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PHYSICAL and CHEMICAL CHARACTERIZATION of OIL the from the Tapirira Mexicana Marchand SEED

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PHYSICAL and CHEMICAL CHARACTERIZATION of OIL the from the Tapirira Mexicana Marchand SEED PHYSICAL AND CHEMICAL CHARACTERIZATION OF OIL THE FROM THE Tapirira mexicana Marchand SEED Elia Nora Aquino-Bolaños, Elvia Cruz-Huerta, Sandra T. Martín-del-Campo, Socorro Herrera-Meza, José Luis Chávez-Servia, Héctor Gabriel Acosta-Mesa and Rubí Viveros-Contreras SUMMARY In Mexican culture, seeds from endemic plants, such as the saponification number, peroxides and acidity index were evalu- Tapirira mexicana Marchand (locally known as duraznillo) are ated. Fatty acid profile was obtained through gas chromatogra- consumed. These seeds are eaten ripe, fresh or toasted; howev- phy-mass spectrometry. Values of humidity, rancidity, peroxides er, there is no information available about the physical charac- and acidity index were below official standard levels. Linoleic teristics and chemical composition of this seed. The purpose of acid concentration was 19 times higher than those found in M. this study was to determine the physical-chemical characteris- integrifolia. T. mexicana oil has functional characteristics ben- tics and fatty-acid profile of oil from T. Mexicana seeds. Seed eficial for human consumption, and could be used in the food dimensions and humidity were also determined. In the oil, ob- industry. To our knowledge, this is the first report on the fatty tained by pressing at 25°C, density, humidity, rancidity, color, acid composition of oil from the T. mexicana seed. Introduction and help reduce total cholester- specifically the seeds of the physical and chemical char- ol, triglycerides and low-density Tapirira mexicana Marchand, acteristics and the fatty acid Fatty acids are fundamental lipoproteins, while increasing known locally as duraznillo, a profile of oil from Tapirira nutrients in the human diet giv- high-density lipoproteins native species to Mexico that is mexicana Marchand seeds. en the vital functions they per- (Vadivel et al., 2012). The cur- eaten in the states of Chiapas, form in the body: they consti- rent focus of food-related stud- Oaxaca, Puebla and Veracruz Materials and Methods tute the main energy reserve, ies tends to be on products with (Lascurain et al., 2010). transport a range of nutrients, high levels of MUFA and Seeds are picked by members Species regulate metabolism (Badui, PUFA. As such, the USA Food of the local communities and 2012), are a structural part of and Drug Administration (FDA) sold in local markets, consumed Tapirira mexicana March- cell membranes (Levant et al., has indicated that eating nuts is ripe, fresh or toasted (using lo- and is a genus of neotropical 2004), and regulate several an important source of MUFA cal, artisanal techniques) from small plants trees belonging to brain functions (Lee, 2013), and essential fatty acids, and July to September (Penington the Anacardiaceae family; it is among others. that the regular consumption of and Sarukhán, 2005). However, found in Mexico and parts of As such, it is important to nuts has beneficial health ef- despite being a common prac- South America, mainly in incorporate monounsaturated fects (Alasalvar and Shahidi, tice in the region, to our knowl- Peru, Bolivia, Paraguay and fatty acids (MUFA) and poly- 2009). edge no studies have been re- Brazil (Wendt and Mitchell, unsaturated fatty acids (PUFA) Furthermore, it is a common ported regarding the physical 1995; Terrazas and Wendt, into the diet, given that they cultural practice among commu- and chemical characteristics of 1995a, b). The genus encom- can decrease the risk of devel- nities in Mexico to eat seeds the duraznillo seeds. The goal passes both trees and shrubs, oping cardiovascular diseases from endemic plants, of this study was to evaluate with the tree reaching a height KEYWORDS / Fatty-Acid Profile / Linoleic Acid / Physical-Chemical Analysis / Seed Oil / Received: 09/20/2018. Modified: 05/02/2019. Accepted: 05/03/2019. Elia Nora Aquino-Bolaños Elvia Cruz-Huerta. Ph.D. in Science, UV, Mexico. Doctor in ITVer, Mexico. M.Sc. in (Corresponding autor). Chemical Biochemistry, Molecular Biology Food Science, Instituto Artificial Intelligence, UV, Engineer, Instituto Tecnológico and Biomedicine, Universidad Tecnológico de Veracruz Mexico. Doctor in de Oaxaca, Mexico. Doctor in Complutense de Madrid. Spain. (ITVer), Mexico. Professor, UV, Artificial Intelligence, Food Science, Universidad Research Professor, UV, Mexico. University of Sheffield, UK. Autónoma de Querétaro, Mexico. José Luis Chávez-Servia. Doctor Research Professor, UV, Mexico. Research Professor, Sandra T. Martín-del-Campo. in Genetics, Colegio de Mexico. Universidad Veracruzana (UV), Doctor in Science, Universidad Posgraduados, Mexico. Rubí Viveros Contreras. Mexico. Address: