UNIVERSIDAD DEL TOLIMA PHYSICOCHEMICAL PROPERTIES IN EDIBLE OIL OF MIL PESOS GRUPO DE bataua C. Martius (: OENOCARPUS)

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Guillermo Salamanca Grosso; Alicia Rios Hurtado 1Facultad de Ciencias Departamento de Química. Universidad del Tolima. Ibagué. Tolima . E-mail: [email protected] 2 INVESTIGACIONES INVESTIGACIONES Grupo de Investigacion y Aprovechamiento de la Biodiversidad. Universidad Tecnológica del Chocó. D.L.C. Quibdó Chocó. E-mail: [email protected] MELLITOPALINOLÓGICAS Y PROPIEDADES FISICOQUÍMICAS DE ALIMENTOS

ABSTRACT MATERIALS AND METHODS Proximal analysis: Oenocarpus bataua Oenocarpus bataua var. bataua is an endemic of the Colombian Pacific; its fruits Samples: Used palm fruits, harvest manually. Studied the oil was extracted by three var. bataua, fruits (g/100g): Moisture have gained attention in the Pacific in the preparation of soft drinks and as a source of methods: traditional, mechanical and solvent. A fruit selection was made according to the 20.1; Protein 8.01; fatty 12; Fiber 15 and cooking oil. We have studied the physicochemical properties of the oil extracted by degree of maturity. ash 3.0. leaching with n-hexane. The parameters considered were iodine, peroxide, unsaponifiable fraction, fatty acids, sterols, carotenoids and tocopherols and differential Characteristics of fruit: It was determined weight, diameter and length, taking the Oils quality index: raw oil removed scanning calorimetry. The density of refined oil is 0.921±0.08, iodine (74.6±0.07), chance each of 30 fruits. The behavior of the moisture was studied with three form of o through three types of process presents peroxide (1.43 ± 1.11) and saponification (198 ± 0.30), saturated fatty acids (16.7) and storage: bulk, cluster and cluster packaged in bags of fique to 28 C and 95% relative humidity. significant differences in relation to the unsaturated (83.0)%. Oleic acid is dominant (81.4%), palmitic (14.5), stearic acid index of peroxides and saponifiable (2.20), linoleic (0.80) and linolenic acid (0.44) associated with triolein units (44.2%); Microstructural study: Technique used was scanning electron cryomicroscopy. Prepared material. palmitodioleine (27.8). The tocopherol content is (211.9±2.00), carotenoids the sample was introduced by immersion in liquid nitrogen at 210oC, turning to M1= Artisanal method Artisanal Method (blanching extended 60ºC. Epicarp separation and mesocarp of the kernel. Cooking (108.6±0.30) and sterols (178.2 ± 0.22) mg/100, the minority faction. β-sitosterol, 120 ºC).; M2 = Mecanical method. M3= Solvent extraction. cryocamara where was frozen and sublimated to -95oC for 25 min, noting mesocarp, stigmasterol and clerosterol. Enthalpy of fusion 58.1 mJ/mg; startup melting endotherm epicarp and endocarp. appears to -16.5°C, the melting temperature is 11.6°C. The extraction yield is 95%. The 84 Tocopherols (TCP) are a class of 16,00 84 oil exhibits desirable properties in food deserves a scaling study of process and 14,00 82 chemical compounds of which many 82 Physicochemical parameter the oil: The quality of oil was determined by evaluating 12,00 industrial pilot plant. 80 have vitamin E activity. Artisanal, parameters of acidity, iodine, saponification and peroxide index, density, moisture, fiber 10,00 80 mecanical and solvent extractios show a ABSTRACT 8,00 78 and ash. DSC, fatty acids, triglycerides, sterols, carotenes, tocopherols, total protein and 78 6,00 final group at 228, 233 and 211 mg/100 Contenido (%) Contenido 76

