Ouratea sp. and Virola surinamensis seed fats as new sources of lipids: Composition, physicochemical characterization, bioactive potential, and cytotoxicity

Abstract

AbstractThe fats extracted from bati (Ouratea sp.) and ucuuba (Virola surinamensis) fruit seeds are consumed by the local population. However, important characteristics for its use as food or cosmetic/pharmaceutical raw material are poorly studied. This study describes the fatty acid profile, physicochemical characteristics, bioactive properties, and cytotoxicity of these materials. The results demonstrated that bati fat presents a high amount of polyunsaturated fatty acid (66.06%), with 45.36% of linoleic acid. In contrast, ucuuba fat presented a higher saturated fatty acid percentage (85.75%), especially lauric acid (37.80%). The methanolic fractions of fats show a total phenolic content of 76 mg GAE g−1. The bati and ucuuba fats presented antioxidant activity in vitro by 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging and inhibition of α‐amylase activity. In addition, the samples showed no toxicity against cell lines of Chinese hamster ovary and human hepatocellular carcinoma. These findings provide relevant and appropriate conditions for applying bati and ucuuba seed fats in the food, cosmetic, and pharmaceutical industries.Practical Application: The knowledge gained in the present study will open a new approach for exploiting Ouratea sp. and Virola surinamensis seed fat lipid sources with promising applications in formulating functional foods, cosmetics, and pharmaceutical products, thereby benefiting a sustainable industry.