Composición, propiedades, estabilidad y comportamiento térmico del aceite de semilla de tamarindo (Tamarindus indica)

The composition, thermal stability and phase behavior of tamarind (Tamarindus indica) seed oil were analyzed to contribute to the exploration of their potential uses. The oil was extracted from the kernel of the tamarind seed with hexane, and its main physical, chemical and thermal properties were analyzed by infrared spectrometry, gas chromatography-mass spectrometry, DSC, and TGA. The results showed that the tamarind seed had a 3.76 ± 0.20% oil with a saponification index of 174.80 ± 9.87 mg KOH/g and the major fatty acids were lignoceric (20.15%), oleic (18.99%) and palmitic (11.99%). Stearic, behenic, linoleic, arachidic, and other fatty acids were also present. TGA and DSC showed that in an inert atmosphere, the triacylglycerols of tamarind seed oil (TSO) are decomposed in a single stage that starts at 224.1 °C and in an air atmosphere in three stages, initiating its decomposition at 218 °C. The TSO showed crystallization and fusion curves with a single maximum peak with Tonset and Toffset of 20.16 and ?38.8 °C and ?22.2 and 28.6 °C, respectively. The solid fat profile of the oil showed a semi-solid and liquid consistency in the ambient temperature range. The composition, thermal and phase behavior showed that TSO is potentially useful for alimentary, pharmacological, and cosmetological purposes.La composición, estabilidad y comportamiento térmico del aceite de semilla de tamarindo (Tamarindus indica) fueron analizadas con el fin de contribuir al conocimiento de sus potenciales usos. El aceite fue extraído del núcleo de la semilla con hexano y analizado mediante sus principales propiedades físicas, químicas y térmicas mediante espectrometría infrarroja, cromatografía de gases, espectroscopia de masas, calorimetría (DSC) y termogravimetría (TGA). Los resultados mostraron que las semillas del tamarindo tuvieron un contenido de aceite de 3,76 ± 0,20%, con un índice de saponificación de 174,80 ± 9,87mg KOH/g y ácidos grasos mayoritarios: Lignocérico (20,15%), oleico (18,99%), palmítico (11,99%) y en cantidades menores los ácidos esteárico, behénico, linoleico y araquídico, entre otros. El análisis mediante TGA y DSC mostró que la temperatura inicial de descomposición del aceite fue de 224,1 °C en una sola etapa en atmósfera inerte y en atmósfera de aire fue a 218 °C en tres etapas. El aceite mostró curvas de cristalización y fusión con un solo máximo, iniciándose y finalizando estos cambios de fase a 20,16 y -38,8 °C, and -22,2 y 28,6 °C, respectivamente. Estas propiedades mostraron que el aceite de la semilla de tamarindo tiene potenciales aplicaciones en alimentos y productos farmacológicos y cosméticos

Thermal and storage stability of color in juice and fructose syrup from sugar cane

82-88<span style="font-size:11.0pt;font-family: " times="" new="" roman","serif";mso-fareast-font-family:"times="" roman";mso-bidi-font-family:="" mangal;mso-ansi-language:en-us;mso-fareast-language:en-us;mso-bidi-language:="" hi"="" lang="EN-US">In this paper the thermal stability of the color of purified, guarapoa and clarified, sugar cane juices after treatment with activated carbon and ultrafiltration was studied, and the color stability during the storage of fructose syrup made from them with S. cerevisiae invertase treatment, were evaluated. The results showed that the purification treatments removed up to 99% of the color juices. The remnant color of these purified juices increased with heat treatment at 100°C and 1 h duration, this increment being dependent on the type of purification treatment, the invertase treatment of the sucrose contained in them, and the pH of the juice. Syrups prepared from these purified and hydrolyzed juices had soluble solids over 50°Brix with a color of 25.44 IU for guarapo’s cane juice syrup and 76.33 IU for the clarified juice syrup. They showed increases in color during storage at room temperature reaching around 500 for the first and 1000 IU for the second one after 8 weeks. In refrigerated conditions the syrups showed more stability in their pH value and color. After 10 weeks of storage at 8°C, the color levels were 63.3 and 116.3 IU for guarapo and clarified juice syrups, respectively, with optical densities (OD) lesser than 0.050 ODU, corresponding subjectively to a light straw color.</span

Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

The chemical composition of the waste from mamey sapote (<em>Pouteria sapota</em>) and its oil extracted from the seed (MSSO) of ripe and unripe fruits, was studied. The MSSO from ripe fruits was dry-fractionated, and the thermal and phase behaviors of its fractions and their mixtures with other known natural fats were analyzed. The main components of the mamey peel and the seed were crude fiber (81.32%) and fat (44.41% db), respectively. The seed oil contained oleic, stearic, palmitic and linoleic as its main fatty acids. The MSSO showed a simple thermal behavior with a broad fusion range and four maximum temperature peaks. The solid fractions showed maximum melting peaks at higher temperatures than the residual liquid. The MSSO solid fractions showed a potential for use as constituents in mixtures with other natural fats, such as cocoa butter or mango seed fat.<br><br>Se estudió la composición de los residuos del zapote mamey (<em>Pouteria sapota</em>) y del aceite extraído de la semilla (ASZM) de frutos maduros e inmaduros. El ASZM de frutos maduros fue fraccionado en seco y se analizó la conducta térmica y de fase de las fracciones y mezclas de éstas con otras grasas naturales conocidas. Los principales componentes de la cáscara y de la semilla fueron fibra cruda (81.32% bs) y grasa (44.41% bs), respectivamente. Los principales ácidos grasos del ASZM fueron: oleico, esteárico, palmítico y linoleico y mostró una conducta térmica simple con un intervalo de fusión amplio y cuatro máximos de temperatura. Las fracciones sólidas obtenidas presentaron máximos de fusión a temperaturas más altas que la fracción líquida residual. Las fracciones sólidas del ASZM mostraron potencialidad para usarse como constituyente en mezclas con la manteca de cacao y la grasa de la semilla de mango