Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical Engineering, Universidad de los Andes. Carrera 1E No. 19 A 40 Edificio Mario Laserna, 19A-40 Bogotá, Colombia.
Instituto Amazónico de Investigaciones Científicas Sinchi. Calle 20 # 5-44 Bogotá, Colombia.
Biomolecules. 2019 Aug 1;9(8):329. doi: 10.3390/biom9080329.
Oils and fats are important raw materials in food products, animal feed, cosmetics, and pharmaceuticals among others. The market today is dominated by oils derive, d from African palm, soybean, oilseed and animal fats. Colombia's Amazon region has endemic palms such as (açai) (patawa) and (buriti) which grow in abundance and produce a large amount of ethereal extract. However, as these oils have never been used for any economic purpose, little is known about their chemical composition or their potential as natural ingredients for the cosmetics or food industries. In order to fill this gap, we decided to characterize the lipids present in the fruits of these palms. We began by extracting the oils using mechanical and solvent-based approaches. The oils were evaluated by quantifying the quality indices and their lipidomic profiles. The main components of these profiles were triglycerides, followed by diglycerides, fatty acids, acylcarnitine, ceramides, ergosterol, lysophosphatidylcholine, phosphatidyl ethanolamine, and sphingolipids. The results suggest that solvent extraction helped increase the diglyceride concentration in the three analyzed fruits. Unsaturated lipids were predominant in all three fruits and triolein was the most abundant compound. Characterization of the oils provides important insights into the way they might behave as potential ingredients of a range of products. The sustainable use of these oils may have considerable economic potential.
油和脂肪是食品、动物饲料、化妆品和制药等领域的重要原料。目前，市场上的油主要来源于非洲棕榈、大豆、油籽和动物脂肪。哥伦比亚亚马逊地区有特有棕榈，如（acai）（patawa）和（buriti），它们大量生长，产生大量的醚提取物。然而，由于这些油从未用于任何经济目的，因此对它们的化学成分或作为化妆品或食品工业天然成分的潜力知之甚少。为了填补这一空白，我们决定对这些棕榈果实中的脂质进行表征。我们首先使用机械和溶剂提取法提取油脂。通过定量测定质量指数及其脂质组学图谱来评估油脂。这些图谱的主要成分是甘油三酯，其次是二甘油酯、脂肪酸、酰基肉碱、神经酰胺、麦角固醇、溶血磷脂酰胆碱、磷脂酰乙醇胺和鞘脂。结果表明，溶剂提取有助于提高三种分析水果中二甘油酯的浓度。不饱和脂质在三种水果中均占优势，三油酸甘油酯是最丰富的化合物。油的特性分析为它们作为一系列产品潜在成分的行为方式提供了重要的见解。这些油的可持续利用可能具有相当大的经济潜力。
