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Abstract
A detailed qualitative, quantitative, and stereospecific chemical analysis of the mesocarp and kernel fats of pejibaye fruits (Bactris gasipaes) from Guápiles, Costa Rica, showed that their oils arc very different, as in other palms. The qualitative composition is similar to that of the African oil palm but with a greater content of unsaturated fats which should be an advantage for food oil. In the kernel, capric acid tended lo be concentrated in the sn-1,3 positions and laurie acid in the sn-2 position, as predicted for the subfamily Cocoideae. The myristic acid is concentrated in the sn-1,3 positions, which has been established as varying among genera of the same subfamilies, and could be of use in clearing up the controversial taxonomic situation of Bactris and Guillielma.References
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Copyright (c) 1982 Revista de Biología Tropical