Resumen

DE BERTORELLI, Ligia Ortiz et al. PHISYCAL AND CHEMICAL CHARACTERISTICS OF BREADNUT SEED FAT. Agronomía Trop. [online]. 2010, vol.60, n.4, pp.331-340. ISSN 0002-192X.

To promote handcrafting and industrial use of breadnut Artocarpus camansi from north-coast of Aragua State, Venezuela, physical and chemical characteristics were evaluated in fat from seed fruit from three plots located at Cata (L1), Ocumare de la Costa (L2) and Cumboto (L3). Some physical and chemical indexes and fatty acid composition were determined in fat seed ß our, extracted with hexane at 60 °C for 16 hours in a Soxhlet by AOAC and COVENIN methods. Results revealed signiÞ cant variations (P 0,05) between analyzed variables. Average fat seed ß our from three areas was 5,25%, with higher value in L2 samples. Lower melting point was found in L1, relative density and iodine index in L2, saponiÞ cation and acid indexes in L3. Refractive index did not differ between samples. Fatty acids were palmitic palmitoleic, stearic, oleic, linoleic, linolenic, arachidic, arachidonic, behenic, nervonic and unidentiÞ ed acid with a retention time of 12 minutes, whose contents varied between locations, with greater palmitic and palmitoleic in L1, oleic in L2, arachidic in L1 and L3 and arachidonic in L3. Fat had higher proportion of unsaturated fatty acids 53,47%, mainly oleic acid 24,84-27,14% and nervonic 23,52-24,56%. Breadnut ß our had low fat content with properties related to adequate nutritional status for human consumption.

Palabras clave : Artocarpus camansi; physical indexes; chemical indexes; fatty acids.

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