J.W. Castro, M.S. Hernández, R.H. Gutiérrez
Seje is a native palm found in tropical forests. In the Amazon region, the traditional extraction process involves a long cooking process wherein the collected seje fruits stay in hot water until the oil is separated from the mesocarp. The aim of this study was to compare mechanical extraction methods to the traditional one in order to overcome the inefficiency of the process. It was found that the traditional method offered extraction yields between 25-40% (w/w), while the mechanical method at 120 psi and room temperature increased the efficiency of the oil extraction process by 100%. The oil extracted by the mechanical methods was purer and less turbid, with a better nutritional value. The lipid profile includes oleic acid as the principal component (76-78%) and palmitic fatty acid (11.5-13%) as the second, while linolenic and linoleic acids correspond to unsaturated and, more frequently, fatty acids (2.8-3.0%) in addition to omega 3 (0.6%) and omega 6 (2.2%); these results coincide with previous results obtained for seje palm fruits in similar conditions in the Venezuelan Amazon Region. This special composition makes seje oil one of the richest derivatives from South American palm fruits, as well as an ideal complement for special diets and food regimes. In order to include seje oil in food processing protocols, seje oil based dressings were evaluated with different oil percentages. The samples were analyzed for aroma, taste, texture, color and viscosity by a sensory tasting panel; it was found that the dressings with less than 20% seje oil were well accepted by the tasting panel during the sensory essays.
Castro, J.W., Hernández, M.S. and Gutiérrez, R.H. (2014). USES FOR AMAZONIAN SEJE OIL (OENOCARPUS BATAUA) EXTRACTED BY MECHANICAL AND MANUAL METHODS. Acta Hortic. 1047, 335-339
DOI: 10.17660/ActaHortic.2014.1047.43
American palms omega dressing derivatives, bioactive, composition

Acta Horticulturae