A comparison of the physicochemical properties and fatty acid composition of indaiá (Attalea dubia) and Babassu (Orbignya phalerata) oils.

The physicochemical properties and fatty acid composition of Attalea dubia (Mart.) Burret (indaiá) seed oil were investigated. The oil was extracted in a soxhlet apparatus using petroleum ether and evaluated for iodine, acid, peroxide, ester, and saponification values. The oil was also analyzed using infrared and nuclear magnetic resonance spectroscopy. The fatty acid profile of the oil was determined by GC-MS. For each analysis indaiá oil was compared to Orbignya phalerata (babassu) oil. The two oils appeared to be very similar in their fatty acid composition, in which lauric acid (the most abundant), myristic acid, caprylic acid, and capric acid were the four main fatty acids detected. The unsaturated fatty acids content was lower for indaiá oil (5.8%) than for babassu oil (9.4%). The results suggest that indaiá palm tree could be cultivated as a new source of vegetable oil with potential for food and cosmetic industries.

Comparative properties of Amazonian oils obtained by different extraction methods.

Pequi (Caryocar brasiliense Camb.), babaçu (Orbignya phalerata Mart.), buriti (Mauritia flexuosa), and passion fruit (Passiflora edulis) oils were studied to determine their antibacterial, antioxidant and cytotoxic activities, as well as their total phenol and carotenoid contents. The fatty acid contents were determined by GC-MS. The three types of passion fruit oils studied were refined, cold pressed or extracted from seeds in a Soxhlet apparatus. The oils thus obtained showed differences in antioxidant activity and carotenoid content, but were similar in regard to total phenols. Buriti and pequi had the highest carotenoid contents, while refined and cold pressed passion fruit oil displayed the highest antioxidant activity. Pequi oil was the only oil to display antibacterial and cytotoxic activity.