Easy ambient sonic-spray ionization mass spectrometry (EASI-MS) was used to follow the maturation of Jatropha curcas L. seeds via the monitoring of the triacylglycerides (TAG) profile of the oil. Results show that TAG composition is significantly modified during seed development but remains nearly unchanged during storage. The EASI-MS oil analysis performed herein is simple, requires just a tiny droplet of the oil and is performed without any pre-separation or chemical manipulation. The oil from Jatropha gossypifolia L. was also evaluated, and a very different TAG profile was obtained.

Currently, lipid scientists are searching for alternatives or solutions to a concern widely discussed by health organizations around the world, namely, the demand to limit the amount of saturated fat intake by the population. The present work considers the development of a lipid system with zero trans fat and low contents of saturated fatty acids (low sat). Palm oil (PO) was used as zero trans fat basis and canola oil (CO) as a source of low sat lipids. The functional attributes of these mixtures were adjusted by the incorporation of a structuring agent (sorbitan monostearate-SMS) and a crystallization modifier (fully hydrogenated canola oil-FHCO). Blends of PO with CO were formulated and the effects of adding 6% of a mixture of FHCO and SMS (50:50 w/w) to the samples were evaluated measuring the solid fat content by NMR, the thermal events by DSC and the polymorphism by XRD. Result for the oil blend (50:50 PO:CO) indicated a reduction of 40.52% in the content of saturated fatty acids compared to the original sample (100:0 PO:CO). The additives increased the consistency and the thermal resistance of the samples and proved to be effective in forming a homogeneous structural network, ensuring the continuity of the liquid oil inside the lipid matrix.Practical applications: This research on oleogels systems has demonstrated the great potential of structuring agents for a wide variety of applications. The oil-based fats development can be used to replace high saturated fats or hydrogenated oils in formulation of margarines, shortenings, spreads, and other specific applications.

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