Pequi Oil
INCI Caryocar Brasiliense Fruit Oil. Also: Piqui oil, Pequi pulp oil, Caryocar brasiliense fruit oil, Caryocar brasiliense pulp oil.
Published values
| Saponification value | 188.41–200 mg KOH/g |
| Used by the calculator | 194.2 mg KOH/g (midpoint) |
| SAP for NaOH | 0.1384 g/g |
| Iodine value | 48.65–52.03 g I₂/100 g |
| INS (SAP − IV) | 144 |
| Melting point | — |
| Unsaponifiable matter | — |
A bar made of 100 % Pequi 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 | 40.2–43.61 (typical 40.2) | 40.2 |
| Palmitoleic acid | C16:1 | 1.4 | 1.4 |
| Stearic acid | C18:0 · saturated | 0.66–2.3 (typical 2.3) | 2.3 |
| Oleic acid | C18:1 | 53.9–54.55 (typical 53.9) | 53.9 |
| Linoleic acid | C18:2 | 0.84–1.5 (typical 1.5) | 1.5 |
| α-Linolenic acid | C18:3 n-3 | 0.18–0.7 (typical 0.7) | 0.7 |
| Arachidic acid | C20:0 · saturated | 0.2 | 0.2 |
Where these numbers come from
Tabela 1 (fatty acids of the piqui oil used) and the chemical characteristics in the text of Resultados e Discussao.
Table 2 (quality indices incl. iodine and saponification values by extraction process) and Table 3 (fatty acids). Table columns re-read from word coordinates.
This is the pulp (mesocarp) oil; pequi kernel oil is a different product and is not covered. Typical values are Facioli & Goncalves 1998 (Quimica Nova 21(1):16-19), Tabela 1, pulp oil made the traditional way (pulp cooked intensively with water, the oil skimmed off, dried and filtered): palmitic 40.2, palmitoleic 1.4, stearic 2.3, oleic 53.9, linoleic 1.5, linolenic 0.7, arachidic 0.2. The same sample: moisture 0.065 %, free fatty acids 0.27 % as oleic, peroxide 1.38 meq/kg, iodine value 50 (printed '50 cg I2/g') and saponification value 200 mg KOH/g. The table's second column is a literature value (their ref. 8: 34.4/2.1/1.8/57.4/2.8/1.0) and is not used. Mariano, Couri & Freitas 2009 (Rev. Bras. Frutic. 31(3):637-643; Couri is Embrapa), fruits from Mato Grosso: Table 3 fatty acids of their pulp oil palmitic 43.61, stearic 0.66, oleic 54.55, linoleic 0.84, linolenic 0.18. Their Table 2 saponification values: aqueous 80 C 180.13, aqueous enzymatic 184.23, petroleum ether 160.15, hydraulic pressing of dried pulp 188.41, enzyme + pressing 189.4, sun-dried pulp pressed 196.32, commercial oils 198.48, literature (Martins 1983) 202; iodine (Wijs) 52.03, 74.80, 51.44, 51.50, 49.13, 48.65, 51.28, 53.5 in the same order. The saponification range here spans the pressed and commercial oils (188.41-198.48) and Facioli's 200. The three laboratory extractions (160.15-184.23) are left out: the authors note they are lower than commercial oils and the literature, and 160.15 is not possible for a C16/C18 oil (this composition implies about 197). The aqueous-enzymatic iodine value of 74.80, which the authors put down to oxidation during the enzyme step, is also left out. Check: Facioli's profile implies about 197 mg KOH/g and about 52 g I2/100 g. At about 40 % palmitic acid the oil is thick and partly solid in a cool room; Mariano et al. describe the oil they extracted as liquid at room temperature, with a strong yellow colour from carotenoids (about 179 mg/100 g).
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.