Characterization, thermal properties and phase transitions of amazonian vegetable oils

Pardauil, Juliana J. R.; Molfetta, Fábio Alberto de; Braga, Miguel; Souza, Luiz K.C. de; Filho, Geraldo N. Rocha; Zamian, José Roberto; Costa, Carlos Emmerson Ferreira da

doi:10.1007/s10973-016-5605-5

Cited by 51 publications

(66 citation statements)

References 27 publications

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“…found 7.4 meq O 2 /kg for buriti oil and reported this value within expected ranges for crude oils of good quality. The saponification and iodine values are related only to specific characteristics of each vegetable oil, such as chain length and unsaturation number (Pardauil et al, 2017). Both the iodine and saponification indexes found for buriti oil were similar to those found in the literature, being 73 g/100 g and 193 mg KOH/g, respectively (Lognay et al, 1987).…”

Section: Physicochemical and Thermophysical Analysessupporting

confidence: 71%

“…Pardauil et al (2017) reported a similar crystallization curve and according to these authors and Tan and Che Man (2000), crystallization curves are reproducible and simpler than melting curves due to the oil crystallization being influenced only by chemical composition and not by the initial crystalline state which is a consequence of the polymorphism phenomena of natural oils, and this cannot be established unequivocally by DSC measurements.…”

Section: Crystallization and Meltingmentioning

confidence: 76%

“…On the other hand, when buriti oil is solidified, triacylglycerols are arranged in a more organized way, which makes the melting range higher than the crystallization and melting transitions of highly polyunsaturated fatty acids followed by the melting of monounsaturated fatty acids and a small fraction of saturated fatty acids (Pardauil et al, 2017). Pardauil et al (2017) reported a similar crystallization curve and according to these authors and Tan and Che Man (2000), crystallization curves are reproducible and simpler than melting curves due to the oil crystallization being influenced only by chemical composition and not by the initial crystalline state which is a consequence of the polymorphism phenomena of natural oils, and this cannot be established unequivocally by DSC measurements.…”

Section: Crystallization and Meltingmentioning

confidence: 99%

“…Buriti oil is an important source of energy and vitamins and has some similarities to palm oil, such as its reddish-yellow color and its flavor (Pardauil et al, 2017;Pesce et al, 2009). However, buriti oil presents a high concentration of monounsaturated fatty acids, with values higher than those found in olive oil or in Brazil nuts, which are foods known for their oil with high nutritional quality due to the monounsaturated fatty acid properties of reducing blood total and LDL-cholesterol (França et al, 1999;Silva et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Quality characteristics and thermal behavior of buriti (<em>Mauritia flexuosa</em> L.) oil

et al. 2018

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SUMMARY:This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. β-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with β-carotene as the major one; total tocopherols contained α-and β-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 °C and -2.73 °C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds. KEYWORDS: β-carotene; Carotenoids; Monounsaturated fatty acid; Oleic acid; Tocopherols; Triunsaturated triacylglycerolsRESUMEN: Parámetros de calidad y comportamiento térmico del aceite de buriti (Mauritia flexuosa L.). En este trabajo realiza una completa caracterización del aceite de buriti. Las propiedades fisicoquímicas se llevaron a cabo de acuerdo con las metodologías AOCS y se midieron las propiedades termo-físicas usando un reómetro de esfuerzo controlado y un medidor de densidad electrónico digital. Se obtuvieron los contenidos de β-caroteno y tocoferol utilizando HPLC. Los ácidos grasos y las diferentes clases de acilgliceroles se determinaron utilizando GC y HPSEC, respectivamente, mientras que la composición de triacilglicéridos se estimó utilizando el software PrOleos. El comportamiento térmico (cristalización y fusión) se analizó utilizando un DSC. Los resultados ponen de manifiesto altos niveles de carotenoides totales con β-caroteno como mayoritario, tocoferoles totales, con α-y β-tocoferoles que representan el 91% del total, y ácidos grasos monoinsaturados representados principalmente por ácido oleico. Hay una estrecha relación entre la densidad y la viscosidad del aceite de buriti y las de los aceites de oliva. Los picos de cristalización y de fusión se dan a -43,06 °C y -2,73 °C, respectivamente. Estas propiedades permiten que el aceite de Buriti sea recomendado como una excelente alternativa para enriquecer alimentos con compuestos bioactivos.

