The impact of single and double hydrogen bonds on crystallization and melting regimes of Ajwa and Barni lipids

Hanaa Ahmed Galeb, Jumat Salimon, Eltayeb E.M.Eid, Nor Elhouda Nacer, Nazamid Saari, Sami Saadi

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

The present study was conducted to assess the impact of single and double hydrogen (H 2) bonds of the prominent long chain triacylglycerols (TAGs) of Ajwa and Barni lipids. The impact of double H 2 bond was in situ monitored in order to mitigate the problem of fat agglomeration and crystal aggregation. HPLC data demonstrated that the contents of 1,2-dioleoyl-3-linoleoyl-sn-glycerol (OOL) of Ajwa and Barni lipids were 13.78% and 16.24%, whereas, their relative contents for 2,3-dilinoleoyl-1-oleoyl-sn-glycerol (OLL) were 14.45% and 11.05%, respectively. The impact of double H 2 bonds dropped the solid fat content (SFC) of Ajwa lipid from 1% at 20°C to 0.5% at body temperature (37°C), taking Barni lipid as reference. Their impact reduced the transition temperature 2 times and gained an enthalpy (δH) of 4.37J/g and 2.31J/g during crystallization and melting regimes, respectively. This study revealed that the increase in the average number of double bonds within the aliphatic structure of the long chain TAGs enhanced the chemical structure of Ajwa and Barni lipids to participate as functional food ingredients.

Original languageEnglish
Pages (from-to)657-666
Number of pages10
JournalFood Research International
Volume48
Issue number2
DOIs
Publication statusPublished - Oct 2012

Fingerprint

crystallization
Crystallization
melting
Freezing
hydrogen
Hydrogen
Lipids
lipids
long chain triacylglycerols
Glycerol
Triglycerides
Fats
glycerol
Functional Food
Transition Temperature
Body Temperature
enthalpy
chemical structure
functional foods
body temperature

Keywords

  • Ajwa and Barni lipids
  • Compaction and dilatation mechanisms
  • Crystallization regime
  • In situ monitoring
  • Long chain triacylglycerols
  • Temperature transition

ASJC Scopus subject areas

  • Food Science

Cite this

The impact of single and double hydrogen bonds on crystallization and melting regimes of Ajwa and Barni lipids. / Galeb, Hanaa Ahmed; Salimon, Jumat; E.M.Eid, Eltayeb; Nacer, Nor Elhouda; Saari, Nazamid; Saadi, Sami.

In: Food Research International, Vol. 48, No. 2, 10.2012, p. 657-666.

Research output: Contribution to journalArticle

Galeb, Hanaa Ahmed ; Salimon, Jumat ; E.M.Eid, Eltayeb ; Nacer, Nor Elhouda ; Saari, Nazamid ; Saadi, Sami. / The impact of single and double hydrogen bonds on crystallization and melting regimes of Ajwa and Barni lipids. In: Food Research International. 2012 ; Vol. 48, No. 2. pp. 657-666.
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