$Effect of fractional crystallization on composition and thermal behavior of coconut oil$

Effect of fractional crystallization on composition and thermal behavior of coconut oil

This study was aimed to fractionate coconut oil into its high-and low-melting fractions and determine the composition and thermal property changes. A sample of coconut oil was cooled down in a state of a solution in acetone, and allowed to crystallize isothermally at 10oC for 6 h. When the crystalli...

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Main Authors:	Marikkar, Mohammed Nazrim, Saraf, D., Dzulkifly, M.H.
Format:	Article
Language:	English
Published:	Taylor and Francis 2013
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45654/ http://irep.iium.edu.my/45654/ http://irep.iium.edu.my/45654/ http://irep.iium.edu.my/45654/1/PAPER-PDF_Version.pdf

id	iium-45654
recordtype	eprints
spelling	iium-456542015-11-19T00:24:36Z http://irep.iium.edu.my/45654/ Effect of fractional crystallization on composition and thermal behavior of coconut oil Marikkar, Mohammed Nazrim Saraf, D. Dzulkifly, M.H. QD Chemistry This study was aimed to fractionate coconut oil into its high-and low-melting fractions and determine the composition and thermal property changes. A sample of coconut oil was cooled down in a state of a solution in acetone, and allowed to crystallize isothermally at 10oC for 6 h. When the crystallized component and the mother liquor were isolated and analyzed by using chromatographic techniques, considerable deviations in the fatty acid and triacylglycerol compositions could be noticed with respect to the original sample. Analyses by using differential scanning calorimetry showed that the changes in compositions are found to affect the overall melting behavior of the two fractions. In the high-melting fraction, the onset, and endset were found to have shifted towards the higher temperature region with a concurrent reduction in its melting range. Vice-verse, the onset, and endset of the low-melting fraction has shifted toward the low-temperature region with an increase in its melting range. The reduction of the melting range of the high-melting fraction could make it a specialty fat for applications in confectionery. Taylor and Francis 2013 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45654/1/PAPER-PDF_Version.pdf Marikkar, Mohammed Nazrim and Saraf, D. and Dzulkifly, M.H. (2013) Effect of fractional crystallization on composition and thermal behavior of coconut oil. International Journal of Food Properties, 16 (4). pp. 1284-1292. ISSN 1094-2912 http://www.tandfonline.com/loi/ljfp20#.Vk0cSPkrLIU 10.1080/10942912.2011.585728
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Marikkar, Mohammed Nazrim Saraf, D. Dzulkifly, M.H. Effect of fractional crystallization on composition and thermal behavior of coconut oil
description	This study was aimed to fractionate coconut oil into its high-and low-melting fractions and determine the composition and thermal property changes. A sample of coconut oil was cooled down in a state of a solution in acetone, and allowed to crystallize isothermally at 10oC for 6 h. When the crystallized component and the mother liquor were isolated and analyzed by using chromatographic techniques, considerable deviations in the fatty acid and triacylglycerol compositions could be noticed with respect to the original sample. Analyses by using differential scanning calorimetry showed that the changes in compositions are found to affect the overall melting behavior of the two fractions. In the high-melting fraction, the onset, and endset were found to have shifted towards the higher temperature region with a concurrent reduction in its melting range. Vice-verse, the onset, and endset of the low-melting fraction has shifted toward the low-temperature region with an increase in its melting range. The reduction of the melting range of the high-melting fraction could make it a specialty fat for applications in confectionery.
format	Article
author	Marikkar, Mohammed Nazrim Saraf, D. Dzulkifly, M.H.
author_facet	Marikkar, Mohammed Nazrim Saraf, D. Dzulkifly, M.H.
author_sort	Marikkar, Mohammed Nazrim
title	Effect of fractional crystallization on composition and thermal behavior of coconut oil
title_short	Effect of fractional crystallization on composition and thermal behavior of coconut oil
title_full	Effect of fractional crystallization on composition and thermal behavior of coconut oil
title_fullStr	Effect of fractional crystallization on composition and thermal behavior of coconut oil
title_full_unstemmed	Effect of fractional crystallization on composition and thermal behavior of coconut oil
title_sort	effect of fractional crystallization on composition and thermal behavior of coconut oil
publisher	Taylor and Francis
publishDate	2013
url	http://irep.iium.edu.my/45654/ http://irep.iium.edu.my/45654/ http://irep.iium.edu.my/45654/ http://irep.iium.edu.my/45654/1/PAPER-PDF_Version.pdf
first_indexed	2023-09-18T21:04:57Z
last_indexed	2023-09-18T21:04:57Z
_version_	1777410871167811584

Effect of fractional crystallization on composition and thermal behavior of coconut oil

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