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Composition of fatty acids of cupuaçu butter (%) by different literature reports and obtained in the present study.
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Amazonian biodiversity products have economic importance mainly in food, pharmaceutical, and cosmetic industries, despite their possibilities of applications has not been extensively developed. This study aimed to perform the chemical characterization of Amazonian non-polar vegetal extracts (buriti oil, tucumã butter, Brazil nut oil, cupuaçu butter...
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... (2001) reported that the composition of fatty acids in cupuaçu butter are palmitic -C16:0 (7.00), oleic -C18:1 (41.9%) and arachidic -C22:0 (11,2%) acids (37). Silva and Pinho (2013) found that oleic -C18:1 (42.54%) and stearic -C18:0 (31.55%) acids were the are the most abundant in cupuaçu butter, followed by arachidic -C22:0 (10.02%) and palmitic -C16:0 (7.46%) acids (38).According to the values in Table 7, the values of results obtained in present study are close to those of the literature, especially those obtained by Luccas (2001) and Silva and Pinho (2013) (37,38), with the exception of the detection of a small fraction of C22:0 -behenic acid (2.04%) in the present study, which have correspondence to the result reported by Cohen and Jackix (2009) (36). ...Citations
... Esse resultado aponta que existe elevada quantidade de grupos metilas na amostra, com estiramento assimétrico (2923 cm -1 ) e simétrico (2857 cm -1 ); iii) Os picos em 1740 cm -1 e 1600 cm -1 estão relacionados a ligação C=O. A literatura aponta que o número de onda da absorção da ligação C=O em compostos com grupos éster e carboxila aparecem no intervalo de número de onda de 1850 a 1600 cm -1 ; iv) na região de número de onda de 1460 cm -1 é típica de deformação do CH2, presente nos espectros de ácidos graxos; v) absorção com comprimento de onda no intervalo de 1300 a 1000 cm -1 são característicos de grupos C-O, resultado que corrobora com a presença de éster na estrutura geral de um triglicerídeo (Dragunski et al., 2012;Leonardi et al., 2019;Silverstein., 2005). ...
A adsorção é uma das técnicas mais aplicadas quando se trata de tratamento de águas contaminadas. O aproveitamento de resíduos agroindústrias para produção de bioadsorventes tem sido estudado como uma alternativa de baixo custo operacional e com impacto positivo ao meio ambiente. Esse trabalho busca avaliar o potencial da casca de tucumã (rejeito comum da região amazônica) como um adsorvente para o corante azul de metileno. Foi avaliada a eficiência na remoção do corante, a capacidade de adsorção, e a cinética do processo. Os testes de adsorção resultaram em significativa eficiência de remoção do corante, com resultados variando de 74% a 91%. O melhor ajuste aos dados experimentais foi obtido com o modelo cinético de pseudo-segunda ordem e para a isoterma de Freundlich. Dessa forma, resíduos de casca de tucumã podem ser utilizados como adsorvente biocompatível e de baixo custo para a remoção do corante azul de metileno.
... Fatty acids This work Cohen and Jackix 42 Leonardi et al. 43 Vasconcelos et al. 44 Soldati et al. 45 Miristic This value was lower than the one observed for pracaxi butter (83 g I 2 /100g) and higher than that of murumuru butter (11 g I 2 /100g). 47 The saponification index (SI) is related to the relative amount of high and low molecular weight fatty acids in the acylglycerols. ...
Yellow passion fruit peel and cupuaçu seeds are common wastes. Usually, they have few or no applications and are discarded, causing environmental pollution. To use them in a new way and reduce ecological pollution, we obtained the ash of yellow passion fruit peels by calcination. We characterized it using Fourier‐transform infrared spectroscopy with attenuated total reflectance (FTIR‐ATR), X‐ray fluorescence (XRF), X‐ray diffractometry (XRD), adsorption‐desorption of N2, scanning electron microscopy (SEM), basicity, and soluble alkalinity. It was observed that the ash was mainly composed of potassium (69%) in the form of carbonate, chloride, and sulfate, with a good surface area (11.23 m² g⁻¹). The cupuaçu butter was also extracted from the cupuaçu seeds and characterized, showing low acidity, peroxide, saponification, and iodine indexes, in addition to presenting a lipid profile with 57% saturated fatty acid and 43% unsaturated fatty acid. Oleic and stearic acids were present in higher proportions. These results demonstrate that this butter can be a sustainable input in biodiesel production. Thus, the ash was used as a heterogeneous catalyst in the butter transesterification. The biodiesel synthesis was optimized, resulting in 97.8% butter conversion into biodiesel under the following conditions: reaction time of 2 h, 5 wt% of catalyst, 80 °C, and a methanol‐to‐oil molar ratio of 30. This work, therefore, shows that it is possible to obtain and utilize bioinputs, such as cupuaçu butter and passion fruit peel ash, to produce biodiesel through transesterification, and the use of waste materials (precisely passion fruit peels and cupuaçu seeds) makes this method a cost‐effective and environmentally friendly approach to biofuel production.
