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Fatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits

quarta-feira, setembro 11, 2019



Authors: Veronika M. Lieb; Roland Schexa; Patricia Esquivel; Víctor M. Jiménez; H.-G. Schmarr; Reinhold Carle; Christof B.

Abstract: Total lipids, fatty acids, and triacylglycerols in mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. 

Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. 

Total lipids in the mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions.

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Page: Research Gate

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