Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil
| Autor: | Masaru Tanokura, Hassan Elsayed Embaby, Tomonari Muramatsu, Takuya Miyakawa, Satoshi Hachimura, Masayuki Nara |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Goldenberry biology Physalis Chemistry Fatty Acids Pomace Fatty acid General Medicine biology.organism_classification Analytical Chemistry law.invention Ftir spectra law Seeds Spectroscopy Fourier Transform Infrared Fourier transform infrared spectroscopy Crystallization Volume concentration Food Science Nuclear chemistry |
| Zdroj: | Food chemistry. 366 |
| ISSN: | 1873-7072 |
| Popis: | The chemical and thermal characteristics of goldenberry pomace oil (GPO) and goldenberry seed oil (GSO) were investigated. GPO and GSO contained high levels of unsaturated fatty acids (90.1% and 85.1%, respectively), and the major fatty acid was linoleic (62.0% and 72.8%, respectively). Additionally, GPO contained eleven triacylglycerol (TAG) species, three of which represented 82.7%, namely C54:6, C54:4 and C52:4, and trilinolein was the dominant one (35.5%). GSO contained nine TAG species, two of which represented 80.3%, namely C54:6 and C52:4, and trilinolein was dominant (53.3%). The DSC analysis of GPO and GSO revealed that three exothermal peaks were detected during cooling. Three endothermal peaks (one of which is exothermal for GSO) were detected during melting, and the most significant peaks occurred at low temperatures. FTIR spectra indicated that GPO and GSO did not contain peroxides or trans fatty acids, but they did contain low concentrations of free fatty acids. |
| Databáze: | OpenAIRE |
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