Colombia stands out as an extraordinary center of diversity. Arecaceae is a family rich soluble and fat residual. 4,00 76 Contenido (%) g respectively. Carotens in same order Contenido (%) 2,00 74 in species and provides resources for the subsistence of human groups in the tropical 74 59.5, 133.3 and 108.6 mg/100g. Esterols 0,00 RESULTS C16:0 C18:0 C16:1 C18:2 C18:3 regions. Between ecological species with valuable use as as a food source for humans, 72 250, 106 and 178 mg/100g all of tmem M1 14,20 0,14 2,00 0,50 72 0,40 are: Euterpe oleracea, Oenocarpus bataua, Attalea allennii, Manicaria saccifera, Fruits disposed in long cluster racemes of 25 kg; each palm produces 4 bunches per M2 13,20 1,54 2,50 0,86 0,45 are minoritarian componenes. 70 70 M3 Bactris gassipaes and Wettinia quinaria. Native and aboriginal people in Amazon and harvest. Fruits as an ellipsoid drupe weighing on average 14 ± 0.60 g. 24 ± 0.40 x 36±0.70 14,50 0,30 2,20 0,80 0,44 C18:1 C18:1 cm. It contains 8 to10% oil. The oil is an exceptional emollient with moisturizing and 50 β-Sistosterol and Brasicasterol are Pacific region use fruits of Oenocarpus bataua var. bataua as a source of food, 45 nutritive properties for cell metabolism. It has a physical appearance that is similar to dominant in artisanal extraction, Β- vegetable fiber and oil in culinary, folkloric and medicinal purposes, is obtained from 40 Sistosterol in extaction procedure (90.3 the fruits by an artesanal method. olive oil. Its difference comes from Jessenias´s remarkable composition of fatty acids 35 30 mg/100 g. Total esterols using n-Hexane with very high content of unsaturated ones. Oils is contained like inclusions drops at the 25 178.8 < Traditional cellular parenchymal tissue. 20 Contenido (%) 250 mg/100g. Mecanical 106 mg/100 g. Ec

Mc 15 Se

10

Ep 5 Triolein (OOO), is a mayoritary

0 OLL PLL OOL POL OOO POO POP SOO POS SOS trigliceride 44.2 > Palmitodioleine M1 1,31 0,44 5,02 3,47 44,1 27,8 3,8 6,7 1,68 0 (POO) 27.8; others tryglicerides are M2 1,24 0,5 5,12 3,1 45,8 28,9 4,2 6,1 1,5 0,22 M3 1,3 0,47 4,93 3,1 43,2 26,6 3,8 6,5 1,7 0,25 SOO and OLL, 6.70 and 5.0%.

The knowledge of the specific heat of the oils and fats is quite useful to determine their behavior during different technological processes. Although these specific heat are similar to the ones of the original triglycerides, they present the tendency to increase as a result of the General aspect of cluster. Individual and O. bataua fruit parts. Epicap (Ep), Mesocarp (Mc), unsaturation of the fatty acids, both in the liquid and in the solid states. All these facts are Endocarp (Ec) and Seeds (Se). directly related to the mobility of the molecules of oils and fats in the different physical states. DSC of Oenocarpus bataua var. bataua oil since -80 to 80 º C is summarized in the table.

Palm inflorescence and fruits of Oenocarpus bataua C. Martius (Synonym: Jessenia weberbaueri Burret).

The palm fruit is heated in hot water in a classical cooking process, afterwards the oil is obtained by pressing the mass. The fruits are used as a source of oil and a milky The fatty acids in the oils palm fruits have become a source interesting to empower substance. The aim of this research has focused on fruit characterization and evaluation them either in the oil industry, and in the future biofuels, it provided an excellent of physicochemical properties associated to the oil extracted by leaching, with n-hexane Microstructure O. bataua fruit. Scan electron microscopy alternative to strengthen the industrial development. as solvent. Microstructure analysis also were performed.