Physical and chemical characterization of oil the from the Tapirira mexicana Marchand seed

In Mexican culture, seeds from endemic plants, such as the Tapirira mexicana Marchand (locally known as duraznillo) are consumed. These seeds are eaten ripe, fresh or toasted; however, there is no information available about the physical characteristics and chemical composition of this seed. The purpose of this study was to determine the physical-chemical characteristics and fatty-acid profile of oil from T. Mexicana seeds. Seed dimensions and humidity were also determined. In the oil, obtained by pressing at 25°C, density, humidity, rancidity, color, saponification number, peroxides and acidity index were evaluated. Fatty acid profile was obtained through gas chromatography- mass spectrometry. Values of humidity, rancidity, peroxides and acidity index were below official standard levels. Linoleic acid concentration was 19 times higher than those found in M. integrifolia. T. mexicana oil has functional characteristics beneficial for human consumption, and could be used in the food industry. To our knowledge, this is the first report on the fatty acid composition of oil from the T. mexicana seed.