Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil. (1st January 2022)

• Record Type: Journal Article
• Authors: Embaby, Hassan Elsayed; Miyakawa, Takuya; Hachimura, Satoshi; Muramatsu, Tomonari; Nara, Masayuki; Tanokura, Masaru
• Is Part Of: Food chemistry. Volume 366(2022)
• Publication Date: 2022-01-01
• Subjects: Goldenberry (Physalis peruviana) -- Fatty acid composition -- Triacylglycerol (TAG) -- Differential scanning calorimetry (DSC) -- Fourier transform infrared (FTIR) spectroscopy; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130645
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Goldenberry pomace and seed oils (GPO/GSO) contained > 85% unsaturated fatty acids. Linoleic was the major fatty acid, and trilinolein was the dominant TAG in GPO & GSO. In DSC, the most significant peaks occurred at low temperatures for GPO and GSO. FTIR spectra showed that GPO and GSO did not contain peroxides or trans fatty acids. Abstract: The chemical and thermal characteristics of goldenberry pomace oil (GPO) and goldenberry seed oil (GSO) were investigated. GPO and GSO contained high levels of unsaturated fatty acids (90.1% and 85.1%, respectively), and the major fatty acid was linoleic (62.0% and 72.8%, respectively). Additionally, GPO contained eleven triacylglycerol (TAG) species, three of which represented 82.7%, namely C54:6, C54:4 and C52:4, and trilinolein was the dominant one (35.5%). GSO contained nine TAG species, two of which represented 80.3%, namely C54:6 and C52:4, and trilinolein was dominant (53.3%). The DSC analysis of GPO and GSO revealed that three exothermal peaks were detected during cooling. Three endothermal peaks (one of which is exothermal for GSO) were detected during melting, and the most significant peaks occurred at low temperatures. FTIR spectra indicated that GPO and GSO did not contain peroxides or trans fatty acids, but they did contain low concentrations of free fatty acids.