Influence of maturity and harvest region on the chemical composition and physicochemical properties of oils derived from macauba fruits

Abstract

Macauba (Acrocomia aculeata) is a good source of vegetable oil in tropical America. Its fruits are highly suitable for biodiesel, cosmetics and food production owing to the high quality of its oil. However, the influence of maturity and harvest region on the quality of oils is not known. Thus, the chemical composition and physicochemical properties oils extracted from the macauba palm fruit at two regions of Minas Gerais and different maturity stage were investigated. C16:0 and C18:1 were the most abundant fatty acids in the mesocarp oil. C12:0, C14:0, C16:0, and C18:1 prevailed in the kernel oil. The High-Resolution Gas Chromatography analysis revealed triacylglycerols (TGs) with equivalent carbon numbers (CN) ranging between 28 and 54. TGs composed of long-chain fatty acids prevailed in the mesocarp oil (CN52 and CN54). On the other hand, the kernel showed a more complex lipid profile, containing TGs with CN between 30 and 54. The lipid content in the oils increased significantly with the ripening of the fruit and the harvest regions. Furthermore, changes in physicochemical properties were observed for both oils depending on the stage of maturity and harvest point. Macauba oils can be used in several industries, such as food and cosmetics. Thus, for its best use, the physicochemical properties of greatest interest should be evaluated in order to identify the ideal cultivation region and maturity stage.