Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota)
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 pr...
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Published in | Journal of the American Oil Chemists' Society Vol. 94; no. 10; pp. 1269 - 1277 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Berlin/Heidelberg
Springer Berlin Heidelberg
01.10.2017
Springer Nature B.V |
Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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ISSN: | 0003-021X 1558-9331 |
DOI: | 10.1007/s11746-017-3038-3 |