Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil

Hassan Elsayed Embaby; Takuya Miyakawa; Satoshi Hachimura; Tomonari Muramatsu; Masayuki Nara; Masaru Tanokura

doi:10.1016/j.foodchem.2021.130645

Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil

Food Chem. 2022 Jan 1:366:130645. doi: 10.1016/j.foodchem.2021.130645. Epub 2021 Jul 21.

Authors

Hassan Elsayed Embaby¹, Takuya Miyakawa², Satoshi Hachimura³, Tomonari Muramatsu⁴, Masayuki Nara⁵, Masaru Tanokura⁶

Affiliations

¹ Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt; Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan; Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
² Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
³ Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
⁴ Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan; Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
⁵ Department of Chemistry, College of Liberal Arts and Sciences, Tokyo Medical and Dental University, Chiba 272-0827, Japan.
⁶ Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan; Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan. Electronic address: amtanok@mail.ecc.u-tokyo.ac.jp.

PMID: 34325243
DOI: 10.1016/j.foodchem.2021.130645

Abstract

The chemical and thermal characteristics of goldenberry pomace oil (GPO) and goldenberry seed oil (GSO) were investigated. GPO and GSO contained high levels of unsaturated fatty acids (90.1% and 85.1%, respectively), and the major fatty acid was linoleic (62.0% and 72.8%, respectively). Additionally, GPO contained eleven triacylglycerol (TAG) species, three of which represented 82.7%, namely C54:6, C54:4 and C52:4, and trilinolein was the dominant one (35.5%). GSO contained nine TAG species, two of which represented 80.3%, namely C54:6 and C52:4, and trilinolein was dominant (53.3%). The DSC analysis of GPO and GSO revealed that three exothermal peaks were detected during cooling. Three endothermal peaks (one of which is exothermal for GSO) were detected during melting, and the most significant peaks occurred at low temperatures. FTIR spectra indicated that GPO and GSO did not contain peroxides or trans fatty acids, but they did contain low concentrations of free fatty acids.

Keywords: Differential scanning calorimetry (DSC); Fatty acid composition; Fourier transform infrared (FTIR) spectroscopy; Goldenberry (Physalis peruviana); Triacylglycerol (TAG).

MeSH terms

Crystallization
Fatty Acids
Physalis*
Seeds
Spectroscopy, Fourier Transform Infrared

Substances

Fatty Acids