In this graduation thesis, we examined the influence of accelerated aging on the crystallisation and oxidative stability of camelina sativa oil and hemp oil. To perform the experiments, we used rancimat and differential scanning calorimetry (DSC). With rancimat, we measured induction times at which secondary oxidation products begin to form. Rancimat experiments were performed at 120 ␃ and airflow set at 15 L/min. For both oils, the rancimat result showed an average value of 2.1 h. Results obtained under these experimental conditions did not show significant differences between both oils. Both oils contain high amounts of polyunsaturated fatty acids, which makes them less resistant to oxidation. The experiment should be performed at lower operating temperatures in order to determine possible differences between both oils. By DSC we analysed fresh oil samples and samples previously analysed with rancimat and compared the results. The thermograms of fresh oils were very different from thermograms of oils kept in rancimat for two hours. Differences can be attributed to the fatty acid oxidation. If we compare thermograms of fresh samples with thermograms of samples that were kept in rancimat for one hour, we observe only minor differences. Results obtained from rancimat and DSC revealed that induction time coincides with changes in thermograms.
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