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Section: Physicochemical and Thermophysical Analysessupporting

confidence: 71%

Section: Crystallization and Meltingmentioning

confidence: 76%

Section: Crystallization and Meltingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Quality characteristics and thermal behavior of buriti (<em>Mauritia flexuosa</em> L.) oil

et al. 2018

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“…Buriti's pulp, soft and orange, can be eaten in natura or as flour, being also used in manufacture of candy, jam, juice and ice cream. The oil extracted from its pulp has a pleasant flavour and odour and can be used in cooking, and also used to treat burns and as adjuvant in sun protection (Pardauil et al, 2017 Despite the use of buriti pulp for various purposes, there is little data about the nutritional value of fruits found in the Cerrado of Minas Gerais, especially in relation to their content of vitamins and carotenoids obtained using reliable methods of analysis such as high-performance liquid chromatography (HPLC). The objective of this study was to evaluate the physical and physico-chemical elements and the vitamins and carotenoids content in buriti grown in Minas Gerais, Brazil.…”

Section: Introductionmentioning

confidence: 99%

Buriti of the cerrado of Minas Gerais, Brazil: physical and chemical characterization and content of carotenoids and vitamins

et al. 2018

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The fruit species of the Brazilian Cerrado, such as buriti (Mauritia vinifera), occupy a prominent position in the ecosystem since they contribute to the economic potential of the region and have high nutritional value. We aimed to evaluate the physical characteristics, chemical composition and content of vitamin C, carotenoids, vitamin E and folates in pulp of buriti from the Brazilian Cerrado of Minas Gerais, Brazil. The length, diameter, mass and fruit yield were evaluated. The titratable acidity was determined by volumetric neutralization; pH by potentiometry; soluble solids by refractometry; moisture using an oven; ash using a muffle furnace; proteins by the micro-Kjeldhal method; total dietary fiber by the gravimetric non-enzymatic method and lipids with a Soxhlet extractor. Vitamin C and carotenoids were analyzed by high performance liquid chromatography with detection by diode array (HPLC-DAD) and vitamin E and folates by HPLC with fluorescence detection. Buriti pulp showed 12.13 g.100g -1 of lipids and 74.86 g.100g -1 of moisture. Also, the fruit showed high content of dietary fiber, carotenoids, vitamin C, vitamin E and folates. Buriti can contribute to the adequate intake of fiber and vitamins and to preventing the incidence of disorders, especially those more frequent in native populations of the Cerrado.Keywords: Mauritia vinifera; vitamin C; vitamin E; folates; HPLC.Practical Application: Buriti can contribute to the adequacy of intake of fiber and vitamins and prevent several disorders.

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Properties of Oleogels Formed With High‐Stearic Soybean Oils and Sunflower Wax

Hwang

Gillman

Winkler‐Moser

et al. 2018

J Americ Oil Chem Soc

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In an effort to develop alternatives for harmful trans fats produced by partial hydrogenation of vegetable oils, oleogels of high-stearic soybean (A6 and MM106) oils were prepared with sunflower wax (SW) as the oleogelator. Oleogels of high-stearic oils did not have greater firmness when compared to regular soybean oil (SBO) at room temperature. However, the firmness of high-stearic oil oleogels at 4 C sharply increased due to the high content of stearic acid. High-stearic acid SBO had more polar compounds than the regular SBO. Polar compounds in oil inversely affected the firmness of oleogels. Differential scanning calorimetry showed that wax crystals facilitated nucleation of solid fats of high-stearic oils during cooling. Polar compounds did not affect the melting and crystallization behavior of wax. Solid fat content (SFC) showed that polar compounds in oil and wax interfered with crystallization of solid fats. Linear viscoelastic properties of 7% SW oleogels of three oils reflected well the SFC values while they did not correlate well with the firmness of oleogels. Phasecontrast microscopy showed that the wax crystal morphology was slightly influenced by solid fats in the high-steric SBO, A6.Keywords Oleogel Á High-stearic oil Á A6 Á MM106 Á Soybean oil Á Sunflower wax Á Polar compounds J Am Oil Chem Soc (2018) 95: 557-569.

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Characterization, thermal properties and phase transitions of amazonian vegetable oils

Cited by 51 publications

References 27 publications

Quality characteristics and thermal behavior of buriti (<em>Mauritia flexuosa</em> L.) oil

Quality characteristics and thermal behavior of buriti (<em>Mauritia flexuosa</em> L.) oil

Buriti of the cerrado of Minas Gerais, Brazil: physical and chemical characterization and content of carotenoids and vitamins

Properties of Oleogels Formed With High‐Stearic Soybean Oils and Sunflower Wax

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