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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

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Author(s):
de Almeida, Erislene S. [1] ; Damaceno, Daniela da Silva [2] ; Carvalho, Laiane [1] ; Victor, Priscilla Araujo [1] ; dos Passos, Rafaela Menezes [3] ; de Almeida Pontes, Paula Virginia [3] ; Cunha-Filho, Marcilio [4] ; Sampaio, Klicia A. [3] ; Monteiro, Simone [1]
Total Authors: 9
Affiliation:
[1] Univ Brasilia, Inst Chem, BR-70910000 Brasilia, DF - Brazil
[2] Univ Estadual Campinas, Fac Chem Engn, BR-13083852 Campinas - Brazil
[3] Univ Estadual Campinas, Fac Food Engn, BR-13083000 Campinas - Brazil
[4] Univ Brasilia, Fac Hlth Sci, BR-70910000 Brasilia, DF - Brazil
Total Affiliations: 4
Document type: Journal article
Source: APPLIED SCIENCES-BASEL; v. 11, n. 15 AUG 2021.
Web of Science Citations: 0
Abstract

Interspecific hybridization of oil palms (E. guineensis x E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil's properties. In this context, this study aimed to determine a comprehensive physicochemical and thermal characterization of hybrid palm oil (HOPO) compared with the better-known African palm oil (APO). Differences in the distribution of fatty acids, carotenoids, and tocols were observed. Minor differences in density and viscosity were found between the oils, with no relevance for the materials' processing design. Nevertheless, HOPO showed unique crystallization behavior, which potentially can affect industrial operations, such as fractionation. HOPO did not present the two thermal characteristic regions of APO, attributed to olein and stearin fractions. The HOPO demonstrated a decrease in the melting point of more than 3 degrees C in relation to APO, and a reduction in the crystallization point of more than 6 degrees C. Furthermore, besides the higher content of unsaturated fatty acids, HOPO was more stable than APO due to a higher antioxidant content. These results could be useful to establish operation conditions for processes using palm oil from hybrid oil palm. (AU)

FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
Grantee:Antonio José de Almeida Meirelles
Support Opportunities: Research Projects - Thematic Grants