, whereas the same changes in the transition profile were noticeable at 12 weeks for sample A. Differential scanning calorimetry appears to be suitable for the discrimination of oxidative status of extra virgin olive oils with widely different fatty acid composition.

Detailed kinetic and chemometric study of the cellulose thermal breakdown in artificially aged and non aged commercial paper. Different methods for computing activation energy as an assessment model in archaeometric applications.

BACKGROUND: The thermal oxidative degradation of aged and non aged cellulose samples of commercial paper was studied using thermogravimetry and derivative thermogravimetry under a forced air flow up to 800°C. RESULTS: TG and DTG data were processed using two non-isothermal-based model-fitting methods and one based on linear least squares to calculate Ea trend values, measured as a function of artificially induced sample age. The Ea trends thus obtained were compared in order to assess their potential for yielding archaeometric curves. As the trends of first two methods show an inversion of the direction between non aged cellulose samples and artificially aged samples, while the third method does not, an in-depth study was carried out using a multilinearity assumption. CONCLUSIONS: The results are discussed and the outcomes indicate that the above cited inversion is real and not linked to the method. Additionally, it was evidenced that the number of points used for the estimation of linear least squares model parameters is of capital importance.

Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.

Thermal decomposition of 12 monovarietal extra virgin olive oils from different geographical origins (eight from Italy, two from Spain, and the others from Tunisia) was evaluated by simultaneous thermogravimetry (TG) and differential scanning calorimetry (DSC) analyses. All extra virgin olive oils showed a complex multistep decomposition pattern with the first step that exhibited a quite different profile among samples. Thermal properties of the two peaks obtained by the deconvolution of the first step of decomposition by DSC were related to the chemical composition of the samples (triacylglycerols, fatty acids, total phenols and antioxidant activity). Onset temperatures of the thermal decomposition transition and T(p) values of both deconvoluted peaks as well as the sum of enthalpy were found to exhibit statistically significant correlations with chemical components of the samples, in particular palmitic and oleic acids and related triacylglycerols. Activation energy values of the second deconvoluted peak obtained by the application of kinetic procedure to the first step of decomposition were also found to be highly statistically correlated to the chemical composition, and a stability scale among samples was proposed on the basis of its values.

New investigation of the isothermal oxidation of extra virgin olive oil: determination of free radicals, total polyphenols, total antioxidant capacity, and kinetic data.

As a follow-up of the research programs carried out by our group concerning the artificial isothermal rancidification process in extra virgin olive oil (EVOO), in the present work the trends of both the total antioxidant capacity and the total polyphenols concentration as well as the main kinetic parameters of the process during the thermal oxidation of EVOO were studied and compared. In addition, the possibility of evaluating the increase in radicals concentration during the thermal oxidation process using a superoxide dismutase biosensor was also studied. The present investigation concerning this important food product is highly topical as it refers to the state of alteration of the EVOO used for cooking or frying, as a function of the temperature reached.

Biosensor analysis for the kinetic study of polyphenols deterioration during the forced thermal oxidation of extra-virgin olive oil.

The process of artificial rancidification of extra-virgin olive oil due to heating in an oxidizing atmosphere was studied by testing an actual kinetic model of the process and monitoring the thermal oxidative degradation of the polyphenols contained in it. To this end, a series of oxidative degradation experiments were carried out on extra-virgin olive oil samples under isothermal conditions at 98, 120, 140, 160, and 180 degrees C using a thermostatic silicon oil bath. The experimental procedure used in this study carefully followed the recommendations regarding the study of olive oil rancidification set out in the AOM procedure. The change in polyphenol concentration with time was monitored at selected temperatures using a tyrosinase biosensor operating in an organic phase (n-hexane). The activation energy for the polyphenol degradation process determined using the MacCallum method was found to be practically constant throughout most of the process. Furthermore, the application of the so-called "model-fitting" method to this process enabled the specific constant rates to be determined at the above-mentioned selected temperatures. In addition, a confirmation of the activation energy value was obtained by the "model-fitting" method and the algorithm of the kinetic model equation best-fitting the experimental curve representing the whole process was checked. Finally, further very interesting observations were made, for instance, the half-life concentration values of polyphenols at selected temperatures between 98 and 180 degrees C.

Quantitative determination of acetaminophen in pharmaceutical formulations using differential scanning calorimetry. Comparison with spectrophotometric method.

In this paper our previous researches dealing with compatibility, thermoanalytical characterization, the kinetics of thermal degradation of acetaminophen, either pure or contained in some commercial pharmaceutical formulations, have found applications outlets. In a previous investigation the possible interactions between acetaminophen and four excipients contained in the commercial pharmaceutical formulations were tested. As a continuation of this research in the present study an analytical method based on differential scanning calorimetry (DSC) was applied to determine the acetaminophen content of four commercial pharmaceutical formulations. For a fifth drug it was shown that the method is not applicable owing to observed incompatibility with one of the excipients. Finally, the analytical results obtained were compared with those derived from two UV spectrophotometric methods (one, i.e., "direct method," recommended by the Pharmacopeia and the other based on the first-order derivative UV spectra).

Explorative kinetic study on the thermal degradation of five wood species for applications in the archaeological field.

Differential scanning calorimetry (DSC) and thermogravimetric analysis (TG) were performed on wood samples of different essences (fir, chestnut, poplar, linden and oak) before consolidation. A kinetic analysis was applied on the two-steps decomposition processes occurring in all wood samples using either the multiheating rates Kissinger equation and the isoconversional Ozawa-Flynn-Wall method that enables the variation of activation energy to be determined as a function of the degree of reaction. Taking into account both decomposition temperature and activation energy for the first degradation step oak seems to be the less stable sample. The comparison of DSC curves performed in air with those in oxygen enables to consider the role of the partial pressure of oxygen in the mechanisms of both decompositions.

Thermogravimetric and kinetic methods to date wood finds. First results.

Fresh (larch and fir, in its white and red varieties) and ancient wood samples (dating respectively to the 13th, 15th and 17th centuries) were subjected to thermogravimetric analysis (TG and DTG). The resulting thermogravimetric data were then used to construct archeometric curves for the wood varieties tested. In a preliminary approach, it was attempted to correlate the onset temperature of the thermogravimetric step corresponding to cellulose decomposition with the age (expressed in centuries) of the samples, although the results obtained were anything but brilliant. More encouraging results were obtained by examining the relationship between wood sample age and the value of the (percent cellulose/percent lignin) ratio computed from the thermogravimetric data. Lastly, a procedure for processing data obtained from the TG curves was applied to a kinetic analysis of the processes that take place when wood samples are subjected to a temperature regime with a constant heating rate, obtaining values for the activation energy of the TG step corresponding to the decomposition of cellulose. Also using these data it was attempted to construct archeometric curves, obtaining results that varied quite significantly according to the wood species tested.

Compatibility between active components of a commercial drug.

A thermal and a kinetic analysis on the decomposition processes of a commercial drug named diamplicil (AD), obtained by an antibiotic combination of ampicillin (A) and dicloxacillin (D), have been carried out to find their thermal stability. The DSC/TG curves of this commercial drug were compared with those of its active components and an excipient, the magnesium stearate (M). Kinetic study was carried out using both isothermal and dynamic TG curves. Decomposition mechanisms for both active components and commercial drug tested were not found. The kinetic data obtained by the non-isothermal isoconversional method showed that D component causes a decrease of the kinetic stability of the active A component. Additive magnesium stearate does not decrease the stability of the two components. Moreover, storage time values at room temperature were calculated.