Bacuri Butter
INCI Platonia Insignis Seed Butter. Also: Bacury butter, Bacuri seed fat, Platonia insignis seed butter, Platonia insignis seed fat.
Published values
| Saponification value | 205.1–222 mg KOH/g |
| Used by the calculator | 213.6 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1522 g/g |
| Iodine value | 44.96–55 g I₂/100 g |
| INS (SAP − IV) | 164 |
| Melting point | 42 °C |
| Unsaponifiable matter | — |
A bar made of 100 % Bacuri Butter
Conventional qualities summed from the fatty-acid groups; a single-oil bar is a reference point, not a recipe.
Fatty-acid profile
| Fatty acid | Published range, % | Used | |
|---|---|---|---|
| Lauric acid | C12:0 · saturated | ≤ 1.55 | 1.6 |
| Myristic acid | C14:0 · saturated | 1–1.24 | 1.1 |
| Palmitic acid | C16:0 · saturated | 42.23–55.1 (typical 44.2) | 44.2 |
| Palmitoleic acid | C16:1 | 3.2–13.2 (typical 13.2) | 13.2 |
| Stearic acid | C18:0 · saturated | 2.3–6.4 (typical 2.3) | 2.3 |
| Oleic acid | C18:1 | 28.8–37.8 (typical 37.8) | 37.8 |
| Linoleic acid | C18:2 | 2.3–3.9 (typical 2.5) | 2.5 |
| Arachidic acid | C20:0 · saturated | 0.3–1.36 | 0.8 |
Where these numbers come from
Tabela 1 (fatty acids) and Tabela 2 (physical and chemical constants), read from rendered page images. Accepted 27.11.1986.
Dataset 'BUTTER FROM PLANTS' (1984; SOFA TAB_007028). The other Platonia record (plant 11474) holds the Bentes 1986 values (SOFA TAB_007029) and matches the paper.
Bacuri column of Tables 2 and 3 and the melting point in the text; saponification value rejected (see notes).
Tabela 1 (refractive index 1.475, saponification 222, iodine 55) and the fatty acids in the text; scanned PDF read as images.
Typical values are Bentes, Serruya, Rocha Filho, Godoy, Cabral & Maia (Acta Amazonica 16/17:363-368, 1986/87; UFPA and INPA): seeds from fruits bought in Belem markets and from the Museu Goeldi campus, n-hexane Soxhlet, 63 % fat. Tabela 1 (fatty acids of the bacuri seed fat): palmitic 44.2, palmitoleic 13.2, stearic 2.3, oleic 37.8, linoleic 2.5. Tabela 2: density 0.896 (40 C), refractive index 1.4570 (40 C), acid value 14.1, saponification value 205.1, iodine value 47.0, 'indice de materia insaponificavel' 26.4. The experimental section instead reports 0.6 g (12 %) of unsaponifiables from 5 g of bacuri fat, so the two statements disagree and unsaponifiablePercent is left null. A white solid that crystallised out of the extract (10 % of it, m.p. 62-64 C) was identified as tripalmitin. The PDF's text layer is an unreliable OCR, so these pages were read as rendered images. Other analyses used for the ranges: PlantFAdb 'Butter from plants' (1984) Platonia insignis seed fat: C14:0 1.0, C16:1 3.2, C16:0 55.1, C18:2 2.3, C18:1 31.7, C18:0 6.4, C20:0 0.3; and Feitosa et al. 2021 (Rev. Cienc. Farm. Basica Apl. 42:e708), a commercial butter from a Belem supplier (2019 lot), Table 3 (re-read from word coordinates): lauric 1.55, myristic 1.24, palmitoleic 10.79, palmitic 42.23, linoleic 3.90, oleic 28.80, stearic 2.52, C20:0 1.36, C28:0 0.12 and a 'palmitic acid derivate (C36:0)' 3.81 (the last two have no key); melting point 42 +/- 0.58 C; Table 2 acidity 15.86 % as oleic, iodine value 44.96, peroxide 9.30 meq/kg, saponification value 297.12. REJECTED: Feitosa's 297.12 mg KOH/g cannot belong to a palmitic/oleic fat - it would need an average chain of about ten carbons - and this dataset already records problems with that paper's saponification column (see the murumuru and tucuma records). Guedes, Santos, Barroso & Holanda 1990 (Boletim CEPPA 8(1), UFPR; a scan, read as images): kernel fat, about 60 % yield, refractive index 1.475, saponification value 222, iodine value 55; its GC-MS identified only palmitic (68.18 %) and oleic (27.81 %) acid, so its profile is not used, but its two measured constants are kept in the ranges. Check: Bentes's profile implies about 200 mg KOH/g and about 50 g I2/100 g, close to the 205.1 and 47.0 measured with it; Guedes's 222 is about 9 % above what its own two-acid composition implies, so the top of the saponification range is the less certain end. Bacuri seed fat is one of the most palmitoleic-rich seed fats known (3-13 %).
This record is part of the open ingredient database (ODbL). Found an error or a better primary source? The dataset is on GitHub; corrections with a document link are welcome.