Predicting melting characteristics of vegetable oils from fatty acid composition

Fasina, Oladiran; Craig-Schmidt, Margaret C.; Colley, Z.; Hallman, H.

doi:10.1016/j.lwt.2007.09.012

Cited by 81 publications

(56 citation statements)

References 10 publications

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“…Fasina, Craig-Schmidt, Colley and Hallman [42] indicated that the amount of mono-or polyunsaturated fatty acids was highly correlated (R 2 = 0.91) with the melting temperature of 12 vegetable oils including canola. They stated that canola oil could start melting at −28.44˚C reaching its melting peak at −13.56˚C and will be completely melted at −4.38˚C.…”

Section: Physical Characteristicsmentioning

confidence: 98%

Quality of Canola Oil Obtained by Conventional and Supercritical Fluid Extraction

Khattab¹,

Rempel²,

Suh³

et al. 2012

AJAC

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Quality of canola oil obtained by the supercritical fluid extraction (SFE), using CO 2 with ethanol as a co-solvent, was evaluated and compared to that of the conventionally-obtained oils using either n-hexane or chloroform methanol mixture. Physical characteristics, chemical properties, fatty acid composition and phenolic profile of oils were investigated. The SFE oil showed significantly lower melting point, peroxide value (PV) and higher free fatty acids (FFAs) and iodine value (IV) than the n-hexane-extracted one. There were no significant differences in the fatty acid composition of different oils. The SFE oil showed significantly higher phenolic content (35.91, 10.15, 3.16, 0.32 and 47.48 μg/g of sinapic acid, sinapine, sinapoyl glucose, canolol and total phenolics) as compared to 0.08, 0.70, 0.88, 0.45 and 0.71 μg/g, respectively in the n-hexane-extracted oil. These results indicate the superiority of SFE and advocate its use for the extraction of highly stable and functional canola oil for further health and nutraceutical uses. The present results have an industrial and technological relevance as SFE could be competitive with the traditional extraction techniques providing an environmental approach and enhancing the obtained oil quality and stability. After recovery of the initial installation costs, SFE could be more economic than conventional extraction. However, further economical studies are needed to validate this last conclusion.

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Section: Physical Characteristicsmentioning

confidence: 98%

Quality of Canola Oil Obtained by Conventional and Supercritical Fluid Extraction

Khattab¹,

Rempel²,

Suh³

et al. 2012

AJAC

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“…A mathematical model based on a simple regression procedure was also developed to correlate melting parameters to mass fractions of mono and polyunsaturated fatty acids (Fasina et al, 2008).…”

Section: Dsc Thermal Profi Lesmentioning

confidence: 99%

Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (<em>Olea europeae</em> L.) as by-product

2014

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SUMMARY:This work presents a chemical (the minerals, chlorophyll contents and fatty acids) and thermophysical investigation (DSC profile) of four varieties of olive leaves grown in Tunisia. The total chlorophy1l contents of olive leaves ranged from 1132.33 to 1795.93 ppm. The results showed that linolenic acid (C 18:3 ) is the major fatty acid in olive leaves (from 30.02 to 42.16%), followed by oleic acid (C 18:1 ) and palmitic acid (C 16:0 ). The thermal profiles of olive leaf extracts determined by their DSC melting curves revealed simple thermograms with a single peak after melting. The hexane extract of the Chemchali variety, which contained relatively high unsaturated fatty acids and low saturated fatty acid levels, exhibited the lowest peak temperature value (54.59 °C) and required the smallest amount of energy for melting (31.57 J·g −1 ). This study showed that olive leaves possessed physicochemical properties and a fatty acid composition that may become interesting for industrial applications. KEYWORDS: Chlorophylls; DSC melting curves; Fatty acid composition; Minerals; Olive leavesRESUMEN: Investigación comparativa de los contenidos de minerales, clorofila, composición de ácidos grasos y perfiles térmicos de hojas de olivo (Olea europaea L.) como subproducto. Este trabajo presenta estudios de la composición química (minerales, contenido de clorofila y ácidos grasos) e inves tigaciones termofísicas ( perfil DSC) de cuatro variedades de hojas de olivo cultivadas en Túnez. Los contenidos totales de clorofila de las hojas de olivo oscilaron entre 1132,33 y 1795,93 ppm. Los resultados mostraron que el ácido linolénico (C18:3) es el ácido graso principal en las hojas de olivo (30,02 a 42,16%), seguido de los ácidos oleico (C18:1) y palmítico (C16:0). Los perfiles térmicos de los extractos de hoja de olivo determinados por sus curvas de fusion, DSC mostró termogramas simples con un solo pico después de la fusión. El extracto de hexano de la variedad Chemchali, que contenía ácidos grasos insaturados relativamente mas altos y bajos niveles de ácidos grasos saturados, exhibió el pico de temperatura más baja (54,59 °C) y requiere menor energía para la fusión (31,57 J·g ). Este estudio mostró que las hojas de olivo poseen propiedades fisicoquímicas y composición en ácidos grasos que pueden ser interesantes para aplicaciones industriales.

