Characterization of the Lipid Fraction of Cocoplum Seeds (Chrysobalanusicaco, L) for Use in the Food Industry

Author(s): Andréa Almeida Mello, Cristiane Hess Azevedo-Meleiro, Armando Ubirajara Oliveira Sabaa-Srur, Renato Grimaldi, Robert E. Smith*

Journal Name: The Natural Products Journal

Volume 7 , Issue 3 , 2017

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Graphical Abstract:


Background: The cocoplum (Chrysobalanus icaco, L) is in the Chrysobalanaceae family. It has a pantropical distribution, with 18-20 genuses and at least 500 species. This family is comprised of trees and shrubs, with alternating, simple leaves with stipules (small and deciduous).

Objective: The objectives of this study were to determine: (1) the fatty acid profile in cocoplum (Chrysobalanus icaco, L) seed oil by High Resolution Gas Chromatography (HRGC), (2) the melting point by Differential Scanning Calorimetry (DSC). In addition, the relatively high concentration of unsaturated fats makes it a potentially nutritious food. This includes oleic acid (C18:1) and a low concentrations of lauric (C12:0), myristic (C14:0) and palmitic (C16:0) acids.

Method: HRGC and DSC.

Results: The melting point of 24.29 ºC makes this a vegetable oil.

Conclusion: Since it has 4 to 5% solids at body temperature (36.5 to 37 °C), it would be useful in the food industry.

Keywords: Cocoplum, Chrysobalanus icaco, conjugated linoleic acids, unsaturated fats, vegetable oil, seed oil.

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Article Details

Year: 2017
Published on: 02 January, 2017
Page: [193 - 198]
Pages: 6
DOI: 10.2174/2210315507666170102150928
Price: $25

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