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Abstract
In the tropical rain forests of southeastern Mexico, the use of Sterculia mexicana and Sterculia apetala seed oils for human and animal nutrition is common. However, the seeds contain cyclopropene fatty acids, whose consumption is related with beneficial as well as detrimental physiological effects. The aim of this study was to determine the fatty acid profile and the physicochemical characteristics of S. apetala seed oil and to evaluate the effect of roasting on both aspects. Cyclopropenoic fatty acids, sterculic acid and malvalic acid were identified in the natural and roasted seed oils. The major component in the seed oil was sterculic acid, as has been reported for Sterculia mexicana and Sterculia foetida. The roasting process modified some physicochemical properties and the fatty acid composition of the seed oil, particularly by decreasing its content of sterculic acid. To our knowledge, this is the first report on the fatty acid composition of S. apetala seed oil.
Highlights
The fatty acid profile was similar to those reported for S. foetida (Corl et al, 2001) and S. mexicana (Herrera-Meza et al, 2013) seed oils, so their fatty acid composition is included in tables for comparison purposes
Minor but significant differences were found in oleic acid (C18:1) (8.8±0.09 in S. mexicana vs 9.5±0.16 in S. apetala, p
In comparison to other Sterculia species, S. apetala and S. mexicana showed a high content of sterculic acid (56.3% and 51.3% vs 11.3% in S. tormentosa, 30.2% in S. tragacantha, 5.3 in S. striata, 4% in S. alata, 5. 8% in S. guttata, 3.2% in S. villosa), while a relatively low content was found for malvalic acid (1.3% and 1.1% vs 5.8% in S. tormentosa, 5.1% in S. tragacantha, 2.3 in S. striata, 17.6% in S. alata, 2.1% in S. guttata, 2.5% in S. villosa) (Miralles et al, 1993; Nitao et al, 2008; Badami et al, 1980)
Summary
The aim of this study was to determine the fatty acid profile and the physicochemical characteristics of S. apetala seed oil and to evaluate the effect of roasting on both aspects. Given the potential effects that the consumption of sterculic acid might have on lipid metabolism and the fact that there is no information about the fatty acid composition of Mexican Sterculiaceae, the purpose of this study was to determine the fatty acid profile and the physicochemical characteristics of
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