Fatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits
| dc.creator | Lieb, Veronika M. | |
| dc.creator | Schex, Roland | |
| dc.creator | Esquivel Rodríguez, Patricia | |
| dc.creator | Jiménez García, Víctor | |
| dc.creator | Schmarr, Hans-Georg | |
| dc.creator | Carle, Reinhold | |
| dc.creator | Steingass, Christof Björn | |
| dc.date.accessioned | 2019-06-17T21:22:57Z | |
| dc.date.available | 2019-06-17T21:22:57Z | |
| dc.date.issued | 2019-03 | |
| dc.date.updated | 2019-06-09T20:49:34Z | |
| dc.description.abstract | Total 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. | es_ES |
| dc.description.procedence | UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro para Investigaciones en Granos y Semillas (CIGRAS) | es_ES |
| dc.description.procedence | UCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentos | es_ES |
| dc.description.procedence | UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Instituto de Investigaciones Agrícolas (IIA) | |
| dc.description.procedence | UCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro Nacional de Ciencia y Tecnología de Alimentos (CITA) | |
| dc.identifier.citation | https://www.sciencedirect.com/science/article/pii/S2352364618300841?via%3Dihub | |
| dc.identifier.codproyecto | 735-C0-750 | |
| dc.identifier.doi | 10.1016/j.nfs.2019.02.002 | |
| dc.identifier.issn | 2352-3646 | |
| dc.identifier.uri | https://hdl.handle.net/10669/77445 | |
| dc.language.iso | en_US | es_ES |
| dc.rights | acceso abierto | |
| dc.source | NFS Journal, vol.14-15, pp.6-13. | es_ES |
| dc.subject | Total lipids | es_ES |
| dc.subject | Macauba | es_ES |
| dc.subject | Fruit ripening | es_ES |
| dc.subject | Fatty acids | es_ES |
| dc.subject | Triacylglycerols | es_ES |
| dc.subject | HPLC linear retention indices | es_ES |
| dc.subject | 584.5 Arecidae | es_ES |
| dc.title | Fatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits | es_ES |
| dc.type | artículo original |