Increase in oil content and changes in quality of macauba mesocarp oil along storage

Abstract

Macauba is an oleaginous palm species from Latin America. It is a rich source of vegetable oil with diverse benefits. However, there are several gaps in assuring post-harvest oil quality of the mesocarp. Thus, ripe fruits were stored at room temperature for 60 days before oil extraction to evaluate fruit and mesocarp oil quality attributes. Physical (decay incidence, water activity), biochemical (specific activity of lipase), physicochemical (acidity and peroxide indices, molar absorptivity at K232 and K270, oxidative stability, total carotene content and mesocarp colour) analyses were carried out. Results show that nonlinear sigmoid response was obtained for most of the parameters evaluated. Decaying reactions related to microorganism’s growth, free fatty acid release and oxidation took place along storage. However, the overall oil quality was in the acceptable limits up to 20 days of storage. It is much further than palm oil, the main source of oil in the world.

Phytochemical profile, anti-inflammatory, antimutagenic and antioxidant properties of Acrocomia aculeata (Jacq.) Lodd. pulp oil

“…The fatty acid profile of MPO showed twelve fatty acids, the majority of them unsaturated fatty acids with oleic acid the most abundant (72%). These results are in agreement with previous reports which describes the presence of oleic and palmitic acid at around 73% and 16%, respectively, in macauba oil obtained from the fruit of other Brazilian regions (Coimbra & Jorge, 2011;Lescano et al, 2015;Tilahun et al, 2019). Also, it has Determinations were performed after 60 min.…”

“…The similarity of the iodine value of MPO and olive oil is due to the fatty acid profile, which is rich in oleic acid, as discussed below. Spectrophotometric analysis of oils using ultraviolet wavelength can provide information about their identity, conservation status and changes caused by processing (Tilahun et al, 2019). Molar absorptivity usually correlates positively to peroxide value and is a measurement of conjugated dienes (at 232 nm) and trienes (at 270 nm) that arose due to the primary oil oxidation process.…”

Acrocomia spp.: neglected crop, ballyhooed multipurpose palm or fit for the bioeconomy? A review

“…This study sheds light on harvesting practices, recommending that bunches are harvested at an advanced stage of maturity. A complementary study on the effects of storage period lengths on mesocarp quality parameters concludes that non-pre-treated, fully ripe fruits harvested directly from the bunch can be stored at room conditions for up to 20 days with oil quality remaining within desired limits (Tilahun et al 2019). With the aim of extending this period and avoiding deterioration of the mesocarp, a number of post-harvest methods were explored including the use of ozone gas on fresh fruits, irradiation, and air drying (da Silva et al 2020b;Silva et al 2019aSilva et al , 2019bTilahun et al 2020).…”

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

“…The oils that were obtained using EPE (5.53 h at 110 • C) and SFE (5.01 h at 110 • C) showed greater resistance to degradation from air oxidation than those that were obtained using CPE (2.69 h at 110 • C) and UAE (1.99 h at 110 • C). OSI values from 2.79 to 16.00 h have been reported for edible oils that were extracted from other tropical palms, such as seje (Jessenia bataua), macaúba (Acrocomia aculeata), bacaba (O. bacaba) and patawa (O. bataua) [2,4,60,61]. Ultrasound pre-treatment with different exposure times can affect the oxidative stability of olive oil; however, the quality characteristics and antioxidant activity are not affected by the exposure times [63].…”