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...
- 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
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Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Pérez-Monterroza, Ezequiel4881b75b-5c13-4115-b60d-b3e5490208a8300Ciro-Velásquez, Héctor José67cd7e0b-c8a1-4ae1-b6e9-db148326aa86300Arango Tobón, Julio Césaref4d1455-86f0-4181-bd5a-907b0e2aa20f3002019-07-02T14:23:16Z2019-07-02T14:23:16Z2016-07-01ISSN: 2248-7026https://repositorio.unal.edu.co/handle/unal/58569http://bdigital.unal.edu.co/55353/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.application/pdfspaUniversidad Nacional de Colombiahttp://www.revistas.unal.edu.co/index.php/refame/article/view/59139Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía MedellínRevista Facultad Nacional de Agronomía MedellínPérez-Monterroza, Ezequiel and Ciro-Velásquez, Héctor José and Arango Tobón, Julio César (2016) Study of the crystallization and polymorphic structures formed in oleogels from avocado oil. Revista Facultad Nacional de Agronomía, 69 (2). pp. 7945-7954. ISSN 2248-702657 Ciencias de la vida; Biología / Life sciences; biology58 Plantas / PlantsCalorimetryMonodiglyceridesCooling rateThermal behaviorStudy of the crystallization and polymorphic structures formed in oleogels from avocado oilArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINALrfna.v69n2.59139.pdfapplication/pdf447349https://repositorio.unal.edu.co/bitstream/unal/58569/1/rfna.v69n2.59139.pdf392412debe9b369022c09c991b1a4031MD51THUMBNAILrfna.v69n2.59139.pdf.jpgrfna.v69n2.59139.pdf.jpgGenerated Thumbnailimage/jpeg7077https://repositorio.unal.edu.co/bitstream/unal/58569/2/rfna.v69n2.59139.pdf.jpg5cb2cdef82cc6628f59afe95287dee8fMD52unal/58569oai:repositorio.unal.edu.co:unal/585692023-03-28 23:08:00.464Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co |
| dc.title.spa.fl_str_mv |
Study of the crystallization and polymorphic structures formed in oleogels from avocado oil |
| title |
Study of the crystallization and polymorphic structures formed in oleogels from avocado oil |
| spellingShingle |
Study of the crystallization and polymorphic structures formed in oleogels from avocado oil 57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants Calorimetry Monodiglycerides Cooling rate Thermal behavior |
| title_short |
Study of the crystallization and polymorphic structures formed in oleogels from avocado oil |
| title_full |
Study of the crystallization and polymorphic structures formed in oleogels from avocado oil |
| title_fullStr |
Study of the crystallization and polymorphic structures formed in oleogels from avocado oil |
| title_full_unstemmed |
Study of the crystallization and polymorphic structures formed in oleogels from avocado oil |
| title_sort |
Study of the crystallization and polymorphic structures formed in oleogels from avocado oil |
| dc.creator.fl_str_mv |
Pérez-Monterroza, Ezequiel Ciro-Velásquez, Héctor José Arango Tobón, Julio César |
| dc.contributor.author.spa.fl_str_mv |
Pérez-Monterroza, Ezequiel Ciro-Velásquez, Héctor José Arango Tobón, Julio César |
| dc.subject.ddc.spa.fl_str_mv |
57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants |
| topic |
57 Ciencias de la vida; Biología / Life sciences; biology 58 Plantas / Plants Calorimetry Monodiglycerides Cooling rate Thermal behavior |
| dc.subject.proposal.spa.fl_str_mv |
Calorimetry Monodiglycerides Cooling rate Thermal behavior |
| description |
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. |
| publishDate |
2016 |
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2016-07-01 |
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2019-07-02T14:23:16Z |
| dc.date.available.spa.fl_str_mv |
2019-07-02T14:23:16Z |
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Artículo de revista |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_6501 |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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Text |
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http://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/resource_type/c_6501 |
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publishedVersion |
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ISSN: 2248-7026 |
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https://repositorio.unal.edu.co/handle/unal/58569 |
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http://bdigital.unal.edu.co/55353/ |
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ISSN: 2248-7026 |
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https://repositorio.unal.edu.co/handle/unal/58569 http://bdigital.unal.edu.co/55353/ |
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spa |
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spa |
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http://www.revistas.unal.edu.co/index.php/refame/article/view/59139 |
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Universidad Nacional de Colombia Revistas electrónicas UN Revista Facultad Nacional de Agronomía Medellín Revista Facultad Nacional de Agronomía Medellín |
| dc.relation.references.spa.fl_str_mv |
Pérez-Monterroza, Ezequiel and Ciro-Velásquez, Héctor José and Arango Tobón, Julio César (2016) Study of the crystallization and polymorphic structures formed in oleogels from avocado oil. Revista Facultad Nacional de Agronomía, 69 (2). pp. 7945-7954. ISSN 2248-7026 |
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Derechos reservados - Universidad Nacional de Colombia |
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http://purl.org/coar/access_right/c_abf2 |
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Atribución-NoComercial 4.0 Internacional |
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info:eu-repo/semantics/openAccess |
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Atribución-NoComercial 4.0 Internacional Derechos reservados - Universidad Nacional de Colombia http://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
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