Polymorphic Phases of Natural Fat from Cupuassu (Theobroma grandiflorum) Beans: A WAXS/SAXS/DSC Study

dc.creatorSilva, JC
dc.creatorPlivelic, TS
dc.creatorHerrera, ML
dc.creatorRuscheinsky, N
dc.creatorKieckbusch, TG
dc.creatorLuccas, V
dc.creatorTorriani, IL
dc.date2009
dc.dateDEC
dc.date2014-11-19T03:19:53Z
dc.date2015-11-26T17:56:44Z
dc.date2014-11-19T03:19:53Z
dc.date2015-11-26T17:56:44Z
dc.date.accessioned2018-03-29T00:40:20Z
dc.date.available2018-03-29T00:40:20Z
dc.identifierCrystal Growth & Design. Amer Chemical Soc, v. 9, n. 12, n. 5155, n. 5163, 2009.
dc.identifier1528-7483
dc.identifierWOS:000272188000026
dc.identifier10.1021/cg901081j
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/70712
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/70712
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/70712
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1291315
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
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 grandiflorum) 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 gamma, alpha, beta', and beta in increasing order of melting temperature and stability. Differential scanning calorimetry measurements of fusion temperatures indicated the existence of two beta states in cupuassu fat. These phases were labeled beta(2) and beta(1), following the aforementioned nomenclature. In spite of the different melting points, the existence of a beta(2) -> beta(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.
dc.description9
dc.description12
dc.description5155
dc.description5163
dc.descriptionLaboratorio Nacional de Luz Sincrotron (LNLS)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherAmer Chemical Soc
dc.publisherWashington
dc.publisherEUA
dc.relationCrystal Growth & Design
dc.relationCryst. Growth Des.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectRay-powder Diffraction
dc.subjectMono-unsaturated Triacylglycerols
dc.subjectCocoa Butter
dc.subjectMonounsaturated Triacylglycerols
dc.subjectCrystallization
dc.subjectSynchrotron
dc.subjectBehavior
dc.subjectSos
dc.titlePolymorphic Phases of Natural Fat from Cupuassu (Theobroma grandiflorum) Beans: A WAXS/SAXS/DSC Study
dc.typeArtículos de revistas


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