Mamey sapote seed oil (<em>Pouteria sapota</em>). Potential, composition, fractionation and thermal behavior

Abstract

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.

Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota)

“…The refractive index of sapote seed oil was 1.46 ± 0.00. This value agrees with that reported by Solís-Fuentes et al [3] and the density was 0.87 ± 0.00 g cm −3 . The values of the indexes mentioned above are similar to those reported by Sabinus [15] for melon seed oil (1.33 and 0.87 g cm −3 , respectively).…”

“…They also, in a study by DSC, indicated that the melting ranges and shapes of peaks are the result of superposition effects of all oil components. According to results reported by Solís-Fuentes et al [3], the crystallization and melting curves are quite similar, but in this work, we have reported four crystallization peaks in a similar extend (≈40 °C). Although the melting curve is not as broad as that reported by these authors, it is greater than that of crystallization, and high levels of POP, which is a low-melting component, gives this oil the characteristic of remaining liquid at tropical temperatures, as mentioned above.…”

“…The saponification index found for this oil was 179.88 ± 0.67 g KOH kg −1 oil. This result is lower than that reported by Solís-Fuentes et al [3] for mamey oil (198 g KOH kg −1 oil), Kyari [16] for palm oil (200 g KOH kg −1 oil), peanut oil (193 g KOH kg −1 oil), and coconut oil (257 g KOH kg −1 oil), as well as that reported for moringa seed oil (181.4 g KOH kg −1 oil [17]). Joshi et al [14] reported similar values for Jatropa curcas seed oil; however, Harahap et al [13] found values lower than those found in this study.…”

“…The iodine index was 48.08 ± 5.11 g I 2 kg −1 oil; this value is low compared with that reported by Joshi et al [14] of 104.46 g I 2 kg −1 oil for jatropha oil; Sabinus [15] reported 1269 g I 2 kg −1 oil for melon seed oil. Solís-Fuentes et al [3] reported 600 g I 2 kg −1 . These results are in according with the average unsaturated values of the fatty acids present in oils.…”

Composition, properties, stability and thermal behavior of tamarind (<em>Tamarindus indica</em>) seed oil

“…The knowledge concerning the effects of heating fats and oils is basic and can be used to determine some of their physical and chemical properties which are important for the evaluation of their potential applications. The complexity and diversity of the thermal profiles and phase behavior of fats and oils are due to the variety of both the triacylglycerides (TAG) and their main fatty acid constituents, FA (Tan and Che Man, 2000;Santos et al, 2004;O'Brien, 2008;Borugadda and Goud, 2014;Solís-Fuentes et al, 2015). However, there are currently no studies aimed at analyzing the thermal and phase properties of the tamarind seed oil that contribute to determine, in a better way, their possible alternative uses.…”