Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.)

Natascha Dantas Lorenzo,Orquídea Vasconcelos Dos Santos,Suzana Caetano Da Silva Lannes

doi:10.1590/fst.16420

Natascha Dantas Lorenzo, Orquídea Vasconcelos Dos Santos + Show 1 more

Open Access

https://doi.org/10.1590/fst.16420

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Abstract

Abstract The objective of this investigation was to determine the composition and fatty acids profile of pequi (Caryocar villosum (Alb.) Pers.) oil, as well as its functionality in cardiovascular health, thermogravimetric-differential, calorimetric and spectroscopic behavior. The methodology used followed the standards established by the American Oil Chemists Society (AOCS). The results show oil with high nutritional value with predominance of unsaturated fatty acids (70%), especially oleic acid (52.67%) and linoleic acid (15.20%). The oil functionality indexes were expressed as cardiovascular protectors with low atherogenic and thrombogenic indexes (0.38 and 0.75) with a high hypocholesterolemic ratio (2.58). The oil pattern in the spectral bands 2980 to 2870cm-1 confirmed the predominance of unsaturated fatty acids with prominent peaks corresponding to double bonded chemical groups bands. The oil behavior under progressive temperature rises in an air atmosphere, supports the potential applications of this fruit by-product, that exhibits high thermal and oxidative stability with reduced mass loss at temperatures (267 °C and 376 °C) above those habitually used in food and industrial uses. These data show that unconventional fruits can increase and diversify the number of ingredients that can be used in food preparations and in the food, pharmaceutical, dermocosmetic, biofuel and other industries.

Highlights

The great variety of Amazonian fruit species with high macro and micronutrients content potential makes this region a considerable source of food resources and of several additions of raw materials applicable to different industrial sectors
The samples were transported in low density polyethylene (LDPE) plastic bags and forwarded to the Laboratory of Operations and Separation of the Federal University of Pará, Belém, Brazil, where the fruits were washed in running water, immersed in a solution of chlorinated water at 150 ppm for 5 minutes
In the results presented by the thermogravimetric and differential curves (TG/derived thermogravimetry (DTG) and DTA) for pequi oil (Figure 2), a mass loss event can be observed, starting at 37 °C and ending at 135 °C

Summary

Introduction

The great variety of Amazonian fruit species with high macro and micronutrients content potential makes this region a considerable source of food resources and of several additions of raw materials applicable to different industrial sectors Among them, those with the highest energy rate derived from their lipid constitution, the oil seeds, stand out (Pereira et al, 2019; Santos et al, 2019a, 2019b). With changes in eating habits, climate change and the search for innovations, spur the need for research with little explored fruits, among which the pequi (Caryocar villosum (Alb.) Pers.) This fruit belongs to the Caryocaracea family with 25 species, with three of these found in the Brazilian cerrado. One of the most prominent highlights of this fruit is the extraction of its lipid content, that can be used in food, in the pharmaceutical industry, dermocosmetics, as fuel and lubricant, in addition to applications in folk medicine, in the indication of healing effect, in the treatment of wounds, suggesting a high anti-inflammatory activity (Bertolino et al, 2019; Colombo et al, 2015; Landen et al, 2016; Lorenzo et al, 2018)

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