Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

Abstract

The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (IC 50 = 25.32 μg mL-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel.

Construction and in vitro digestibility evaluation of a novel human milk fat substitute rich in structured triglycerides

“…The fatty acid methyl esters (FAMEs) of sample were prepared using a previous method (MacHate et al, 2020;Zhao et al, 2019) with minor modifications. Briefly, approximately 25 mg oil sample was mixed with 2 mL of 0.5 mol/L NaOH-CH 3 OH solution, and heated in a water bath at 65 ºC for 30 min.…”

A review of essential oils and their properties in the genus Campomanesia (Myrtaceae) from the Brazilian Cerrado

“…Even the seeds are used in the production of vegetable oils, with yields around 80%. The most common oils tend to be palmitic (53%) and oleic (34%) acids (Machate et al, 2020).…”

Oxidative stability and elemental analysis of sunflower (Helianthus annuus) edible oil produced in Brazil using a domestic extraction machine

“…Therefore, long-term diets of vegetable oils rich in linoleic acid and the lowest hypocholesterolemic index are associated with the prevalence and incidence of several metabolic diseases (diabetes mellitus, coronary and inflammatory diseases, cancer, and obesity) (4,6,53). Moreover, in the human body, linoleic acid is converted into arachidonic acid (n-6 PUFAs), which is the pro-inflammatory precursor of prostaglandin and leukotriene synthesis at the cyclooxygenase (COX-2), lipoxygenase (LOX), and cytokines (TNF-α, IL-1, IL-1β, IL-6, IL-8, IL-12, NF-kB, NO, LTs cytochrome P450, protein-coupled receptor 120), which compete with n-3 PUFAs enzymes during the biosynthesis pathway of long-(LC-PUFAs) and very-long-chain fatty acids (VLC-FAs) associated with anti-inflammatory effects (9,14,15).…”

“…(2). Benefits of vegetable oils are associated with fatty acids composing them: saturated (C6:0-C20:0, no double bonds) monounsaturated (C16:1-C20:1, one double bond) and polyunsaturated (C18:2-C24:6), two up to six double bonds) (2, 3), essential components: macroand microelements, vitamins A, C, K, and E (tocopherols, tocotrienols), phytosterols, phytostanols, carotenoids, chlorophylls, polyphenols, flavonoids, acting as antioxidants and health promoting (4)(5)(6).…”