The purpose of this work was to study the thermal characterization of oils extracted from native seeds and fruits of the Argentina, Uruguayan region. This is important because it＇s necessary to find new applications ...The purpose of this work was to study the thermal characterization of oils extracted from native seeds and fruits of the Argentina, Uruguayan region. This is important because it＇s necessary to find new applications for food industry. Uruguayan wild cardoon seed, Argentinian wild papaya seeds, Argentinian avocado pulp, Argentinian cherimoya seeds, Argentinian grapeseeds and four commercial brands of chia oils were studied. The thermal behaviors of the oils were analyzed on a differential scanning calorimetry （DSC）, TA Instrument, Q20 model equipped with an intercooler. These oils＇ thermal profiles presented differences, which are related to the compositions of fatty acids and triacylglycerols. The thermogram for the chia oil, with a high content of linolenic acid, presented a very important peak at about -40 ℃; whereas, the papaya oil with an oleic acid content of 74%, showed a peak at about -3 ℃. When comparing the thermal behaviors of these oils to commercial brand oils, it was found that the chia oil is similar to the flaxseed oil, the papaya similar to the olive oil and the avocado similar to the rice bran oil. The avocado oil, in particular, presents high solid content at cold store or winter temperatures, which would make its use in those conditions difficult （for example, a cosmetic cream or gourmet oil）. In conclusion, the thermal behavior of one oil sample as determined by DSC provides valuable information with regards to the possible use of new oils of American origin as replacement of usual commercial others.展开更多
文摘The purpose of this work was to study the thermal characterization of oils extracted from native seeds and fruits of the Argentina, Uruguayan region. This is important because it＇s necessary to find new applications for food industry. Uruguayan wild cardoon seed, Argentinian wild papaya seeds, Argentinian avocado pulp, Argentinian cherimoya seeds, Argentinian grapeseeds and four commercial brands of chia oils were studied. The thermal behaviors of the oils were analyzed on a differential scanning calorimetry （DSC）, TA Instrument, Q20 model equipped with an intercooler. These oils＇ thermal profiles presented differences, which are related to the compositions of fatty acids and triacylglycerols. The thermogram for the chia oil, with a high content of linolenic acid, presented a very important peak at about -40 ℃; whereas, the papaya oil with an oleic acid content of 74%, showed a peak at about -3 ℃. When comparing the thermal behaviors of these oils to commercial brand oils, it was found that the chia oil is similar to the flaxseed oil, the papaya similar to the olive oil and the avocado similar to the rice bran oil. The avocado oil, in particular, presents high solid content at cold store or winter temperatures, which would make its use in those conditions difficult （for example, a cosmetic cream or gourmet oil）. In conclusion, the thermal behavior of one oil sample as determined by DSC provides valuable information with regards to the possible use of new oils of American origin as replacement of usual commercial others.
