Thermal and chemical characterization of fractions from Syagrus romanzoffiana kernel oil

T.S.  Tavares; K.T.  Magalhães; N.D.  Lorenzo; C.A.  Nunes

doi:10.3989/gya.0325201

Authors

T.S. Tavares Department of Chemistry, Federal University of Lavras, University Campus https://orcid.org/0000-0002-2275-3113
K.T. Magalhães Department of Chemistry, Federal University of Lavras, University Campus https://orcid.org/0000-0001-7976-7148
N.D. Lorenzo Department of Chemistry, Federal University of Lavras, University Campus https://orcid.org/0000-0003-3839-3279
C.A. Nunes Department of Food Science, Federal University of Lavras, University Campus https://orcid.org/0000-0002-5147-7357

DOI:

https://doi.org/10.3989/gya.0325201

Keywords:

Crystallization, Fractionation, Melting, Olein, Stearin

Abstract

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.

Downloads

Download data is not yet available.

References

AOCS (1993). Official Methods and Recommended Practices of the American Oil Chemists Society. Champaing.

Bootello MA, Garcés R, Martínez-Force E, Salas JJ. 2016. Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils. Grasas Aceites 67, e149. https://doi.org/10.3989/gya.0441161

Calliauw GH, Gibon V, De Greyt WFJ. 2007. Principles of palm olein fractionation: a bit of science behind the technology. Lipid Technol. 19, 152-155. https://doi.org/10.1002/lite.200700050

Chaleepa K, Szepes A, Ulrich J. 2010. Effect of additives on isothermal crystallization kinetics and physical characteristics of coconut oil. Chem. Phys. Lipids 163, 390-396. https://doi.org/10.1016/j.chemphyslip.2010.03.005 PMid:20346930

Cobo M, Deublein E, Haber A, Kwamen R, Nimbalkar M, Decker F. 2017. TD-NMR in Quality Control: Standard Applications, in Webb G (Ed.) Modern Magnetic Resonance. Springer, Cham, pp. 1819-1836. https://doi.org/10.1007/978-3-319-28388-3_12

Coimbra MC, Jorge N. 2011. Characterization of the Pulp and Kernel Oils from Syagrus oleracea, Syagrus romanzoffiana, and Acrocomia aculeata. J. Food Sci. 76, 1156-1161. https://doi.org/10.1111/j.1750-3841.2011.02358.x PMid:22417579

Coimbra MC, Jorge N. 2012. Fatty acids and bioactive compounds of the pulps and kernels of Brazilian palm species, guariroba (Syagrus oleraces), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata). J. Sci. Food Agric. 92, 679-684. https://doi.org/10.1002/jsfa.4630 PMid:21922463

Falasca SL, Miranda del Fresno C, Ulberich A. 2012. Possibilities for growing queen palm (Syagrus romanzoffiana) in Argentina as a biodiesel producer under semi-arid climate conditions. Int. J. Hydrogen Energy 37, 14843-14848. https://doi.org/10.1016/j.ijhydene.2011.12.092

Gunstone FD. 2010. Lauric oils. Lipid Technol. 22, 168-168. https://doi.org/10.1002/lite.201000035

Gunstone FD, Harwood JL, Padley FB. 1994. The Lipid Handbook. 2nd ed, CRC Press, London, UK.

Grall DS, Hartel RW. 1992. Kinetics of butterfat crystallization. J. Am. Oil Chem. Soc. 69 (8), 741-747. https://doi.org/10.1007/BF02635909

Hinrichsen N. 2016. Commercially available alternatives to palm oil. Lipid Technol. 28 (3), 65-67. https://doi.org/10.1002/lite.201600018 PMid:27158192 PMCid:PMC4834613

Kellens M, Gibon V, Hendrix M, De Greyt W. 2007. Palm oil fractionation. Eur. J. Lipid Sci. Technol. 109, 336-349. https://doi.org/10.1002/ejlt.200600309

Lescano CH, de Oliveira IP, Freitas de Lima F, Baldivia DS, Justi PN, Cardoso CAL, Raposo Júnior JL, Sanjinez-Argandoña EJ. 2018. Nutritional and chemical characterizations of fruits obtained from Syagrus romanzoffiana, Attalea dubia, Attalea phalerata and Mauritia flexuosa. J. Food Meas. Charact. 12, 1284-1294. https://doi.org/10.1007/s11694-018-9742-3

