Título :	Thermal and physical properties of crude palm oil with higher oleic content
Autor :	Almeida, Erislene Silva de Damaceno, Daniela da Silva Carvalho, Laiane Victor, Priscilla Araújo Passos, Rafaela Menezes dos Pontes, Paula Virginia de Almeida Cunha Filho, Marcílio Sérgio Soares da Sampaio, Klicia A. Silva, Simone Monteiro e
metadata.dc.identifier.orcid:	https://orcid.org/ 0000-0002-9167-6852 https://orcid.org/ 0000-0002-9269-3785 https://orcid.org/ 0000-0002-2774-1656
Assunto::	Óleo de palmeira Hibridização Cristalização Carotenóides
Fecha de publicación :	31-jul-2021
Editorial :	MDPI
Citación :	ALMEIDA, Erislene S. de et al. Thermal and physical properties of crude palm oil with higher oleic content. Applied Sciences, v. 11, n. 15, 2021. DOI: https://doi.org/10.3390/app11157094. Disponível em: https://www.mdpi.com/2076-3417/11/15/7094/htm. Acesso em: 31 out. 2021.
Abstract:	Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil’s properties. In this context, this study aimed to determine a comprehensive physicochemical and thermal characterization of hybrid palm oil (HOPO) compared with the better-known African palm oil (APO). Differences in the distribution of fatty acids, carotenoids, and tocols were observed. Minor differences in density and viscosity were found between the oils, with no relevance for the materials’ processing design. Nevertheless, HOPO showed unique crystallization behavior, which potentially can affect industrial operations, such as fractionation. HOPO did not present the two thermal characteristic regions of APO, attributed to olein and stearin fractions. The HOPO demonstrated a decrease in the melting point of more than 3 °C in relation to APO, and a reduction in the crystallization point of more than 6 °C. Furthermore, besides the higher content of unsaturated fatty acids, HOPO was more stable than APO due to a higher antioxidant content. These results could be useful to establish operation conditions for processes using palm oil from hybrid oil palm.
metadata.dc.description.unidade:	Instituto de Química (IQ)
Licença::	Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/
DOI:	https://doi.org/10.3390/app11157094
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