Physicochemical characteristics and fatty acid composition of oil from tree tomato (Cyphomandra betacea Sendt) seeds var. red and yellow
DOI:
https://doi.org/10.3989/gya.2004.v55.i4.211Keywords:
Cyphomandra betacea, Oil, Tamarillo, Tree tomato.Abstract
Tree tomato ( Cyphomandra betacea Sendt) is a Solanaceae originating from Peru . In Venezuela , it is cultivated in the Andean region and Aragua state. The objective of this research was to determine some physicochemical characteristics of oil extracted from tree tomato seeds of red (R) and yellow (Y) varieties. The parameters evaluated were: free oleic acidity (%, R= 1.1; Y= 1.1), saponification number (mg KOH/g, R= 195.3; Y= 196.2), iodine index (cg I2/g, R= 143.3; Y= 142.0), peroxide value (meq O2/kg, R= 1.5; Y= 1.4), unsaponifiable matter (g/kg, R= 19.6; Y= 20.3), refraction index at 40 ºC (R= 1.4720; Y= 1.4710), relative density at 20 ºC (R= 0.9236; Y= 0.9240). The fatty acid composition showed (%): palmitic acid (R= 7.7; Y= 7.4), stearic acid (R= 3.5; Y= 3.1), oleic acid (R= 16.3; Y= 17.7), linoleic acid (R= 69.0; Y= 69.3), and linolenic acid (R= 3.5; Y= 2.5). Tree tomato oil is recommended as a possible nutraceutic agent and salad-oil.
Downloads
Download data is not yet available.
Downloads
Published
2004-12-30
How to Cite
1.
Belén-Camacho DR, Sánchez ED, García D, Moreno-Álvarez MJ, Linares O. Physicochemical characteristics and fatty acid composition of oil from tree tomato (Cyphomandra betacea Sendt) seeds var. red and yellow. grasasaceites [Internet]. 2004Dec.30 [cited 2023Apr.1];55(4):428-33. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/211
Issue
Section
Research
License
Copyright (c) 2004 Consejo Superior de Investigaciones Científicas (CSIC)

This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.