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SUMMARY:The chemical composition of the waste from mamey sapote (Pouteria sapota) and its oil extracted from the seed (MSSO) of ripe and unripe fruits, was studied. The MSSO from ripe fruits was dry-fractionated, and the thermal and phase behaviors of its fractions and their mixtures with other known natural fats were analyzed. The main components of the mamey peel and the seed were crude fiber (81.32%) and fat (44.41% db), respectively. The seed oil contained oleic, stearic, palmitic and linoleic as its main fatty acids. The MSSO showed a simple thermal behavior with a broad fusion range and four maximum temperature peaks. The solid fractions showed maximum melting peaks at higher temperatures than the residual liquid. The MSSO solid fractions showed a potential for use as constituents in mixtures with other natural fats, such as cocoa butter or mango seed fat.KEYWORDS: DSC; Mamey sapote; Oil fractionation; Pouteria sapota; Seed oil RESUMEN: Aceite de semilla de Zapote Mamey (Pouteria sapota). Potencialidad, composición, fraccionamiento y comportamiento térmico. Se estudió la composición de los residuos del zapote mamey (Pouteria sapota) y del aceite extraído de la semilla (ASZM) de frutos maduros e inmaduros. El ASZM de frutos maduros fue fraccionado en seco y se analizó la conducta térmica y de fase de las fracciones y mezclas de éstas con otras grasas naturales conocidas. Los principales componentes de la cáscara y de la semilla fueron fibra cruda (81.32% bs) y grasa (44.41% bs), respectivamente. Los principales ácidos grasos del ASZM fueron: oleico, esteárico, palmítico y linoleico y mostró una conducta térmica simple con un intervalo de fusión amplio y cuatro máximos de temperatura. Las fracciones sólidas obtenidas presentaron máximos de fusión a temperaturas más altas que la fracción líquida residual. Las fracciones sólidas del ASZM mostraron potencialidad para usarse como constituyente en mezclas con la manteca de cacao y la grasa de la semilla de mango.

The composition, thermal stability and phase behavior of tamarind (Tamarindus indica) seed oil were analyzed to contribute to the exploration of their potential uses. The oil was extracted from the kernel of the tamarind seed with hexane, and its main physical, chemical and thermal properties were analyzed by infrared spectrometry, gas chromatography-mass spectrometry, DSC, and TGA. The results showed that the tamarind seed had a 3.76 ± 0.20% oil with a saponification index of 174.80 ± 9.87 mg KOH/g and the major fatty acids were lignoceric (20.15%), oleic (18.99%) and palmitic (11.99%). Stearic, behenic, linoleic, arachidic, and other fatty acids were also present. TGA and DSC showed that in an inert atmosphere, the triacylglycerols of tamarind seed oil (TSO) are decomposed in a single stage that starts at 224.1 °C and in an air atmosphere in three stages, initiating its decomposition at 218 °C. The TSO showed crystallization and fusion curves with a single maximum peak with T onset and T offset of 20.16 and −38.8 °C and −22.2 and 28.6 °C, respectively. The solid fat profile of the oil showed a semi-solid and liquid consistency in the ambient temperature range. The composition, thermal and phase behavior showed that TSO is potentially useful for alimentary, pharmacological, and cosmetological purposes. RESUMEN: Composición, propiedades, estabilidad y comportamiento térmico del aceite de semilla de tamarindo (Tamarindus indica).La composición, estabilidad y comportamiento térmico del aceite de semilla de tamarindo (Tamarindus indica) fueron analizadas con el fin de contribuir al conocimiento de sus potenciales usos. El aceite fue extraído del núcleo de la semilla con hexano y analizado mediante sus principales propiedades físicas, químicas y térmicas mediante espectrometría infrarroja, cromatografía de gases, espectroscopia de masas, calorimetría (DSC) y termogravimetría (TGA). Los resultados mostraron que las semillas del tamarindo tuvieron un contenido de aceite de 3,76 ± 0,20%, con un índice de saponificación de 174,80 ± 9,87mg KOH/g y ácidos grasos mayoritarios: Lignocérico (20,15%), oleico (18,99%), palmítico (11,99%) y en cantidades menores los ácidos esteárico, behénico, linoleico y araquídico, entre otros. El análisis mediante TGA y DSC mostró que la temperatura inicial de descomposición del aceite fue de 224,1 °C en una sola etapa en atmósfera inerte y en atmósfera de aire fue a 218 °C en tres etapas. El aceite mostró curvas de cristalización y fusión con un solo máximo, iniciándose y finalizando estos cambios de fase a 20,16 y -38,8 °C, and -22,2 y 28,6 °C, respectivamente. Estas propiedades mostraron que el aceite de la semilla de tamarindo tiene potenciales aplicaciones en alimentos y productos farmacológicos y cosméticos. PALABRAS CLAVE: Aceite de semilla de tamarindo; Ácido lignocérico; DSC; Tamarindus indica; TGA ORCID ID: Chacón-Fernández MG https://orcid.org/0000-0003-2941-3346, Hernández-Medel MR https://orcid. org/0000-0002-5800-7825, Bernal-González M https://orcid.org/0000-0002-4610-1945, Dur...

Samples of cacao butter (CB), mango seed almond fat (Mangifera indica var. Manila) (MAF), and zapote mamey seed almond fat (Pouteria sapota) (ZMAF), were analyzed for their fatty acid composition and were mixed according to a 3-factor simplex-lattice design. Mixtures were stabilized, their fusion and crystallization thermal behavior, and solid fat contents were evaluated using differential scanning calorimetry. Ternary phase behavior was analyzed with isosolid diagrams. Results showed that the main fatty acids in the fats were oleic, stearic, and palmitic acids: CB: 31.1, 35.5, and 27.8%; MAF: 37.5, 42.6 and 9.9%, and ZMAF: 50.0, 27.2 and 12.0%, respectively. Fusion behavior showed a single curve with only one maximum and one small shoulder for CB and MAF, and three maximum points for ZMAF. Crystallization was also a single curve with only one maximum for the three fats. Solid fat contents at 21.1 °C were: CB: 87.5; MAF: 68.5 and ZMAF: 6.6%. Ternary phase behavior showed that these fats can support preparation of mixtures with different compositions that could become equivalent to cocoa butter for use in alimentary, pharmaceutical, and cosmetic industries.

In this paper, some important properties, from the application point of view, of mango (Mangifera indica) almond fat var. Manila (MAF) were analyzed by differential scanning calorimetry and X-ray diffraction techniques. The thermal profile, the solid fat content (SFC) and the predominant polymorphism of MAF samples, previously characterized chemically, were studied. The results showed that this fat, from one of the main residues of mango industrialization, had a relatively simple fusion/crystallization behavior. Stabilized samples showed a simple SFC profile with one marked slope between 35 and 40 7C. Different thermal histories demonstrated the existence of at least four polymorphs. The non-stabilized samples corresponded predominantly to the formation of the crystalline a form. The stabilized samples, tested under several time and temperature conditions, allowed the formation of two other polymorphs, which are both unstable forms and were formed during a to b polymorphic transition. The X-ray diffraction information confirmed the presence of the less and more stable MAF polymorphs, allowing us to conclude that MAF is a b-stable fat, just as is cocoa butter.

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