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Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol

In the present work, the physicochemical properties namely fatty acid composition (FAC), iodine value (IV), acylglycerol content and thermal profiles of palm-based diacylglycerol (PDAG) in blend with soybean oil (SBO) at different concentrations (0-100 wt %) were evaluated. The Fourier-transform inf...

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Main Authors: Ong, C. R. E., Tang, T. K., Lee, Y. Y., Choong, Thomas Shean Yaw, Lai, Oi Ming, Kuan, C. H., Phuah, Eng Tong
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2019
Online Access:http://psasir.upm.edu.my/id/eprint/70671/1/7%20-%20IFRJ18334.R1-Final.pdf
http://psasir.upm.edu.my/id/eprint/70671/
http://www.ifrj.upm.edu.my/26%20(03)%202019/7%20-%20IFRJ18334.R1-Final.pdf
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spelling my.upm.eprints.706712019-09-06T02:42:36Z http://psasir.upm.edu.my/id/eprint/70671/ Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol Ong, C. R. E. Tang, T. K. Lee, Y. Y. Choong, Thomas Shean Yaw Lai, Oi Ming Kuan, C. H. Phuah, Eng Tong In the present work, the physicochemical properties namely fatty acid composition (FAC), iodine value (IV), acylglycerol content and thermal profiles of palm-based diacylglycerol (PDAG) in blend with soybean oil (SBO) at different concentrations (0-100 wt %) were evaluated. The Fourier-transform infrared spectroscopy (FTIR) spectra were determined at mid-infrared region to assign the functional groups. SBO exhibited the same absorption bands as PDAG except at wavelength of 1711, 1450, 1359, 850 and 779 cm-1. This phenomenon indicated that the absorption frequency of the binary mixtures greatly depended on the composition of oil samples. IV of the oil blends was found to decrease from 131.09 ± 0.88 I2/100 g to 51.55 ± 0.60 I2/100 g with increasing PDAG concentrations due to the reduced degree of unsaturation. Generally, binary blends with an increasing PDAG concentration showed a decrease in linoleic acid (C18:2) as well as increase in oleic acid (C18:1) and palmitic acid (C16:0) contents. The DAG content for all the blends increased from 5.15 ± 1.40% to 87.80 ± 0.33% and TAG content decreased from 94.85 ± 1.40% to 12.20 ± 0.33% in tandem with increasing PDAG content. Incorporation of PDAG into SBO significantly affected the crystallisation and melting profiles of SBO. Faculty of Food Science and Technology, Universiti Putra Malaysia 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/70671/1/7%20-%20IFRJ18334.R1-Final.pdf Ong, C. R. E. and Tang, T. K. and Lee, Y. Y. and Choong, Thomas Shean Yaw and Lai, Oi Ming and Kuan, C. H. and Phuah, Eng Tong (2019) Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol. International Food Research Journal, 26 (3). pp. 781-791. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/26%20(03)%202019/7%20-%20IFRJ18334.R1-Final.pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description In the present work, the physicochemical properties namely fatty acid composition (FAC), iodine value (IV), acylglycerol content and thermal profiles of palm-based diacylglycerol (PDAG) in blend with soybean oil (SBO) at different concentrations (0-100 wt %) were evaluated. The Fourier-transform infrared spectroscopy (FTIR) spectra were determined at mid-infrared region to assign the functional groups. SBO exhibited the same absorption bands as PDAG except at wavelength of 1711, 1450, 1359, 850 and 779 cm-1. This phenomenon indicated that the absorption frequency of the binary mixtures greatly depended on the composition of oil samples. IV of the oil blends was found to decrease from 131.09 ± 0.88 I2/100 g to 51.55 ± 0.60 I2/100 g with increasing PDAG concentrations due to the reduced degree of unsaturation. Generally, binary blends with an increasing PDAG concentration showed a decrease in linoleic acid (C18:2) as well as increase in oleic acid (C18:1) and palmitic acid (C16:0) contents. The DAG content for all the blends increased from 5.15 ± 1.40% to 87.80 ± 0.33% and TAG content decreased from 94.85 ± 1.40% to 12.20 ± 0.33% in tandem with increasing PDAG content. Incorporation of PDAG into SBO significantly affected the crystallisation and melting profiles of SBO.
format Article
author Ong, C. R. E.
Tang, T. K.
Lee, Y. Y.
Choong, Thomas Shean Yaw
Lai, Oi Ming
Kuan, C. H.
Phuah, Eng Tong
spellingShingle Ong, C. R. E.
Tang, T. K.
Lee, Y. Y.
Choong, Thomas Shean Yaw
Lai, Oi Ming
Kuan, C. H.
Phuah, Eng Tong
Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
author_facet Ong, C. R. E.
Tang, T. K.
Lee, Y. Y.
Choong, Thomas Shean Yaw
Lai, Oi Ming
Kuan, C. H.
Phuah, Eng Tong
author_sort Ong, C. R. E.
title Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
title_short Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
title_full Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
title_fullStr Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
title_full_unstemmed Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
title_sort melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/70671/1/7%20-%20IFRJ18334.R1-Final.pdf
http://psasir.upm.edu.my/id/eprint/70671/
http://www.ifrj.upm.edu.my/26%20(03)%202019/7%20-%20IFRJ18334.R1-Final.pdf
_version_ 1646008942156840960
score 13.211869

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