Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content
Interspecific hybridization of oil palms (<i>E. guineensis × E. oleifera</i>) 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...
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MDPI AG
2021-07-01
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| author | Erislene S. de Almeida Daniela da Silva Damaceno Laiane Carvalho Priscilla Araújo Victor Rafaela Menezes dos Passos Paula Virginia de Almeida Pontes Marcílio Cunha-Filho Klicia A. Sampaio Simone Monteiro |
| author_facet | Erislene S. de Almeida Daniela da Silva Damaceno Laiane Carvalho Priscilla Araújo Victor Rafaela Menezes dos Passos Paula Virginia de Almeida Pontes Marcílio Cunha-Filho Klicia A. Sampaio Simone Monteiro |
| author_sort | Erislene S. de Almeida |
| collection | DOAJ |
| description | Interspecific hybridization of oil palms (<i>E. guineensis × E. oleifera</i>) 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 °C in relation to APO, and a reduction in the crystallization point of more than 6 °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. |
| first_indexed | 2024-03-10T09:18:49Z |
| format | Article |
| id | doaj.art-673f6ffe59f547b6aa6eff38a8a759d4 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T09:18:49Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-673f6ffe59f547b6aa6eff38a8a759d42023-11-22T05:24:19ZengMDPI AGApplied Sciences2076-34172021-07-011115709410.3390/app11157094Thermal and Physical Properties of Crude Palm Oil with Higher Oleic ContentErislene S. de Almeida0Daniela da Silva Damaceno1Laiane Carvalho2Priscilla Araújo Victor3Rafaela Menezes dos Passos4Paula Virginia de Almeida Pontes5Marcílio Cunha-Filho6Klicia A. Sampaio7Simone Monteiro8Institute of Chemistry, University of Brasilia, Brasilia 70910-000, BrazilFaculty of Chemical Engineering, University of Campinas, Campinas 13083-852, BrazilInstitute of Chemistry, University of Brasilia, Brasilia 70910-000, BrazilInstitute of Chemistry, University of Brasilia, Brasilia 70910-000, BrazilFaculty of Food Engineering, University of Campinas, Campinas 13083-000, BrazilFaculty of Food Engineering, University of Campinas, Campinas 13083-000, BrazilFaculty of Health Sciences, University of Brasilia, Brasilia 70910-000, BrazilFaculty of Food Engineering, University of Campinas, Campinas 13083-000, BrazilInstitute of Chemistry, University of Brasilia, Brasilia 70910-000, BrazilInterspecific hybridization of oil palms (<i>E. guineensis × E. oleifera</i>) 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 °C in relation to APO, and a reduction in the crystallization point of more than 6 °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.https://www.mdpi.com/2076-3417/11/15/7094crude palm oilinterspecific hybridizationmeltingcrystallizationcarotenes |
| spellingShingle | Erislene S. de Almeida Daniela da Silva Damaceno Laiane Carvalho Priscilla Araújo Victor Rafaela Menezes dos Passos Paula Virginia de Almeida Pontes Marcílio Cunha-Filho Klicia A. Sampaio Simone Monteiro Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content Applied Sciences crude palm oil interspecific hybridization melting crystallization carotenes |
| title | Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content |
| title_full | Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content |
| title_fullStr | Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content |
| title_full_unstemmed | Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content |
| title_short | Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content |
| title_sort | thermal and physical properties of crude palm oil with higher oleic content |
| topic | crude palm oil interspecific hybridization melting crystallization carotenes |
| url | https://www.mdpi.com/2076-3417/11/15/7094 |
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