Magalhães KT, Tavares TS, Gomes TMC, Nunes CA. 2020b. Effect of process variables on the yield and quality of jeriva (Syagrus romanzoffiana) kernel oil from aqueous extraction. Grasas y Aceites 71, 339. https://doi.org/10.3989/gya.1063182

Magalhães KT, Tavares TS, Nunes CA. 2020a. The chemical, thermal and textural characterization of fractions from Macauba kernel oil. Food Res. Int. 130, 108925. https://doi.org/10.1016/j.foodres.2019.108925 PMid:32156372

Marikkar JMN, Saraf D, Dzulkifly MH. 2013. Effect of Fractional Crystallyzation on Composition and Thermal Behavior of Coconut Oil. Int. J. Food Prop. 16, 1284-1292. https://doi.org/10.1080/10942912.2011.585728

Márquez AL, Pérez MP, Wagner JR. 2013. Solid fat content estimation by differential scanning calorimetry: Prior treatment and proposed correction. J. Am. Oil Chem. Soc. 90, 467-473. https://doi.org/10.1007/s11746-012-2190-z

Mo S-Y, Teng K-T, Nesaretnam K, Lai O-M. 2016. Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: A lab-scale study. Eur. J. Lipid Sci. Technol. 118, 1389-1398. https://doi.org/10.1002/ejlt.201500305

Moreira MAC, Payret Arrúa ME, Antunes AC, Fiuza TER, Costa BJ, Weirich Neto PH, Antunes SRM. 2013. Characterization of Syagrus romanzoffiana oil aiming at biodiesel production. Ind. Crops Prod. 48, 57-60. https://doi.org/10.1016/j.indcrop.2013.04.006

Pierezan L, Cabral MRP, Martins Neto D, Stropa JM, Oliveira, LCS, Scharf DR, Simionatto EL, Silva RCL, Simionatto E. 2015. Chemical composition and crystallization temperatures of esters obtained from four vegetable oils extracted from seeds of Brazilian cerrado plants. Quim. Nova 38, 328-332. https://doi.org/10.5935/0100-4042.20150018

Pittenger DR, James Downer A, Hodel DR, Mochizuki M. 2009. Estimating water needs of landscape palms in mediterranean climates. Horttechnology 19, 700-704. https://doi.org/10.21273/HORTSCI.19.4.700

Rocha JCB, Lopes JD, Mascarenhas MCN, Arallano DB, Guerreiro LMR, Cunha RL. 2013. Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil. Food Res. Int. 50, 318-323. https://doi.org/10.1016/j.foodres.2012.10.043

Rodrigues-Ract JN, Cotting LN, Poltronieri TP, Silva RC, Gioielli LA. 2010. Crystallization behavior of structured lipids by chemical interesterification of milkfat and sunflower oil. Food Sci. Technol. 30, 258-267.

Rossell JB. 1985. Fractionation of lauric oils. J. Am. Oil Chem. Soc. 62, 385-390. https://doi.org/10.1007/BF02541409

Silva RC da, Escobedo JP, Gioielli LA. 2008. Crystallization behavior of structured lipids by chemical interesterification of milkfat and sunflower oil. Quim. Nova 31, 330-335. https://doi.org/10.1590/S0100-40422008000200027

Sonwai S, Rungprasertphol P, Nantipipat N, Tungvongcharoan S, Laiyangkoon N. 2017. Characterization of Coconut Oil Fractions Obtained from Solvent Fractionation Using Acetone. J. Oleo Sci. 66, 951-961. https://doi.org/10.5650/jos.ess16224 PMid:28794308

Tan CP, Che Man YB. 2002. Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation. Food Chem. 76, 89-102. https://doi.org/10.1016/S0308-8146(01)00241-2

Ullah R, Nadeem M, Ayaz M, Muhammad I, Muhammad T. 2016. Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions. Food Sci. Biotechnol. 25, 41-47. https://doi.org/10.1007/s10068-016-0006-x PMid:30263234 PMCid:PMC6049360

Yantya NAM, Marikkar JMN, Shuhaimia M. 2013. Effect of fractional crystallization on the composition and thermal properties of engkabang (Shorea macrophylla) seed fat and cocoa butter. Grasas Aceites 64 (5), 546-553. https://doi.org/10.3989/gya.023213

Zaliha O, Chong C, Cheow C, Norizzah AR, Kellens MJ. 2004. Crystallization properties of palm oil by dry fractionation. Food Chem. 86, 245-250. https://doi.org/10.1016/j.foodchem.2003.09.032