Skip to main content
SpringerLink
Log in

Characterization, thermal properties and phase transitions of amazonian vegetable oils

  • Published:
Journal of Thermal Analysis and Calorimetry Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Pardauil JJR, Souza LKC, Molfetta FA, Zamian JR, Rocha Filho GN, Costa CEF. Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area. Bioresour Technol. 2011;102:5873–7.

    Article  CAS  Google Scholar 

  2. Santos OV, Corrêa NCF, Carvalho RN Jr, Costa CEF, França LFF, Lannes SCS. Comparative parameters of the nutritional contribution and functional claims of Brazil nut kernels, oil and defatted cake. Food Res Int. 2013;51:841–7.

    Article  CAS  Google Scholar 

  3. Cunha MAE, Neves RF, Souza JNS, França LF, Araújo ME, Brunner G, Machado NT. Supercritical adsorption of buriti oil (Mauritia flexuosa Mart.) in—alumina: a methodology for the enriching of anti-oxidants. J Supercrit Fluids. 2012;66:181–91.

    Article  CAS  Google Scholar 

  4. Forero-Doria O, Gallego J, Valdes O, Pinzon-Topa C, Santos LS, Guzma L. Relationship between oxidative stability and antioxidant activity of oil extracted from the peel of Mauritia flexuosa fruits. J Therm Anal Calorim. 2016;123:2173–8.

    Article  CAS  Google Scholar 

  5. Lima JRO, Silva RB, Moura EM, Moura CVR. Biodiesel of tucum oil, synthesized by methanolic and ethanolic routes. Fuel. 2008;87:1718–23.

    Article  CAS  Google Scholar 

  6. Lira CS, Berruti FM, Palmisano P, Berruti F, Briens C, Pécora AAB. Fast pyrolysis of Amazon tucumã (Astrocaryum aculeatum) seeds in a bubbling fluidized bed reactor. J Anal Appl Pyrol. 2013;99:23–31.

    Article  CAS  Google Scholar 

  7. Souza Filho OC, Sagrillo MR, Garcia LFM, Machado AK, Cadona F, Ribeiro EE, Duarte MMMF, Morel AF, Cruz IBM. The in vitro genotoxic effect of Tucuma (Astrocaryum aculeatum), an Amazonian Fruit Rich in Carotenoids. J Med Food. 2013;16:1013–21.

    Article  Google Scholar 

  8. Salimon J, Abdullah BM, Salih N. Rubber (Hevea brasiliensis) seed oil toxicity effect and Linamarin compound analysis. Lipids Health Dis. 2012;11:74.

    Article  CAS  Google Scholar 

  9. Silva JK, Cazarin CBB, Colomeu TC, Batista AG, Meletti LMM, Paschoal JAR, Bogusz S Jr, Furlan MF, Reyes FG, Maróstica MR Jr, Zollner RL. Antioxidant activity of aqueous extract of passion fruit (Passiflora edulis) leaves: in vitro and in vivo study. Food Res Int. 2013;53:882–90.

    Article  Google Scholar 

  10. Stecanella LA, Taveira SF, Marreto RN, Valadares MC, Vieira MS, Kato MJ, Lima EM. Development and characterization of PLGA nanocapsules of grandisin isolated from Virola surinamensis: in vitro release and cytotoxicity studies. Braz J Pharmacogn. 2013;23:153–9.

    Article  CAS  Google Scholar 

  11. Samyn P, Schoukens G, Vonck L, Stanssens D, Van den Abbeele H. Quality of Brazilian vegetable oils evaluated by (modulated) differential scanning calorimetry. J Therm Anal Calorim. 2012;110:1353–65.

    Article  CAS  Google Scholar 

  12. Sessa DJ. Derivation of a cocoa butter equivalent from Jojoba transesterified ester via a differential scanning calorimetry index. J Sci Food Agric. 1996;72:295–8.

    Article  CAS  Google Scholar 

  13. Calligaris S, Arrighetti G, Barba L, Nicoli MC. Phase transition of sunflower oil as affected by the oxidation level. J Am Oil Chem Soc. 2008;85:591–8.

    Article  CAS  Google Scholar 

  14. Tan CP, Che Man YB. Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition. J Am Oil Chem Soc. 2000;77:143–55.

    Article  CAS  Google Scholar 

  15. American Oil Chemists’ Society. Official methods and recommended practices of the American Oil Chemists’ Society. 4th ed. Champaign, USA (A.O.C.S.Official Method Ce 1-62: Fatty acid composition by gas chromatography); 1995.

  16. American Oil Chemists’ Society. Official methods and recommended practices of the American Oil Chemists’ Society. 4th ed. Champaign, USA (A.O.C.S.Official Method Ce 2-66: Preparation of methyl esters of long chain fatty acids); 1995.

  17. American Oil Chemists’ Society. Official methods and recommended practices of the American Oil Chemists’ Society. 5th ed. Champaign, USA (A.O.C.S.Official Method Cd 3d-63: Acid value); 1999.

  18. American Oil Chemists’ Society. Official methods and recommended practices of the American Oil Chemists’ Society. 4th ed. Champaign, USA (A.O.C.S.Official Method Cd 8-53: Peroxide value); 1997.

  19. American Oil Chemists’ Society. Official methods and recommended practices of the American Oil Chemists’ Society. 4th ed. Champaign, USA (A.O.C.S.Official Method AOCS Tl 1a-64: Saponification Value); 1997.

  20. American Oil Chemists’ Society. Official methods and recommended practices of the American Oil Chemists’ Society. 5th ed. Champaign, USA (A.O.C.S.Official Method AOCS Cd 1c-85: Calculated Iodine Value); 1997.

