L. Pisonis Nut Oil Extraction

L. Pisonis Nut veg anoint ExtractionThe attend for new crops to provide veggie fossil fossil crude crude petroleums for use in the industry and as well as for humanity consumption is festering change magnitudely over the past two decades. A rapid search on Web of Science plat inning read much than 19200 results connect to fruity, more than 7600 documents ar link to edible oils, and more than 22000 results associated with vegetable oil. Additionally, the publish items regarding vegetable oil incrementd from 282 in 1996, to more than 1930 in 2016 proving the maturation interest by the scientific community in such subject knowledge base of study 1.Several brazil nutian seeds/ screwballs species, especially from the Amazonian field of operations take a crap been studied during the last years and most of them were shown to present bioactive compounds and also capableness as functional foods 2-7. Neverthe little, some some other species are not long-familiar or were not summited to any further study to elucidate other peculiar(prenominal)s.Lecythis pisonis Camb., a Lecythydaceae tree that grows in brazil-nut tree, Colombia, Venezuela and in the Guyanas, commonly known as sapucaia provide nuts particularly correspondent with that of Brazil nut (Bertholletia excelsa). The pleasant-tasting edible kernels of sapucaia present a characteristic sweet flavor, organism considered more digestible than Brazil nut 8. In addition to the economic and ecologic importance of sapucaia, often used to shade cocoa plantations in Brazilian agroforestry systems 9, the nuts from L. pisonis are a valuable source of macro and micronutrients, demand a instanto harshs, minerals such as P, K, S, Mg, Ca, Mn, Ba, Zn, Fe, Sr, Cu, B, Al, and Cl 3, 10, and also fibers 11. Furthermore, the sapucaia nuts compensate a relevant source of lipids, about 51-64% 5, 8, 10, 11, in which thither is a predominance of the linoleic erosive (essential fatty sulphurous).Althou gh sapucaia can be considered a authorisation crop to provide raw fabric for the production of vegetable oil, the in stock(predicate) papers that studied the nuts eat mostly focused on the mineral and fatty acerb visibleness 3, 5, 10, 12, 13, and the latest reports are restrain to some agronomic, microbial and pharmacological aspects 9, 14-17.Vegetable oils are widely utilize in many applications such as food, cosmetic, pharmaceutics, and biofuel industries. Consequently, stability tests, rheological essays, mannequin transitions and other properties of the oils should be well characterized to optimize emergenceing conditions and energy inputs 18, 19.No reference has been put up regarding the tot phenolic compounds, antioxidant activity, thermal and rheological characterization of sapucaia nut oil. Therefore, the aim of this work was to study the sapucaia nut oils repeated by Soxhlet and Bligh Dyer means and assessd for their fatty acid composition, rheological beh avior, and thermal properties by utilise DSC and TG/TGA abbreviation, bring phenolic centre, antioxidant properties and oxidative stability by Rancimat in addition to lessened Total Reflectance-Fourier transform infrared spectrum analysis (ATR-FTIR).2.1 ChemicalsOther reagents used in the experiments were of analytical grade. The aqueous solutions were prepared apply ultrapure water.2.2 SamplesLecythis pisonis nuts were harvest from a crop area located in the city of Araguan, Maranho State, Brazil. The nuts (Fig. 1) were dried in an air- go oven (Soc. Fabbe, Brazil) at 40 C for 24 h. Nutshells were removed manually utilize a stainless steel g sackinga and so submitted to freeze-drying (Liotop L101, Liobras, Brazil) to remove the residual moisture. Prior to the oil extraction, the nut emphasizes were unkept for 30 s with the aid of a stainless steel knife grinder (MA630/1 Marconi Ltda., Brazil).2.3 Extraction of nuts oilsThe oil content of L. pisonis nut standards wa s extracted by the Bligh Dyer method described in AOCS Ba 3-38 method, and also using n-hexane with Soxhlet apparatus (Vidrolabor, Labor Quimi, Brazil) match to American Oil and Chemical ordination formalised Method (1997). Oils were named LP1 and LP2, respectively.After the oil extraction, solvents were removed at 43 C under reduced pressure using a dress circle evaporator (Model 801, Fisatom Ltda., Brazil). Samples were dried at 45 C in an air circulating oven (Solab, Brazil) and indeed flushed with gaseous N2 before storage. The oils were kept in an brownish-yellow glass and stored at -10 C until further analysis.2.4 Analytical stopping specifys2.4.1 Water content and manifest pHWater content was measured by volumetrical