EVALUACIÓN QUÍMICA DEL ACEITE DE OENOCARPUS BATAUA "ACEITE DE MAJO"
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Rev. Bol. Quim
Abstract
El presente artículo describe algunos aspectos sobre el origen, uso y aplicaciones, así como la composición química de lípidos en el aceite "de majo". Todo de acuerdo con el análisis por cromatografía de gases, y subsecuente comparación con el aceite de oliva. Se encontró similitud en el porcentaje de los lípidos más abundantes (esteárico, palmítico y oleico) y un mayor procentaje entre los lípidos conocidos como omega. 3,6 y 7, en el aceite de majo con respecto al aceite de oliva.
This article describes some aspects of the origin, use and applications as well as the chemical composition of lipids in the oil "majo". All conclusions were established after the analysis by gas chromatography, and subsequent comparison to an olive oil contents. Similarity was found in the percentage of the most abundant lipids (estearic, palmitic and oleic acids) and a higher percentage among the lipids known as omega. 3,6 and 7, in "Majo" oil compared to the olive oil.
This article describes some aspects of the origin, use and applications as well as the chemical composition of lipids in the oil "majo". All conclusions were established after the analysis by gas chromatography, and subsequent comparison to an olive oil contents. Similarity was found in the percentage of the most abundant lipids (estearic, palmitic and oleic acids) and a higher percentage among the lipids known as omega. 3,6 and 7, in "Majo" oil compared to the olive oil.
Description
Vol. 30, No. 1