# Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content
## 3 Results and Discussion
### Thermal Analysis of the Oils  
The thermal profile of the oils, particularly the melting and crystallization events, is plotted in Figures 1 and 2. Due to the complex composition of triacylglycerols (TAGs) in the palm oil [28], several endothermic events, almost simultaneous, were observed in the heating program for both palm oils. In particular, two major endothermic events with a few sub-peaks can be identified (Figures 1 and 2 and Table 3). A similar thermal profile has been described for APO [28; 32]. \begin{table}
\begin{tabular}{l c c} \hline  & **HOPO** & **APO** \\ \hline ACYLGLYCEROLS (\% \&/\)/\(\,\) & \\ MONOACYLGLYCEROL & 0.21 & 0.24 \\ DIACYLGLYCEROL & 3.96 & 4.54 \\ TRIACYLGLYCEROL & 93.73 & 91.44 \\ FATTY ACIDS PROFILE (\%) & & \\ OLELEIC & 56.34 & 44.81 \\ LINOLEIC & 7.35 & 7.65 \\ LINOLENIC & 2.06 & 1.28 \\ FREE FATTY ACIDS (\%, PALMTIC) & 2.1 \(\pm\) 0.09 & 3.8 \(\pm\) 0.08 \\ IODINE VALUE (G/100 G) * & 67.7 & 52.3 \\ \hline UNSAPONIFABLE MATTER (MG/G) & 2.3 \(\pm\) 0.2 & 1.3 \(\pm\) 0.3 \\ TOTAL CAROTENE (MG/KG) & 830 \(\pm\) 6 & 524 \(\pm\) 4.4 \\ \(\alpha\)-CAROTENE & 60 & 51 \\ B-CAROTENE & 504 & 380 \\ TCOCLS (MC/KG) & 883.3 & 728.0 \\ \(\alpha\)-TOCDPHEROL & 136.4 & 167.5 \\ \(\beta\)-Y-TOCOPHEROL & 0 & 0 \\ \(\delta\)-TOCOPHEROL & 0 & 0 \\ \(\alpha\)-TOCOTRIENOL & 128.6 & 117.1 \\ \(\beta\)-Y-TOCOTRIENOL & 603.5 & 413.6 \\ \(\delta\)-TOCOTRIENOL & 15.2 & 29.8 \\ \hline \end{tabular}
\end{table} 
Table 1: Physicochemical characteristics of hybrid (HOPO—_E. oleifera \(\times\) E. guinensis_) and African (APO—_E. guinensis_) palm oil. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**T (\({}^{\circ}\)C)**} & \multicolumn{2}{c}{**HOPO**} & \multicolumn{2}{c}{**APO**} \\ \cline{2-6}  & \multicolumn{2}{c}{**DENSITY (G/cm\({}^{3}\))**} & \multicolumn{2}{c}{**VISCOSITY (CP)**} & \multicolumn{2}{c}{**DENSITY (G/cm\({}^{3}\))**} & \multicolumn{2}{c}{**VISCOSITY (CP)**} \\ \hline  & 20 & 0.91369 & - & 0.91450 & - \\  & 30 & 0.90637 & - & 0.90680 & - \\  & 40 & 0.89866 & 40.19 & 0.89739 & 43.79 \\  & 50 & 0.88663 & 27.59 & 0.88509 & 25.19 \\  & 60 & 0.88396 & 20.4 & 0.88040 & 18.6 \\  & 70 & 0.87849 & 15.6 & 0.86810 & 13.8 \\  & 80 & 0.87174 & 12.0 & 0.86411 & 10.8 \\ \hline \multicolumn{6}{l}{\({}^{\star}\)Standard uncertainty: density \(<\) 0.0001 kg/m\({}^{3}\), viscosity \(\pm\) 1\%.} \\ \end{tabular}
\end{table} 
Table 2: Densities and viscosities of palm oils as a function of temperature \({}^{\star}\). Figure 1: DSC curves in a heating and cooling program of APO and HOPO for run 1. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \multicolumn{2}{c}{**1\({}^{\circ}\) PEAK**} & \multicolumn{2}{c}{**AD**} & \multicolumn{2}{c}{2\({}^{\circ}\) PEAK} & \multicolumn{2}{c}{**AD**} & \multicolumn{2}{c}{3\({}^{\circ}\) PEAK} & \multicolumn{2}{c}{**AD**} \\ \hline  & TM & 5.32 & 0.33 & 18.68 & 0.50 & - & - \\  & TRM & \(-\)30.2 UP TO 13.5 & - & 13.42 UP TO 38.67 & - & - & - \\  & TC & \(-\)49.095 & 0.25 & 1.555 & 0.09 & 15.61 & 0.88 \\  & TRC & \(-\)63.32 UP TO \(-\)39.55 & - & \(-\)39.55 UP TO 5.88 & - & 5.88 UP TO 17.89 & - \\ \hline  & TM & 2.47 & 0.33 & 11.36 & 0.83 & - & - \\  & TRM & \(-\)30.0 UP TO 8.5 & - & \(-\)0.05 UP TO 33.29 & - & - & - \\  & TC & \(-\)47.67 & 0.42 & \(-\)4.81 & 0.25 & 9.98 & 0.84 \\  & TRC & \(-\)71.88 UP TO 39.01 & - & \(-\)39.01 UP TO 1.82 & - & 1.82 UP TO 12.29 & - \\ \hline \hline \end{tabular}  
* T\({}_{\rm m}\) is the melting point of the most ascendant peak; T\({}_{\rm Rm}\) is the range temperature of melting transition; T\({}_{\rm c}\) is the crystallization temperature; T\({}_{\rm gc}\) is the range temperature of crystallization transition; AD is the absolute deviation of the duplicates.  
\end{table} 
Table 3: Thermal events APO and HOPO obtained from the differential scanning calorimetry (DSC) curves. (melting temperature at 5.0 \({}^{\circ}\)C) [34]. The second endothermic event (Figure 1) is more pronounced in APO and should be related to the saturated triacylglycerglycerols' contribution (SSS or SSU) [28].