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Journal of Thermal Analysis and Calorimetry

, Volume 127, Issue 2, pp 1221–1229 | Cite as

Characterization, thermal properties and phase transitions of amazonian vegetable oils

  • Juliana J. R. PardauilEmail author
  • Fábio Alberto de Molfetta
  • Miguel Braga
  • Luiz K. C. de Souza
  • Geraldo N. R. Filho
  • José R. Zamian
  • C. E. F. da Costa
Article

Abstract

Thermal profiles of buriti pulp oil (Mauritia flexuosa Mart.), tucumã pulp and kernel oils (Astrocarium vulgare Mart.), rubber seed oil (Hevea brasiliensis), passion fruit oil (Passiflora edulis) and ucuúba butter (Virola surinamensis) were analyzed by thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC). Gas chromatography and calculated iodine values were performed to determine the fatty acid profile and to measure the degree of unsaturation in these oils, respectively. The TG curves showed three steps of mass loss, which can be attributed to the degradation of polyunsaturated, monounsaturated and saturated fatty acids. The DSC crystallization and melting curves are reported and depended on the fatty acid composition. Usually, oil samples with a high degree of saturation showed crystallization and melting profiles at higher temperatures than the oils with a high degree of unsaturation. The data obtained by physicochemical analysis of oil samples were analyzed by principal component analysis and hierarchical cluster analysis to increase understanding of the data set, examining the presence or absence of natural groupings between samples.

Keywords

DSC Melting Crystallization PCA HCA 

Notes

Acknowledgements

The authors would like to thank CAPES Foundation, Ministry of Education of Brazil, for a Doctoral scholarship to Pardauil, J. J. R, and FINEP/SIPI, FAPESPA/VALE and CNPq for financial support. Also, the authors would like to thanks to Amazon Oil Industry for providing the oils used in this study.

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Copyright information

© Akadémiai Kiadó, Budapest, Hungary 2016

Authors and Affiliations

  • Juliana J. R. Pardauil
    • 1
    Email author
  • Fábio Alberto de Molfetta
    • 3
  • Miguel Braga
    • 2
  • Luiz K. C. de Souza
    • 1
  • Geraldo N. R. Filho
    • 2
  • José R. Zamian
    • 2
  • C. E. F. da Costa
    • 2
  1. 1.Department of Chemistry, ICEFederal University of Amazonas (UFAM)ManausBrazil
  2. 2.Laboratory of Catalysis and Oil Chemistry, Department of ChemistryFederal University of Para (UFPA)BelémBrazil
  3. 3.Laboratory of Molecular Modeling, Department of ChemistryFederal University of Para (UFPA)BelémBrazil

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