Physicochemical and thermal characterization of seed oil from Mexican mamey sapote (Pouteria sapota)

The aim of this research was to perform a physicochemical characterization of native mamey sapote seed oil [Pouteria sapota (Jacq.) H.E. Moore and Stearn]. Mamey sapote seed oil showed good oxidative stability as it had low peroxide, free fatty acid, and p-anisidine values. The main fatty acids present in the oil were palmitic, stearic and oleic acid, constituting five major triacylglycerides families: PLP, POP, StOO, POSt and StOSt. Crystallization and melting points of the oil were -37.7 and 23.84 A degrees C, respectively. The oil had higher SFC when the temperature was lower than 10 A degrees C. X-ray diffraction patterns showed that prolonged storage times lead to the formation of beta crystals. Micrographs showed granular crystals (91-105 mu m), with needle edges similar to cocoa butter. In addition, mamey sapote seed oil can be used in confectionery products or as a possible substitute for cocoa butter to improve and obtain good-quality products.