Karl Fischer titration using a titration system (V30 Mettler-Toledo, Switzerland) 21.The determination of the pH was performed according to Pena Muniz et al. (2015), as recommended by the Brazilian National Agency for Sanitary Surveillance without forw ard dilution of the oil, with the aid of a digital pH meter (Model PG1800 Gehaka) at 25 2 C. The results represent the mean of three measurements.2.4.2 Measurement of fatty acid compositionFatty acid composition of fresh L. pisonis oils was studyd according to AOCS ex officio Method Ce 1a-13 20 by using a GC-MS system (GC-2010) conjugate to a hand spectrometer (GCMS-TQ8030) and automatic injection system by headspace (Shimadzu, Japan). Oil exemplars solubilized with hexane were methylated as described by AOCS Ce 2-66 and then injected into a capillary HP88 column (60 m - 0.250 mm i.d., 0.2 m photo thickness, Agilent Technologies) using helium as carrier gas (0.64 mL/min). Oven temperature was programmed to be 175 C (isothermal) and the detector was held at 250 C. An aliquot of 1 L of the examine was injected using the split injection mode (1100). Fatty acid composition was explicit as the percentage of the total vertex area of all the fatty acids in the oil savour.2.4.3 R heological studiesRheological measurements of oils were performed according to Teixeira et al. (2016), by using a Haake Mars II (Thermo Electron GmbH, Germany) rheometer machine-accessible to a thermostatic bath (Haake K15), a thermo-circulator water unit (Haake DC5B3) and a Peltier temperature control (Haake UTM Controller). A sensor c integrity-plate (C60/2 Ti L) with a diam of 60 mm and a cone angle of 2 was used. Samples remained in the rheometer for 5 min prior to analysis, and sampling was carried out in duplicate. The pastime measurements were performed i) flow bending ( = 0.01-500 s-1, t = 300 s) ii) dynamic idiom drop ( = 0.01-100 Pa, = 1 Hz) and subsequent dynamic frequency sweep ( = 0.1-100 Hz, = 1.0 Pa) and iii) temperature sweep (T = 10-60 C, t = 1440 s, 2 C/min and 60-10 C, t = 600 s, 5 C/min = 1 Hz, = 1.0 Pa). Temperature sweeps were performed at a immutable tension of 0.5% in the bilinear Viscoelastic Region (LVR). The samples were covered by using a sam ple hood in order to avoid interference of the ambient temperature.The coefficient of determination (R2) and chi-square (2) were chosen to evaluate the fit of the Ostwald-de Waele (Eq. (1)) and Herschel-Bulkley (Eq. (2)) amazes to the experimentally obtained flow turns Ostwald-de Waele (OW)(1) = + ()nH Herschel-Bulkley (HB)(2)where is the shear stress (Pa), is the shear rate (s-1), 0H is the HB yield stress (Pa), K and KH are the consistency index (Pasn), and n and nH are the flow behavior indexes (dimensionless).The erect of the temperature on apparent viscosity was evaluated according to an Arrhenius type equation (Eq. (3)), using a shear rate of 53.4 s-1.(3)where is the apparent viscosity at a specific shear rate, is the preexponential factor, is the activation energy (J.mol-1), is the gas constant (8.31 J. K-1 . mol-1) and is the implicit temperature (K).2.4.4 Oxidative constancy IndexThe oxidative stability index (OSI) was estimated in a Metrohm Rancimat model 743 ( Herisau, Switzerland), following the American Oil Chemists Society Official Method Cd 12b-92 20. Briefly, increasing water conductivities were continually measured magic spell air (20 L/h) was bubbled into the oil (3 0.1 g) heated up to 110 C and their volatile compounds were collected in water. The time taken to reach the conductivity pitch contour time was enter. IP was registered by Rancimat 743 PC Software 1.1.2.4.5 Infrared spectroscopyFourier transform infrared spectroscopy (FTIR) analyses were determined by using a Vertex-70 spectrometer (Bruker, USA) with an attenuated total reflectance (ATR) accessory, at 25 C. The oil samples were primed(p) uniformly in the ATR crystal (1.5 mm active area). The FTIR spectra were recorded in the wavenumber mould of 4000 to 600 cm1 with a spectral proclamation of 4 cm1 23.2.4.6 TG-TGA thermal hogwashTGA analyses were performed in TGA 4000 equipment (PerkinElmer Inc. Waltham, USA). Oil sample (10 mg) was placed into the platinum pan and then placed in a furnace. The sample was heated from 30 to 750 C (10 C/min) in the air atmosphere (70 mL/min flow rate) or under a nitrogen atmosphere. Data on the weight changes of oil samples were obtained from the Pyris software. TG and derivative thermogravimetric (DTG) curves were further analyzed by using rail line 8.6 software (OriginLab, Massachusetts, USA). The thermal stability was measured from the extrapolated approach temperature of the first look of thermal decomposition