Chemical Characterization and Stability of the <i>Bombacopsis g</i><i>labra </i>Nut Oil

Abstract

The aim of this study was to characterize the <i>Bombacopis glabra </i>nut oil (Malvaceae-Bombacoideae) by the determination of its lipid content and fatty acid composition with emphasis on the cyclopropenoid fatty acids (CPFA). The lipids were obtained by five different extraction conditions:[raw almonds: maceration with ethyl ether (I-MA) and n-hexane (II-MA), both at room temperature, and Soxhlet extraction with hexane for 6 (III-MA) and 12 h (IV-MA) and toasted almond: maceration with hexane at room temperature (V-MA)]. Additionally, the oxidation stability of oil by the Rancimat test and the boiling point by thermal analysis (technical TG / DTG) were evaluated. The oil content ranged from 34.99 (I-MA) to 47.36% (IV-MA); oxidation stability was 4.18 h and the boiling point was 373.37 ℃. It should be noted that results about thermal and oxidative stability are been reported for the first time with respect to <i>Bombacopis glabra </i>nut oil. The major oil constituents were palmitic acid (56.06%) and estercúlico (24.83%). The high percentage of CPFA oil, determined by NMR <SUP>1</SUP>H (26.2 to 30.9%) and GC-FID (26.5%), reinforce that the kernels of this species are not suitable for human consumption.