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Physical approach for a quantitative analysis of the phytosterols in free phytosterol-oil blends by X-ray Rietveld method
- 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
- Subjects :
- Polymorphism (Crystallography)
Phase transition
Thermal properties
food.ingredient
Materials science
Free Phytosterols
030309 nutrition & dietetics
Analytical chemistry
Propriedades térmicas
Phase Transition
law.invention
03 medical and health sciences
chemistry.chemical_compound
Crystallinity
0404 agricultural biotechnology
food
Differential scanning calorimetry
X-Ray Diffraction
law
Sunflower Oil
Cristalização
Lipídeos
Crystallization
Triglycerides
Polimorfismo (Cristalografia)
0303 health sciences
Supersaturation
Stigmasterol
Calorimetry, Differential Scanning
Plant Extracts
Sunflower oil
Fatty Acids
Phytosterols
04 agricultural and veterinary sciences
Lipids
Rietveld method
040401 food science
Método de Rietveld
Artigo de evento
Amorphous solid
chemistry
Evaluation Studies as Topic
Food Analysis
Oleic Acid
Food Science
Subjects
Details
- ISSN :
- 09639969
- Volume :
- 124
- Database :
- OpenAIRE
- Journal :
- Food Research International
- Accession number :
- edsair.doi.dedup.....39748cba7952556a8bfe6470efe3cecf