Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota)
| Autor: | Fernanda Peryronel, Alejandro G. Marangoni, Betsabé Hernández-Santos, Cecilia E. Martínez-Sánchez, Erasmo Herman-Lara, Carlos A. Gómez-Aldapa, Jesús Rodríguez-Miranda, Edgar Sánchez-Ortega |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification 030109 nutrition & dietetics food.ingredient General Chemical Engineering Organic Chemistry food and beverages Fatty acid Peroxide 03 medical and health sciences Oleic acid chemistry.chemical_compound 0302 clinical medicine Pouteria sapota food chemistry Botany 030221 ophthalmology & optometry Food science |
| Zdroj: | Journal of the American Oil Chemists' Society. 94:1269-1277 |
| ISSN: | 1558-9331 0003-021X |
| DOI: | 10.1007/s11746-017-3038-3 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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