from respective TG curves, by using the beginning and the posting temperature of the respective DTG elevation, as the temperature limits of the information analysis software of the instrument.2.4.7 DSC Analysis For DSC analysis, a DSC 8500 (PerkinElmer Inc. Waltham, USA) equipped with Pyris software was used. Nitrogen (99.99% purity, White Martins, Brazil) was the purge gas (20 mL/min). The DSC instrument was previously calibrated with Indium (m.p. 156.6 C, H = 28.45 J/g). The sample was wei ghed into an aluminum pan and sealed. An empty hermetically sealed aluminum sample pan was used as the reference. In order to reduce temperature gradients, the sample mass was kept midget ( 9.0 mg). The methodology applied was adapted from Zhang et al. (2013).For change and melt down curves, the samples were first rapidly heated to 80 C (30 C/min) from room temperature and held for 10 min. Then, the samples were cooled to 80 C (10 C /min) and held for 10 min to make them fully crystallized, then heated to 80 C (5 C /min).To study the effect of the change rate on vitreous silica, samples were rapidly heated to 80 C (30 C/min) from room temperature to erase the crystallization memory, and held for 5 min, then the samples were cooled to 80 C at the cool system rates of 2 C/min, 5 C/min and 10 C/min, respectively. The cooling thermogram was recorded.For investigating warming profile of L. pisonis oils under isothermal crystallization, the samples were heated at 80 C (30 C/min) f or 5 min and then cooled (100 C/min) to a preset temperature (10 C, 0 C, 10 C, 20 C), and call for at that temperature for 10 min for crystallization, then heated to 80 C (5 C/min). The melting thermogram was recorded.Pyris manager software was used to calculate the parameters of crystallization and melting, enthalpies, and the hale fat content (SFC) which was estimated based on the integrated area under the melting curve 25. To measure the horde closure of the oils, the cooling curves at the rate of 2 C/min were used. The overcast point was the onset temperature of the initial small exothermic kick on these cooling curves 26.2.4.8 Total phenolic compounds Contents of the total phenolic compounds (TPC) were determined using the Folin-Ciocalteu reagent assay in methanolic extracts of vegetable oils 27using microplates technique 28,with gallic acid as a standard for the calibration curve. The absorbance at 720 nm was measured using a spectrophotometer (Tecan Nanoquant Infinite M 200, Tecan Trading AG, Switzerland) later reaction with the Folin-Ciocalteu reagent in the alkalescent medium stand in the dark for 1 h. Contents of the TPC were show in mg of gallic acid equivalents (GAE)/100 g of oil.2.4.9 Antioxidant essays of the oil extractsThe free radical scavenging evaluated by the DPPH assay was determined in reproduce using the method proposed byBrand-Williams et al., (1995). The absorbance at a wavelength of 517 nm was measured using a spectrophotometer (Tecan Nanoquant Infinite M200, Tecan Trading AG, Switzerland). ABTS scavenging activity of oil extracts was determined in triplicate using the method described by Re et al., (1999). The absorbance at 734 nm was measured. The total antioxidant potential of the oil extracts was performed using the ferric diminution antioxidant power (FRAP) assay 31. Measurements were performed using the spectrophotometer at 593 nm. The absorbance of the samples was compared to a standard curve (100-1000 mol/L) and resu lts expressed in mmoL Trolox equivalent per g of oil mmol TE/g. All the essays had kid changes as proposed by Zielinski et al., (2016). The determinations were performed in triplicate.2.5 Data analysisOrigin 8.6 software (OriginLab, Massachusetts, USA) was employed to data treatment and graphs. Statistica 10.0 (Statsoft, Brazil) was used for statistical analysis, including means and standard deviations (SD). The experiments were carried out in triplicate.3.1 Water content and apparent pHAs expected for this type of raw material, sapucaia (Lecythis pisonis) oil (SO) samples presented rattling low water content, to be specific 0.077 0.006 %, and 0.097 0.006 % for LP1 and LP2, respectively. Regarding the apparent pH of SO, LP1 presented 5.720 0.036 and LP2 showed a pH mensurate of 5.353 0.040.3.2 Phenolic compounds and antioxidant propertiesConcerning the content of phenolic compounds in SO, LP1 presented higher(prenominal)(prenominal) TPC content than LP2( defer 1). In this reg ard, SO present greater TPC content (1.418 mg GAE/100 g, average value) than almond oil (0.95 mg GAE/100 g), however, Brazil nut has twice the content of TPC (3.64 mg GAE/100 g) than sapucaia, and macadamia presents