Study of the crystallization and polymorphic structures formed in oleogels from avocado oil

The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (Tonset) and the crystallization temperature (Tc), were evaluated by DSC and X-ray diffraction. The results showed that the structuring agents have a significant effect (P0.05) on the Tc and Tonset, which demonstrated their ability to form solid lipids. Moreover, it was found that the presence of SMS decreased the Tc and Tonset, possibly due to their cocrystallization process. It was found only in the presence of the polymorphic form β’ in the oleogels prepared. The Tc varied between 1.6 and 51.4 °C and Tonset between 3.9 and 53.8 °C.

• Autores: Pérez-Monterroza, Ezequiel; Ciro-Velásquez, Héctor José; Arango Tobón, Julio César
• Tipo de recurso: Article of journal
• Fecha de publicación: 2016
• Institución: Universidad Nacional de Colombia
• Repositorio: Universidad Nacional de Colombia
• Idioma: spa
• OAI Identifier: oai:repositorio.unal.edu.co:unal/58569
• Acceso en línea: https://repositorio.unal.edu.co/handle/unal/58569; http://bdigital.unal.edu.co/55353/
• Palabra clave: 57 Ciencias de la vida; Biología / Life sciences; biology; 58 Plantas / Plants; Calorimetry; Monodiglycerides; Cooling rate; Thermal behavior
• Rights: openAccess
• License: Atribución-NoComercial 4.0 Internacional