Preprint Article Version 1 This version not peer reviewed

Chemical Characterization of Oils and Fats from Amazonian Fruits by 1H NMR

Version 1 : Received: 8 May 2017 / Approved: 9 May 2017 / Online: 9 May 2017 (05:05:45 CEST)

How to cite: Carvalho dos Santos, R.; Alves de Melo Filho, A.; Alves Chagas, E.; Takahashi, J.A.; Fernández Montero, I.; Chaves Holanda, L.; Estevam Ribeiro, P.R.; Franco dos Santos, G.; Gonçalves Reis de Melo, A.C. Chemical Characterization of Oils and Fats from Amazonian Fruits by 1H NMR. Preprints 2017, 2017050078 (doi: 10.20944/preprints201705.0078.v1). Carvalho dos Santos, R.; Alves de Melo Filho, A.; Alves Chagas, E.; Takahashi, J.A.; Fernández Montero, I.; Chaves Holanda, L.; Estevam Ribeiro, P.R.; Franco dos Santos, G.; Gonçalves Reis de Melo, A.C. Chemical Characterization of Oils and Fats from Amazonian Fruits by 1H NMR. Preprints 2017, 2017050078 (doi: 10.20944/preprints201705.0078.v1).

Abstract

Native plants from the Brazilian Amazon Biome are rich in nutrientes, oils and fats and, therefore, represent a very important regional food resource. Althoung there is a global interest in the nutritional potential of tropical fruits, the potential of Amazonian fruits as source of essential fatty acids is still under exploited, since their composition is still understudied. 1H Magnetic Resonance Nuclear (1H NMR) is a robust spectroscopic tool to profile fatty acids components in oils. The objectives of this work were to use 1H NMR to determine the fatty acids profile and the physicochemical properties of crude oils and fats obtained from fruits of Brazilian Amazon: açaí, ata-brava, bacaba, buriti, buritirana, murici amarelo, murici vermelho, piaçaba braba, tucumanzinho, pupunha red and yellow varieties. Oils were obtained by Soxhlet extraction using hexane as a solvent. After solvent removal by rotoevaporation, the resulting oils and fats were analyzed by 1H NMR spectroscopy. Unsaturated fatty acids oleic (ω9), linoleic (ω6) and linolenic (ω3) acids were quantified in the oils and their physicochemical properties were determined. It was observed that the oils have predominately ω9 fatty acids, followed by ω6 and ω3 representatives. The physicochemical properties confirmed edibility and good quality of oils and fats present in the aforementioned Amazonian fruits.

Subject Areas

Euterpe oleracea; Astrocaryum acaule; Mauritia aculeata; Mauritia flexuosa; PUFA; MUFA

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