fifteen times more TPC (22.5 mg GAE/100 g) 33.In general terms, the sample LP1 obtained by a cold extraction process showed better antioxidant characteristics than LP2. infixed antioxidants that might prevent biological systems from reactive oxygen species are generally present in vegetable oils as phenolic compounds, phytosterols, tocopherols (Vitamin E) and carotenoid compounds 34. The results found by in vitro antioxidant assays present some variations that might be assigned to the antithetic mechanisms in the analysis (Table 1). These assays are grouped in the electron- lurch category and there is some specificity among them. DPPH and ABTS radical cations have the same mechanism and present characteristic color which can be monitored by a spectrophotometer when th e oil extract is mixed with a reactant solution and the reduced form of the radical shows a loss of color as a result of the donation of a hydrogen atom. equivalently, in the presence of antioxidants compounds, FRAP is characterized by electron transfer ability, that results in the reduction of iron ions 353.3 Fatty acids profileFourteen unalike fatty acids (FA) were identified in the studied SO (Table 2). The oils were composed preponderantly of un change fatty acids (UFA) (61-73%), in which 39.08-45.66% were monounsaturated (MUFA), and 21.95-27.63% were comprised of polyunsaturated (PUFA), such as linoleic and -linolenic acids, which have been proved to effectively reduce the risk of cancer, osteoporosis, cardiovascular diseases, and diabetes 36. Such FA profile is rather common for Brazilian edible nuts 5, 37, which reinforces the idea of go through more nuts rich in fatty acids beneficial to human health, since the main commercial source of PUFA, such as -3 and -6 has been l ean and fish fat 36.Among the MUFAs, oleic was the major(ip) FA found in SO, ranging from 35.54-44.28% for LP2, and LP1, respectively. Important to note that oleic acid is the primary -9 FA in the human diet, and it is the predominant MUFA in many oil nuts, totalizing, for example 38.50% in Brazil nut (Bertholletia excelsa) 22, 65.59% in garampara (Dipteryx lacunifera) 5, 67.62% in tucum (Astrocaryum vulgare Mart.) and 39.04% in cutia nut (Couepia edulis) 37. Besides, the SO presented 21.65-27.19% of linoleic acid, an essential FA which presence in reasonable amounts is beta for human health 38. SO also contains two important cis-MUFA, the cis-Vaccenic and cis-11-Eicosenoic in amounts higher than 1.0%.With regard to the saturated fatty acids (SFA), it is noticed that they represented 25.01-37.25% of total FA, mainly palmitic (14.70-21.38%) and stearic (9.63-11.09%) likewise, other SFA such as myristic, heptadecanoic, and behenic were identified in smaller amounts. Arachidic acid, w hich is usually present in peanut oil was also found in SO in small quantities and the result is in agreement with Costa and Jorge (2012) who found about 0.22% C200 for L. pisonis oil. A convertible pattern occurs for Brazil nut, which shows 0.36% arachidic acid, and 14.26% palmitic acid 22.A good factor to evaluate the quality and digestibility of a vegetable oil can be obtained by the amount and composition of UFA and SFA. A high amount of linoleic acid in comparison to oleic acid (-9) represents a better quality of the vegetable oil 5. In this regard, the kindred between linoleic/oleic acids should be considered. The oils can present diverse determine for this relationship depending on the extraction method. agree to Table 3, the UFA/SFA ratio, as well as the linoleic/oleic ratio for sapucaia oils are disappoint to those found by 5 and 10, once their oils showed higher content of linoleic acid (Table 2). When compared to other Brazilian oleaginous nuts such as Brazil nut, ga rampara 5, and cutia nut 37 the unsaturation relationship values between linoleic and oleic acid were also quite different.3.4 Oxidative Stability IndexThe oxidative stability index (OSI) is considered an important step in evaluating oil quality. The OSI was evaluated during Rancimat analysis until the end point of stability for SO samples and was expressed in hours. Experimental results confirmed that Bligh Dyer (13.28 0.22 h), which is a cold extraction process, is a technique that causes less damage to the oil in comparison to Soxhlet (7.18 0.50 h) which provided close one-half of the OSI. The high oleic acid content in SO tends to foster the oil against thermo-oxidation. Costa and Jorge (2012) found 24.89 h of OSI (evaluation at 100 C) for L. pisonis oil extracted by cold pressing. At the same Rancimat conditions used in this study, similar results were found for Brazil nut oil (8.24 h), hazelnut (8.88 