Instituto de de Guadalajara, Mexico / Professor-Researcher, Centro In- Nutritionist, UV, Mexico. Ciencias Básicas, Universidad Institut National Agronomique terdisciplinario de Investigación Master in Food Science, Veracruzana. Av. Dr Rafael Paris-Grignon, France. Research para el Desarrollo Integral UV, Mexico, Doctor in Sánchez Altamirano s/n Col Professor, Tecnológico de Regional Oaxaca, Instituto Food Science, IPN, Mexico. Industrial Animas, 91192, Monterrey, Mexico. Politécnico Nacional, Mexico. Research Professor, UV- Xalapa, Veracruz. Mexico. Socorro Herrera-Meza. Nutri- Héctor-Gabriel Acosta-Mesa. CONACyT, Mexico. e-mail: [email protected] tionist and M.Sc. in Food Computer Systems Engineer, 236 0378-1844/14/07/468-08 $ 3.00/0 APRIL 2019 • VOL. 44 Nº 4 CARACTERIZACIÓN FÍSICA Y QUÍMICA DEL ACEITE DE LA SEMILLA DE Tapirira mexicana Marchand Elia Nora Aquino-Bolaños, Elvia Cruz-Huerta, Sandra T. Martín-del-Campo, Socorro Herrera-Meza, José Luis Chávez-Servia, Héctor Gabriel Acosta-Mesa y Rubí Viveros-Contreras RESUMEN En México se consumen semillas de plantas endémicas grasos se obtuvo mediante cromatografía de gases acoplado como parte de la cultura. Ejemplo de esto es la semilla del a espectrometría de masas. El porcentaje de humedad, densi- duraznillo (Tapirira mexicana Marchand) cuyas semillas son dad, peróxidos e índice de acidez se encontraron por debajo consumidas maduras, frescas o tostadas. Sin embargo, no se de lo establecido en las normas oficiales. Se identificaron los tiene información disponible sobre las características físicas ácidos grasos en el aceite, encontrando al ácido linoleico 19 y composición química de esta semilla. El propósito de este veces más elevado en comparación con el aceite de M. inte- estudio fue determinar las características físico-químicas y el grifolia. El aceite de la especie de T. Mexicana tiene caracte- perfil de ácidos grasos del aceite de semillas de T. mexica- rísticas funcionales benéficas para el consumo humano por lo na. Las dimensiones y humedad de las semillas también fueron que podría utilizarse en la industria alimentaria. Hasta don- determinadas. En el aceite, obtenido por prensado a 25 °C, de conocemos, este es el primer reporte sobre la composición se evaluó densidad, humedad, rancidez, color, índice de sa- de los ácidos grasos del aceite de la semilla de la especie T. ponificación, peróxidos e índice de acidez. El perfil de ácidos Mexicana. CARACTERIZAÇÃO FÍSICA E QUÍMICA DO ÓLEO DE SEMENTE DE Tapirira mexicana Marchand Elia Nora Aquino-Bolaños, Elvia Cruz-Huerta, Sandra T. Martín-del-Campo, Socorro Herrera-Meza, José Luis Chávez-Servia, Héctor Gabriel Acosta-Mesa e Rubí Viveros-Contreras RESUMO No México se consomem sementes de plantas endêmicas de ácidos graxos foi obtido mediante cromatografia de gases, como parte da cultura. Exemplo disto é a semente da Tapirirá acoplado a espectrometria de massas. A porcentagem de umi- (Tapirira mexicana Marchand) cujas sementes são consumidas dade, densidade, peróxidos e índice de acidez foram observa- maduras, frescas ou torradas. No entanto, não há informação dos abaixo do estabelecido nas normas oficiais. Identificaram- disponível sobre as características físicas e composição quími- -se ácidos graxos no óleo, o ácido linoleico foi encontrado 19 ca de esta semente. O propósito de este estudo foi determinar vezes mais elevado em comparação com o óleo de M. integri- as características físico-químicas e o perfil de ácidos graxos folia. O óleo da espécie de T. Mexicana tem características do óleo de semente de T. mexicana. As dimensões e umidade funcionais benéficas para o consumo humano por isto poderia das sementes também foram determinadas. No óleo, obtido por utilizar-se na indústria alimentar. Até onde conhecemos, este é prensagem a 25 °C, se avaliou densidade, umidade, ranço, cor, o primeiro relatório sobre a composição dos ácidos graxos do índice de saponificação, peróxidos e índice de acidez. O perfil óleo da semente da espécie T. Mexicana. of 30m, producing a wood Sample preparation calculated according to AOAC total lipids content, rancidity, similar to mahogany that is (1999). acidity index, saponification used in furniture. Its flowers The fruits of T. mexicana number, density, humidity, co- are small, inflorescent and pa- were collected completely ripe Physical and chemical lor parameters and identifica- niculate, and the fruit is fleshy and free of mechanical dam- parameters of the oil tion and quantification of oil and ovoid in shape, reaching age, and the pulp and shell fatty acids. 2cm in length (Penington and were removed. The seeds were Oil extraction. The extraction The total lipids content was Sarukhán, 2005). dried for 60 days at room tem- of the oil was carried out by measured using the Soxhlet perature before removing the grinding 500g of shelled du- 930.39 method from AOAC Sample collection pericarp,
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