Carregant...
Fitxers
Tipus de document
ArticleVersió
Versió acceptadaData de publicació
Llicència de publicació
Si us plau utilitzeu sempre aquest identificador per citar o enllaçar aquest document: https://hdl.handle.net/2445/160580
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
Títol de la revista
Director/Tutor
ISSN de la revista
Títol del volum
Recurs relacionat
Resum
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.
Matèries (anglès)
Citació
Citació
BAYÉS-GARCÍA, Laura, CALVET PALLÀS, Maria teresa, CUEVAS DIARTE, Miguel ángel, UENO, S.. 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. _Food Research International_. 2017. Vol. 99, núm. 1, pàgs. 476-484. [consulta: 30 de gener de 2026]. ISSN: 0963-9969. [Disponible a: https://hdl.handle.net/2445/160580]