Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

Abstract

The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g^-1) with high potential antioxidant activity (IC₅₀ = 25.32 μg mL^-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel.

Keywords:
antioxidant activity; Myrtaceae; nutritional quality; oxidative stability; thermal stability; vegetable oil