h) and macadamia (7.38 h) 33.3.5 Thermal decompositionThermogravimetric curve (TG) shows the mass loss, and the derivative thermogravimetric curve (DTG) shows the rate of mass loss of SO during thermal decomposition from 30 to 750 C by TGA (Fig. 2). The values of mass loss are indicated in Table 4. The TG curves indicated that SO were thermally stable up to 303 C with a mass loss of 5%. This can be explained by the loss of moisture and volatile compounds in the oils. The oxidative process in vegetable oils is characterized initially by the oxidation forming secondary products (peroxides). The following phase corresponds to the decomposition of MUFA, mainly oleic acid and the polymerization of the substances be from the previous phase 39. energizing and inert atmospheres cause different pattern in the TG/DTG profiles. The decomposition and carbonization processes in the air atmosphere occurred in three phases of the curve get-go at around 130 C, achieving about 53-58% mass loss at 405-440 C, and ending at a temperature prescribe of 611-625 C, while fo r nitrogen atmosphere, the process showed two steps, initiating at 160 C, reaching 62-75 % mass loss at 426-435 C, and finishing at 500 C. DTG curves (Fig. 2) shows more clearly the steps of thermal decomposition. At the higher above-mentioned temperatures, the mass loss reached 100% (no end remaining). The high UFA content in SO, mainly oleic and linoleic acid are related to be responsible for the occurrence of oxidative degradation reactions 22. The high values of Ti (onset temperature) showed that SO have high thermal stability, being that the higher is the Ti of decomposition of the oil, the higher is the thermal stability.The results are similar to that of Brazil nut, which is thermally stable up to 209-220 C and reaches a maximum mass loss of 97% at 580-602 C 22, 39. Differences between the thermal behaviors of SO can be related to the FA compositional differences, and also because of the presence of vivid antioxidants which tends to protect the oils against oxidation, thus retarding the degradation 40.3.6 Thermal behavior for crystallization and melting3.6.1 Temperature for crystallization and the influence of see rateIn order to investigate the melting profile of SO under isothermal crystallization, previous tests were done. In one hand, the melting thermogram (Fig. 3 a, b) revealed that when frozen at -10 C the oil samples showed endothermic peaks at -6.81 C (LP1) and at -6.16 C (LP2), with a enthalpy of 9.28 J/g for LP1 and 7.26 for LP2. On the other hand, it was demonstrated that there was no event afterward 0 C, revealing that no crystallization occurs after that temperature. Such a feature whitethorn confirm the liquid declare of the SO at room temperature (25 C).During cooling, the oils exhibited two transitions. The thermograms showed that the position of the exotherms is dependent on the cooling rate, while the amount of the exotherms is independent on the cooling rate. In addition, increasing the cooling rate causes the crystallization pea k temperature to shift to swallow temperatures, the peak height and area increase (Fig. 3 c, d). This behavior may correspond to the differential crystallization of higher melting triacylglycerols (TAGs) firstly and lower melting TAGs secondly. Similar results are described for palm oil fractions 24.The scanning rate of 2 C/min reduces the lag in getup response from the DSC instrument as well as preserves the minor peaks and reduces the smoothing tendencies, which occurred at a higher scanning rate however, the first peak is too small when compared to the rate of 5 C/min, which provided better shutdown for the peak analysis in the Pyris software.3.6.2 Cooling curveDuring cooling (Fig. 4a), SO presented a similar pattern of crystallization showing two plain peaks (exothermic) in the crystallization behavior, namely peak 1 (PC1) and peak 2 (PC2). PC1 which indicates the change from liquid to solid was found in the temperature of -11.56 (LP1) and -12.51 (LP2), while the PC2 was de tect in the temperature range of -59.80 to -73.93 C, both related to the crystallization of TAGs. The crystallization onset temperature occurs at around -8.0 C and this process extends over a range of 15-23 C. The sum of the crystallization enthalpy of the two peaks for the two oils were -22.17 and -32.56 J/g for LP1 and LP2, respectively (Table 5). Heat is released during the phase transition of oil from liquid form to solid form for this reason, values for crystallization enthalpy were negative 41. opposite endothermic and exothermic peaks are exhibited according to different contents of saturated or unsaturated TAG and FA