  21. Molfetta FA, Bruni AT, Honório KM, Silva ABF. A structure–activity relationship study of quinone compounds with trypanocidal activity. Eur J Med Chem. 2005;40:329–38.

    Article  CAS  Google Scholar 

  22. Anihouvi PP, Blecker C, Dombree A, Danthine S. Comparative study of thermal and structural behavior of four industrial lauric fats. Food Bioprocess Technol. 2013;6:3381–91.

    Article  CAS  Google Scholar 

  23. Regitano-d’Arce MAB. Química básica dos lipídeos. In: Oetterer M, Regitano-d’Arce MAB, Spoto MHF, editors. Fundamentos de ciência e tecnologia de alimentos. Manole, Barueri-SP; 2006. p. 196–242.

  24. BRASIL. Resolução RDC/ANVISA/MS nº 270, de 22 de setembro de 2005. Regulamento técnico para óleos vegetais, gorduras vegetais e creme vegetal. Diário Oficial da República Federativa do Brasil. Brasília, DF, 23 setembro 2005. Seção 1.

  25. Lopes NP, Kato M, Yoshida M. Antifungal constituents from roots of Virola surinamensis. Phytochemistry. 1999;51:29–33.

    Article  CAS  Google Scholar 

  26. Costa MNFS, Muniz MAP, Negrão CAB, Costa CEF, Lamarão MLN, Morais L, Silva Jr JOC, Costa RMR. Characterization of Pentaclethra macroloba oil: thermal stability, gas chromatography and Rancimat. J Therm Anal Calorim. 2014;115:2269–75.

    Article  Google Scholar 

  27. Santos JCO, Santos IMG, Souza AG, Prasad S, Santos AV. Thermal stability and kinetic study on thermal decomposition of commercial edible oils by thermogravimetry. J Food Sci. 2002;67:1393–8.

    Article  CAS  Google Scholar 

  28. Dweck J, Sampaio CMS. Analysis of the thermal composition of commercial vegetable oils in air by simultaneous TG/DTA. J Therm Anal Calorim. 2004;75:419–28.

    Article  Google Scholar 

  29. Santos AGD, Caldeira VPS, Souza LD, Oliveira DS, Araujo AS, Luz GE Jr. Study of the thermal stability by thermogravimetry for oil, biodiesel and blend (B10) of different oilseeds. J Therm Anal Calorim. 2016;123:2021–8.

    Article  CAS  Google Scholar 

  30. Garcia CC, Franco PIBM, Zuppa TO, Antoniosi Filho NR, Leles MIG. Thermal stability studies of some cerrado plant oils. J Therm Anal Calorim. 2007;87:645–8.

    Article  CAS  Google Scholar 

  31. Vecchio E, Cerretani L, Bendini A, Chiavaro E. Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimmetry/differential scanning calorimetry: relation with chemical composition. J Agric Food Chem. 2009;57:4793–800.

    Article  CAS  Google Scholar 

  32. Tan CP, Che Man YB. Differential scanning calorimetric analysis of palm oil. Palm oil based products and coconut oil: effects of scanning rate variation. Food Chem. 2002;76:89–102.

    Article  CAS  Google Scholar 

  33. Kobelnik M, Fontanari GG, Soares RAM, Figueiredo AG, Ribeiro CA. Study of the thermal behavior of bicuı’ba oil (Virola bicuhyba). J Therm Anal Calorim. 2014;115:2107–13.

    Article  CAS  Google Scholar 

  34. Tengku-Rozaina TM, Birch EJ. Effects of fractionation on melting and crystallisation profiles of hoki oil measured by DSC. J Therm Anal Calorim. 2015;120:395–402.

    Article  CAS  Google Scholar 

  35. Tolstorebrov I, Eikevik TM, Bantle M. A DSC determination of phase transitions and liquid fraction in fish oils and mixtures of triacylglicerides. Food Res Int. 2014;58:132–40.

    Article  CAS  Google Scholar 

Download references

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.

Author information

Authors and Affiliations

  1. Department of Chemistry, ICE, Federal University of Amazonas (UFAM), Av. Rodrigo Otávio, Campus Universitário Senador Arthur Vigílio Filho, Setor Norte, Coroado., Manaus, AM, 69077-000, Brazil

    Juliana J. R. Pardauil & Luiz K. C. de Souza

  2. Laboratory of Catalysis and Oil Chemistry, Department of Chemistry, Federal University of Para (UFPA), Rua Augusto Corrêa, 01 – Guamá, Belém, Pará, 66075-110, Brazil

    Miguel Braga, Geraldo N. R. Filho, José R. Zamian & C. E. F. da Costa

  3. Laboratory of Molecular Modeling, Department of Chemistry, Federal University of Para (UFPA), Rua Augusto Corrêa, 01 – Guamá, Belém, Pará, 66075-110, Brazil

    Fábio Alberto de Molfetta

Authors
  1. Juliana J. R. Pardauil
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Fábio Alberto de Molfetta
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Miguel Braga
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Luiz K. C. de Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Geraldo N. R. Filho
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. José R. Zamian
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. C. E. F. da Costa
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Juliana J. R. Pardauil.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Pardauil, J.J.R., de Molfetta, F.A., Braga, M. et al. Characterization, thermal properties and phase transitions of amazonian vegetable oils. J Therm Anal Calorim 127, 1221–1229 (2017). https://doi.org/10.1007/s10973-016-5605-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10973-016-5605-5

Keywords

Search

Navigation