Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/49450 |
Resumo: | The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil. |
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Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oilCaracterización térmica y química de fracciones de aceite de semilla de Syagrus romanzoffianaCrystallizationFractionationMeltingOleinStearinCristalizaciónEstearinaFusiónFraccionamientoOleinaThe Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil.Consejo Superior de Investigaciones Científicas (CSIC)2022-02-25T21:03:48Z2022-02-25T21:03:48Z2021-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfTAVARES, T. S. et al. Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil. Grasas y Aceites, Sevilla, v. 72, n. 3, e420, July/Sept. 2021. DOI: 10.3989/gya.0325201.http://repositorio.ufla.br/jspui/handle/1/49450Grasas y Aceitesreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessTavares, T. S.Magalhães, K. T.Lorenzo, N. D.Nunes, C. A.eng2022-02-25T21:04:40Zoai:localhost:1/49450Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-02-25T21:04:40Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil Caracterización térmica y química de fracciones de aceite de semilla de Syagrus romanzoffiana |
title |
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil |
spellingShingle |
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil Tavares, T. S. Crystallization Fractionation Melting Olein Stearin Cristalización Estearina Fusión Fraccionamiento Oleina |
title_short |
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil |
title_full |
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil |
title_fullStr |
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil |
title_full_unstemmed |
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil |
title_sort |
Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil |
author |
Tavares, T. S. |
author_facet |
Tavares, T. S. Magalhães, K. T. Lorenzo, N. D. Nunes, C. A. |
author_role |
author |
author2 |
Magalhães, K. T. Lorenzo, N. D. Nunes, C. A. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Tavares, T. S. Magalhães, K. T. Lorenzo, N. D. Nunes, C. A. |
dc.subject.por.fl_str_mv |
Crystallization Fractionation Melting Olein Stearin Cristalización Estearina Fusión Fraccionamiento Oleina |
topic |
Crystallization Fractionation Melting Olein Stearin Cristalización Estearina Fusión Fraccionamiento Oleina |
description |
The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-09 2022-02-25T21:03:48Z 2022-02-25T21:03:48Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
TAVARES, T. S. et al. Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil. Grasas y Aceites, Sevilla, v. 72, n. 3, e420, July/Sept. 2021. DOI: 10.3989/gya.0325201. http://repositorio.ufla.br/jspui/handle/1/49450 |
identifier_str_mv |
TAVARES, T. S. et al. Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil. Grasas y Aceites, Sevilla, v. 72, n. 3, e420, July/Sept. 2021. DOI: 10.3989/gya.0325201. |
url |
http://repositorio.ufla.br/jspui/handle/1/49450 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Consejo Superior de Investigaciones Científicas (CSIC) |
publisher.none.fl_str_mv |
Consejo Superior de Investigaciones Científicas (CSIC) |
dc.source.none.fl_str_mv |
Grasas y Aceites reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1784549960382939136 |