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Catole coconut (Syagrus cearensis) oil: physicochemical characterization and thermo-oxidative stability by TG/DTG/DTA and Rancimat

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Abstract

Vegetable oils are subjected to heat treatments during processing and changes during storage. Thus, it is required, for usage as a food source, the evaluation of their thermo-oxidative stability and physicochemical characteristics. In this context, the objective of this paper was to evaluate the oil of catole coconut (Syagrus cearensis), aiming to characterize its identity and quality, as well as its antioxidant capacity and thermo-oxidative stability. The catole coconut was collected in the city of Lagoa Seca-PB, Brazil, its almonds were dried in a stove and the catole oil was obtained by cold pressing. The results of the physicochemical parameters complied with the current legislation, with average values ​​of 2.48 mg KOH g−1 oil for acid value, 0.14 meq peroxide kg−1 oil for peroxide value and 253 mg KOH g−1 oil for saponification value. Catole oil presented the profile of saturated fatty acids (84.42%), with the predominance of lauric acid (45.06%), besides major phenolic compounds such as salicylic acid [12.324 mg (100 g−1) of oil] and myricetin [1.405 mg (100 g−1) of oil]. The thermogravimetric profile remained stable to decomposition at temperatures up to around 240 °C and oxidative stability withstood at 110 °C for more than 48 h. Therefore, it was possible to identify and characterize this unexplored oilseed species of the Brazilian semiarid, diversifying its use in the food industry.

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Acknowledgements

The authors acknowledge Universidade Federal da Paraíba, Brazil, and its Research and Extension Nucleus of the Fuel Laboratory for the physical and structural conditions for conducting the analyses and the Higher Education Personnel Improvement Coordination (CAPES), Brazil, and the Graduation Support Program. (PROAP), Brazil, for the financial support for the accomplishment of this work.

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Authors and Affiliations

  1. Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia - CT, Universidade Federal da Paraíba, João Pessoa, Paraíba, 58051-900, Brazil

    Bruno Raniere Lins de Albuquerque Meireles, Maristela Alves Alcântara, Isabelle de Lima Brito Polari, Antônio Gouveia de Souza & Angela Maria Tribuzy de Magalhães Cordeiro

  2. Unidade Acadêmica de Tecnologia de Alimentos, Centro de Ciências e Tecnologia Agroalimentar, Universidade Federal de Campina Grande, Pombal, Paraíba, 58840-000, Brazil

    Bruno Raniere Lins de Albuquerque Meireles

  3. Departamento de Gestão e Tecnologia Agroindustrial, Centro de Ciências Humanas, Sociais e Agrárias - CCHSA, Universidade Federal da Paraíba, Bananeiras, Paraíba, 58220000, Brazil

    Isabelle de Lima Brito Polari

  4. Departamento de Tecnologia de Alimentos, Centro de Tecnologia e Desenvolvimento Regional - CTDR, Universidade Federal da Paraíba, João Pessoa, Paraíba, 58058-600, Brazil

    Maristela Alves Alcântara, Nataly Albuquerque dos Santos & Angela Maria Tribuzy de Magalhães Cordeiro

  5. Programa de Pós-Graduação em Tecnologia Agroalimentar, Centro de Ciências Humanas, Sociais e Agrárias - CCHSA, Universidade Federal da Paraíba, Bananeiras, Paraíba, 58220000, Brazil

    Cristiani Viegas Brandão Grisi & Angela Maria Tribuzy de Magalhães Cordeiro

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  1. Bruno Raniere Lins de Albuquerque Meireles
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Meireles, B.R.L.A., Alcântara, M.A., Polari, I.d. et al. Catole coconut (Syagrus cearensis) oil: physicochemical characterization and thermo-oxidative stability by TG/DTG/DTA and Rancimat. J Therm Anal Calorim 147, 3591–3598 (2022). https://doi.org/10.1007/s10973-021-10789-0

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