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“…In the study of (SERRA et al, 2014) the composition of these fatty acids was detected in Colonnata" lard from Large White pigs as follows: : 1.38% myristic acid (C14:0); 21.16% palmitic acid (C16:0); 1.41% palmitoleic acid (C16:1); 13.13% stearic acid (C18:0); 31.83% oleic acid (C18:1); 8.37% linoleic (C18:2); 0.45% α-Linolenic acid (C18:3). Furthermore, according to (FASINA et al, 2008) peanut oil presents a large melting range, having onset melting temperature (-20.05 ° C), a maximum peak at -0.73 °C and melting temperature endset at -10.37 ° C. The lack of adjustment presented may be related to this fact. Pelissari and others (2012) showed lack of fi t for a mixture model for cassava starch fi lms and chitosan and commented that this result was due to the small value obtained for the pure error and concluded that this result did not aff ected model's predictive ability.…”

Section: Resultsmentioning

confidence: 99%

“…According to Mertens and Deman (1972), natural fats do not melt in a strict temperature but present a melting range, which can result in variations in its determination and generate poor reproducibility. Moreover, unlike pure compounds, natural vegetable oils have no true melting points because they are composed by a complex mixture of triglycerides which passes through a gradual softening before becoming completely liquid (FASINA et al, 2008). Severino et al (2011) analyzing stearic acid by diff erential scanning calorimetry found onset and endset melting temperatures of 70.1°C and 81.1°C, respectively.…”

Section: Resultsmentioning

confidence: 99%

Modelling the Melting Temperature of a Lipid‐based Critical Temperature Indicator: A Comparision Between Simplex-Lattice and Simplex-Centroid Designs

Kaufmann

Gonçalves

Bona

et al. 2018

BCEPPA

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Critical temperature indicators (CTI) fi nd applications in food industry in cases when defrost may not occur or a specifi c temperature may not be reached, , indicating changes through visual changes, such as melting, color changes, etc. Lipid mixtures are promising candidates to formulate CTI since the fi nal melting point of the mixture may be manipulated by the proportion of each lipid. In this work a lipid mixture consisting of stearic acid, lard and peanut oil was used to develop a CTI mixture. Simplex-lattice and Simplex-centroid experimental designs were compared to modelling the melting temperature of the lipid mixture. Addition of axial points to the experimental design improved predictive ability of the models while the inclusion of inverse terms was necessary to improve models accuracy. Simplex-lattice design presented an improved ability to predict the melting point of binary mixtures, while the simplex-centroid design resulted in an improved model for predicting melting point of the ternary mixtures.

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Predicting melting characteristics of vegetable oils from fatty acid composition

Cited by 81 publications

References 10 publications

Quality of Canola Oil Obtained by Conventional and Supercritical Fluid Extraction

Quality of Canola Oil Obtained by Conventional and Supercritical Fluid Extraction

Comparative investigation of minerals, chlorophylls contents, fatty acid composition and thermal profiles of olive leaves (<em>Olea europeae</em> L.) as by-product

Modelling the Melting Temperature of a Lipid‐based Critical Temperature Indicator: A Comparision Between Simplex-Lattice and Simplex-Centroid Designs

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