Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-04-11 DOI:10.1007/s00217-024-04538-4

Alfred Kouakou Kouassi, Taofic Alabi, Elise Amoin N’guessan, Giorgia Purcaro, Sabrina Moret, Mohamed Cissé, Christophe Blecker, Sabine Danthine

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Abstract

In the present study, the fatty acid composition (FAC), triacylglycerol (TAG) composition, crystallization, and melting behaviors of mango kernel fats (MKFs) extracted from seven Ivorian mango varieties—Amelie (AM), Kent (KT), Palmer (PR), Keitt (KI), Brooks (BR), Dadiani (DI), and Djakoumankoun (DN)—were characterized by complementary techniques: pNMR, DSC, polarized light microscopy, and X-ray diffraction. Regardless of the variety, Ivorian MKF is rich in stearic (St) and oleic (O) fatty acids. (72–84% of the total FA), with three main TAGs: StOSt (23.9–45.8%), StOO (15.5–25.8%), and StLSt (10.4–12.5%). Their crystallization onset temperature (Tco) ranged from 15 to 20 °C. All samples showed complete melting around 35 °C, except DN (~ 38 °C). The β-polymorph appeared to be the most predominant and stable polymorph for the seven MKFs. The thermal properties investigated were linked to monounsaturated and triunsaturated triacylglycerol content, indicating the significant influence of chemical composition. The fine analysis of the results allows the seven Ivorian varieties to be divided into four groups, based on both their physical properties and thermal behavior, and the StOSt wealth: hard high-StOSt fat (DN), half-hard medium-StOSt fat (DI, BR), soft low-StOSt fat (KT, PR, KI), and very-soft very-low-StOSt fat (AM). The seven investigated mango varieties from Ivory Coast might offer a wide range of applications in food, pharmaceutical, and cosmetic industries.

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与化学成分有关的科特迪瓦七个品种的芒果核脂肪热行为比较研究

本研究采用互补技术，对从七个科特迪瓦芒果品种--梅莉（AM）、肯特（KT）、帕尔默（PR）、基特（KI）、布鲁克斯（BR）、达迪亚尼（DI）和贾库曼昆（DN）--中提取的芒果核脂肪（MKFs）的脂肪酸组成（FAC）、三酰甘油（TAG）组成、结晶和熔化行为进行了表征：对核磁共振、DSC、偏光显微镜和 X 射线衍射进行了表征。无论品种如何，科特迪瓦 MKF 都富含硬脂酸（St）和油酸（O）。(占总脂肪酸的 72-84%），主要有三种 TAG：StOSt（23.9-45.8%）、StOO（15.5-25.8%）和 StLSt（10.4-12.5%）。它们的结晶起始温度（Tco）在 15 至 20 °C 之间。除 DN（约 38 °C）外，所有样品都在 35 °C左右完全熔化。在七种 MKF 中，β 多晶体似乎是最主要和最稳定的多晶体。所研究的热特性与单不饱和和三不饱和三酰甘油的含量有关，这表明化学成分的影响很大。通过对结果进行精细分析，可以根据物理特性和热行为以及 StOSt 富集程度将七个科特迪瓦品种分为四组：硬质高 StOSt 脂肪（DN）、半硬质中等 StOSt 脂肪（DI、BR）、软质低 StOSt 脂肪（KT、PR、KI）和极软质极低 StOSt 脂肪（AM）。所调查的七个象牙海岸芒果品种可在食品、制药和化妆品行业中广泛应用。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.