Mamey Sapote Seed Oil
INCI Pouteria Sapota Seed Butter. Also: Sapote oil, Zapote seed oil, Mamey seed oil, Pouteria sapota seed fat.
Published values
| Saponification value | 198 mg KOH/g |
| Used by the calculator | 198.0 mg KOH/g (typical) |
| SAP for NaOH | 0.1412 g/g |
| Iodine value | 60 g I₂/100 g |
| INS (SAP − IV) | 138 |
| Melting point | — |
| Unsaponifiable matter | — |
A bar made of 100 % Mamey Sapote 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 | 10.5–10.8 (typical 10.5) | 10.5 |
| Stearic acid | C18:0 · saturated | 23.3–28.65 (typical 28.65) | 28.7 |
| Oleic acid | C18:1 | 48.62–54.5 (typical 48.62) | 48.6 |
| Linoleic acid | C18:2 | 10.2–10.77 (typical 10.77) | 10.8 |
| α-Linolenic acid | C18:3 n-3 | 0.2–0.58 (typical 0.58) | 0.6 |
| Arachidic acid | C20:0 · saturated | 0.36–0.6 (typical 0.36) | 0.4 |
| Gadoleic acid | C20:1 | ≤ 0.1 | 0.1 |
| Behenic acid | C22:0 · saturated | 0.1–0.4 (typical 0.4) | 0.4 |
| Lignoceric acid | C24:0 · saturated | ≤ 0.1 | 0.1 |
Where these numbers come from
PDF galley https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/download/1521/1650 read. Section 3.3 physicochemical properties; Table 3 fatty acid composition; Table 4 and Figure 1 thermal behaviour.
GLC area-% fatty acids, oil content 32.4 wt-%. Used for the min/max.
The whole fat of the seed of mamey sapote (Pouteria sapota, synonyms Calocarpum mammosum, Lucuma mammosa). Primary: Solis-Fuentes, Ayala-Tirado, Fernandez-Suarez and Duran-de-Bazua 2015 (Grasas y Aceites 66(1):e056), seed oil of fruits from Emiliano Zapata, Veracruz, Mexico, solvent-extracted and purified. Section 3.3: refractive index 1.463, SAPONIFICATION VALUE 198 mg KOH/g, IODINE VALUE 60 g I2/100 g (AOAC official methods, Horwitz 1995). Table 3, fatty acids (g/100 g, mean of two determinations), immature / mature fruit: palmitic 10.79 / 10.50, stearic 26.57 / 28.65, oleic 53.59 / 48.62, linoleic 5.65 / 10.77, linolenic 0.27 / 0.58, arachidic 0.46 / 0.36, behenic 0.64 / 0.40, not identified 2.03 / 0.3; totals SFA 38.46 / 39.91, MUFA 53.59 / 48.62, PUFA 5.92 / 11.35 (the running text rounds the mature PUFA to 10.7). The typicals are the MATURE-fruit column; the immature column is not merged. Min/max add PlantFAdb dataset #10952 ('Chemical characterization of zapote (Lucuma mammosa) seed', 1996, SOFA TAB_001150; oil content 32.4 %): 16:0 10.8, 18:3 0.2, 18:2 10.2, 18:1 54.5, 18:0 23.3, 20:1 0.1, 20:0 0.6, 22:0 0.1, 24:0 0.1 %; gadoleic and lignoceric appear only there and are stored as max. Consistency: the mature profile implies about 191 mg KOH/g against the published 198 (+3.4 %), and its iodine value about 62 against the published 60. Physically the fat has a broad melting range (DSC melting from -35.2 C, peaks at -2.7, 13.1 and 34.4 C, range 73.2 C) and the authors describe it as liquid at ambient temperature in tropical regions; it is about 40 % saturated. No single melting point is given, so meltingPointC is null. INCI: CosIng defines 'Pouteria Sapota Seed Butter' as 'the fat obtained from the seeds of Pouteria sapota', which is what was analysed here; CosIng's 'Pouteria Sapota Seed Oil' (CAS 2004721-57-5) is 'the liquid fraction obtained from Pouteria Sapota Seed Butter' - a fractionated product with less stearic acid, which this record does not describe. A trade 'sapote oil' labelled with the Seed Oil name may therefore be the liquid fraction; the paper's own dry fractionation separated two solid fractions (21.0 % and 19.6 % of the oil, crystallised at 26.5 and 23.8 C) from a residual liquid.
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.