Bioactive compounds, volatiles and antioxidant activity of virgin seje oils (jessenia bataua) from the amazonas
2009
NAVAS HERNÁNDEZ, PETRA BEATRIZ | FREGAPANE, GIUSEPPE | MOYA, MARIA DESAMPARADOS SALVADOR
The aboriginal people of Amazon region cultivate the seje palm (Jessenia bataua) as a source of food and vegetable fiber. The oil, which is locally used mainly for medicinal purposes, is obtained from the palm fruits by artisanal procedures in which the fruit is heated in hot water and then the mass is pressed using a "sebucan." The chemical characteristics of virgin seje oils obtained from eight Piaroa communities of the state of Amazonas, Venezuela, were evaluated, with particular emphasis on their minor constituents. The fatty acid profile indicated that oleic acid was the major component (>75%). The most abundant sterols were Δ⁵avenosterol andβ-sitosterol, with relative contents of 35 and 38%, respectively. The most abundant aliphatic alcohols were those with 7, 8 and 10 carbon atoms. Among tocopherols, α-tocopherol was predominant. Aldehydes such as heptanal, octanal and decanal were present in the volatile fraction along with terpenoid compounds. The virgin seje oil is an important source of edible oil with high oleic acid content and low concentrations of saturated fatty acids, which is different from oils other than palm oils. It can be used as edible oil and also for soap making, in cosmetics and for medical treatment of pulmonary diseases such as bronchitis and tuberculosis. It is also an important source of a nonconventional vegetable oil with bioactive compounds of special interest from a nutritional point of view. In general, this oil has a great potential due to the increasing use of lower quality edible oils for the production of biodiesel.
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