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http://hdl.handle.net/2445/160580
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DC Field | Value | Language |
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dc.contributor.author | Bayés-García, Laura | - |
dc.contributor.author | Calvet Pallàs, Maria Teresa | - |
dc.contributor.author | Cuevas Diarte, Miguel Ángel | - |
dc.contributor.author | Ueno, S. | - |
dc.date.accessioned | 2020-05-15T16:00:31Z | - |
dc.date.available | 2020-05-15T16:00:31Z | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 0963-9969 | - |
dc.identifier.uri | http://hdl.handle.net/2445/160580 | - |
dc.description.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. | - |
dc.format.extent | 31 p. | - |
dc.format.mimetype | application/pdf | - |
dc.language.iso | eng | - |
dc.publisher | Elsevier B.V. | - |
dc.relation.isformatof | Versió postprint del document publicat a: https://doi.org/10.1016/j.foodres.2017.06.015 | - |
dc.relation.ispartof | Food Research International, 2017, vol. 99, num. 1, p. 476-484 | - |
dc.relation.uri | https://doi.org/10.1016/j.foodres.2017.06.015 | - |
dc.rights | cc-by-nc-nd (c) Elsevier B.V., 2017 | - |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es | - |
dc.source | Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada) | - |
dc.subject.classification | Polimorfisme (Cristal·lografia) | - |
dc.subject.classification | Triglicèrids | - |
dc.subject.classification | Oli d'oliva | - |
dc.subject.other | Polymorphism (Crystallography) | - |
dc.subject.other | Triglycerides | - |
dc.subject.other | Olive oil | - |
dc.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 | - |
dc.type | info:eu-repo/semantics/article | - |
dc.type | info:eu-repo/semantics/acceptedVersion | - |
dc.identifier.idgrec | 673534 | - |
dc.date.updated | 2020-05-15T16:00:31Z | - |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | - |
Appears in Collections: | Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada) |
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673534.pdf | 2.02 MB | Adobe PDF | View/Open |
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