Comparative Study of the Physicochemical Properties of FAME from Seed Oils of Some Native Species of Brazilian Atlantic Forest

Coutinho, Diógenes José Gusmão; Barbosa, Mariana Oliveira; Souza, Renata Janaína Carvalho de; Silva, Adervando Sebastião da; Silva, Suzene Izídio da; Oliveira, Antônio Fernando Morais de

doi:10.1007/s11746-016-2905-7

Cited by 4 publications

(6 citation statements)

References 20 publications

(40 reference statements)

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“…The oil content of G. guidonea was analyzed for the first time and was similar to that of Mexican species of this genus, such as G. chichon (15.9%) and G. excelsa (14.5%) (Sotelo et al 1990). The oil content of Sapindaceae species is similar to that found in other representatives of this family (Azam et al 2005;Coutinho et al 2015Coutinho et al , 2016. This confirms the plant as a good oil source for industrial purposes.…”

Section: Oil Content and Fatty Acid Profilesupporting

confidence: 77%

“…The oil was extracted from 5 g of powdered fresh seeds in a Soxhlet apparatus by using anhydrous sodium sulfate to remove moisture. The extraction was performed using nhexane (approximately 68°C) for 8 h. The oils were stored in amber glass vials at -20°C until analysis (Coutinho et al 2016).…”

Section: Oil Extraction and Analysismentioning

confidence: 99%

“…Due to the presence of unusual fatty acids in the oils of the studied Sapindaceae species, they may be unsuitable for consumption. Moreover, the substantial quantity of longchain fatty acids deserves special attention because of their value for industrial purposes, such as production of biodiesel, varnishes, paints, soaps, or oleochemicals (Coutinho et al 2016).…”

Section: Oil Content and Fatty Acid Profilementioning

confidence: 99%

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Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae species

et al. 2019

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This study analyzes the lipid composition and the oxidative stability of oils of Sapindaceae and Meliaceae seeds. The oil content ranged from 14.7% (Guarea guidonia) to 30.1% (Allophylus puberulus and Paullinia elegans). Ten fatty acids were identified in seed oils. Guarea guidonia seeds accumulated mainly oleic (44.9%) and linoleic (24.1%) acid, whereas the unusual gondoic and paullinic acids were identified in A. puberulus (15.8%; 8.9%) and P. elegans (14.4%; 44.2%), respectively. The oil of P. elegans had the highest oxidative stability (16.2 h.). Tocopherol predominated in A. puberulus (10.4 mg/100 g) and tocotrienol predominated in G. guidonea and P. elegans (2.6 mg/100 g). The vitamers a-tocopherol, c-tocopherol, and c-tocotrienol were found in the studied oils. bcarotene was predominantly detected in the oil of A. puberulus seeds (22.4 lg/g). Guarea guidonia seed oil has a high potential in food due to richness in essential fatty acids. In turn, A. puberulus and P. elegans oils could be suggested for other industrial purposes (e.g., biodiesel, varnishes, paints, soaps, or oleochemicals) due to their content of long-chain fatty acids.

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Section: Oil Content and Fatty Acid Profilesupporting

confidence: 77%

Section: Oil Extraction and Analysismentioning

confidence: 99%

Section: Oil Content and Fatty Acid Profilementioning

confidence: 99%

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Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae species

et al. 2019

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“…), rubber seed oil (Hevea brasiliensis), passion fruit oil (Passiflora edulis), ucu uba butter (Virola surinamensis), pracaxi seeds oil (Pentaclethra macroloba), cupuassu fat (Theobroma grandiflorum) and babassu oil (Attalea speciosa) (Bezerra et al, 2017;Pardauil et al, 2017). Also, other regions are rich in oleaginous species, such as macauba (Acrocomia aculeata) in central west region (César et al, 2015), different species in Brazilian Atlantic forest (Coutinho et al, 2016) and in the semi-arid region of northeast Brazil (Pinho et al, 2009). These resources show a large variability in oil content, fatty acids profile and productivity.…”

Section: Introductionmentioning

confidence: 99%

Exploring amazonian fats and oils blends by computational predictions of solid fat content

