The purpose of this study was to characterize the oil extracted from rangpur lime and "Sicilian" lemon seeds. Iodine, peroxide values, as well as free fatty acid percent (FFA%) expressed as oleic acid were accomplished. The thermal gravimetric analysis, TG; differential thermal gravimetric, DTG; differential scanning calorimetry analysis, DSC; infrared and ultraviolet spectroscopic and gas chromatographic analysis were also determined. In the rangpur lime seed oil, the following fatty acids, as methyl esters were identified: caprilic (0,90%), palmitic (21,40%), stearic (2,60%), oleic (21,20%), linoleic (43,00%), linolenic (7,60%) and araquidic (0,20%) and in the Sicilian lemon seed oil: caprilic (1,00%), myristic (0,10%), palmitic (19,60%), stearic (3,00%), oleic (28,60%), linoleic (34,40%), linolenic (10,00%) and araquidic (0,20%). The results indicate that both oils present thermal stability until 250ºC, as well as analogous chemical composition and high contents of unsaturated fatty acids (UFA, 71,80 and 73,00%). With the fatty acid composition, it was possible to determine the triacylglycerol composition of both oils. The results indicated that the oils show characteristics analogous to the edible oils with good quality.
Rangpur lime; Sicilian lemon; seed oils; characterization
