dc.creatorLieb, Veronika M.
dc.creatorSchex, Roland
dc.creatorEsquivel Rodríguez, Patricia
dc.creatorJiménez García, Víctor
dc.creatorSchmarr, Hans-Georg
dc.creatorCarle, Reinhold
dc.creatorSteingass, Christof Björn
dc.date.accessioned2019-06-17T21:22:57Z
dc.date.accessioned2022-10-20T00:48:43Z
dc.date.available2019-06-17T21:22:57Z
dc.date.available2022-10-20T00:48:43Z
dc.date.created2019-06-17T21:22:57Z
dc.date.issued2019-03
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S2352364618300841?via%3Dihub
dc.identifier2352-3646
dc.identifierhttps://hdl.handle.net/10669/77445
dc.identifier10.1016/j.nfs.2019.02.002
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4535997
dc.description.abstractTotal lipids, fatty acids, and triacylglycerols in mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions.
dc.languageen_US
dc.sourceNFS Journal, vol.14-15, pp.6-13.
dc.subjectTotal lipids
dc.subjectMacauba
dc.subjectFruit ripening
dc.subjectFatty acids
dc.subjectTriacylglycerols
dc.subjectHPLC linear retention indices
dc.subject584.5 Arecidae
dc.titleFatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
dc.typeartículo científico


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