Manteca de murumuru
Nombre INCI: Astrocaryum Murumuru Seed Butter.
Valores publicados
| Índice de saponificación | 200–210 mg KOH/g (typ. 205) |
| Usado por la calculadora | 205.0 mg KOH/g (típico) |
| SAP para NaOH | 0.1461 g/g |
| Índice de yodo | 11–19.6 g I₂/100 g |
| INS (SAP − índice de yodo) | 190 |
| Punto de fusión | 31–33 °C (typ. 32) |
| Materia insaponificable | — |
Una pastilla hecha 100 % de manteca de murumuru
Cualidades convencionales sumadas a partir de los grupos de ácidos grasos; una pastilla de un solo aceite es una referencia, no una receta.
La calculadora usa el valor publicado, porque es lo que dice la fuente. Si está montando una receta con mucho de este ingrediente, sopese el riesgo: con un 17 % desplazaría su álcali más o menos otro tanto en la parte del lote que ocupa. Un certificado de análisis de su propio lote lo zanja. Las notas de abajo registran qué documentos se consultaron.
Perfil de ácidos grasos
| Ácido graso | Rango publicado, % | Usado | |
|---|---|---|---|
| Ácido láurico | C12:0 · saturados | 62.97–65.55 (typ. 64.26) | 64.3 |
| Ácido mirístico | C14:0 · saturados | 26.04–27.1 (typ. 26.57) | 26.6 |
| Ácido palmítico | C16:0 · saturados | 3.33–3.45 (typ. 3.39) | 3.4 |
| Ácido oleico | C18:1 | 3.13–3.25 (typ. 3.19) | 3.2 |
| Ácido linoleico | C18:2 | 1.2–1.24 (typ. 1.22) | 1.2 |
De dónde salen estos números
Las notas con fuente que aparecen debajo, y los títulos de los documentos que citan, se mantienen en su idioma original. Una cita traducida no se puede consultar, y un resumen técnico traducido ya no es el resumen que se contrastó con el documento.
Table 1 (saponification value, modified USP titration method) and Table 2 (fatty acid composition, GC) for Astrocaryum murumuru; iodine value also Table 1. All directly measured by this study, one of six Amazon species characterized.
Table 2 (acidity/SAP/iodine/peroxide indexes, directly titrated) and Table 3 (fatty acid profile, GC-MS) for a second, independent commercial murumuru butter lot; also gives directly-measured melting point (32C). Open-access PDF read in full.
Producer page states melting point 33C and lists lauric/myristic/oleic acids present (no percentages); no SAP/iodine/full fatty-acid table given on this page.
SAP is Lozano-Garzon et al. 2023 (PMC10295824, Biomolecules), Table 1, directly measured by a modified USP titration protocol: 205 +/- 4.70 mg KOH/g (range here is mean +/- SD). A SECOND primary source, Feitosa et al. 2021 (Rev Cienc Farm Basica Apl, open access, read in full as a PDF), measured 573.55 +/- 0.03 mg KOH/g for a different commercial murumuru lot - chemically implausible for a lauric/myristic-dominant fat (trilaurin's theoretical max is ~344 mg KOH/g) and explicitly flagged by that paper's OWN authors as inconsistent with the Brazilian Pharmacopoeia's expected 200-300 mg KOH/g range for this class of butter; excluded from the range here as a likely quality/measurement outlier in that specific sample, not used. Iodine value range combines both primary sources' own direct titrations: Lozano-Garzon et al. 2023 measured 19.10 +/- 0.47 g I2/100g; Feitosa et al. 2021 measured 11.49 +/- 0.29 g I2/100g for their lot - both plausible, real spread across commercial lots. Fatty acid profile uses ONLY Lozano-Garzon et al. 2023's single coherent GC profile (Table 2, mean +/- SD converted to min/max) to keep the object internally consistent. Feitosa et al. 2021's OWN measured profile for their lot was substantially different - lauric 40.00%, myristic 29.30%, palmitic 8.90%, oleic 11.40%, linoleic 3.90%, stearic 5.60%, arachidic (their label: eicosanoic, C20:0) 0.61%, behenic 0.16% - illustrating real lot-to-lot variability in commercial murumuru butter; not merged into the ranges above to avoid constructing a fatty-acid profile that doesn't correspond to any single real sample. Melting point combines Feitosa et al. 2021's measured 32 +/- 0.58C with Amazon Oil's (producer) stated 33C. Unsaponifiable matter: not reported in either Lozano-Garzon et al. 2023 or Feitosa et al. 2021, and not given on Amazon Oil's murumuru product page - left null, no allowed source located.
Esta ficha forma parte de la base de datos abierta de ingredientes (ODbL). ¿Ha encontrado un error o una fuente primaria mejor? El conjunto de datos está en GitHub; las correcciones con un enlace al documento son bienvenidas.