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dc.creatorLieb, Veronika M.
dc.creatorSchex, Roland
dc.creatorEsquivel Rodríguez, Patricia
dc.creatorJiménez García, Víctor
dc.creatorSchmarr, Hans-Georg
dc.creatorCarle, Reinhold
dc.creatorSteingass, Christof Björn
dc.date.accessioned2019-06-17T21:22:57Z
dc.date.available2019-06-17T21:22:57Z
dc.date.issued2019-03
dc.identifier.citationhttps://www.sciencedirect.com/science/article/pii/S2352364618300841?via%3Dihubes_ES
dc.identifier.issn2352-3646
dc.identifier.urihttp://hdl.handle.net/10669/77445
dc.description.abstractTotal lipids, fatty acids, and triacylglycerols in mesocarp and kernels from Costa Rican Acrocomia aculeata fruits were characterized at three maturity stages. C16:0 and C18:1n9 were the most abundant fatty acids in the mesocarp. C12:0, C14:0, C16:0, and C18:1n9 prevailed in the kernel oil. Comprehensive HPLC-DAD-APCI-MS and ESI-MSn analysis revealed 125 triacylglycerols with equivalent carbon numbers ranging between 28 and 52. Mesocarp oils mainly contained unsaturated triacylglycerols composed of long-chain fatty acids. In the kernel, high proportions of saturated triacylglycerols with medium-chain fatty acids were observed. Within the maturity stages assessed, fatty acid and triacylglycerol compositions remained unaffected by ripening. Total lipids in the mesocarp increased from 12.1 to 23.4% with progressing maturity, whereas those in the kernel constantly ranged between 54.1 and 56.1%. For the recovery of A. aculeata oil, utilization of all fruits in a bunch at progressed maturity is possible without affecting the composition of its major lipid fractions.es_ES
dc.language.isoen_USes_ES
dc.sourceNFS Journal; vol.14–15, pp. 6-13es_ES
dc.subjectTotal lipidses_ES
dc.subjectMacaubaes_ES
dc.subjectFruit ripeninges_ES
dc.subjectFatty acidses_ES
dc.subjectTriacylglycerolses_ES
dc.subjectHPLC linear retention indiceses_ES
dc.subject584.5 Arecidaees_ES
dc.titleFatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruitses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.date.updated2019-06-09T20:49:34Z
dc.identifier.doi10.1016/j.nfs.2019.02.002
dc.description.procedenceUCR::Vicerrectoría de Investigación::Unidades de Investigación::Ciencias Agroalimentarias::Centro para Investigaciones en Granos y Semillas (CIGRAS)es_ES
dc.description.procedenceUCR::Vicerrectoría de Docencia::Ciencias Agroalimentarias::Facultad de Ciencias Agroalimentarias::Escuela de Tecnología de Alimentoses_ES


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