$Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter$

Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter

Fractionation of plant butters like avocado (Persea americana) may yield useful fat derivative with distinct physical and functional properties. In this study, avocado butter was sequentially crystallized in acetone at 5°C (2h), 0°C (24h), and -20°C (24h) until the mother liquor becomes devoid of an...

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Main Authors:	Yanty, N. A. M., Marikkar, Mohammed Nazrim, Che Man, Y. B.
Format:	Article
Language:	English
Published:	Springer 2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/1/Paper-Published_version.pdf

id	iium-45647
recordtype	eprints
spelling	iium-456472015-11-18T07:52:21Z http://irep.iium.edu.my/45647/ Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter Yanty, N. A. M. Marikkar, Mohammed Nazrim Che Man, Y. B. QD Chemistry Fractionation of plant butters like avocado (Persea americana) may yield useful fat derivative with distinct physical and functional properties. In this study, avocado butter was sequentially crystallized in acetone at 5°C (2h), 0°C (24h), and -20°C (24h) until the mother liquor becomes devoid of any crystal formation. The high-melting stearin isolated at 5°C and low-melting olein isolated at -20°C were compared with the original sample in terms of fatty acid and triacylglycerol (TAG) compositions and thermal profiles. With respect to the original sample, low-melting olein is possessed with higher proportions of diunsaturated and triunsaturated TAG while high-melting stearin is found to become enriched with disaturated and trisaturated TAG molecules. These differences in compositions make the basic physic-chemical parameters as well as the thermal profiles of high-melting stearin and low-melting olein to be distinctly different from those of the original sample. Springer 2013-02-10 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45647/1/Paper-Published_version.pdf Yanty, N. A. M. and Marikkar, Mohammed Nazrim and Che Man, Y. B. (2013) Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter. Journal of Thermal Analysis and Calorimetry, 111 (2). pp. 2203-2209. ISSN 1388-6150 http://link.springer.com/journal/10973 10.1007/s10973-011-2055-y
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Yanty, N. A. M. Marikkar, Mohammed Nazrim Che Man, Y. B. Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
description	Fractionation of plant butters like avocado (Persea americana) may yield useful fat derivative with distinct physical and functional properties. In this study, avocado butter was sequentially crystallized in acetone at 5°C (2h), 0°C (24h), and -20°C (24h) until the mother liquor becomes devoid of any crystal formation. The high-melting stearin isolated at 5°C and low-melting olein isolated at -20°C were compared with the original sample in terms of fatty acid and triacylglycerol (TAG) compositions and thermal profiles. With respect to the original sample, low-melting olein is possessed with higher proportions of diunsaturated and triunsaturated TAG while high-melting stearin is found to become enriched with disaturated and trisaturated TAG molecules. These differences in compositions make the basic physic-chemical parameters as well as the thermal profiles of high-melting stearin and low-melting olein to be distinctly different from those of the original sample.
format	Article
author	Yanty, N. A. M. Marikkar, Mohammed Nazrim Che Man, Y. B.
author_facet	Yanty, N. A. M. Marikkar, Mohammed Nazrim Che Man, Y. B.
author_sort	Yanty, N. A. M.
title	Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
title_short	Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
title_full	Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
title_fullStr	Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
title_full_unstemmed	Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
title_sort	effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter
publisher	Springer
publishDate	2013
url	http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/ http://irep.iium.edu.my/45647/1/Paper-Published_version.pdf
first_indexed	2023-09-18T21:04:56Z
last_indexed	2023-09-18T21:04:56Z
_version_	1777410870430662656

Effect of fractional crystallization on composition and thermal characteristics of avocado (persea americana) butter

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