Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits

Detalhes bibliográficos
Autor(a) principal: Silva, Gisele Cristina Rabelo
Data de Publicação: 2023
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Engenharia na Agricultura
Texto Completo: https://periodicos.ufv.br/reveng/article/view/14761
Resumo: Macauba (Acrocomia aculeata) is a good source of vegetable oil in tropical America. Its fruits are highly suitable for biodiesel, cosmetics and food production owing to the high quality of its oil. However, the influence of maturity and harvest region on the quality of oils is not known. Thus, the chemical composition and physicochemical properties oils extracted from the macauba palm fruit at two regions of Minas Gerais and different maturity stage were investigated. C16:0 and C18:1 were the most abundant fatty acids in the mesocarp oil. C12:0, C14:0, C16:0, and C18:1 prevailed in the kernel oil. The High-Resolution Gas Chromatography analysis revealed triacylglycerols (TGs) with equivalent carbon numbers (CN) ranging between 28 and 54. TGs composed of long-chain fatty acids prevailed in the mesocarp oil (CN52 and CN54). On the other hand, the kernel showed a more complex lipid profile, containing TGs with CN between 30 and 54. The lipid content in the oils increased significantly with the ripening of the fruit and the harvest regions. Furthermore, changes in physicochemical properties were observed for both oils depending on the stage of maturity and harvest point. Macauba oils can be used in several industries, such as food and cosmetics. Thus, for its best use, the physicochemical properties of greatest interest should be evaluated in order to identify the ideal cultivation region and maturity stage.
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spelling Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruitsInfluence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruitsAcrocomia aculeataCarotenoidsFatty acidsTriacylglycerolChemical compositionAcrocomia aculeataCarotenoidsFatty acids TriacylglycerolChemical compositionMacauba (Acrocomia aculeata) is a good source of vegetable oil in tropical America. Its fruits are highly suitable for biodiesel, cosmetics and food production owing to the high quality of its oil. However, the influence of maturity and harvest region on the quality of oils is not known. Thus, the chemical composition and physicochemical properties oils extracted from the macauba palm fruit at two regions of Minas Gerais and different maturity stage were investigated. C16:0 and C18:1 were the most abundant fatty acids in the mesocarp oil. C12:0, C14:0, C16:0, and C18:1 prevailed in the kernel oil. The High-Resolution Gas Chromatography analysis revealed triacylglycerols (TGs) with equivalent carbon numbers (CN) ranging between 28 and 54. TGs composed of long-chain fatty acids prevailed in the mesocarp oil (CN52 and CN54). On the other hand, the kernel showed a more complex lipid profile, containing TGs with CN between 30 and 54. The lipid content in the oils increased significantly with the ripening of the fruit and the harvest regions. Furthermore, changes in physicochemical properties were observed for both oils depending on the stage of maturity and harvest point. Macauba oils can be used in several industries, such as food and cosmetics. Thus, for its best use, the physicochemical properties of greatest interest should be evaluated in order to identify the ideal cultivation region and maturity stage.Macauba (Acrocomia aculeata) is a good source of vegetable oil in tropical America. Its fruits are highly suitable for biodiesel, cosmetics and food production owing to the high quality of its oil. However, the influence of maturity and harvest region on the quality of oils is not known. Thus, the chemical composition and physicochemical properties oils extracted from the macauba palm fruit at two regions of Minas Gerais and different maturity stage were investigated. C16:0 and C18:1 were the most abundant fatty acids in the mesocarp oil. C12:0, C14:0, C16:0, and C18:1 prevailed in the kernel oil. The High-Resolution Gas Chromatography analysis revealed triacylglycerols (TGs) with equivalent carbon numbers (CN) ranging between 28 and 54. TGs composed of long-chain fatty acids prevailed in the mesocarp oil (CN52 and CN54). On the other hand, the kernel showed a more complex lipid profile, containing TGs with CN between 30 and 54. The lipid content in the oils increased significantly with the ripening of the fruit and the harvest regions. Furthermore, changes in physicochemical properties were observed for both oils depending on the stage of maturity and harvest point. Macauba oils can be used in several industries, such as food and cosmetics. Thus, for its best use, the physicochemical properties of