present in the oils 42. Smaller or bring up peak are also correlated to the differing type of TAG. In addition, an inseparable shoulder peak which melts at the same temperature range comes from the interwoven nature of the TAG 43.3.6.3 Heating curveDuring melting, SO were found to be completely melted at 8.28 C and 6.29 C (LP1 and LP2, respectively) when heate d at 5 C/min (Fig. 4b). Moreover, LP1 showed a single major shoulder before the maximum melting peaks (PM) at -18.42 C, while LP2 showed a major shoulder before PM (-21.47 C) and an spare one, after the major peak at -6.61 C. The melting curve of SO began at -25.77 C (LP1), and -29.87 C (LP2) and the major peak was observed in a temperature region alter between -7.99 to -10.13 C, ending the events around -1.09 to -1.68 C. The process comprises a melting range of 24-28 C, with a melting enthalpy of 59.34 (LP1) and 64.76J/g (LP2) (Table 5).During heating treatment of oil, ninefold endothermic regions are correlated to the separate melting events of the TAG. Furthermore, the composition and pleomorphism of the oils can cause some overlapping effects, resulting in different shapes of the endothermic peaks 18. The phase transitions are principally determined by the degree of heterogeneousness in the composition of the oils, and include breaking/formation of hydrogen bonds, being a re sult of structural rearrangements in the chains of glycerides. 44.3.6.4 Cloud pointThe cloud point is referred as the temperature at which oil begins to cloud as a result as a result of the first compass point of crystallization under controlled cooling, and it is related to the oils degree of unsaturation. The higher is the unsaturation of the oil, the lower the cloud point 26. The cooling curves of sapucaia oils showed an initial small exothermic peak at -6.87 C (LP1) and -7.00 C (LP2). This peak corresponded to the first stage of crystallization and cloud point corresponded to the onset of crystallization. A second large exothermic peak at 49.95 C (LP1) and -49.96 C (LP2) with further cooling indicated the oil underwent an additional crystallization step. The same behavior was found for hazelnut oils, which presented the first small exothermic peak at -12.4 C and a large one at -31.5 C 26. The lower cloud point of sapucaia oils was also a result of the lower content of SFA compa red to the UFA.3.6.5 Solid Fat ContentThe solid fat content (SFC) is considered an important physical property of lipids because it expresses their physical, sensorial, technological and defend/release properties, and it affects physical properties such as consistency, spreadability, and stability 45. According to the melting thermograms (Fig. 4b), SO presented no changes in SFC previously to -40 C, so then the data analysis was performed in the range of -40 to 20 C (melting peak region). The SFC showed less than 2.5% decrease between -40 to -30 C for the two oils, and started to drop rapidly at around -20 up to 0 C then slowed down from 6 to 10 C until there was no solid fat remaining (Fig. 5). The SFC is associated with the FA profile. Oils with higher content of UFA are easier to melt compared to ones with higher SFA 41, 45.3.7 Rheology properties3.7.1 Steady soil rheologyThe results for rheological behavior of SO shows that the apparent viscosity () tends to decrease with incr easing temperature (T) and also with increasing the shear rate (), indicating that the flow of the sapucaia oils is pseudoplastic (n 1) (Table 6, 7 and Fig. 6). On the one hand, it is usual for oils to exhibit a dependency of T on the other hand, a non-dependency of higher is observed. At 50 C, the is almost constant throughout the entire range tested, with minimum influence of the . Furthermore, 2.0 s-1wasthe maximum value of which induced major changes in (see detail in Fig. 6, b and c). According to Gila et al. (2015), a greater amount of FAs such as C181 and C182 as the major components of the oils appear to make a great parting to the flow behavior of oils.The experimental data fitted by Ostwald-de Waele (OW) and Herschel-Bulkley (HB) models (Fig. 6a, Table 6) showed a good fit (R2 0.999 2 KH values decrease (Fig. 6e and Table 6). Similar observation for many edible oils such as coconut, sunflower, canola, corn 47 and chromatic oils 48 was reported. The OW model showed t hat the oils were non-Newtonian (n nH 1) at 30 and 40 C (Fig. 6f). The HB model is able to determine yield stress (0H), at which a material begins to deform plastically without returning to its original shape when the applied stress is removed. SO have small values for 0H which also tends to decrease with the increase of T.Fig. 7 shows the non