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.