Crude and refined oils from Elaeis guineensis: Facile characterization by FTIR and thermal analysis techniques

From an industrial perspective, fast characterization of raw materials provides an important tool for preventing manufacturing problems and contributes to assure the quality of the final products. In this work, several fast, cheap, and simple methods (Fourier transform infrared spectroscopy (FTIR) a...

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Published in:International journal of food properties 2018-01, Vol.20 (sup3), p.S2739-S2749
Main Authors: Martín-Ramos, Pablo, Maria, Teresa M.R., Correa-Guimaraes, Adriana, Carrión-Prieto, Paula, Hernández-Navarro, Salvador, Martín-Gil, Jesús
Format: Article
Language:English
Subjects:
Crystallization
Differential scanning calorimetry
DSC
DTA
Edible oils
Fourier transforms
FTIR
Infrared spectroscopy
palm fruit oil
palm kernel oil
Quality control
Spectrum analysis
TG/DTG
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cited_by cdi_FETCH-LOGICAL-c385t-4c4be428a0e5aeebb70bcc13eaa0830e25a570e04c7c024a80b0724d689dcca93
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container_issue sup3
container_start_page S2739
container_title International journal of food properties
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creator Martín-Ramos, Pablo
Maria, Teresa M.R.
Correa-Guimaraes, Adriana
Carrión-Prieto, Paula
Hernández-Navarro, Salvador
Martín-Gil, Jesús
description From an industrial perspective, fast characterization of raw materials provides an important tool for preventing manufacturing problems and contributes to assure the quality of the final products. In this work, several fast, cheap, and simple methods (Fourier transform infrared spectroscopy (FTIR) and various thermoanalytical techniques) were used for screening and characterization of crude and refined palm oils and other palm-derived products. The FTIR spectra allowed for ready distinction between mesocarp-derived products and those obtained from the kernel. The same applied to high-temperature differential scanning calorimetry (DSC) and differential thermal analysis (DTA) thermograms and the low-temperature DSC curves, in which the peak values and the presence or absence of certain peaks also permitted to differentiate among the various oils and fractions. Correspondences of mesocarp-derived oils with olein and kernel-derived oils with stearin were confirmed by both analytical methods and from the crystallization study. The relationship between the triglyceride composition and the FTIR and thermal profiles of the various palm-derived products has potential to be utilized as a facile quality control method in mill plants and laboratories.
doi_str_mv 10.1080/10942912.2017.1372470
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subjects Crystallization
Differential scanning calorimetry
DSC
DTA
Edible oils
Fourier transforms
FTIR
Infrared spectroscopy
palm fruit oil
palm kernel oil
Quality control
Spectrum analysis
TG/DTG
title Crude and refined oils from Elaeis guineensis: Facile characterization by FTIR and thermal analysis techniques
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