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

Abstract

The aim of this research was to perform a physicochemical characterization of native mamey sapote seed oil [Pouteria sapota (Jacq.) H.E. Moore and Stearn]. Mamey sapote seed oil showed good oxidative stability as it had low peroxide, free fatty acid, and p‐anisidine values. The main fatty acids present in the oil were palmitic, stearic and oleic acid, constituting five major triacylglycerides families: PLP, POP, StOO, POSt and StOSt. Crystallization and melting points of the oil were −37.7 and 23.84 °C, respectively. The oil had higher SFC when the temperature was lower than 10 °C. X‐ray diffraction patterns showed that prolonged storage times lead to the formation of β crystals. Micrographs showed granular crystals (91–105 μm), with needle edges similar to cocoa butter. In addition, mamey sapote seed oil can be used in confectionery products or as a possible substitute for cocoa butter to improve and obtain good‐quality products.

Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L Treatment

“…In the case of free fatty acid content (0.55-0.57%), the results are lower than those reported by Hernández-Santos et al (2017); they found 1.88% of free fatty acid in OMSS [20]. This is an excellent result for an oil which has not been subjected to a refining process, especially considering that the degree of edibility of an oil is generally considered to be inversely proportional to the total amount of free fatty acids [20,86]. In the case of the iodine values (56.77-57.40 g/100 g), the results obtained were lower than those reported by Moo-Huchin et al (2103) (174 g/100 g) [18], which suggest a lower content of unsaturated fatty acid [71,87], but in general, OMSS contains a high proportion of monounsaturated and saturated fatty acids in comparison with polyunsaturated fatty acids, so low iodine values are to be expected [20].…”

“…Acid value of OMSS (1.09-1.12 mg KOH/g) was lower than that reported by Moo-Huchin et al ( 2013), who obtained an acid value of 4.44 ± 2.19 mg KOH/g [18], but in both cases, the acidity of OMSS can be considered low for unrefined oils, and show that they are potentially edible oils [18]. In the case of free fatty acid content (0.55-0.57%), the results are lower than those reported by Hernández-Santos et al (2017); they found 1.88% of free fatty acid in OMSS [20]. This is an excellent result for an oil which has not been subjected to a refining process, especially considering that the degree of edibility of an oil is generally considered to be inversely proportional to the total amount of free fatty acids [20,86].…”

“…In addition, the changes of the aspect of the seeds before and after AEE and SE were investigated. 2015), who found an OMSS content of 40 ± 1.7% [18] and 44.41% [15], respectively, but lower than that obtained by Hernández-Santos et al (2017), who reported an OMSS content of 55.9% [20]. These differences can be attributed to differences in the fruit maturity and variety, or environmental factors of the geographical location (temperature, soil type, humidity, etc.)…”

“…OMSS presents a high content of oleic acid (48.62-53.59%) and a similar fatty acid composition to other edible vegetable oils; this composition is influenced not only by the state of the fruit maturity, but also by the variety of the mamey, the cultivation conditions (e.g., soil, climate), and the oil extraction method used [15,20]. In this sense, when evaluating new extraction methods, it is necessary to show that they do not negatively alter the composition of fatty acids.…”

“…These differences can be attributed to differences in the fruit maturity and variety, or environmental factors of the geographical location (temperature, soil type, humidity, etc.) [20]. Some traditional sources of vegetable oils have similar or lower oil contents, e.g., 12-50% in olive [15,18], 40-48% in rapeseed [75], 42-49% in peanuts [76], 30% in safflower [77], 20% in cotton [78], and 18-23% in soybeans [79].…”