Sapucaia Nut Oil
Also: Sapucaia oil, Castanha-de-sapucaia oil, Lecythis pisonis nut oil, Lecythis pisonis seed oil, Monkey pot nut oil.
Calculate a 100 % Sapucaia Nut Oil bar
That is stoichiometry on a measured composition rather than a guess, and it is about as well determined as a published figure: checked against the 35 Codex oils where both fields come from the same standard, the method's median error is 0.90 % and its 90th percentile 2.74 %, with no meaningful bias. The formula page shows the working. If you have a certificate of analysis for your lot, enter its measured value in the calculator and this estimate is set aside.
Published values
| Saponification value | not published |
| Derived from composition | 192.6 ± 3 % mg KOH/g |
| Used by the calculator | 192.6 mg KOH/g (derived) |
| SAP for NaOH | 0.1373 g/g |
| Iodine value | — |
| INS (SAP − IV) | — |
| Melting point | — |
| Unsaponifiable matter | — |
A bar made of 100 % Sapucaia Nut 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 | |
|---|---|---|---|
| Myristic acid | C14:0 · saturated | 0.07–0.12 | 0.1 |
| Palmitic acid | C16:0 · saturated | 11.1–15.2 | 13.1 |
| Palmitoleic acid | C16:1 | 0.21–0.35 | 0.3 |
| Stearic acid | C18:0 · saturated | 7.5–9.63 | 8.6 |
| Oleic acid | C18:1 | 39.7–45.4 | 42.6 |
| Linoleic acid | C18:2 | 27.19–46.6 | 36.9 |
| α-Linolenic acid | C18:3 n-3 | 0.22–0.36 | 0.3 |
| Arachidic acid | C20:0 · saturated | ≤ 0.45 | 0.5 |
| Gadoleic acid | C20:1 | 0.06–0.08 | 0.1 |
Where these numbers come from
Table 4 (fatty acids, tocopherols, phytosterols of the nut oil); rows re-paired as explained in notes.
Dataset #173 'Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils' (2017).
Demoliner, Policarpi, Ramos, Bascunan, Ferrari, Jachmanian, de Francisco de Casas, Vasconcelos & Block 2018 (Food Res. Int. 108:27-34; Vasconcelos is Embrapa Meio-Norte, which deposited the copy read): nuts from Piaui (A1, A2, A3) and Minas Gerais (B1). Table 4 prints its values one line below the acid labels; they were re-paired using the table's own SFA/MUFA/PUFA subtotals and the abstract (oleic 39.7-45.4 %, linoleic 32.2-46.6 %): myristic 0.10/0.09/0.09/0.07; palmitic 15.2/12.9/14.4/11.1; palmitoleic 0.35/0.21/0.21/0.24; margaric (C17:0) 0.08/0.08/0.07/0.07; stearic 7.93/8.44/7.91/7.50; oleic 39.7/45.4/44.4/40.0*; linoleic 40.0*/32.3/32.2/46.6; 'gamma-linolenic (C18:3)' 0.27/0.26/0.27/0.22; alpha-linolenic 0.35/0.26/0.32/0.22; cis-11-eicosenoic 0.07/0.07/0.08/0.06; SFA 23.3/21.5/22.5/18.8, MUFA 40.1/45.7/44.7/34.2, PUFA 36.6/32.8/32.7/47.0. *Two printed values contradict their own subtotals: A1 linoleic 40.0 (its PUFA of 36.6 implies about 36.0) and B1 oleic 40.0 (its MUFA of 34.2 implies about 33.9). The ranges follow the abstract, and neither implied value is entered. The 'gamma-linolenic' row (0.22-0.27 %) is left out: no other sapucaia analysis reports gamma-linolenic acid, and in a nut oil a row with that label is more likely a misassigned C18:3 isomer - the same pattern this dataset found in the sal butter source. At this size it changes nothing. Table 3 has no saponification or iodine value (its rows are shifted too: the 209.0-217.5 values are the smoke point in C). Ranges also include the PlantFAdb dataset 'Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) nut oils' (2017): C14:0 0.12, C16:1 0.32, C16:0 14.7, C17:0 0.11, C18:3 0.36, C18:2 27.19, C18:1 cis-9 44.28, C18:1 cis-11 1.05, C18:0 9.63, C20:4 0.08, C20:0 0.45 (98.29 %). Vaccenic (1.05 %) and margaric (about 0.1 %) acid have no key. No saponification or iodine value was found in an allowed document; the build derives one from this profile (it implies about 193 mg KOH/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.