Physicochemical characterization, fatty acid profile, antioxidant activity and antibacterial potential of cacay oil, coconut oil and cacay butter

Abstract

The Amazon region is rich in genetic resources such as oilseeds which have potentially important local commercial exploitation. Despite its high concentration of bioactive compounds, cacay (Caryodendron orinocense Karst.) oil is poorly investigated and explored. Thus, this study focuses on the physicochemical characterization (moisture, density, and saponification, iodine, and acidity values), fatty acid composition as determined by gas chromatograph mass spectrometry (GC/MS), total phenolic content (TPC), and antioxidant activity (DPPH and ABTS radical scavenging assay) of cacay oil, coconut oil and a coconut/cacay oil blend, also known as cacay butter. The antibacterial activity of cacay oil was additionally evaluated. Our study demonstrated that cacay oil presents a high amount of polyunsaturated fatty acid (PUFA) (58.3%) with an emphasis on linoleic acid and a lower acidity value (2.67 ± 0.01 cg I 2 /g) than butter and coconut oil, indicating a low concentration of free fatty acids. In contrast, cacay butter and coconut oil presented higher saturated fatty acid percentages (69.1% and 78.4%, respectively) and higher saponification values (242.78 and 252.22 mg KOH/g, respectively). The samples showed low moisture and relative density between 912 and 916 kg/m 3. The hydrophilic fraction of cacay oil was highlighted in the quantification of TPC (326.27 ± 6.79 mg GAE/kg) and antioxidant capacity in vitro by DPPH radical scavenging assay (156.57 ± 2.25 μmol TE/g). Cacay oil inhibited the growth of Bacillus cereus (44.99 ± 7.68%), Enterococcus faecalis (27.76 ± 0.00%), and Staphylococcus aureus (11.81 ± 3.75%). At long last, this is the first study reporting the physicochemical characterization and bioactive properties of cacay butter. Coconut oil and cacay butter showed great oxidative stability potential due to higher contents of saturated fatty acids. Moreover, cacay oil presents as an alternative source of raw materials for cosmetic and biotechnology industries due to its high concentration of PUFA and for being a rich source of phenolic compounds.

Novel development of coffee oil extracted from spent coffee grounds as a butter substitute in bakery products

“…This agreed in general with Mert and Demirkesen (2016) who reported that the use of oleogel, shortening and sunflower oil did not change the moisture content of cookies. In addition, Medeiros de Azevedo et al (2020) found that the moisture content of coconut oil was not different from cacay butter. Possibly, the moisture content of coffee oil was not different from butter; thus, the moisture content values were not significantly different in the control cookies and cookies with coffee oil (10%–30%).…”

An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends

“…Table 1. Nutritional and physiochemical profile of selected oils (coconut oil, flaxseed oil, olive oil, sunflower oil) (a: [21]; b: [30]; c: [31]; d: [32]; e: [24]; f: [20]; g: [33]; h: [34]; i: [35]; j: [36]; k: [37]; l: [38]; m: [39]; n: [40]; o: [41]). An 8 week clinical trial of VOs supplementation on anthropometric and biochemical parameters in 75 obese women revealed that the CO group resulted in more weight loss and lowered BMI, percent body fat, waist circumference, and waist-to-height ratio in the anthropometric examination.…”

Potential of olive oil and its phenolic compounds as therapeutic intervention against colorectal cancer: a comprehensive review

“…Olive oil is regarded as the plentiful source of phenolic compounds. Among all the phenolic compounds present in olive oil, tyrosol (Tyr), hydroxytyrosol (HTyr) (the concentration of total tyrosol and hydroxytyrsol is 100 to 400 mg/kg oil) [61] , oleuropein (Ole) (3.8 mg/kg oil) [62] and its aglycone (222.62-537.83 mg/kg) [63] are well characterized and most studied (Fig. 3).…”