Fatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
2019
Veronika M. Lieb | Roland Schex | Patricia Esquivel | Víctor M. Jiménez | H.-G. Schmarr | Reinhold Carle | Christof B. Steingass
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. Keywords: Total lipids, Macauba, Fruit ripening, Fatty acids, Triacylglycerols, HPLC linear retention indices
Mostrar más [+] Menos [-]Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Directory of Open Access Journals