scholarly journals Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

2021 ◽  
Vol 72 (3) ◽  
pp. e420
Author(s):  
T.S. Tavares ◽  
K.T. Magalhães ◽  
N.D. Lorenzo ◽  
C.A. Nunes
Keyword(s):  
Thermal Properties ◽  
Solid Fat Content ◽  
Chemical Characterization ◽  
Solid Content ◽  
Solvent Fractionation ◽  
Solid Fat ◽  
Melting Temperatures ◽  
Kernel Oil ◽  
Significant Difference ◽  
Syagrus Romanzoffiana

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.

scholarly journals Physicochemical Properties of Palm Kernel Oil and Palm Kernel Olein Blends

2019 ◽  
Vol 7 (4.14) ◽  
pp. 249
Author(s):  
Norizzah Abd Rashid ◽  
Fatin Nurhanis Jumari ◽  
Zaliha Omar
Keyword(s):  
Physicochemical Properties ◽  
Palm Kernel ◽  
Solid Fat Content ◽  
Morphological Properties ◽  
Palm Kernel Oil ◽  
Palm Kernel Olein ◽  
Slip Melting Point ◽  
Melting Temperatures ◽  
Kernel Oil ◽  
Limited Application

Palm kernel oil (PKO) and palm kernel olein (PKOo) have limited application due to rapid crystallisation properties and excessive foaming during heating, respectively. In this study, a series of PKO and PKOo blends were prepared at different concentration and analysed for slip melting point (SMP), solid fat content (SFC), triacylglycerols (TAGs) composition, thermal and morphological properties. The addition of 90% RBDPKOo caused the SMP to decrease from 27.8°C to 23.80°C. All the samples show steep SFC melting profile from 0°C to 30°C. The onset crystallisation temperature of RBDPKO was delayed with the addition of 90% PKOo from 9.73°C to 5.80°C and totally melted at lower melting temperatures.  It was observed that the addition of RBDPKOo caused the crystals to be spherulitic, scattered and less aggregated with each other. The addition of RBDPKOo reduced the compositions of the main TAG of RBDPKO such as LaLaLa, LaLaM and CLaLa. Therefore, through blending the physicochemical properties of the RBDPKO and RBDPKOo could be changed. Hence, their applications in food could be widened.  

scholarly journals Physicochemical, Textural, Thermal Properties of Rice Bran Oil Spread as Alternate Shortening for Bakery Products

2021 ◽  
Vol 2 (1) ◽  
Author(s):  
Hui Yi Eng ◽  
Norazatul Hanim Mohd Rozalli ◽  
Nurul Najihah Ilias
Keyword(s):  
Thermal Properties ◽  
Fatty Acid ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Fatty Acid Content ◽  
Textural Properties ◽  
Bakery Products ◽  
Solvent Fractionation ◽  
Phytosterol Content ◽  
Significant Difference

The rice bran oil (RBO) can form its semisolid spread through solvent fractionation. The rice bran oil spread (RBOS) is proposed to be included in the production of bakery products. The aim of this is study is to compare the physicochemical, textural properties and thermal properties of RBOS with commercial shortening (CS). Spreadability analysis was conducted using a texture analyzer. There was no significant difference (p > 0.05) in firmness and work of shear between CS and RBOS. The fatty acid compositions were determined through GC-MS. The major fatty acids in RBOS were palmitic acid, oleic acid and linoleic acid which is similar to those in RBO but significantly (p < 0.05) higher in saturated fatty acid content. RBO contains a high amount of γ-oryzanol and phytosterols which is beneficial in solid fat structuring. The quantitation of γ-oryzanol was performed by using UV-Vis spectrophotometer while the phytosterol content was analyzed by using HPLC. There was no significant difference (p > 0.05) in γ-oryzanol between RBO (1,299.88 ± 50.97 mg/ 100 g sample) and RBOS (1,201.86 ± 84.37 mg/ 100 g sample). However, there was a significant difference (p < 0.05) in phytosterols between CS (4.17 ± 0.26 mg/ 100 g sample), RBO (247.00 ± 0.89 mg/ 100 g sample) and RBOS (184.16 ± 0.56 mg/ 100 g sample).  Besides, thermal analysis of CS and RBOS were carried out using DSC and TGA. The similar textural properties but better physicochemical properties make RBOS becomes a suitable choice as alternate shortening for bakery product.

