Artículos de revistas
Polymorphie Phases Of Natural Fat From Cupuassu (theobroma Grandiflorum) Beans: A Waxs/saxs/dsc Study
Registro en:
Crystal Growth And Design. , v. 9, n. 12, p. 5155 - 5163, 2009.
15287483
10.1021/cg901081j
2-s2.0-75249092546
Autor
Silva J.C.
Plivelic T.S.
Herrera M.L.
Ruscheinsky N.
Kieckbusch T.G.
Luccas V.
Torriani I.L.
Institución
Resumen
The polymorphic phases of natural fat extracted from cupuassu beans were studied by performing in situ temperature-dependent X-ray scattering experiments and differential scanning calorimetry (DSC) using synchrotron radiation. Cupuassu (Theobroma grandiflorwn) is a native plant of the Theobroma species originally found in Brazil's Amazon region, with a great potential for utilization in the chocolate industry. The experiments and data analysis were performed using as a reference the known polymorphic phase behavior of cocoa butter. The results led to the identification of cupuassu fat polymorphic crystalline phases. Using the nomenclature generally found in the literature for triaceylclycerols (TAGs) systems, these phases were labeled γ, α, β ', and β in increasing order of melting temperature and stability. Differential scanning calorimetry measurements of fusion temperatures indicated the existence of two β states in cupuassu fat. These phases were labeled β 2 and β 1, following the aforementioned nomenclature. In spite of the different melting points, the existence of α Β 2→Β 1 transition could not be proven, due to the great deal of structural similarity of the corresponding X-ray patterns obtained in our experiments. A comparison of our results with those reported for several pure compounds and ternary mixtures of TAGs indicated that these components are mainly responsible for the cupuassu fat phase behavior. This study provided the first experimental results of an in-situ follow-up of the polymorphic phase transitions and crystallization of fat from Brazilian cupuassu beans, an industrially important natural product. © 2009 American Chemical Society. 9 12 5155 5163 Garti, N., Sato, K., (1988) Crystallization and Polymorphism of Fats and Fatty Acids, 31, pp. 97-137. , Garti, N., Sato K., Eds. Marcel Dekker Inc.: Surfactant Science Series New York, NY Chapter 3 Larsson, K., (1966) Acta Chem. Scand., 20 (8), pp. 2255-2260 Sato, K., Ueno, S., Yano, J., (1999) Prog. Lipid Res., 38, pp. 91-116 Willie, R.L., Lutton, E.S., (1966) J. Am. Oil Chem. Soc., 43, pp. 491-496 Lannes, S.C.S., Medeiros, M.L., (2003) Braz. J. Pharm. Sci., 39 (1), pp. 115-123 Lannes, S.C.S., Medeiros, M.L., Amaral, R.L., (2002) Braz. J. Pharm. Sci., 38 (4), pp. 463-469 Chapman, G.M., Akehurst, E.E., Wright, W.B., (1971) J. Am. Oil Chem. Soc., 48, pp. 824-830 Loisel, C., Keller, G., Lecq, G., Bourgaux, C., Ollivon, M., (1998) J. Am. Oil Chem. Soc, 75, pp. 425-439 Van Malssen, K., Van Langevelde, A., Peschar, R., Schenk, H., (1999) J. Am. Oil Chem. Soc, 76, pp. 669-676 Van Malssen, K., Peschar, R., Schenk, H., (1996) J. Am. Oil Chem. Soc., 73, pp. 1209-1215 Van Malssen, K., Peschar, R., Brito, C., Schenk, H., (1996) J. Am. Oil Chem. Soc, 73, pp. 1225-1230 Van Mechelen, J.B., Peschar, R., Schenk, H., (2006) Acta Crystallogr., 552, pp. 1121-1130 Van Mechelen, J.B., Peschar, R., Schenk, H., (2006) Acta Crystallogr., B62, pp. 1131-1138 (2007) Acta Crystallogr., B63, p. 161. , Corrigendum Van Mechelen, J.B., Goubitz, K., Pop, M., Peschar, R., Schenk, H., (2008) Acta Crystallogr., B64, pp. 771-779 Van Mechelen, J.B., Peschar, R., Schenk, H., (2008) Acta Crystallogr., B64, pp. 240-248 Van Mechelen, J.B., Peschar, R., Schenk, H., (2008) Acta Crystallogr., B64, pp. 249-259 (1989) AOCS, Official Methods and Recommended Practices of the American Oil Chemists' Society, , 4th ed. American Oil Chemists Society: Champaign Method 1-62, Ce 5b-89 and Cd 16b-93 Bras, W., Derbyshire, G.E., Devine, A., Clark, S.M., Cooke, J., Komanschek, B.E., Ryan, A.J., (1995) J. Appl. Crystallogr., 28, pp. 26-32 Luccas, V., (2001) Fracionamento Termico e Obtenção de Gorduras de Cupuaçu Alternativas A Manteiga de Cacau Para Uso Na Fabricaç ão de Chocolate, , http://libdigi.unicamp.br/documen/?code=vtls000235715, Ph.D. thesis, Universidade Estadual de Campinas, Campinas, SP Ueno, S., Minato, A., Seto, H., Amemiya, Y., Sato, K., (1991) J. Phys. Chem. B, 101, pp. 6847-6854 Ueno, S., Minato, A., Yano, J., Sato, K., (1999) J. Cryst. Growth, 198-199, pp. 1326-1329 Arishima, T., Sagi, N., Mori, H., Sato, K., (1991) J. Am. Oil Chem. Soc, 55, pp. 710-715 Schenk, H., Peschar, R., (2004) Radiat. Phys. Chem., 71, pp. 829-835