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

• Published in: Journal of the American Oil Chemists' Society 2017-10, Vol.94 (10), p.1269-1277
• Main Authors: Hernández-Santos, Betsabé, Sánchez-Ortega, Edgar, Herman-Lara, Erasmo, Rodríguez-Miranda, Jesús, Gómez-Aldapa, Carlos A., Peryronel, Fernanda, Marangoni, Alejandro G., Martínez-Sánchez, Cecilia E.
• Format: Article
• Language: English
• Subjects: Agriculture; Anisidine; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; Cocoa butter; Confectionery; Crystallization; Crystals; Diffraction patterns; Fatty acids; Food Science; Genotype & phenotype; Industrial Chemistry/Chemical Engineering; Mamey sapote seed oil; Melting point; Melting points; Oils & fats; Oilseeds; Oleic acid; Original Paper; Peroxide; Photomicrographs; PLM; Pouteria sapota Jacq; Seeds; SFC; Thermal energy; Thermal properties; Thermodynamic properties; Trees; X-ray diffraction; X‐ray
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-017-3038-3

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.