Crude and refined oils from Elaeis guineensis: Facile characterization by FTIR and thermal analysis techniques

Martín Ramos, Pablo (Universidad de Zaragoza) ; Maria, Teresa M.R. ; Correa-Guimaraes, Adriana ; Carrión-Prieto, Paula ; Hernández-Navarro, Salvador ; Martín-Gil, Jesús

Resumen: From an industrial perspective, fast characterization of raw materials provides an important tool for preventing manufacturing problems and contributes to assure the quality of the final products. In this work, several fast, cheap, and simple methods (Fourier transform infrared spectroscopy (FTIR) and various thermoanalytical techniques) were used for screening and characterization of crude and refined palm oils and other palm-derived products. The FTIR spectra allowed for ready distinction between mesocarp-derived products and those obtained from the kernel. The same applied to high-temperature differential scanning calorimetry (DSC) and differential thermal analysis (DTA) thermograms and the low-temperature DSC curves, in which the peak values and the presence or absence of certain peaks also permitted to differentiate among the various oils and fractions. Correspondences of mesocarp-derived oils with olein and kernel-derived oils with stearin were confirmed by both analytical methods and from the crystallization study. The relationship between the triglyceride composition and the FTIR and thermal profiles of the various palm-derived products has potential to be utilized as a facile quality control method in mill plants and laboratories.

Idioma: Inglés

DOI: 10.1080/10942912.2017.1372470

Año: 2017

Publicado en: INTERNATIONAL JOURNAL OF FOOD PROPERTIES 20, S3 (2017), S2739-S2749
ISSN: 1094-2912

Factor impacto JCR: 1.845 (2017)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 64 / 133 = 0.481 (2017) - Q2 - T2

Factor impacto SCIMAGO: 0.513 - Food Science (Q2)

Tipo y forma: Article (Published version)

Área (Departamento): Area Ingeniería Agroforestal (Dpto. CC.Agrar.y Medio Natural)