Alternative sources of oils and fats from Amazonian plants: Fatty acids, methyl tocols, total carotenoids and chemical composition.

Autor: Serra JL; Instituto Federal do Maranhão, Campus Maracanã, 65000-000 São Luís, Maranhão, Brazil., Rodrigues AMDC; LAMEFI - Laboratório de Medidas Físicas, Faculdade de Engenharia de Alimentos, Universidade Federal do Pará, Belém, Pará 66075-900, Brazil., de Freitas RA; Biopol, Departamento de Química, Universidade Federal do Paraná, 81531-980 Curitiba, PR, Brazil., Meirelles AJA; Laboratório de Extração, Termodinâmica Aplicada e Equilíbrio, Departamento de Engenharia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, São Paulo, Brazil., Darnet SH; Instituto de Ciências Biológicas, Universidade Federal do Pará, Rua Augusto Correa, 01, Belém 66075-110, Brazil., Silva LHMD; LAMEFI - Laboratório de Medidas Físicas, Faculdade de Engenharia de Alimentos, Universidade Federal do Pará, Belém, Pará 66075-900, Brazil. Electronic address: lhmeller@ufpa.br.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2019 Feb; Vol. 116, pp. 12-19. Date of Electronic Publication: 2018 Dec 22.
DOI: 10.1016/j.foodres.2018.12.028
Abstrakt: Amazonian plants possess high amounts of little-explored lipid compounds. Chemical parameters and lipophilic compounds present in twelve oils and fats from different Amazonian plants were characterized. The fatty acids identified reveal saturated fats, such as babassu oil and muru-muru fat (rich in lauric acid), ucuhuba fat (myristic acid), and bacuri fat (palmitic acid). Buriti, pracaxi, and patawa oils showed high oleic acid content. Passion fruit seed and Brazil nut oils had high levels of the polyunsaturated fatty acids rich in linoleic acid. The oleaginous plants had high unsaturation degree and high content of medium-length-chain fatty acids due to high values of iodine, saponification, and peroxide. For methyl tocols and total carotenes, a simultaneous determination method was used and revealed high levels of these vitamins in buriti oil. No previous work in the literature has described all these parameters in Amazonian oils and fats, especially regarding plant species such as bacuri, cupuassu, and ucuhuba. These results provide information on oils and fats that could be used as alternative sources of raw material for the food and pharmaceutics industries.
(Copyright © 2018 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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