greatest interest should be evaluated in order to identify the ideal cultivation region and maturity stage.Universidade Federal de Viçosa - UFV2023-05-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/1476110.13083/reveng.v30i1.14761Engineering in Agriculture; Vol. 31 No. Contínua (2023); 64-75Revista Engenharia na Agricultura - REVENG; v. 31 n. Contínua (2023); 64-752175-68131414-3984reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/reveng/article/view/14761/7945Copyright (c) 2023 Revista Engenharia na Agricultura - REVENGhttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSilva, Gisele Cristina Rabelo2023-05-16T17:39:27Zoai:ojs.periodicos.ufv.br:article/14761Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-05-16T17:39:27Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)false
dc.title.none.fl_str_mv Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
title Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
spellingShingle Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
Silva, Gisele Cristina Rabelo
Acrocomia aculeata
Carotenoids
Fatty acids
Triacylglycerol
Chemical composition
Acrocomia aculeata
Carotenoids
Fatty acids
Triacylglycerol
Chemical composition
title_short Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
title_full Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
title_fullStr Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
title_full_unstemmed Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
title_sort Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits
author Silva, Gisele Cristina Rabelo
author_facet Silva, Gisele Cristina Rabelo
author_role author
dc.contributor.author.fl_str_mv Silva, Gisele Cristina Rabelo
dc.subject.por.fl_str_mv Acrocomia aculeata
Carotenoids
Fatty acids
Triacylglycerol
Chemical composition
Acrocomia aculeata
Carotenoids
Fatty acids
Triacylglycerol
Chemical composition
topic Acrocomia aculeata
Carotenoids
Fatty acids
Triacylglycerol
Chemical composition
Acrocomia aculeata
Carotenoids
Fatty acids
Triacylglycerol
Chemical composition
description Macauba (Acrocomia aculeata) is a good source of vegetable oil in tropical America. Its fruits are highly suitable for biodiesel, cosmetics and food production owing to the high quality of its oil. However, the influence of maturity and harvest region on the quality of oils is not known. Thus, the chemical composition and physicochemical properties oils extracted from the macauba palm fruit at two regions of Minas Gerais and different maturity stage were investigated. C16:0 and C18:1 were the most abundant fatty acids in the mesocarp oil. C12:0, C14:0, C16:0, and C18:1 prevailed in the kernel oil. The High-Resolution Gas Chromatography analysis revealed triacylglycerols (TGs) with equivalent carbon numbers (CN) ranging between 28 and 54. TGs composed of long-chain fatty acids prevailed in the mesocarp oil (CN52 and CN54). On the other hand, the kernel showed a more complex lipid profile, containing TGs with CN between 30 and 54. The lipid content in the oils increased significantly with the ripening of the fruit and the harvest regions. Furthermore, changes in physicochemical properties were observed for both oils depending on the stage of maturity and harvest point. Macauba oils can be used in several industries, such as food and cosmetics. Thus, for its best use, the physicochemical properties of greatest interest should be evaluated in order to identify the ideal cultivation region and maturity stage.
publishDate 2023
dc.date.none.fl_str_mv 2023-05-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufv.br/reveng/article/view/14761
10.13083/reveng.v30i1.14761
url https://periodicos.ufv.br/reveng/article/view/14761
identifier_str_mv 10.13083/reveng.v30i1.14761
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.ufv.br/reveng/article/view/14761/7945
dc.rights.driver.fl_str_mv Copyright (c) 2023 Revista Engenharia na Agricultura - REVENG
https://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Revista Engenharia na Agricultura - REVENG
https://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
publisher.none.fl_str_mv Universidade Federal de Viçosa - UFV
dc.source.none.fl_str_mv Engineering in Agriculture; Vol. 31 No. Contínua (2023); 64-75
Revista Engenharia na Agricultura - REVENG; v. 31 n. Contínua (2023); 64-75
2175-6813
1414-3984
reponame:Engenharia na Agricultura
instname:Universidade Federal de Viçosa (UFV)
instacron:UFV
instname_str Universidade Federal de Viçosa (UFV)
instacron_str UFV
institution UFV
reponame_str Engenharia na Agricultura
collection Engenharia na Agricultura
repository.name.fl_str_mv Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)
repository.mail.fl_str_mv revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br
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