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Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils

A potential source of vegetable oil in industry

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Abstract

Sapucaia (Lecythis pisonis) is a tree that grows in Colombia, Venezuela and the Guyanas and is widely distributed in Brazil. This work presents a study of sapucaia nut oils (SO) that were obtained by Bligh and Dyer (LP1) and Soxhlet (LP2) methods and were evaluated for their fatty acid composition, rheological and thermal properties, total phenolic compounds (TPC), antioxidant properties and oxidative stability using Rancimat and ATR-FTIR spectroscopy. The analyses showed that the method of extraction impacts the fatty acid profiles of SO. Oil extracts present considerable TPC content and antioxidant properties. Thermal analysis revealed three degradation steps for SO in the air atmosphere, starting at around 130 °C, being thermally stable up to 300 °C (with a ~ 5% mass loss) and reaching total degradation near 620 °C. Thermal analysis under N2 produced two degradation steps, initiating at around 130 °C and finishing at 500 °C. Rancimat also confirmed the high thermal stability of SO, with induction periods of 13.28 h (LP1) and 7.18 h (LP2). The DSC parameters of SO were similar among each other. Crystallization (− 8.04 to − 73.93 °C) and melting (− 31.34 to 8.28 °C) phases occurred over a large temperature range. SO presented FTIR spectral features with characteristic bands for vegetable oils. Ostwald–de Waele and Herschel–Bulkley rheological models indicated major pseudoplastic behavior for SO, with a predominant viscous component. These results reinforce that SO are appropriate for human consumption and open up new possibilities for their industrial exploitation, such as for food and the cosmetic, pharmaceutical and biodiesel industries.

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Abbreviations

SO:

Sapucaia nut oil (s)

LP1:

Oil extracted by Bligh and Dyer

LP2:

Oil extracted by Soxhlet

TPC:

Total phenolic compounds

Trolox:

6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid

TPTZ:

2,4,6-Tri(2-pyridyl)-s-triazine

DPPH:

1,1-Diphenyl-2-picrylhydrazyl

ABTS:

2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)

FRAP:

Ferric reducing antioxidant power

TE:

Trolox equivalent

GA:

Gallic acid

GAE:

Gallic acid equivalents

OSI:

Oxidative stability index

IP:

Induction period

ATR-FTIR:

Attenuated total reflectance Fourier transform infrared spectroscopy

FA:

Fatty acid

SFA:

Saturated fatty acid

UFA:

Unsaturated fatty acid

MUFA:

Monounsaturated fatty acid

PUFA:

Polyunsaturated fatty acid

TAG:

Triacylglycerol

SFC:

Solid fat content

OW:

Ostwald–de Waele

HB:

Herschel–Bulkley

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Acknowledgements

The authors acknowledge the scholarship provided by the Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil), Grant No. 1291783 (CAPES-DS), and the Graduate Program in Food Engineering (Federal University of Paraná, Brazil).

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Authors and Affiliations

  1. Graduation Program of Food Engineering, Polytechnic Center, Federal University of Paraná, Jardim das Américas, P.O. Box 19011, 81531–990, Curitiba, Paraná, Brazil

    Gerson Lopes Teixeira, Suelen Ávila & Rosemary Hoffmann Ribani

  2. Department of Biochemistry and Molecular Biology, Polytechnic Center, Federal University of Paraná, Jardim das Américas, 81531-980, Curitiba, Brazil

    Joana Léa Meira Silveira

  3. Paraná Institute of Technology, João Américo St, 500, Curitiba, Brazil

    Marcelo Ribani

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  1. Gerson Lopes Teixeira
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Teixeira, G.L., Ávila, S., Silveira, J.L.M. et al. Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils. J Therm Anal Calorim 131, 2105–2121 (2018). https://doi.org/10.1007/s10973-017-6742-1

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