Fatty Acid Profile of Cerrado Fruit Byproducts: Plant-Based Oil Alternatives to Conventional Commodities

Abstract

The global reliance on commodity oils has intensified the search for alternative plant-based sources capable of meeting increasing worldwide demand. The utilization of fruits from the Brazilian Savanna and their associated byproducts offers numerous possibilities, as these native species are rich in nutrients and bioactive compounds with nutraceutical potential. However, gaps remain in the characterization of their lipid profiles, particularly with respect to processing residues. Therefore, the objective of this study was to investigate the fatty acid profiles of various parts of araticum (Annona crassiflora), baru (Dipteryx alata), buriti (Mauritia flexuosa), and pequi (Caryocar brasiliense) fruits using gas chromatography coupled with mass spectrometry (GC–MS). The total content of monounsaturated fatty acids exceeded that of saturated fatty acids in residues, including baru pulp and peel, buriti peel, and pequi seed. Notably, essential fatty acids were abundant in the fruit side streams, with omega-9 fatty acids particularly abundant in buriti peel. Baru seeds were notable for their high omega-6 fatty acid content, which was also observed in the pulp and peel of baru. Lipid quality indices (AI, TI, h/H, and HPI) varied substantially among fruit fractions. The lowest TI values were observed in buriti peel (0.2) and pequi pulp (0.2), while high h/H and HPI values were found in buriti peel (155.8 and 46.5, respectively), pequi pulp (133.4 and 48.6, respectively), and araticum seed (48.8 and 13.3, respectively). These results indicate favorable lipid quality characteristics in some fruit fractions and highlight the potential of these byproducts as alternative sources of nutritionally relevant lipids. Their utilization may also support sustainable and responsible consumption, provide additional income opportunities for producers, and contribute to biome preservation. Further biological and clinical studies are needed to determine whether these lipid characteristics translate into measurable health effects.