Determination of the predominant polymorphic form of mango ( Mangifera indica ) almond fat by differential scanning calorimetry and X‐ray diffraction

Abstract

In this paper, some important properties, from the application point of view, of mango (Mangifera indica) almond fat var. Manila (MAF) were analyzed by differential scanning calorimetry and X-ray diffraction techniques. The thermal profile, the solid fat content (SFC) and the predominant polymorphism of MAF samples, previously characterized chemically, were studied. The results showed that this fat, from one of the main residues of mango industrialization, had a relatively simple fusion/crystallization behavior. Stabilized samples showed a simple SFC profile with one marked slope between 35 and 40 7C. Different thermal histories demonstrated the existence of at least four polymorphs. The non-stabilized samples corresponded predominantly to the formation of the crystalline a form. The stabilized samples, tested under several time and temperature conditions, allowed the formation of two other polymorphs, which are both unstable forms and were formed during a to b polymorphic transition. The X-ray diffraction information confirmed the presence of the less and more stable MAF polymorphs, allowing us to conclude that MAF is a b-stable fat, just as is cocoa butter.

Studies of Fatty Acid Composition, Physicochemical and Thermal Properties, and Crystallization Behavior of Mango Kernel Fats from Various Thai Varieties

“…The X-ray diffraction patterns reported here indicated that the all four MKFs solidified into a mixture of pseudo-β', β', sub-β and β polymorphs after the static crystallization at 20 for 2 h. This was in agreement with what was observed with the polymorphic behavior of MKF from Kaew variety by Sonwai et al 8 and from Manila variety by Solís-Fuentes et al 23 . The peak at 4.2 Å, which was associated with β' polymorph, showed the strongest diffraction intensity in all fat samples, indicating that β' was the predominant polymorph for all MKFs under these crystallization conditions.…”

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

“…The crystallization of Fig. 5 X-ray diffraction patterns of (a) mango kernel fat, (b) palm oil mid-fraction, (c) recommended cocoa butter equivalent, (d) cocoa butter and (e) a mixture of cocoa butter quivalent and cocoa butter during crystallization at 20°C for 60 min under static conditions MKF into a mixture of crystal structures reported here is in agreement with the crystallization behavior of the MKF at 22°C published by Solis-Fuentes et al (2005), where MKF was found to crystallize into a mixture of β′, pseudo-β′, sub-β and β structures under quiescent conditions over a long period of 26 days.…”

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

“…The β crystals are the most stable and are transitions of the above forms (Hagemann, 1988). In regard to such transitions, the molecular mobility, stability and their relationships are critical aspects for controlling the quality of the fatty products that are elaborated with these materials (Roos, 1995;Solís-Fuentes et al, 2005). The vast majority of phase transitions of lipids in foods, drugs and cosmetics associated with the behavior of processing, storage and use are established between the solid and liquid states and the different polymorphic forms of these materials (Roos, 1995;Sato, 1999).…”