Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Jahurul, M.H.A.; Zaidul, I.S.M.; Norulaini, N.A. Nik; Ferdosh, Sahena; Abedin, Md. Zainul; Ghafoor, Kashif; Omar, A.K. Mohd

doi:10.1016/j.foodres.2013.10.050

Cited by 69 publications

(56 citation statements)

References 21 publications

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“…The peel, pulp and seed of the mamey were physically and chemically analyzed in terms of their contents in moisture, ash, crude fiber, proteins and fats by using the official analysis techniques (Horwitzs, 1995). Lots of pulp and seed were studied in the two stages of development considered and characterized further into other relevant components.…”

Section: Chemical and Proximal Analyses Of The Peel Pulp And Seed Ofmentioning

confidence: 99%

“…For the pulp, the stage of its physiological development was characterized through titratable acidity (by neutralization with an alkaline solution), reducing sugars and total sugars (with the Lane and Enyon method), pH (potentiometric method) and tannins (with the method of Folhin-Denis). The seeds were further analyzed for their tannin and cyanide contents (with the Folhin-Denis method and alkali titration) according to official analysis techniques (Horwitzs, 1995).…”

Section: Chemical and Proximal Analyses Of The Peel Pulp And Seed Ofmentioning

confidence: 99%

“…The refractive index, saponification value and iodine value of MSSO were measured using official analysis techniques (Horwitzs, 1995).…”

Section: Msso Physicochemical Propertiesmentioning

confidence: 99%

“…The oil was converted into the methyl esters corresponding to its fatty acids; then they were separated and analyzed through gas chromatography and mass spectroscopy in accordance with the methodologies described by Horwitzs (1995); Bannon et al (1982) and Hendrikse et al (1994).…”

Section: Fatty Acid Pattern Of Mssomentioning

confidence: 99%

“…Figure 4 shows the solid profiles of blends of MSSO and its F2 solid fraction, with better known fats, such as cocoa butter (Theobroma cacao L., with a broad spectrum of industrial applications in the fields of food, pharmaceuticals and cosmetics), and mango seed fat (Mangifera indica, L., widely investigated in recent years; Solís-Fuentes and Durán Bazúa, 2004;Jahurul et al, 2014).…”

Section: Msso Dry Fractionation and Thermal Behavior Of Its Fractionsmentioning

confidence: 99%

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Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Solís‐Fuentes¹,

Ayala-Tirado²,

Fernández-Suárez³

et al. 2015

Grasas y Aceites

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SUMMARY:The chemical composition of the waste from mamey sapote (Pouteria sapota) and its oil extracted from the seed (MSSO) of ripe and unripe fruits, was studied. The MSSO from ripe fruits was dry-fractionated, and the thermal and phase behaviors of its fractions and their mixtures with other known natural fats were analyzed. The main components of the mamey peel and the seed were crude fiber (81.32%) and fat (44.41% db), respectively. The seed oil contained oleic, stearic, palmitic and linoleic as its main fatty acids. The MSSO showed a simple thermal behavior with a broad fusion range and four maximum temperature peaks. The solid fractions showed maximum melting peaks at higher temperatures than the residual liquid. The MSSO solid fractions showed a potential for use as constituents in mixtures with other natural fats, such as cocoa butter or mango seed fat.KEYWORDS: DSC; Mamey sapote; Oil fractionation; Pouteria sapota; Seed oil RESUMEN: Aceite de semilla de Zapote Mamey (Pouteria sapota). Potencialidad, composición, fraccionamiento y comportamiento térmico. Se estudió la composición de los residuos del zapote mamey (Pouteria sapota) y del aceite extraído de la semilla (ASZM) de frutos maduros e inmaduros. El ASZM de frutos maduros fue fraccionado en seco y se analizó la conducta térmica y de fase de las fracciones y mezclas de éstas con otras grasas naturales conocidas. Los principales componentes de la cáscara y de la semilla fueron fibra cruda (81.32% bs) y grasa (44.41% bs), respectivamente. Los principales ácidos grasos del ASZM fueron: oleico, esteárico, palmítico y linoleico y mostró una conducta térmica simple con un intervalo de fusión amplio y cuatro máximos de temperatura. Las fracciones sólidas obtenidas presentaron máximos de fusión a temperaturas más altas que la fracción líquida residual. Las fracciones sólidas del ASZM mostraron potencialidad para usarse como constituyente en mezclas con la manteca de cacao y la grasa de la semilla de mango.

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Section: Chemical and Proximal Analyses Of The Peel Pulp And Seed Ofmentioning

confidence: 99%

Section: Chemical and Proximal Analyses Of The Peel Pulp And Seed Ofmentioning

confidence: 99%

“…The refractive index, saponification value and iodine value of MSSO were measured using official analysis techniques (Horwitzs, 1995).…”

Section: Msso Physicochemical Propertiesmentioning

confidence: 99%

Section: Fatty Acid Pattern Of Mssomentioning

confidence: 99%

Section: Msso Dry Fractionation and Thermal Behavior Of Its Fractionsmentioning

confidence: 99%

See 3 more Smart Citations

Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Solís‐Fuentes¹,

Ayala-Tirado²,

Fernández-Suárez³

et al. 2015

Grasas y Aceites

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Lipids in Fruits and Vegetables

Baeza-Jiménez¹,

López-Martínez

García-Varela³

et al. 2017

Fruit and Vegetable Phytochemicals

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Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

Sharma

Kumar

Lorenzo

et al. 2022

J Americ Oil Chem Soc

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Modification of vegetable oils is carried out to make them suitable according to their specific end use as most of the vegetable oils in original forms do not meet the recommended dietary allowance of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids. Vegetable oils are modified using a variety of techniques including hydrogenation, interesterification, fractionation, and blending. However, blending is the most widely accepted method for improving the physicochemical properties, nutritive value and oxidative stability of vegetable oils because it is simple, cost-effective, non-destructive, and does not involve chemical treatments. Blending vegetable oils with contrasting fatty acid compositions or blending omega 3 fatty acids and antioxidants rich minor oils with major oils are two common strategies to formulate blends. Blended oil with balanced fatty acids could play substantial role in improving the consumers' health. However, while designing vegetable oil blends, it is important to keep in mind the intended application of the formulated blend, consumer's demands and also food laws. This review paper covers the literature related to blending of vegetable oils with a focus on effect of vegetable oils blending on their physicochemical and nutritional properties, health benefits and utility in food industries.K E Y W O R D S blending, health benefits, physicochemical and nutritional properties, vegetable oil

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Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance

Cited by 69 publications

References 21 publications

Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Lipids in Fruits and Vegetables

Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending

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