Emerging lipids from Arecaceae palm fruits in Brazil
2022
Lopes Teixeira, Gerson | Ibáñez, Elena | Block, Jane Mara | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Brasil) | Conselho Nacional de Desenvolvimento Científico e Tecnológico (Brasil)
Arecaceae palm tree fruits (APTFs) with pulp or kernel rich in oil are widely distributed in six Brazilian biomes. APTFs represent a great potential for the sustainable exploitation of products with high added value, but few literature studies have reported their properties and industrial applications. The lack of information leads to underutilization, low consumption, commercialization, and processing of these fruit species. This review presents and discusses the occurrence of 13 APTFs and the composition, physicochemical properties, bioactive compounds, and potential applications of their 25 oils and fats. The reported studies showed that the species present different lipid profiles. Multivariate analysis based on principal component analysis (PCA) and hierarchical cluster analysis (HCA) indicated a correlation between the composition of pulp and kernel oils. Myristic, caprylic, capric, and lauric acids are the main saturated fatty acids, while oleic acid is the main unsaturated. Carotenoids and phenolic compounds are the main bioactive compounds in APTFs, contributing to their high oxidative stability. The APTFs oils have a potential for use as foods and ingredients in the cosmetic, pharmaceutical, and biofuel industries. However, more studies are still necessary to better understand and exploit these species.
Show more [+] Less [-]G.L. Teixeira thanks CAPES/Brazil for the postdoctoral scholarship (grant 88882.316463/2019–01). J.M. Block thanks CNPq/Brazil for the research productivity fellowship (process number 311070/2018–3) and the fellowship of CAPES/PrInt (process number 88887.571379/2020–00).
Show more [+] Less [-]Peer reviewed
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Instituto de Investigación en Ciencias de la Alimentación