Values shown as mean ± SD of replicates.
Table 2 shows the results for TAG composition calculated via the method
proposed by Antoniosi Filho et al. (1995). The reported values were
related to TAGs that represent more than 5 % of the composition. Tables
S3 to S8 (Supplementary Material) show the whole TAG compositions of all
fats and oils use in this study. While Brazil nut oil and patawa oil
presented TAG mainly derived from oleic and linoleic acids, murumuru fat
and tucuma kernel oil contained TAGs composed mainly of lauric and
myristic acids. Compositions obtained by this study for Brazil nut oil
and murumuru fat were in agreement with those reported by Saraiva,
Cabral, Eberlin, and Catharino (2009), who characterized the TAG profile
of Amazon vegetable oils and fats by mass spectrometry. The theoretical
TAG profile of tucuma kernel oil described here was also in agreement
with the one reported by Santos, Morgavi, and Le Roux (2018). These
authors also applied a computational tool for estimating TAG profiles of
Amazon fatty products. Pracaxi oil was characterized by TAGs containing
oleic acid, its main FA, as well as behenic and lignoceric acids, both
representative of this oil’s TAG composition. Concerning bacuri fat,
TAGs derived from palmitic, palmitoleic and oleic acids were found to be
the main TAG species. Also, contents of tripalmitin (PPP) were found to
be significant; bacuri fat indeed seems to be a natural source of this
useful TAG.