Polymorphie Phases Of Natural Fat From Cupuassu (theobroma Grandiflorum) Beans: A Waxs/saxs/dsc Study

dc.creatorSilva J.C.
dc.creatorPlivelic T.S.
dc.creatorHerrera M.L.
dc.creatorRuscheinsky N.
dc.creatorKieckbusch T.G.
dc.creatorLuccas V.
dc.creatorTorriani I.L.
dc.date2009
dc.date2015-06-26T13:38:19Z
dc.date2015-11-26T14:59:55Z
dc.date2015-06-26T13:38:19Z
dc.date2015-11-26T14:59:55Z
dc.date.accessioned2018-03-28T22:11:23Z
dc.date.available2018-03-28T22:11:23Z
dc.identifier
dc.identifierCrystal Growth And Design. , v. 9, n. 12, p. 5155 - 5163, 2009.
dc.identifier15287483
dc.identifier10.1021/cg901081j
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-75249092546&partnerID=40&md5=250217004261c3ab2e820c492e67a33f
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/93014
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/93014
dc.identifier2-s2.0-75249092546
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1256120
dc.descriptionThe 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.
dc.description9
dc.description12
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dc.description5163
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dc.languageen
dc.publisher
dc.relationCrystal Growth and Design
dc.rightsfechado
dc.sourceScopus
dc.titlePolymorphie Phases Of Natural Fat From Cupuassu (theobroma Grandiflorum) Beans: A Waxs/saxs/dsc Study
dc.typeArtículos de revistas


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