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Determination of the predominant polymorphic form of mango ( Mangifera indica ) almond fat by differential scanning calorimetry and X‐ray diffraction
Author(s) -
SolísFuentes Julio Alberto,
del Rosario HernándezMedel María,
del Carmen DurándeBazúa María
Publication year - 2005
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200401072
Subject(s) - differential scanning calorimetry , mangifera , crystallization , polymorphism (computer science) , diffraction , chemistry , analytical chemistry (journal) , crystallography , chromatography , botany , biology , organic chemistry , thermodynamics , physics , biochemistry , gene , genotype , optics
In this paper, some important properties, from the application point of view, of mango ( Mangifera indica ) almond fat var. Manila (MAF) were analyzed by differential scanning calorimetry and X‐ray diffraction techniques. The thermal profile, the solid fat content (SFC) and the predominant polymorphism of MAF samples, previously characterized chemically, were studied. The results showed that this fat, from one of the main residues of mango industrialization, had a relatively simple fusion/crystallization behavior. Stabilized samples showed a simple SFC profile with one marked slope between 35 and 40 °C. Different thermal histories demonstrated the existence of at least four polymorphs. The non‐stabilized samples corresponded predominantly to the formation of the crystalline &α form. The stabilized samples, tested under several time and temperature conditions, allowed the formation of two other polymorphs, which are both unstable forms and were formed during &α to β polymorphic transition. The X‐ray diffraction information confirmed the presence of the less and more stable MAF polymorphs, allowing us to conclude that MAF is a β‐stable fat, just as is cocoa butter.