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International Journal of Innovative Approaches in Agricultural Research 2026, Vol 10(1) 1-7

Crystallization Behavior of High Oleic Sunflower Oil, Palm Super Olein, and Refined Pomace Oil Determined by DSC Cooling Thermograms

Didar Üçüncüoğlu
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Article Type
Research article
Publication Date
May 27, 2026
Pages
1-7
DOI
10.29329/ijiaar.2026.1423.14

Abstract

High oleic sunflower oil (HOSO), palm super olein (PSO), and refined pomace oil (RPO) are widely used in food processing. This study compared their crystallization behavior under identical differential scanning calorimetry (DSC) conditions. Thermal transitions were measured between +30 °C and -80 °C. Distinct cooling thermograms were obtained for each oil. Two crystallization peaks were detected for HOSO with onset temperatures of -18.09 °C and -40.49 °C and enthalpy values of 0.72 and 47.28 J.g-1. Three peaks were detected for RPO at -12.72 °C, -30.77 °C, and -45.51 °C with enthalpy values of 2.43, 0.39, and 11.76 J.g-1. PSO showed a dominant crystallization event at 0.08 °C with an enthalpy of 23.64 J.g-1 and two additional transitions at -22.24 °C and -54.98 °C. DSC cooling thermograms differentiated the refined oils based on crystallization onset temperature and enthalpy values. Results indicate that DSC cooling thermograms can support characterization and authenticity assessment of refined edible oils.

Keywords: Palm Super Olein Oil High Oleic Sunflower Oil Pomace Oil DSC Cooling Thermograms Crystallization
Cite this article
Üçüncüoğlu, D. (2026). Crystallization Behavior of High Oleic Sunflower Oil, Palm Super Olein, and Refined Pomace Oil Determined by DSC Cooling Thermograms. International Journal of Innovative Approaches in Agricultural Research, 10(1), 1-7. https://doi.org/10.29329/ijiaar.2026.1423.14

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