Compositional Characterization, Quality Parameters, and Physicochemical and Bioactive Properties of Pequi (Caryocar brasiliense) Oils From Xingu and Cerrado in Mato Grosso, Brazil

Abstract

Pequi ( Caryocar brasiliense ) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and valuable bioactive composition. This study provides a comparative characterization of oils extracted from two varieties of pequi fruits from the Mato Grosso state, Brazil, the Xingu “giant pequi” and the common variety from Cerrado. The analyses included compositional and quality parameters characterization: fatty acid (FA) and triacylglycerol (TAG) profiles, lipid classes, acidity, moisture, volatile acids, and thermal behavior (melting and crystallization). The bioactive compounds content (carotenoids, tocopherols, and tocotrienols) and oil's antioxidant capacity were further evaluated. The Cerrado pequi oil exhibited a higher lipid content (60.15%) and predominance of monounsaturated FA, particularly oleic acid (64.03%), whereas Xingu oil showed a greater proportion of saturated FA (37.83%), mainly palmitic acid (35.81%). Both oils presented low acidity and moisture, confirming high oxidative quality. Xingu oil showed higher crystallization and melting temperatures (1.35°C and 20.88°C, respectively) associated with its greater content of di-saturated TAGs. The Cerrado oil, richer in unsaturated TAGs, displayed a wider melting range and lower transition temperatures, consistent with higher fluidity. The bioactive profile revealed elevated β/γ-tocopherol (7.48 mg kg⁻¹), β/γ-tocotrienol (1.80 mg kg⁻¹), and total carotenoid (37.43 mg 100 g⁻¹) contents in Xingu oil, while Cerrado oil contained higher α-tocopherol levels (7.39 mg kg⁻¹). Xingu oil also demonstrated superior antioxidant activity (IC₅₀ = 65.58 μg mL⁻¹) compared to Cerrado oil (117.94 μg mL⁻¹), reflecting the synergistic action among tocopherols, tocotrienols, and carotenoids. These results highlight the influence of regional origin on the physicochemical and functional characteristics of C. brasiliense oils. Xingu oil, with its greater thermal and oxidative stability, shows potential for use in frying oils, margarines, and bakery shortenings, whereas Cerrado oil stands out for its nutritional quality and suitability in cosmetic and nutraceutical formulations.