FATTY ACIDS CONTENT IN UNGURAHUA OIL (OENOCARPUS BATAUA) FROM ECUADOR. FINDINGS ON ADULTERATION OF UNGURAHUA OIL IN ECUADOR

Authors

  • Carrillo W Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador http://orcid.org/0000-0002-7609-2939
  • Carpio C Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador
  • Morales D Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador
  • Álvarez M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador
  • Silva M Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador

DOI:

https://doi.org/10.22159/ajpcr.2018.v11i2.16967

Keywords:

Ungurahua oil, Oenocar pus bataua, Fatty acids, Lipids, Omega 9

Abstract

 Objective: The aim of this study was to determine the fatty acids composition in an ungurahua seeds oil (Oenocarpus bataua) sample cultivated in Ecuador and to determine eventual adulteration in the composition of commercial ungurahua oil.

Methods: Oil was obtained from ungurahua seeds using the cold pressing method. Fatty acids analysis was performed using the gas chromatography (GC) method with a mass selective detector and using the database library NIST14.L to identify the compounds.

Results: Methyl esters fatty acids were identified from ungurahua (O. bataua) using the GC mass spectrometer analytical method. Ungurahua oil presented a high content of monounsaturated fatty acids with 82.03% of oleic acids. A fraud in the composition of fatty acids present in commercial ungurahua oil was found as fatty acids had a value of only 36.77% of oleic acids. The content of linoleic acid can be used to determine adulteration of this oil.

Conclusions: Ungurahua seeds are a good source of monounsaturated and fatty acids. The content of oleic acid is higher than in olive oil. Ungurahua can help reducing cardiovascular diseases risk in Ecuador due to its good composition of monounsaturated fatty acids. Ungurahua oil is a good option to be used in the food industry for different uses.

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Author Biographies

Carrillo W, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador

Facultad de Ciencia e Ingeniería en Aliementos

Carpio C, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador

FCIAL

Morales D, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador

FCIAL

Álvarez M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador

FCAIL

Silva M, Laboratory of Functional Foods, Faculty of Foods Science and Engineering, Technical University of Ambato, Av. Los Chasquis y Rio Payamino, Campus Huachi, CP 1801334, Ambato, Ecuador

FCIAL

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Published

01-02-2018

How to Cite

W, C., C. C, M. D, Álvarez M, and S. M. “FATTY ACIDS CONTENT IN UNGURAHUA OIL (OENOCARPUS BATAUA) FROM ECUADOR. FINDINGS ON ADULTERATION OF UNGURAHUA OIL IN ECUADOR”. Asian Journal of Pharmaceutical and Clinical Research, vol. 11, no. 2, Feb. 2018, pp. 391-4, doi:10.22159/ajpcr.2018.v11i2.16967.

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