Influence of Protein and Solid Fat Content on Mechanical Properties and Comminution Behavior of Structured Plant-Based Lipids

2021 ◽  
pp. 110416
Author(s):  
Johannes Dreher ◽  
Maximilian Weißmüller ◽  
Kurt Herrmann ◽  
Nino Terjung ◽  
Monika Gibis ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

The effect of aliphatic chain length on thermal properties of poly(alkylene dicarboxylate)s

e-Polymers ◽  
2007 ◽  
Vol 7 (1) ◽  
Author(s):  
Corrado Berti ◽  
Annamaria Celli ◽  
Paola Marchese ◽  
Elisabetta Marianucci ◽  
Giancarlo Barbiroli ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Three Dimensional ◽  
The Other ◽  
Aliphatic Chain ◽  
Melting Temperatures ◽  
Avrami Analysis ◽  
Isothermal Analysis ◽  
Dimensional Growth ◽  
Crystallizing Polymers ◽  
Crystalline Forms

AbstractSome poly(alkylene dicarboxylate)s, derived from ethanediol or 1,4- butanediol and different diacids, have been synthesized and analyzed by DSC to determine the correlations existing between the thermal properties and the length of the aliphatic chain. The polymers show crystallization and melting temperatures and enthalpies which increase as the polymethylene segments lengthen, due to the formation of more stable crystals. The samples derived from ethanediol are peculiar; they show reorganization processes during the melting and the melting temperatures are notably higher with respect to those of the other polyesters. This behavior is discussed. Isothermal analysis highlights that poly(alkylene dicarboxylate)s are fast crystallizing polymers. The Avrami analysis suggests a crystallization mechanism characterized by heterogeneous nucleation and three dimensional growth; secondary crystallizations is present only in the samples characterized by short -(CH2)- sequences, due to the reorganization of less perfect crystalline forms. A comparative study between the crystallization rates as a function of the undercooling is reported.

Effects of Molecular Weight of Chitosan on the Biodegradability and Thermal Properties of Polybutylene Succinate/Chitosan Composites

2018 ◽  
Vol 775 ◽  
pp. 26-31
Author(s):  
Sukantika Manatsittipan ◽  
Kamonthip Kuttiyawong ◽  
Kazuo Ito ◽  
Sunan Tiptipakorn
Keyword(s):  
Molecular Weight ◽  
Weight Loss ◽  
Thermal Properties ◽  
Water Absorption ◽  
Melting Temperature ◽  
Microbial Degradation ◽  
Decomposition Temperature ◽  
Molecular Weights ◽  
Significant Difference ◽  
Polybutylene Succinate

In this study, the biodegradability and thermal properties the composites of polybutylene succinate (PBS) and chitosan of different molecular weights (Mn = 104,105, and 106 Da) were prepared at chitosan contents of 0-10 wt%. After 10 days of microbial degradation, the results show that the amount of holes from degradation was increased with either decreasing Mn or increasing chitosan contents. However, the size of holes was increased with increasing Mn and chitosan contents. The results from Differential Scanning Calorimeter (DSC) present that the melting temperature (Tm) of PBS was decreased with increasing chitosan contents. Moreover, there was no significant difference between Tm of the composites with different Mn of chitosan. From the TGA thermograms, the decomposition temperature at 10% weight loss (Td10) was decreased with increasing chitosan contents. Moreover, the water absorption of PBS/chitosan composites was increased with increasing Mn and content of chitosan.

Effect of Hybrid Fillers on the Thermal Properties of UHMWPE/Chitosan-ZnO Composites

2015 ◽  
Vol 754-755 ◽  
pp. 71-76
Author(s):  
Mohd Firdaus Omar ◽  
Lu Yew Wei ◽  
Mohd Mustafa Al Bakri Abdullah ◽  
Kamarudin Hussin
Keyword(s):  
Thermal Properties ◽  
Hybrid Composites ◽  
Degree Of Crystallinity ◽  
Reinforced Composites ◽  
Compression Technique ◽  
Melting Temperatures ◽  
Fusion Enthalpy ◽  
Reinforced Composite ◽  
Hybrid Fillers ◽  
Loss Level

In this work, UHMWPE reinforced composites containing hybrid zinc oxide (ZnO) and chitosan particles were prepared via the hot compression technique. The effect of ZnO contents (10, 20, 30 wt.%) and chitosan contents (1, 2, 3 wt.%) on the thermal properties of UHMWPE/ZnO and UHMWPE/Chitosan-ZnO reinforced composites were successfully investigated using DSC and TGA analysis, respectively. Based on DSC results, both UHMWPE/ZnO and hybrid composites did not record significant changes in the melting temperatures (Tm). The heat fusion enthalpy (Hm) and degree of crystallinity (Xc) of hybrid composites were found to be higher than UHMWPE/ZnO composites. As the TGA results shown, hybrid composites were also found to have higher thermal stability than UHMWPE/ZnO composites at 10 % and 50 % weight loss level. Overall, the UHMWPE/ZnO + 3 wt.% Chitosan hybrid reinforced composite recorded comparable mechanical properties and better thermal properties than neat UHMWPE.

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