... ex Spreng.) K.Schum), uma espécie frutífera nativa da Amazônia, cultivada nas regiões norte e nordeste do Brasil (SOARES et al., 2013;MENDONÇA et al., 2019) pertencente à família Malvaceae (THE PLANT LIST, 2022), cuja polpa é largamente explorada, podendo ser encontrada no comércio na forma de sucos, sorvetes, doces, cosméticos (CÉRON et al., 2014;LEONARDI et al., 2019). Já suas sementes, na maioria dos casos, são tratadas como resíduos, mesmo apresentando teor de gordura acima de 60,0% (COHEN e JACKIX, 2009). ...
... ex Spreng.) K.Schum), uma espécie frutífera nativa da Amazônia, cultivada nas regiões norte e nordeste do Brasil (SOARES et al., 2013;MENDONÇA et al., 2019) pertencente à família Malvaceae (THE PLANT LIST, 2022), cuja polpa é largamente explorada, podendo ser encontrada no comércio na forma de sucos, sorvetes, doces, cosméticos (CÉRON et al., 2014;LEONARDI et al., 2019). Já suas sementes, na maioria dos casos, são tratadas como resíduos, mesmo apresentando teor de gordura acima de 60,0% (COHEN e JACKIX, 2009). ...
... ex Spreng.) K.Schum), uma espécie frutífera nativa da Amazônia, cultivada nas regiões norte e nordeste do Brasil (SOARES et al., 2013;MENDONÇA et al., 2019) pertencente à família Malvaceae (THE PLANT LIST, 2022), cuja polpa é largamente explorada, podendo ser encontrada no comércio na forma de sucos, sorvetes, doces, cosméticos (CÉRON et al., 2014;LEONARDI et al., 2019). Já suas sementes, na maioria dos casos, são tratadas como resíduos, mesmo apresentando teor de gordura acima de 60,0% (COHEN e JACKIX, 2009). ...
... ex Spreng.) K.Schum), uma espécie frutífera nativa da Amazônia, cultivada nas regiões norte e nordeste do Brasil (SOARES et al., 2013;MENDONÇA et al., 2019) pertencente à família Malvaceae (THE PLANT LIST, 2022), cuja polpa é largamente explorada, podendo ser encontrada no comércio na forma de sucos, sorvetes, doces, cosméticos (CÉRON et al., 2014;LEONARDI et al., 2019). Já suas sementes, na maioria dos casos, são tratadas como resíduos, mesmo apresentando teor de gordura acima de 60,0% (COHEN e JACKIX, 2009). ...
... ex Spreng.) K.Schum), uma espécie frutífera nativa da Amazônia, cultivada nas regiões norte e nordeste do Brasil (SOARES et al., 2013;MENDONÇA et al., 2019) pertencente à família Malvaceae (THE PLANT LIST, 2022), cuja polpa é largamente explorada, podendo ser encontrada no comércio na forma de sucos, sorvetes, doces, cosméticos (CÉRON et al., 2014;LEONARDI et al., 2019). Já suas sementes, na maioria dos casos, são tratadas como resíduos, mesmo apresentando teor de gordura acima de 60,0% (COHEN e JACKIX, 2009). ...
