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Title: From trioleoyl glycerol to extra virgin olive oil through multicomponent triacylglycerol mixtures: crystallization and polymorphic transformation examined with differential scanning calorimetry and X-ray diffraction techniques
Author: Bayés-García, Laura
Calvet Pallàs, Maria Teresa
Cuevas Diarte, Miguel Ángel
Ueno, S.
Keywords: Polimorfisme (Cristal·lografia)
Oli d'oliva
Polymorphism (Crystallography)
Olive oil
Issue Date: 2017
Publisher: Elsevier B.V.
Abstract: The polymorphic crystallization and transformation behavior of extra virgin olive oil (EVOO) was examined by using differential scanning calorimetry (DSC) and X-ray diffraction with both laboratory-scale (XRD) and synchrotron radiation source (SR-XRD). The complex behavior observed was studied by previously analyzing mixtures composed by its main 2 to 6 triacylglycerol (TAG) components. Thus, component TAGs were successively added to simulate EVOO composition, until reaching a 6 TAGs mixture, composed by trioleoyl glycerol (OOO), 1-palmitoyl-2,3-dioleoyl glycerol (POO), 1,2-dioleoyl-3-linoleoyl glycerol (OOL), 1-palmitoyl-2-oleoyl-3-linoleoyl glycerol (POL), 1,2-dipalmitoyl-3-oleoyl glycerol (PPO) and 1-stearoyl-2,3-dioleoyl glycerol (SOO). Molten samples were cooled from 25 °C to − 80 °C at a controlled rate of 2 °C/min and subsequently heated at the same rate. The polymorphic behavior observed in multicomponent TAG mixtures was interpreted by considering three main groups of TAGs with different molecular structures: triunsaturated OOO and OOL, saturated-unsaturated-unsaturated POO, POL and SOO, and saturated-saturated-unsaturated PPO. As confirmed by our previous work, TAGs belonging to the same structural group displayed a highly similar polymorphic behavior. EVOO exhibited two different β'-2 L polymorphic forms (β'2-2 L and β'1-2 L), which transformed into β'-3 L when heated. Equivalent polymorphic pathways were detected when the same experimental conditions were applied to the 6 TAG components mixture. Hence, minor components may not exert a strong influence in this case.
Note: Versió postprint del document publicat a:
It is part of: Food Research International, 2017, vol. 99, num. 1, p. 476-484
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ISSN: 0963-9969
Appears in Collections:Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)

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