Montúfar Galárraga, Rommel Joselo2023-11-042023-11-042010-110003-021X (print version)10.1007/s11746-009-1490-4https://repositorio.puce.edu.ec/handle/123456789/6191The fatty acid (FA) composition of Oenocarpus bataua oil from 38 samples collected over a large geographical range (i.e. French Guiana and Peru) was analyzed. Fifteen fatty acids were obtained from the mesocarp of this palm species. Oleic (72.7%) and palmitic (18.1%) acids were the predominant FAs. Minor FAs were cisvaccenic acid (2.3%), linoleic acid (1.9%), stearic acid (1.7%), palmitoleic (0.9%) and alpha-linolenic acid (0.8%). The mean lipid content of the dry mesocarp was 51.6%. The O. bataua oil samples analyzed were remarkably rich in a-tocopherol. By contrast, the other fractions of the unsaponifiable matter (sterols, carotenoids) did not show any noteworthy specificity in comparison with common vegetable oils. However, the particularly high percentage in D5-avenasterol of O. bataua oil could serve as a marker for its authentication. Results are discussed in terms of the potential nutritional value of O. bataua oil.enOpenAccessAmazonia, Arecaceae, Fatty acids, Oenocarpus bataua, oil, sterols, Carotenoids, tocopherols, unsaponifianle lipidsAmazonia, Arecaceae, Fatty acids, Oenocarpus bataua, oil, sterols, Carotenoids, tocopherols, unsaponifianle lipids