Abstract
The Jerivá (Syagrus romanzoffiana) kernel oil (JKO) has a pleasant coconut-like smell, with about 33% lauric acid and 28% oleic acid. The oil also contains bioactive compounds, such as phenolics, carotenoids, and tocopherols. JKO has a solid consistency at low temperatures, but has a low melting point and low solid content at room temperature. Thus, this work aimed to evaluate the thermal properties related to crystallization and fusion, as well as the chemical and oxidative characteristics of JKO fractions, olein and stearin, obtained from dry and solvent fractionation. In general, stearins had higher crystallization and melting temperatures, and higher solid fat content, unlike oleins, which may be associated with the concentration of high melting triglycerides in the stearins. No statistically significant difference was found for fatty acid profile or oxidative stability of the fractions. The type of fractionation influenced the chemical and thermal properties of JKO fractions. The solvent process promoted the most relevant differentiation of fractions. An olein was obtained with 7% less solid fat at 25 °C which remained visually liquid at 2 °C below the oil, as well as a stearin with 17% more solid fat at 25 °C which remained visually solid at 3 °C above the oil.
Highlights
Lauric oils are obtained from various palm species and are characterized mainly by high contents in lauric acid (C12:0) and small amounts of other medium and short-chain fatty acids
The low melting points and the low solid contents at room temperature are favorable for the production of some products, such as confectionery coatings and couvertures; it is a drawback that can be alleviated by the fractional crystallization and separation of harder and softer fractions (Gunstone, 2010; Magalhães et al, 2020b; Rossell, 1985)
Fractional crystallization, or fractionation, refers to a separation process in which fatty material is crystallized at a suitable temperature, after which a low melting phase is separated from a high melting phase (Kellens et al, 2007; Sonwai et al, 2017)
Summary
Lauric oils are obtained from various palm species and are characterized mainly by high contents in lauric acid (C12:0) and small amounts of other medium and short-chain fatty acids. Lauric oils can be found mainly in coconut and palm kernels, Jarivá, and Macaúba, which have a solid consistency at low room temperatures but still melt below 30 °C (Coimbra and Jorge, 2011; Gunstone, 2010) These natural fats have a short melting range, which makes them suitable for the manufacture of a variety of fatty foods. In this respect, the low melting points and the low solid contents at room temperature are favorable for the production of some products, such as confectionery coatings and couvertures; it is a drawback that can be alleviated by the fractional crystallization and separation of harder and softer fractions (Gunstone, 2010; Magalhães et al, 2020b; Rossell, 1985). Nowadays, where trans fatty acids in food are questioned, fractionation oil modification stands out as an alternative for the industry because it is a physical process that does not promote changes in fat at the molecular level (Kellens et al, 2007; Magalhães et al, 2020b; Sonwai et al, 2017)
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