Fatty Acid Composition and Tocopherol Content of Amazonian Palm Oils

Shukla, V. K. S.; Jensen, Ole Holm

doi:10.1111/j.1745-4522.1996.tb00062.x

Cited by 5 publications

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References 5 publications

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“…Buriti and patawa had particularly high oleic acid contents (75.5 and 76.7% of total fat, respectively) compared with the other Amazonian fruits, which had oleic acid contents of about 45% (Table 2). [12][13][14][15][16][17][18] Palmitic acid (C16:0) and stearic acid (C18:0) were the major saturated fatty acids present in all samples ( Table 2). The total levels of UFA in the five Amazonian fruits ranged from 61.6 to 81.5%.…”

Section: Resultsmentioning

confidence: 99%

Fatty acid profiles and tocopherol contents of buriti (Mauritia flexuosa), patawa (Oenocarpus bataua), tucuma (Astrocaryum vulgare), mari (Poraqueiba paraensis) and inaja (Maximiliana maripa) fruits

Rodrigues¹,

Darnet²,

Silva³

2010

J. Braz. Chem. Soc.

137

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O buriti, tucumã, inajá, mari e patauá são palmeiras endêmicas da região Amazônica. As polpas destes frutos são tradicionalmente consumidas pela população local, mas ainda não ganharam os mercados nacionais e internacionais. A composição nutricional em ácidos graxos foi determinada por cromatografia gasosa (CG) e a de tocoferol determinada por cromatografia liquida de alta eficiência (CLAE). As polpas se mostraram bastante energéticas, com um alto teor de óleo que variou entre 31,0 a 41,8%. Os ácidos graxos que apresentaram maiores concentrações foram o oleico (C18:1) e o palmítico (C16:0), para todas as polpas estudadas. A polpa de buriti foi a que apresentou maior teor de vitamina E sendo considerada uma ótima fonte de tocoferol. O α-tocoferol foi o tocoferol predominante, com exceção da polpa de buriti. Os dados indicaram que as frutas estudadas são boas fontes de ácidos graxos insaturados e tocoferóis. Amazonian fruits are rich in fat but have a fatty acid profile that may be beneficial in relation to risk of coronary heart disease. Amazonian fruits also contain other potentially cardioprotective constituents including tocopherols. Tocopherol profiles were determined by high performance liquid chromatography (HPLC), and fatty acid profiles were determined by gas chromatography (GC). In the present study, the total oil content, fatty acid composition and tocopherol content of the pulps of five Amazonian fruits (buriti, patawa, tucuma, mari and inaja) were measured. The total oil content of the fruits ranged from 31.0 to 41.8%. The major fatty acid in all of the fruits was oleic acid (C18:1), though substantial levels of palmitic acid (C16:0) were present. Linoleic acid (C18:2) was the main polyunsatured fatty acid observed. α-Tocopherol was the most prevalent tocopherol except in buriti pulp. Buriti and mari pulp have a high content in α-tocopherols with 297 and 155 µg g-1 of dry matter. Our data indicate that all five of these Amazonian fruits are good sources of unsaturated fatty acids and tocopherols.

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Section: Resultsmentioning

confidence: 99%

Fatty acid profiles and tocopherol contents of buriti (Mauritia flexuosa), patawa (Oenocarpus bataua), tucuma (Astrocaryum vulgare), mari (Poraqueiba paraensis) and inaja (Maximiliana maripa) fruits

Rodrigues¹,

Darnet²,

Silva³

2010

J. Braz. Chem. Soc.

137

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“…The columns consisted of 2 × 150 mm 4.6 mm I.D. packed with 3 µm CN particles [27]. A mixed tocopherols standard was used, which contained α-, β-, γ-, δ-tocopherols (Sigma-Aldrich, Inc., St. Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

Characteristics, Composition and Oxidative Stability of Lannea microcarpa Seed and Seed Oil

Bazongo

Bassolé

Nielsén³

et al. 2014

Molecules

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Abstract:The proximate composition of seeds and main physicochemical properties and thermal stability of oil extracted from Lannea microcarpa seeds were evaluated. The percentage composition of the seeds was: ash (3.11%), crude oil (64.90%), protein (21.14%), total carbohydrate (10.85%) and moisture (3.24%). Physicochemical properties of the oil were: refractive index, 1.473; melting point, 22.60°C; saponification value, 194.23 mg of KOH/g of oil; iodine value, 61.33 g of I 2 /100 g of oil; acid value, 1.21 mg of KOH/g of oil; peroxide value, 1.48 meq of O 2 /kg of oil and oxidative stability index, 43.20 h. Oleic (43.45%), palmitic (34.45%), linoleic (11.20%) and stearic (8.35%) acids were the most dominant fatty acids. Triacylglycerols with equivalent carbon number (ECN) 48 and ECN 46 were dominant (46.96% and 37.31%, respectively). The major triacylglycerol constituents were palmitoyl diolein (POO) (21.23%), followed by dipalmitoyl olein (POP) (16.47%), palmitoyl linoleyl olein (PLO) (12.03%), dipalmitoyl linolein (PLP) (10.85%) and dioleoyl linolein (LOO) (9.30%). The total polyphenol and tocopherol contents were 1.39 mg GAE g −1 DW and 578.56 ppm, respectively. γ-Tocopherol was the major tocopherol (437.23 ppm). OPEN ACCESS Molecules 2014, 19 2685These analytical results indicated that the L. microcarpa seed oil could be used as a frying oil and in the cosmetic industry.

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