Characterization of Magarine Derived from Pili (Canarium ovatum) Nuts: Analyzing Its Composition, Viscosity, and Thermal Properties

This study characterizes magarine derived from the pili nut (Canarium ovatum), a tree native to the Philippines, focusing on its potential as a plant-based milk alternative. Pili nut margarine was prepared using protocols adapted from established nut-based milk methodologies. Proximate analysis revealed high lipid and protein content, supporting its nutritional viability. Gas chromatography–mass spectrometry (GC-MS) analysis of the lipid fraction identified major fatty acid methyl esters, including oleic acid (C18:1, 48.2%), palmitic acid (C16:0, 27.5%), linoleic acid (C18:2, 13.7%), and stearic acid (C18:0, 6.8%), along with minor components such as lauric and myristic acids. These results indicate a lipid profile rich in monounsaturated and polyunsaturated fatty acids associated with positive health effects. Fourier-transform infrared (FT-IR) spectroscopy further confirmed the presence of key functional groups: strong absorption bands corresponding to O–H stretching (~3400 cm⁻¹), C–H stretching (~2920 cm⁻¹), C=O stretching (~1740 cm⁻¹), and C–O stretching (~1050 cm⁻¹), consistent with triglycerides and other lipid esters. Differential scanning calorimetry (DSC) revealed thermal transitions characteristic of margarine matrices, with endothermic peaks between 24–30 °C and 90–110 °C, indicating stable emulsified fat structures. Viscosity measurements demonstrated favorable rheological properties across various temperatures, while total acidity values supported the product’s stability and palatability. The combined compositional, structural, and functional analyses underscore the potential of pili magarine as a nutritious, locally sourced, plant-based milk alternative, supporting dietary diversity and sustainable food innovation in the Philippines.