Thermogravimetric analysis of the total lipids extracted from the fatty tissue of fallow deer (Cervus Dama dama L)

Abstract

Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fallow deer were subjected to non-oxidative and oxidative TG analysis. The samples were previously stored for nine months at +4 °C and –18 °C. The material stability was investigated in order to establish the most favorable conditions for the production and storage of different foods. The total lipids were extracted according to the Folch method. The identification and quantitative analysis of the methyl esters of the fatty acids of the total lipids were performed by capillary gas chromatography. Based on the non-oxidative and oxidative TG results, the activation energies of the thermal degradation and oxidation of the total lipids extracted from different samples of fatty tissue were determined. The Doyle–Gorbachev method was used for the calculations.

Keywords

• fallow deer
• thermal analysis
• oxidation of lipids
• thermal degradation of lipids
• fatty acid contents