Resumo

RENDON P., Willy J.; CHAVEZ C, Galia  e  TORRICO, Daisy. EVALUACIÓN QUÍMICA DEL ACEITE DE OENOCARPUS BATAUA "ACEITE DE MAJO". Rev. Bol. Quim [online]. 2013, vol.30, n.1, pp.70-73. ISSN 0250-5460.

This article describes some aspects of the origin, use and applications as well as the chemical composition of lipids in the oil "majo". All conclusions were established after the analysis by gas chromatography, and subsequent comparison to an olive oil contents. Similarity was found in the percentage of the most abundant lipids (estearic, palmitic and oleic acids) and a higher percentage among the lipids known as omega. 3,6 and 7, in "Majo" oil compared to the olive oil.

Palavras-chave : Oenocarpus bataua; lípidos; aceite de majo y olivo.

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