4. CONCLUSIONS
DSC and XRD techniques (with both laboratory-scale and synchrotron
radiation source) were used to authenticate among different categories
of Iberian pig lipid extracts. Lower amount of polymorphic forms
occurred in bellota and recebo samples compared tocebo de campo and cebo . Furthermore, the more unsaturated
fatty acids composition of bellota and recebo categories
resulted in lower crystallization and melting temperatures, compared tocebo de campo and cebo . By considering the differences in
rearing systems of pigs belonging to the different categories, we
concluded that the key factor which determined the polymorphic behavior
of Iberian pig lipid extracts was not the physical exercise practiced by
the pig, but the inclusion of acorns in the feeding system. Although
further work is needed to analyze a higher number of samples of all
categories to confirm the results presented, with this work we showed
that crystallographic techniques, such as DSC and XRD, may be promoted
to be used as fingerprinting tools for food products authentication.