Propiedades fisicoquímicas, caracterización de ácidos grasos y actividad antioxidante de aceites de Oenocarpus bataua "ungurahui" colectados en épocas de creciente y vaciante

• Autor: Maytahuari Aricari, Gober
• Formato: tesis de grado
• Fecha de Publicación: 2022
• Institución: Universidad Nacional De La Amazonía Peruana
• Repositorio: UNAPIquitos-Institucional
• Lenguaje: español
• OAI Identifier: oai:repositorio.unapiquitos.edu.pe:20.500.12737/8325
• Enlace del recurso: https://hdl.handle.net/20.500.12737/8325
• Nivel de acceso: acceso abierto
• Materia: Aceites de palmas; Ungurahui; Oenocarpus bataua; Propiedades fisicoquímicas; Ácidos grasos; Antioxidantes; https://purl.org/pe-repo/ocde/ford#2.04.01

The objective of the research study was to determine the physicochemical properties, fatty acid composition and antioxidant activity of the oils of the fruits of Oenocarpus bataua "ungurahui" colected in Peru and Brazil during the waxing and waning seasons. The type of study was evaluative with comparative design, having as population the fruits of O. bataua "ungurahui" randomly collected from the national reserve Alpahuayo Mishana, in the department of Loreto-Peru and in the forestal reserve Adolpho Ducke (Ducke Reserve) of Manaus-Brazil. The results obtained for the oil percentage of the fruits collected in the growing season were 17.08% (Peru) and 19.06% (Brazil); in the emptying season 15.41% (Peru) and 18.23% (Brazil). The comparison of the physicochemical results of the oils of the fruits of O. bataua "ungurahui" collected in different seasons (waxing and waning) in Peru and Brazil are different according to the results: acidity index 4.01 and 4.06; 2.72 and 3.35 mgKOH/g; saponification index 194.48 and 179.69; 192.21 and 167.75 mgKOH/g; peroxide index 14.63 and 12.22; 5.28 and 5.14 meqO2/Kg; iodine index 74.01 and 77.18; 72.39 and 71.89 gI2/100g; unsaponifiable material 0.44 and 0.42; 0.30 and 0.32 % and density 0.90 and 0.91; 0.91 and 0.91(g/cm3). The characterization of fatty acids was determined by gas chromatography, finding mainly unsaturated fatty acids 83.54 and 83.79% (increasing); 84.70 and 85.45% (emptying), likewise the presence of saturated fatty acids was determined, finding 16.46 and 16.21% (increasing); 15.30 and 14.55% (emptying). Antioxidant activity was carried out using the DPPH free radical capture method, showing higher antioxidant activity in the fruits harvested in the emptying season in Peru and Brazil with 4.46 and 4.47 ?g of Trolox/g, while in the growing season they presented 3.46 (Peru) and 2.57 (Brazil) ?g of Trolox/g. The study concludes that the yield, physicochemical characteristics, fatty acid composition and antioxidant activity of oil from fruits harvested in different seasons (growing and emptying) of O. bataua "ungurahui" from Peru and Brazil have different characteristics.