Guava Seed Oil
INCI Psidium Guajava Seed Oil. Also: Psidium guajava seed oil, Guava oil.
Published values
| Saponification value | 185–200 mg KOH/g (typical 191.01) |
| Used by the calculator | 191.0 mg KOH/g (typical) |
| SAP for NaOH | 0.1362 g/g |
| Iodine value | 125–140 g I₂/100 g (typical 134.25) |
| INS (SAP − IV) | 57 |
| Melting point | — |
| Unsaponifiable matter | ≤ 1.5 % |
A bar made of 100 % Guava Seed Oil
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 | |
|---|---|---|---|
| Palmitic acid | C16:0 · saturated | 8–10 | 9.0 |
| Stearic acid | C18:0 · saturated | 5–7 | 6.0 |
| Oleic acid | C18:1 | 14–16 | 15.0 |
| Linoleic acid | C18:2 | 65–70 | 67.5 |
Where these numbers come from
The specification table is the image https://amazonoil.com.br/wp-content/uploads/2022/07/guava-eng.jpg on that page; read from the image.
Section 2.1 (three lots from Amazon Oil Industry, cold-pressed); Table 3 quality parameters used; Table 1 fatty acids rejected.
Running text of the results: guava seed oil saponification value 189.91, iodine value 134.3, unsaponifiable matter 0.72 %, refractive index 1.4605 (40 C).
Linoleic 80.4 and 75.5 %; quoted in notes as corroboration of the specification.
The bands are the producer's own specification, 'Technical data: virgin guava oil', published as an image on Amazon Oil's product page for guava oil (Psidium guajava; Amazon Oil Industry, Ananindeua, Para, Brazil, whose product pages this dataset already cites for cupuacu, murumuru, tucuma and ucuuba butters): acid value < 20.0 mg KOH/g, peroxide value < 15.0 meq O2/kg, iodine value 125-140 g I2/100 g, saponification value 185-200 mg KOH/g, density 0.920-0.991 g/ml at 25 C, refractive index (40 C) 1.4420-1.4510, unsaponifiable matter < 1.5 %, melting point 10-20 C; fatty acids lauric < 1.5, myristic < 1.0, palmitic 8.0-10.0, stearic 5.0-7.0, oleic 14.0-16.0, linoleic 65.0-70.0 %, saturated 14, unsaturated 86 %. The lauric and myristic limits are not stored: they cap traces rather than describe acids that are present (the sheet's own saturated total of 14 % is already filled by palmitic plus stearic), and stored as maxima they would make the calculator treat the oil as 2.5 % lauric/myristic. The melting point is not stored either: a 65-70 % linoleic oil does not melt at 10-20 C, and the sheet's density ceiling (0.991) and refractive index (0.01-0.02 below the 1.4605 that Kobori and Jorge measured at 40 C) look like template values. The 'typical' saponification and iodine values are measurements on this producer's oil: Correa et al. 2024 (Foods 13(10):1565) analysed three lots of Amazon Oil's cold-pressed guava seed oil - saponification index 191.01 mg KOH/g, iodine index 134.25, acid index 2.12 mg KOH/g, peroxide index 11.567 meq/kg, refractive index 1.465, Rancimat 16.04 h at 110 C (Table 3). That paper's GC-MS fatty-acid table (oleic 37.90, linoleic 44.72 %; its abstract says 35.69 % oleic) is NOT used: it contradicts the producer's specification, its own iodine value (a 45 % linoleic oil implies about 114, not 134) and other guava analyses - PlantFAdb has 80.4 % linoleic (Uruguay, 1990, #21721) and 75.5 % ('Physico-chemical properties of guava seed oil', 1991, #11092) - and the same table puts passion fruit seed oil at 38.11 % oleic, against 13.83 % in this dataset's passion fruit record, which suggests its oleic and linoleic peaks were not reliably separated. Kobori and Jorge 2005 (Cienc. Agrotec. 29(5):1008-1014), crude oil from the guava residue of a Brazilian processor, measured saponification value 189.91, iodine value 134.3, unsaponifiable matter 0.72 % (the unsaponifiable 'typical') and refractive index 1.4605 at 40 C. The specification midpoints imply about 192.5 mg KOH/g and an iodine value near 134, consistent with both measurements. FOR SOAP: a sunflower-like linoleic oil (65-70 %) - soft and oxidation-prone, best as a superfat addition. INCI name, CAS and EC numbers are CosIng's; Amazon Oil's page prints the same CAS number.
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.