... ex Spreng.) K.Schum), uma espécie frutífera nativa da Amazônia, cultivada nas regiões norte e nordeste do Brasil (SOARES et al., 2013;MENDONÇA et al., 2019) pertencente à família Malvaceae (THE PLANT LIST, 2022), cuja polpa é largamente explorada, podendo ser encontrada no comércio na forma de sucos, sorvetes, doces, cosméticos (CÉRON et al., 2014;LEONARDI et al., 2019). Já suas sementes, na maioria dos casos, são tratadas como resíduos, mesmo apresentando teor de gordura acima de 60,0% (COHEN e JACKIX, 2009). ...
... The highest value spectral peaks in this investigation are between 2924 and 2854 cm-1 with high intensities; these elongation vibrations of − CH2 (methylene), functional groups of triglycerides (-C-O) are vibration bands related to long chain saturated fatty acids, similar to those observed in Astrocaryum vulgare (Leonardi et al., 2019;Gomes et al., 2022) and Oenocarpus bataua (Santos et al., , 2020b seed oils and fats. ...
This is the first investigation concerning the white peach palm (Bactris gasipaes Kunt) variety. The aim was to determine the nutritional composition, chromatographic profile, triglyceride composition, thermogravimetric-differential behavior, spectroscopic profile and morphological patterns. The analysis results showed that white peach palm is a promising source of nutritional compounds, such as lipids (7.80%), fiber (10.37%), proteins (5.35%), minerals such as copper, manganese and zinc, supplying from 30 to 80% of the daily recommended doses of those minerals The plant is low in sodium (1%) and has adequate selenium (above 10%). Its oil showed high quality and functionality (ω-6 and ω-3) and predominance of long-chain triacylglycerol, with high thermogravimetric stability (350 ºC), and no oxidative changes in its spectroscopic profile. The Morphological analysis revealed the presence of fibers and starches in the granules. The potential of this new variety expands the application possibilities of this matrix in different industrial segments.
... The composition on FAs of SRO is shown in Table 2, and for comparison purposes, the FAs profile of fats from Astrocaryum vulgare [18,42] was also listed, as this seed is frequently infested by S. ruficornis larvae and serves as its feed. ...
... The composition on FAs of SRO reveals a predominance of SFAs, up to 63%, mainly as lauric, myristic, and palmitic acids. This result is inferior to the amount of SFAs, ~ 84 and 87%, in A. vulgare fat [42] and kernel oil [18], respectively. The SRO presented two times more UFAs, mainly related to oleic acid than A. vulgare fat and kernel oil [18,42]. ...
... This result is inferior to the amount of SFAs, ~ 84 and 87%, in A. vulgare fat [42] and kernel oil [18], respectively. The SRO presented two times more UFAs, mainly related to oleic acid than A. vulgare fat and kernel oil [18,42]. When comparing the content of PUFAs, the SRO presented a higher value, up to 5%, than the A. vulgare fat [42], ~ 3%, and a similar amount to A. vulgare kernel oil [18], 4.2%. ...
A novel insect oil (SRO) from Speciomerus ruficornis Germar larvae was obtained by artisanal non-solvent extraction and its physicochemical properties were investigated. The SRO presented low levels of acidity and peroxides, which is an indication of good quality and conservation standards. The composition of fatty acids showed major content of oleic (32.2%), lauric (21.3%), myristic (19.0%) and palmitic (17.6%) acids. The nutritional quality of its lipid fractions was evaluated through the atherogenicity (~ 3.1) and thrombogenicity (~ 2.2) indices, hypocholesterolemic/hypercholesterolemic (1.0) ratio, and calculated oxidability value (~ 0.82). SRO presented significant amounts of polyphenols, ~ 56 µg GAE mL⁻¹ of oil, and a relevant antioxidant capacity, ~ 42 µg TE g⁻¹ of oil, which could offer protection against oxidative agents. The FTIR spectra revealed high intensity bands ranging between 2924 and 2854 cm⁻¹ and 1745 cm⁻¹, related to the functional groups from long-branched fatty acids and triglycerides. The SRO presented great thermal behavior determined through thermogravimetric and differential scanning calorimetry analysis, which displayed peak temperature at ~ 388 °C and an endothermic peak around 10 °C related to crystallization of SFAs, respectively. The results of this study shows that SRO is an interesting solvent-free source of fatty acids with significant antioxidant capacity and good thermal behavior. Furthermore, different technologies to obtain SRO can be thought to increase its valuable application as a butter-like product in the food.
