Fractionation of plant butters like avocado (Persea americana) may yield useful fat derivatives with distinct physical and functional properties. In this study, avocado butter was sequentially crystallized in acetone at 5 C (2 h), 0 C (24 h), and -20 C (24 h) until the mother-liquor becomes devoid of any crystal formation. The high-melting stearin isolated at 5 C and low-melting olein isolated at -20 C were compared with the original sample in terms of fatty acid and triacylglycerol (TAG) compositions and thermal profiles. With respect to the original sample, low-melting olein is possessed with higher proportions of diunsaturated and triunsaturated TAG while high-melting stearin is found to become enriched with disaturated and trisaturated TAG molecules. These differences in compositions make the basic physico-chemical parameters as well as the thermal profiles of high-melting stearin and low-melting olein to be distinctly different from those of the original sample. © 2011 Akadémiai Kiadó, Budapest, Hungary.
CITATION STYLE
Yanty, N. A. M., Marikkar, J. M. N., & Che Man, Y. B. (2013). Effect of fractional crystallization on composition and thermal characteristics of avocado (Persea americana) butter. Journal of Thermal Analysis and Calorimetry, 111(3), 2203–2209. https://doi.org/10.1007/s10973-011-2055-y
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