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Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method

Authors :
Gabriel D. Fernandes
Ana Paula Badan Ribeiro
Guilherme A. Calligaris
Valeria da Silva Santos
Maria Helena Andrade Santana
Lisandro Pavie Cardoso
M. Gomes Silva
Latin American Symposium on Food Science (SLACA) - Food Science and its Impact on a Changing World (12. : 4 a 7 de Novembro de 2017 : Campinas, SP)
UNIVERSIDADE ESTADUAL DE CAMPINAS
Source :
Repositório da Produção Científica e Intelectual da Unicamp, Universidade Estadual de Campinas (UNICAMP), instacron:UNICAMP
Publication Year :
2019
Publisher :
Elsevier BV, 2019.

Abstract

Agradecimentos: The authors thank the Brazilian funding agencies CNPq and FAPESP [grant number 16/11261-8], for the financial support of this work. This study was financed in part by the "Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil (CAPES)"- Finance Code 001 Abstract: This study investigates and compares the thermal phase transition and crystallization characteristics of a commercial food grade free phytosterol blend (FP) with a stigmasterol analytical standard (SS), the FP behavior in a food model system after its addition to high oleic sunflower oil (HOSO). The properties of the FP:HOSO blends were studied by differential scanning calorimetry, solid content, crystal morphology, and X-ray diffraction (XRD) measurements. The Rietveld method (RM) was applied associated with the XRD measurements to support phase analysis and the study of crystallinity degree. The materials were also characterized by means of chemical composition, such as fatty acids and triacylglycerol profiles, for HOSO, and phytosterol profile, for FP. Regarding phase behavior and crystallinity properties, FP has very similar characteristics to SS. The thermal behavior of FP:HOSO blends has two characteristic peaks, one from FP and the other from HOSO. The similarity reported in the literature between the diffraction pattern of FP and pure phytosterols is a positive characteristic for FP. A high FP concentration resulted in high supersaturation and thus the formation of small crystals. The incorporation of HOSO reduced of the large agglomeration of FP crystals and the dispersion crystalline aggregates (spherulites) of FP crystals. The application of RM in FP:HOSO blends to quantify the crystalline and amorphous phases was successfully used. The application has provided the expected value for these phases, according to the same experimental mass ratio of the blends, thereby validating the applicability of this approach in this type of material COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP Aberto

Details

ISSN :
09639969
Volume :
124
Database :
OpenAIRE
Journal :
Food Research International
Accession number :
edsair.doi.dedup.....39748cba7952556a8bfe6470efe3cecf