Physicochemical and spectroscopical investigation of Pequi (Caryocar
coriaceum Wittm.) pulp oil
GRASAS Y ACEITES, 61 (2):
191-196 (2010)DOI: 10.3989/gya.105909
Abstract
This work describes the physicochemical characterization of the fruit
pulp oil of Caryocar coriaceum (Wittm), ``pequi.'' The chemical
composition was assessed by GLC, which demonstrated the following fatty
acid contents: oleic (55.79%), palmitic (34.18%), heptadecenoic
(5.86%), linoleic (1.80%), stearic (1.73%), eicosenoic (0.37%) and
palmitoleic (0.27%). The vibrational spectroscopy results were typical
of an edible oil, and are in accordance with the high unsaturated fatty
acid content. Physical properties such as water content, acidity,
peroxide index, saponification index, relative density, viscosity and
refraction index are reported for the first time for this species. Pequi
fruits have a high nutritional value, and are rich in protein and
vitamins. In addition, their composition includes essential fatty acids,
which accounts for the popular use of the fruit oil for antioxidant and
antiinflammatory activity. There is great interest in extending the use
of this natural product by exploiting the combined social, economic and
therapeutic values of its derivatives.