Santos

Morgavi

Roux

2018

OCL

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-The Amazon region has richness of oleaginous plants that have attracted attention due to its unique properties. Integrating local communities in an economic chain of valorization of fats/oils can enhance the social dimension of local oleaginous industry sustainability. Given the large diversity of raw materials and the possibility to mix them in different proportions, an experimental effort must be done to evaluate the physical properties of such feedstocks. In this context, the development of computational tools able to estimate physical properties based on rigorous thermodynamic models can orient the experimental efforts thorough the mixtures of fats and oils most promising. The evaluation of the melting curves of nine Amazonian oils and fats is done by using thermodynamic modeling of the solid-liquid equilibrium and optimization tools. The binary blends of different raw materials were also evaluated. An average absolute error of 4.5°C was observed for the melting point and an absolute error of 3.8% was observed for the Solid Fat Content predictions over different temperatures and blends composition.Keywords: thermodynamics / optimization / solid fat content / Amazonian oils / modeling Résumé -Exploration de mélanges de graisses et d'huiles amazoniennes par prédiction informatique de la teneur en matières grasses solides. La région amazonienne est riche en plantes oléagineuses qui ont attiré l'attention en raison de leurs propriétés uniques. L'intégration des communautés locales dans une chaîne économique de valorisation des graisses / huiles peut renforcer la dimension sociale de la durabilité de l'industrie oléagineuse locale. Compte tenu de la grande diversité des matières premières et de la possibilité de les mélanger dans des proportions différentes, un effort expérimental doit être fait pour évaluer les propriétés physiques de ces matières premières. Dans ce contexte, le développement d'outils informatiques capables d'estimer les propriétés physiques à partir de modèles thermodynamiques rigoureux permet d'orienter les efforts expérimentaux sur les mélanges de graisses et d'huiles les plus prometteurs. L'évaluation des courbes de fusion de neuf huiles et graisses amazoniennes est réalisée en utilisant la modélisation thermodynamique de l'équilibre solide-liquide et des outils d'optimisation. Les mélanges binaires de différentes matières premières ont également été évaluées. Une erreur absolue moyenne de 4,5°C a été observée pour le point de fusion et une erreur absolue de 3,8 % a été observée pour les prédictions de teneur en matière grasse solide, et ce pour différentes températures et compositions de mélanges.

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“…The demand for vegetable oils has increased in the past decades, in part due to population growth (Vasconcelos et al, 2019), boosting the use of these inputs as raw materials in several agro-industrial sectors, such as food, cosmetics, pharmaceutical, paint, and lubricant production (Siddeg & Xia, 2015;Florido et al, 2017;Al Jourdi et al, 2019;Vasconcelos et al, 2019). In addition, vegetable oils have been investigated as an alternative energy source to replace conventional fossil fuels due to the uncertainty regarding the supply of these finite fuels and the environmental problems arising from their use (Moreira et al, 2013;Borugadda et al, 2018;Coutinho et al, 2016;Giuffrè et al, 2016;Guil-Laynez et al, 2019;Singh et al, 2019b). In this sense, the energy produced from biomass, such as biofuel, is more convenient as it is renewable, biodegradable, less toxic, and cheaper (Borugadda et al, 2018;Coutinho et al, 2016;Giuffrè et al, 2016;Biresaw et al, 2017;Guil-Laynez et al, 2019;Singh et al, 2019b;Srivastava & Gaurav, 2019;Chua et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Thermo-physical Properties and Oxidative Stability of the Oil of Babassu Palm (Attalea vitrivir Zona, Arecaceae)

Salvador¹,

Oliveira²,

Arrudas³

et al. 2022

JAS

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Population growth and the concern about its environmental impact have increased the demand for vegetable oils in recent years. Vegetable oils are used in several industry sectors and have been investigated as an alternative energy source to replace traditional fossil fuels. Knowledge of physical and chemical properties is essential to assess the potential use of vegetable oil in the production of biofuels. The present study aimed to determine the oxidative stability of the seed oil of the babassu palm tree, Attalea vitrivir, native to the Brazilian cerrado and originated from two different regions, before and after storage for 12 months. The relative density of the oil did not differ between regions and did not change over time. Kinematic viscosity was lower for area 1 and increased with storage in oils from both areas. The induction period in the Rancimat test was lower in area 2 and decreased in the stored oil, regardless of the area, though it remained higher than the minimum required for its use as biofuel. The evaluation of oxidation by the oven method also showed satisfactory results, confirming the high thermo-oxidative stability of the babassu oil rich in lauric acid.

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Comparative Study of the Physicochemical Properties of FAME from Seed Oils of Some Native Species of Brazilian Atlantic Forest

Cited by 4 publications

References 20 publications

Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae species

Composition of fatty acids, tocopherols, tocotrienols and β-carotene content in oils of seeds of Brazilian Sapindaceae and Meliaceae species

Exploring amazonian fats and oils blends by computational predictions of solid fat content

Thermo-physical Properties and Oxidative Stability of the Oil of Babassu Palm (Attalea vitrivir Zona, Arecaceae)

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