Physicochemical and spectroscopical investigation of Pequi (Caryocar coriaceum Wittm.) pulp oil
Diniz M. Sena | Fabíola F.G. Rodrigues | Paulo T.C. Freire | S. G. de Lima | Henrique D.M. Coutinho | Juan C.L. Carvajal | José G.M. da Costa
This work describes the physicochemical characterization of the fruit pulp oil of Caryocar coriaceum (Wittm), “pequi.” The chemical composition was assessed by GLC, which demonstrated the following fatty acid contents: oleic (55.79%), palmitic (34.18%), heptadecenoic (5.86%), linoleic (1.80%), stearic (1.73%), eicosenoic (0.37%) and palmitoleic (0.27%). The vibrational spectroscopy results were typical of an edible oil, and are in accordance with the high unsaturated fatty acid content. Physical properties such as water content, acidity, peroxide index, saponification index, relative density, viscosity and refraction index are reported for the first time for this species. Pequi fruits have a high nutritional value, and are rich in protein and vitamins. In addition, their composition includes essential fatty acids, which accounts for the popular use of the fruit oil for antioxidant and antiinflammatory activity. There is great interest in extending the use of this natural product by exploiting the combined social, economic and therapeutic values of its derivatives.
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