Reference : Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabo...
Scientific journals : Article
Life sciences : Food science
http://hdl.handle.net/2268/186406
Physicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat
English
Yamoneka, J. [> >]
Malumba Kamba, Paul mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Labo. d'Ingénierie des procédés agro-alim. >]
Blecker, Christophe mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul. >]
Gindo, M. [> >]
Richard, M [> >]
Fauconnier, Marie-Laure mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Chimie générale et organique >]
Lognay, Georges mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Analyse, qual. et risques - Labo. de Chimie analytique >]
Danthine, Sabine mailto [Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul. >]
20-Jun-2015
LWT - Food Science and Technology
Elsevier
64
989-996
Yes (verified by ORBi)
International
0023-6438
1096-1127
[en] Irvingia, Lauric fat ; Melting behaviour, Crystallization ; Polymorphism
[en] African wild mango (Irvingia gabonensis) is now recognized for its numerous food and medicinal uses.
This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism.
The seeds from Irvingia gabonensis (IG) represent an important source of lipids (69e75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the ℬ' 1-form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid.
Researchers ; Professionals ; Students
http://hdl.handle.net/2268/186406
10.1016/j.lwt.2015.06.035
http://dx.doi.org/10.1016/j.lwt.2015.06.035

File(s) associated to this reference

Fulltext file(s):

FileCommentaryVersionSizeAccess
Restricted access
Physicochemical properties and thermal.pdfPublisher postprint1.31 MBRequest copy

Bookmark and Share SFX Query

All documents in ORBi are protected by a user license.