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Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota)

Abstract

The aim of this research was to perform a physicochemical characterization of native mamey sapote seed oil [Pouteria sapota (Jacq.) H.E. Moore and Stearn]. Mamey sapote seed oil showed good oxidative stability as it had low peroxide, free fatty acid, and p-anisidine values. The main fatty acids present in the oil were palmitic, stearic and oleic acid, constituting five major triacylglycerides families: PLP, POP, StOO, POSt and StOSt. Crystallization and melting points of the oil were −37.7 and 23.84 °C, respectively. The oil had higher SFC when the temperature was lower than 10 °C. X-ray diffraction patterns showed that prolonged storage times lead to the formation of β crystals. Micrographs showed granular crystals (91–105 μm), with needle edges similar to cocoa butter. In addition, mamey sapote seed oil can be used in confectionery products or as a possible substitute for cocoa butter to improve and obtain good-quality products.

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Acknowledgments

The authors acknowledge the financial support of the Dirección General de Educación Superior Tecnológica (DGEST) through grant 496.07-P, and the National Council of Science and Technology (CONACYT) for the scholarship support.

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Correspondence to Cecilia E. Martínez-Sánchez.

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Hernández-Santos, B., Sánchez-Ortega, E., Herman-Lara, E. et al. Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota) . J Am Oil Chem Soc 94, 1269–1277 (2017). https://doi.org/10.1007/s11746-017-3038-3

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  • DOI: https://doi.org/10.1007/s11746-017-3038-3

Keywords

  • Mamey sapote seed oil
  • Pouteria sapota Jacq
  • Thermal properties
  • X-ray
  • SFC
  • PLM