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Assessment of the Physicochemical Properties and Oxidative Stability of Kernel Fruit Oil from the Acrocomia totai Palm Tree
Author(s) -
Souza Gredson Keiff,
Diório Alexandre,
Johann Gracielle,
Gomes Maria Carolina Sérgi,
Pomini Armando Mateus,
Arroyo Pedro Augusto,
Pereira Nehemias Curvelo
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12175
Subject(s) - chemistry , food science , fatty acid , antioxidant , degree of unsaturation , ripening , carotenoid , saponification , chromatography , organic chemistry
This study investigated the effects of variations in oil contents and fatty‐acid composition, density, viscosity, acid values, saponification values, specific oxidative stability, and antioxidant concentration of Acrocomia totai kernel oil during fruit maturation. Fatty acids were quantified using 1 H nuclear magnetic resonance (NMR) spectroscopy, gas chromatograph‐flame‐ionization detector (GC‐FID), and Fourier transform Raman (FT‐Raman) spectroscopy analyses. The results showed that all physicochemical characteristics and oil composition changed during the ripening stage. The CG‐FID analysis showed a reduction in the unsaturated fatty‐acid content (from 78.8% to 22.1%), with a proportional increase in the saturated fatty‐acid contents (from 21.6% to 77.9%). The difference in the fatty‐acid composition was confirmed by analysis of the 1 H NMR and FT‐Raman spectra. The degree of unsaturation was calculated to determine the oxidative stability of oil. These results suggest that the fruit's maturation contributes to the specific oxidative stability. The antioxidant concentration revealed higher contents of carotenoids in the ripe fruit (0.16 mg of carotenoid per 100 g KERNEL ) when compared to the unripe fruit (0.05 mg of carotenoid per 100 g KERNEL ). In the total phenolics analysis, there was no change in concentration over ripening time. These results show that kernel oil has physicochemical properties comparable with high‐quality commercial vegetable oils, suggesting that it is a promising alternative to conventional vegetable oils.