Chemical characterization and thermal properties of kernel oils from Tunisian peach and nectarine varieties of <em>Prunus persica</em>

D. Chamli; M. A. Bootello; I. Bouali; S. Jouhri; S. Boukhchina; E. Martínez-Force

doi:10.3989/gya.0111171

Autores/as

D. Chamli Instituto de la Grasa, CSIC - Laboratoire de biochimie des lipides, Département de Biologie, Faculte des sciences de Tunis https://orcid.org/0000-0002-9921-7546
M. A. Bootello Instituto de la Grasa, CSIC https://orcid.org/0000-0003-4962-2751
I. Bouali Laboratoire de biochimie des lipides, Département de Biologie, Faculte des sciences de Tunis https://orcid.org/0000-0001-6955-8027
S. Jouhri Laboratoire de biochimie des lipides, Département de Biologie, Faculte des sciences de Tunis https://orcid.org/0000-0001-6620-4792
S. Boukhchina Laboratoire de biochimie des lipides, Département de Biologie, Faculte des sciences de Tunis https://orcid.org/0000-0003-1215-2813
E. Martínez-Force Instituto de la Grasa, CSIC https://orcid.org/0000-0001-5324-9537

DOI:

https://doi.org/10.3989/gya.0111171

Palabras clave:

Aceites de semilla, Ácidos grasos, DSC, Melocotón, Nectarina, Prunus persica, Triacilglicéridos

Resumen

Se ha realizado un estudio comparativo de aceites tunecinos obtenidos a partir de las semillas de variedades de Prunus persica, melocotón y nectarina, cultivadas en dos zonas de Túnez, Gabes y Morneg. Cualitativamente, la composición de ácidos grasos y de especies de triglicéridos fueron idénticas para todas las muestras. El ácido oleico (67,7-75,0%) fue el ácido graso principal, seguido del linoleico (15,7-22,1%) y el palmítico (5,6-6,3%). Las especies principales de triacilglicéridos fueron la trioleina, OOO (38,4-50,5%), seguida de OOL (18,2-23,2%), POO (8,3-9,7%) y OLL (6,3-10,1%). Los perfiles térmicos fueron muy influidos por el alto contenido de trioleina debido a la importancia del ácido oleico en estos aceites. Por otra parte, se determinó la distribución de ácidos grasos en las posiciones externas de los TAG correspondiendo a un coeficiente de asimetría α entre 0,10 y 0,12, lo que indica una alta asimetría en la distribución de los ácidos grasos saturados en la posición sn-1 y sn-3 en las especies de los TAG de todas las muestras.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Bates RP, Pierce R, Morris JR, Crandall PG. 2001. Tree fruit: Apple, pear, peach, plum, apricot and plums; in Bates RP, Pierce R, Morris JR, Crandall PG (Eds.) Principles and practices of small- and medium-scale fruit juice processing. FAO Agricultural Services Bulletin 146, FAO, Rome, 151–169.

Bootello MA, Garcés R, Martínez-Force E, Salas JJ. 2016. Effect of the distribution of saturated fatty acids in the melting and crystallization profiles of high-oleic high-stearic oils. Grasas Aceites 67, e149. https://doi.org/10.3989/gya.0441161

Cantín CM, Gogorcena Y, Moreno MA. 2009. Evaluation of the antioxidant capacity, phenolic compounds, and vitamin C content of different peach and nectarine [Prunus persica (L.) Batsch] breeding progenies. J. Agric. Food Chem. 57, 4586–4592. https://doi.org/10.1021/jf900385a PMid:19397288

Deineka VI, Gabruk NG, Deineka LA, Manokhina LA. 2002. Triglyceride composition of oil from stones of nine Rosaceae plants. Chem. Nat. Comp. 38, 410–412. https://doi.org/10.1023/A:1022147207053

Di Vaio C, Graziani G, Marra L, Cascone A, Ritieni A. 2008. Antioxidant capacities, carotenoids and polyphenols evaluation of fresh and refrigerated peach and nectarine cultivars from Italy. Eur. Food Res. Technol. 227, 1225–1231. https://doi.org/10.1007/s00217-008-0840-z

FAOSTAT (2013) http://faostat3.fao.org/

Garcés R, Mancha M. 1993. One-step lipid extraction and fatty acid methyl esters preparation from fresh plant tissues. Anal. Biochem. 211, 139–143. https://doi.org/10.1006/abio.1993.1244 PMid:8323025

Gilani AH, Aziz N, Ali SM, Saeed M. 2000. Pharmacological basis for the use of peach leaves in constipation. J. Ethnopharmacol. 73, 87–93. https://doi.org/10.1016/S0378-8741(00)00288-9

Hassanein MMM. 1999. Studies on non-traditional oils: I. Detailed studies on different lipid profiles of some Rosaceae kernel oils. Grasas Aceites 50, 379–384. https://doi.org/10.3989/gya.1999.v50.i5.682

Kamel BS, Kakuda Y. 1992. Characterization of the seed oil and meal from apricot, cherry, nectarine, peach and plum. J. Am. Oil Chem. Soc. 69, 492–494. https://doi.org/10.1007/BF02540957

Lazos ES. 1991. Composition and oil characteristics of apricot, peach and cherry kernel. Grasas Aceites 42, 127–131. https://doi.org/10.3989/gya.1991.v42.i2.1260

