PMID- 28242902
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20200930
IS  - 0022-1155 (Print)
IS  - 0975-8402 (Electronic)
IS  - 0022-1155 (Linking)
VI  - 54
IP  - 1
DP  - 2017 Jan
TI  - Melting, crystallization and storage stability of virgin coconut oil and its 
      blends by differential scanning calorimetry (DSC) and Fourier transform infrared 
      spectroscopy (FTIR).
PG  - 45-54
LID - 10.1007/s13197-016-2427-1 [doi]
AB  - The blends were prepared of virgin coconut oil with refined soyabean oil 
      (VCO-RSOY) and refined safflower oil (VCO-RSAFF). Blending with VCO improved the 
      fatty acid composition which increased the shelf stability of 20:80 VCO-RSOY and 
      VCO-RSAFF up to 12 months in different packaging systems such as low density 
      polyethylene, linear low density polyethylene, metalized polyester pouches, 
      polyethylene teteraphthalate, high density polyethylene (HDPE), Amber HDPE 
      bottle. The specific spectral regions of FTIR proved to be very useful for the 
      determination of adulteration as well as for the study of oxidation process. Band 
      shifts observed at 3008, 1652, 1397, 1097, 912 and 845 cm(-1) have been used to 
      differentiate RSAFF from VCO. VCO spectrums did not have these chemical shifts. 
      Further the spectrum of RSOY showed same band shifts as RSAFF except 1652, 1397, 
      869.6 and 845 cm(-1). Differential Scanning Calorimetry provided useful 
      information regarding the nature of thermodynamic changes related to physical 
      state of vegetable oil. The physical state changes included melting and 
      crystallization events which require the intake and release of energy.
FAU - Srivastava, Yashi
AU  - Srivastava Y
AD  - Central University of Punjab, Bathinda, Punjab 151001 India. GRID: grid.428366.d
FAU - Semwal, Anil Dutt
AU  - Semwal AD
AD  - Cereals and Pulses Technology Division, Defence Food Research Laboratory, Mysore, 
      Karnataka 570011 India. ISNI: 0000 0001 2323 9274. GRID: grid.418938.f
FAU - Sajeevkumar, Vallayil Appukuttan
AU  - Sajeevkumar VA
AD  - Defence Food Research Laboratory, Mysore, Karnataka India. ISNI: 0000 0001 2323 
      9274. GRID: grid.418938.f
FAU - Sharma, G K
AU  - Sharma GK
AD  - Cereals and Pulses Technology Division, Defence Food Research Laboratory, Mysore, 
      Karnataka 570011 India. ISNI: 0000 0001 2323 9274. GRID: grid.418938.f
LA  - eng
PT  - Journal Article
DEP - 20161220
PL  - India
TA  - J Food Sci Technol
JT  - Journal of food science and technology
JID - 0056471
PMC - PMC5305700
OTO - NOTNLM
OT  - DSC
OT  - Iodine value
OT  - PUFA
OT  - RSOY
OT  - SFA
OT  - VCO
EDAT- 2017/03/01 06:00
MHDA- 2017/03/01 06:01
PMCR- 2018/01/01
CRDT- 2017/03/01 06:00
PHST- 2016/11/27 00:00 [revised]
PHST- 2016/11/30 00:00 [accepted]
PHST- 2017/03/01 06:00 [entrez]
PHST- 2017/03/01 06:00 [pubmed]
PHST- 2017/03/01 06:01 [medline]
PHST- 2018/01/01 00:00 [pmc-release]
AID - 2427 [pii]
AID - 10.1007/s13197-016-2427-1 [doi]
PST - ppublish
SO  - J Food Sci Technol. 2017 Jan;54(1):45-54. doi: 10.1007/s13197-016-2427-1. Epub 
      2016 Dec 20.