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Food Res Int. 2019 Feb;116:12-19. doi: 10.1016/j.foodres.2018.12.028. Epub 2018 Dec 22.

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

Author information

1
Instituto Federal do Maranhão, Campus Maracanã, 65000-000 São Luís, Maranhão, Brazil.
2
LAMEFI - Laboratório de Medidas Físicas, Faculdade de Engenharia de Alimentos, Universidade Federal do Pará, Belém, Pará 66075-900, Brazil.
3
Biopol, Departamento de Química, Universidade Federal do Paraná, 81531-980 Curitiba, PR, Brazil.
4
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.
5
Instituto de Ciências Biológicas, Universidade Federal do Pará, Rua Augusto Correa, 01, Belém 66075-110, Brazil.
6
LAMEFI - Laboratório de Medidas Físicas, Faculdade de Engenharia de Alimentos, Universidade Federal do Pará, Belém, Pará 66075-900, Brazil. Electronic address: lhmeller@ufpa.br.

Abstract

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.

KEYWORDS:

Amazonian oleaginous plants; Bioactive compounds; Chemical composition; Fatty acids; Fruits; Vitamin

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