Resumo

PEREZ-MONTERROZA, Ezequiel J.; CIRO-VELASQUEZ, Héctor J.  e  TOBON, Julio César Arango. Study of the crystallization and polymorphic structures formed in oleogels from avocado oil. Rev. Fac. Nac. Agron. Medellín [online]. 2016, vol.69, n.2, pp.7945-7954. ISSN 0304-2847.  https://doi.org/10.15446/rfna.v69n2.59139.

The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (T_onset) and the crystallization temperature (T_c), were evaluated by DSC and X-ray diffraction. The results showed that the structuring agents have a significant effect (P<0.05) on the T_c and T_onset, which demonstrated their ability to form solid lipids. Moreover, it was found that the presence of SMS decreased the T_c and T_onset, possibly due to their cocrystallization process. It was found only in the presence of the polymorphic form b' in the oleogels prepared. The T_c varied between 1.6 and 51.4 °C and T_onset between 3.9 and 53.8 °C.

Palavras-chave : Calorimetry; Monodiglycerides; Cooling rate; Thermal behavior.

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