Martínez-Force E, Ruiz-López N, Garcés R. 2004. The determination of the asymmetrical stereochemical distribution of fatty acids in triacylglycerols. Anal. Biochem. 334, 175–182. https://doi.org/10.1016/j.ab.2004.07.019 PMid:15464966

Martínez-Force E, Ruiz-López N, Garcés R. 2009. Influence of specific fatty acids on the asymmetric distribution of saturated fatty acids in sunflower (Helianthus annuus L.) triacylglycerols. J. Agric. Food Chem. 57, 1595–1599. https://doi.org/10.1021/jf803227n PMid:19166295

Matthäus B, Ôzcan MM. 2009. Fatty acids and tocopherols contents of some Prunus Spp. kernel oils. J. Food Lipids 16, 187–199. https://doi.org/10.1111/j.1745-4522.2009.01140.x

Mezzomo N, Mileo BR, Friedrich MT, Martínez J, Ferreira SRS. 2010. Supercritical fluid extraction of peach (Prunus persica) almond oil: Process yield and extract composition. Bioresour. Technol. 101, 5622–5632. https://doi.org/10.1016/j.biortech.2010.02.020 PMid:20202828

Mezzomo N, Martínez J, Ferreira SRS. 2009. Supercritical fluid extraction of peach (Prunus persica) almond oil: Kinetics, mathematical modeling and scale-up. J. Supercrit. Fluids 51, 10–16. https://doi.org/10.1016/j.supflu.2009.07.008

Miraliakbari H, Shahidi F. 2008. Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. J. Food Lipids 15, 81–96. https://doi.org/10.1111/j.1745-4522.2007.00104.x

Nash AM, Frankel EN. 1986. Limited extraction of soybean with hexane. J. Am. Oil Chem. Soc. 63, 244–246. https://doi.org/10.1007/BF02546147

Ôzcan MM, Ünver A, Arslan D. 2015. A research on evaluation of some fruit kernels and/or seeds as a raw material of vegetable oil industry. Qual. Assur. Saf. Crop. 7, 187–191. https://doi.org/10.3920/QAS2013.0319

Pelentir N, Block JM, Monteiro Fritz AR, Reginatto V, Amante ER. 2011. Production and chemical characterization of peach (Prunus persica) kernel flour. J. Food Process Eng. 34, 1253–1265. https://doi.org/10.1111/j.1745-4530.2009.00519.x

Rahma EH, Abd El-Aal MH. 1988. Chemical characterization of peach kernel oil and protein: Functional properties, in vitro digestibility and amino acids profile of the flour. Food Chem. 28, 31–43. https://doi.org/10.1016/0308-8146(88)90004-0

Ram V, Bhardwaj LN. 2004. Stone fruit diseases and their management, in Naqvi SAMH (Ed.) Diseases of fruits and vegetables Vol. II. Kluwer Academic Publishers, Netherlands, 485–510. https://doi.org/10.1007/1-4020-2607-2_13

Ruiz-López N, Martı?nez-Force E, Garcés R. 2003. Sequential one-step extraction and analysis of triacylglycerols and fatty acids in plant tissues. Anal. Biochem. 317, 247–254. https://doi.org/10.1016/S0003-2697(03)00139-8

Sabate J, Hook DG. 1996. Almonds, walnuts, and serum lipids, in Spiller GA (Ed.) Handbook of lipids in human nutrition. CRC Press, Boca Raton, FL, USA, 137–144.

Sánchez-Vicente Y, Caba-as A, Renuncio JAR, Pando C. 2009. Supercritical fluid extraction of peach (Prunus persica) seed oil using carbon dioxide and ethanol. J. Supercrit. Fluids 49, 167–173. https://doi.org/10.1016/j.supflu.2009.01.001

Socias i Company R, Kodad O, Alonso JM, Font-Forcada C. 2010. Fruit quality in almond: chemical aspects for breeding strategies, in Zakynthinos G (Ed.). XIV GREMPA Meeting on Pistachios and Almonds. Zaragoza. CIHEAM/ FAO/AUA/TEI Kalamatas/NAGREF, Athens, Greece, 235–243. http://hdl.handle.net/10532/1765

Sorci-Thomas M, Prack MM, Dashti N, Johnson F, Rudel LL, Williams DL. 1989. Differential effects of dietary fat on the tissue specific expression of the apolipoprotein A-I gene: relationship to plasma concentration of high density lipoproteins. J. Lipid Res. 30, 1397–1403. PMid:2513367

Vander Wal RJ. 1960. Calculation of the distribution of the saturated and unsaturated acyl groups in fats, from pancreatic lipase hydrolysis data. J. Am. Oil Chem. Soc. 37, 18–20. https://doi.org/10.1007/BF02630816

Visioli F, Poli A, Gall C. 2002. Antioxidant and other biological activities of phenols from olives and olive oil. Med. Res. Rev. 22, 65–75. https://doi.org/10.1002/med.1028 PMid:11746176

Willie RL, Lutton ES. 1966. Polymorphism of cocoa butter. J. Am. Oil Chem. Soc. 43, 491–496. https://doi.org/10.1007/BF02641273

Wu H, Shi J, Xue S, Kakuda Y, Wang D, Jiang Y, Ye X, Li Y, Subramanian J. 2011. Essential oil extracted from peach (Prunus persica) kernel and its physicochemical and antioxidant properties. Food Sci. Technol. 44, 2032–2039. https://doi.org/10.1016/j.lwt.2011.05.012