Oenocarpus bataua Mart. (arecaceae): Rediscovering a source of high oleic vegetable oil from amazonia

Rommel Montúfar, Andŕina Laffargue, Jean Christophe Pintaud, Serge Hamon, Sylvie Avallone, Stéphane Dussert

Research output: Contribution to journalArticlepeer-review

48 Scopus citations

Abstract

The fatty acid (FA) composition of Oenocarpus bataua oil from 38 samples collected over a large geographical range (i.e. French Guiana and Peru) was analyzed. Fifteen fatty acids were obtained from the mesocarp of this palm species. Oleic (72.7%) and palmitic (18.1%) acids were the predominant FAs. Minor FAs were cis- vaccenic acid (2.3%), linoleic acid (1.9%), stearic acid (1.7%), palmitoleic (0.9%) and alpha-linolenic acid (0.8%). The mean lipid content of the dry mesocarp was 51.6%. The O. bataua oil samples analyzed were remarkably rich in α-tocopherol. By contrast, the other fractions of the unsaponifiable matter (sterols, carotenoids) did not show any noteworthy specificity in comparison with common vegetable oils. However, the particularly high percentage in Δ5-avenasterol of O. bataua oil could serve as a marker for its authentication. Results are discussed in terms of the potential nutritional value of O. bataua oil.

Original languageEnglish
Pages (from-to)167-172
Number of pages6
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume87
Issue number2
DOIs
StatePublished - Feb 2010

Keywords

  • Amazonia
  • Arecaceae
  • Carotenoids Tocopherols
  • Fatty acids Oenocarpus bataua
  • Oil
  • Sterols
  • Unsaponifiable lipids

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