Unlocking the oxidative degradation of Ecuadorian edible oils with DSC

Eight edible oils of Ecuadorian origin underwent Differential Scanning Calorimetry (DSC) analysis to investigate their oxidation kinetics and oxidative stability parameters. The experiments were conducted under inert (nitrogen) and oxidative (air) atmospheres at various heating rates (5, 10, 15, and 20 °C/min), over a temperature range from − 100 to 300 °C. This study examined thermal decomposition transitions, crystallization, and melting behaviors unique to each oil sample. Additionally, induction times were measured, and activation energies were calculated using logarithmic kinetic models, specifically the Kissinger and Ozawa–Flynn–Wall methods. Upon analyzing the normalized data, it was revealed that commercial products of chia ( Salvia hispanica ) and sacha inchi ( Plukenetia volubilis ) oils exhibit a higher susceptibility to oxidative degradation. This finding underscores the imperative to implement regulatory measures to effectively manage and control their presence on the market. Conversely, avocado oil, gaining popularity among consumers, exhibited an intriguing profile among emerging trend oils. Notably, it demonstrated a longer induction time and a higher melting temperature, signifying superior thermal resilience. Olive oil (Olea europaea) exhibited the highest activation energy among the samples tested, with corn and avocado oils following closely, confirming their enhanced oxidative stability.