The aboriginal people of Amazon region cultivate the seje palm (Jessenia bataua) as a source of food and vegetable fiber. The oil, which is locally used mainly for medicinal purposes, is obtained from the palm fruits by artisanal procedures in which the fruit is heated in hot water and then the mass is pressed using a “sebucan.” The chemical characteristics of virgin seje oils obtained from eight Piaroa communities of the state of Amazonas, Venezuela, were evaluated, with particular emphasis on their minor constituents. The fatty acid profile indicated that oleic acid was the major component (>75%). The most abundant sterols were Δ5avenosterol andβ‐sitosterol, with relative contents of 35 and 38%, respectively. The most abundant aliphatic alcohols were those with 7, 8 and 10 carbon atoms. Among tocopherols, α‐tocopherol was predominant. Aldehydes such as heptanal, octanal and decanal were present in the volatile fraction along with terpenoid compounds. PRACTICAL APLICATIONS The virgin seje oil is an important source of edible oil with high oleic acid content and low concentrations of saturated fatty acids, which is different from oils other than palm oils. It can be used as edible oil and also for soap making, in cosmetics and for medical treatment of pulmonary diseases such as bronchitis and tuberculosis. It is also an important source of a nonconventional vegetable oil with bioactive compounds of special interest from a nutritional point of view. In general, this oil has a great potential due to the increasing use of lower quality edible oils for the production of biodiesel.
A commercial and refined corn oil was added with fresh lemon and orange fruits to produce corn oil flavoured (COF), which were characterized for their quality parameters, fatty acid profile and concentrations of minor components. The sensory analysis was performed by a panel using the quantitative descriptive analysis and the hedonic score. Results showed that the addition of citrus fruits did not affect the oil quality indices, accomplishing the requirements for commercialization. The biophenols and pigments, initially absent in the refined oil, were detected in COF. The addition of orange or lemon fruits to the corn oil had no effects on oil stability, while the volatile profile in the headspace of flavoured oils showed the presence of several terpenes that were originally absent, among them: limonene; γ-terpinene; α-pinene and β-pinene. The sensory results confirmed that positive attributes and the acceptability of the unflavored corn oil can be improved by increasing amounts of both fruits.
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