Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oil

In this work some physicochemical properties and the thermal behavior and stability of sour sop or guanabana (Annona muricata) seed “almond” oil were studied by means of chemical, DSC and TG analysis. The results showed that the almond has 2.5% ash, 17.9% crude fiber, 15.7% protein, 26.0% de carbohy...

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Main Authors: J. A. Solís-Fuentes, C. Amador-Hernández, M. R. Hernández-Medel, M. C. Durán-de-Bazúa
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2010-03-01
Series:Grasas y Aceites
Subjects:
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/622
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spelling doaj-c19dbdfd30b44bfb910fe37cfc96ec092021-05-05T07:28:22ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142010-03-01611586610.3989/gya.064309612Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oilJ. A. Solís-Fuentes0C. Amador-Hernández1M. R. Hernández-Medel2M. C. Durán-de-Bazúa3Instituto de Ciencias Básicas, Universidad VeracruzanaInstituto de Ciencias Básicas, Universidad VeracruzanaInstituto de Ciencias Básicas, Universidad VeracruzanaDepartamento de Ingeniería Química. Facultad de Química, UNAMIn this work some physicochemical properties and the thermal behavior and stability of sour sop or guanabana (Annona muricata) seed “almond” oil were studied by means of chemical, DSC and TG analysis. The results showed that the almond has 2.5% ash, 17.9% crude fiber, 15.7% protein, 26.0% de carbohydrates and 37.7% oil (dry base). The composition of almond oil showed 68.5% unsaturated fatty acids, mainly oleic and linoleic, and some palmitoleic acids, and 31.5% saturated, principally palmitic and stearic fatty acids; refraction index was 1.468 and saponification and iodine value were 168.2 and 87.0, respectively. DSC thermal analysis showed that oil crystallization initiates at -4.5 °C and ends at -79.0 °C with a crystallization enthalpy of 48.2 J/g; the oil melts in a temperature range from -42.4 to +16.9 °C, with a maximum peak at -15 °C and a fusion enthalpy of 80.5 J/g. The oil remained liquid at refrigeration temperatures with minimal SFC and free of crystals at temperatures over 10 °C. TG analysis showed that the thermal decomposition of the oil in a N2 atmosphere starts at 380 °C and ends at 442 °C, with a maximum decomposition rate at 412 °C. Under oxidizing conditions its decomposition begins at 206 °C and concludes at 567 °C. In accordance with this study, sour sop almond seed contains large amounts of an oil that possesses similar characteristics to those of salad and cooking oils.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/622annona muricatasour sopsour sop almond oildsc analysistg analysisvegetable oils
collection DOAJ
language English
format Article
sources DOAJ
author J. A. Solís-Fuentes
C. Amador-Hernández
M. R. Hernández-Medel
M. C. Durán-de-Bazúa
spellingShingle J. A. Solís-Fuentes
C. Amador-Hernández
M. R. Hernández-Medel
M. C. Durán-de-Bazúa
Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oil
Grasas y Aceites
annona muricata
sour sop
sour sop almond oil
dsc analysis
tg analysis
vegetable oils
author_facet J. A. Solís-Fuentes
C. Amador-Hernández
M. R. Hernández-Medel
M. C. Durán-de-Bazúa
author_sort J. A. Solís-Fuentes
title Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oil
title_short Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oil
title_full Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oil
title_fullStr Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oil
title_full_unstemmed Physicochemical characterization and thermal behavior of guanabana (Annona muricata) seed “almond” oil
title_sort physicochemical characterization and thermal behavior of guanabana (annona muricata) seed “almond” oil
publisher Consejo Superior de Investigaciones Científicas
series Grasas y Aceites
issn 0017-3495
1988-4214
publishDate 2010-03-01
description In this work some physicochemical properties and the thermal behavior and stability of sour sop or guanabana (Annona muricata) seed “almond” oil were studied by means of chemical, DSC and TG analysis. The results showed that the almond has 2.5% ash, 17.9% crude fiber, 15.7% protein, 26.0% de carbohydrates and 37.7% oil (dry base). The composition of almond oil showed 68.5% unsaturated fatty acids, mainly oleic and linoleic, and some palmitoleic acids, and 31.5% saturated, principally palmitic and stearic fatty acids; refraction index was 1.468 and saponification and iodine value were 168.2 and 87.0, respectively. DSC thermal analysis showed that oil crystallization initiates at -4.5 °C and ends at -79.0 °C with a crystallization enthalpy of 48.2 J/g; the oil melts in a temperature range from -42.4 to +16.9 °C, with a maximum peak at -15 °C and a fusion enthalpy of 80.5 J/g. The oil remained liquid at refrigeration temperatures with minimal SFC and free of crystals at temperatures over 10 °C. TG analysis showed that the thermal decomposition of the oil in a N2 atmosphere starts at 380 °C and ends at 442 °C, with a maximum decomposition rate at 412 °C. Under oxidizing conditions its decomposition begins at 206 °C and concludes at 567 °C. In accordance with this study, sour sop almond seed contains large amounts of an oil that possesses similar characteristics to those of salad and cooking oils.
topic annona muricata
sour sop
sour sop almond oil
dsc analysis
tg analysis
vegetable oils
url http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/622
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