Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour

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dc.authoridUcbas, Derya/0000-0002-3884-5178
dc.authoridOztop, Mecit Halil/0000-0001-6414-8942
dc.authoridOzel, Baris/0000-0002-8741-3056
dc.authoridokur, ilhami/0000-0002-2541-7123
dc.authoridIde, Semra/0000-0003-1893-4058
dc.authoridAlpas, Hami/0000-0002-7683-8796
dc.contributor.authorOkur, Ilhami
dc.contributor.authorOzel, Baris
dc.contributor.authorUcbas, Derya
dc.contributor.authorGrunin, Leonid
dc.contributor.authorOkur, Purlen Sezer
dc.contributor.authorAlpas, Hami
dc.contributor.authorIde, Semra
dc.date.accessioned2024-11-07T13:35:16Z
dc.date.available2024-11-07T13:35:16Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, effects of different cooling rates (0.5,3.3,4.7 and 6.9 degrees C/min) on the crystallization behavior of palm-kernel-stearin (PKS) were studied by low-field NMR relaxometry. According to results, solid fat content (SFC), longitudinal relaxation time (T1), second moment (M2) and degree of crystallinity (%) of the samples increased with increase in cooling rate from 0.5 to 6.9 degrees C/min. In contrast, transverse relaxation time (T2) demonstrated an opposite behavior with respect to T1 and decreased when the cooling rate increased. Additionally, effects of cooling rate on the changes of polymorph structures were detected by X-ray measurements. Degree of crystallinity showed high Pearson correlation values (alpha <= 0.05) with SFC (r = 0.771) and T1(r = 0.932). Changes in the crystal polymorphs could also be explained by NMR parameters to some extent as can be observed by the strong correlation between the 13 crystal content and T2 (r = 0.927). At the highest cooling rate, 13 ' crystals were the dominant polymorphic form and constituted 75(%) of the total crystals present. Results of this study suggested that NMR relaxometry could be used as a complementary tool to interpret the crystallization behavior of PKS.
dc.description.sponsorshipScience Academy's Young Scientist Awards Program (BAGEP)
dc.description.sponsorshipThis study was funded from Dr. Oztop's award of Science Academy's Young Scientist Awards Program (BAGEP).
dc.identifier.doi10.1016/j.lwt.2021.113001
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85121638592
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.113001
dc.identifier.urihttps://hdl.handle.net/11480/16421
dc.identifier.volume155
dc.identifier.wosWOS:000735316600002
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subject1 H NMR
dc.subjectPalm kernel stearin
dc.subjectCrystal polymorph
dc.subjectX-ray scattering
dc.subjectWide angle X-ray scattering (WAXS)
dc.titleNuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour
dc.typeArticle

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