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Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota)
Author(s) -
HernándezSantos Betsabé,
SánchezOrtega Edgar,
HermanLara Erasmo,
RodríguezMiranda Jesús,
GómezAldapa Carlos A.,
Peryronel Fernanda,
Marangoni Alejandro G.,
MartínezSánchez Cecilia E.
Publication year - 2017
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 - 10.1007/s11746-017-3038-3
Subject(s) - palmitic acid , oleic acid , stearic acid , palm oil , fatty acid , food science , crystallization , chemistry , peroxide value , palm stearin , organic chemistry , biochemistry
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.