Oenocarpus bataua: Difference between revisions
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In the future, this palm could be industrialized for oil production,<ref name="vallejo"/> because of its quality, its adaptation in poor soils, and its abundant production of fruits. |
In the future, this palm could be industrialized for oil production,<ref name="vallejo"/> because of its quality, its adaptation in poor soils, and its abundant production of fruits. |
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! Chemical and physical data of the Oenocarpus bataua oil |
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| Index || || Units Pataua || OLIVA |
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| Refractive index (40 ° C) || - || 1.459 to 1.469 || 1.68 to 1.471 |
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| Iodine Index || || gl2 70-83 || 78-90 |
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| Saponification Index || mg KOH \ g || 190-210 || 187-196 |
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| Density (20 ° C) || g \ ltr || 0.905 to 0.918 || 0.914 to 0.919 |
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| Melting || || 16 || 14 ° C |
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|- Unsaponifiable matter || ||% <1.3 || 0.5 to 1.3 |
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== References == |
== References == |
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Revision as of 12:03, 9 January 2015
| Oenocarpus bataua | |
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| Species: | O. bataua
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| Oenocarpus bataua | |
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The patawa, sehe, hungurahua (Ecuador) or mingucha (Oenocarpus bataua or Jessenia bataua) is a palm tree native to the Amazonia, that produces edible fruits rich in high quality oil.[3]
Distribution and habitat
It is native to the tropical rainforest and is abundant in the wet zones at elevations less than 1000m, from Panamá, Trinidad, and northern South America (Colombia, Venezuela, Guianas, Brazil, Bolivia, Ecuador, Peru).[2] Two varieties are recognized:
- Oenocarpus bataua var. bataua - Panama and South America
- Oenocarpus bataua var. oligocarpus (Griseb. & H.Wendl.) A.J.Hend. - Trinidad, Venezuela, Guianas
It is usually found in sandy soils with a high organic matter content that are subsequent to flooding, possibly because there are few other species which compete with it. It can grow extremely well on unflooded soils as witnessed by high-density stands in the pastures of the Colombian Chocó, though it is rarely found on terra firma in the wild since competition from other species is such that it rarely gets the high light levels it needs to set fruit.[4]
Description
Its stem is solitary, erect, 10–25 m (33–82 ft) in height and 2–3 dm (8–12 in) diameter, smooth, and ring-shaped. It has 10–16 leaf terminals, petiole 10–50 cm, rachis 3–7 m long; with leaflets up till 2 m long and 15 cm breadth, approximately 100 to each side, placed in the same plane.[4]
The blossom is 1–2 m long, with about 300 rachilas up till 1.3 m length. The flowers are yellow with sepals 2 mm and petals 7 mm long.[4]
Uses
Patawa fruits are a resource for cosmetics, food and pharmaceuticals purposes.[5]
Traditionally the aboriginals have collected the fruit and mature it in tepid water in order to prepare drinks and also to extract oil:[4] its drupes, contains 8–10% oil. The fresh meolo is edible too. Besides, in these palm grow edible larvas of Rhynchophorus.[6]
Pataua oil
Traditionally native s have ripe fruit and collected it into the tibia water for preparing beverages and for extracting oil [4]: your drupe s, contains eight to ten percent oil. It is also the edible Meolo fresh. Also in the palm are created larva s comestívels of beetles[7]
The oil using traditional medicine to relieve cough and bronchitis. [8] and as hair strengthener. Due to its chemical constants, the taste and smell when refined, it is very close to olive oil.[9] Traditionally, patauá oil is used by Amazonian communities in fried foods, and as a tonic for the treatment of hair loss.[10] The oil is good for many health problems in the body and acts as a laxative, remedy for tuberculosis, asthma and other respiratory problems. It is also used in cosmetic production because it can be used as a tonic to soften the hair. A famous researcher who lived in a village Kayapó said that the Indians were the most beautiful, nourished and healthy in patauazeiro the fruiting season.[11]
The oil is used by traditional medicine to mitigate cough and bronchitis[3] and to fortify the hair.
The rachis have been used to manufacture arrows and the leaves to make baskets ant construct provisional housings.[4]
In the future, this palm could be industrialized for oil production,[3] because of its quality, its adaptation in poor soils, and its abundant production of fruits.
| Chemical and physical data of the Oenocarpus bataua oil | ||||
|---|---|---|---|---|
| Index | Units Pataua | OLIVA | ||
| Refractive index (40 ° C) | - | 1.459 to 1.469 | 1.68 to 1.471 | |
| Iodine Index | gl2 70-83 | 78-90 | ||
| Saponification Index | mg KOH \ g | 190-210 | 187-196 | |
| Density (20 ° C) | g \ ltr | 0.905 to 0.918 | 0.914 to 0.919 | |
| Melting | 16 | 14 ° C |
References
- ^ Martius, Carl von. 1823. Historia Naturalis Palmarum II: 23. Lipsiae (Leipzig): T.O. Weigel.
- ^ a b Kew World Checklist of Selected Plant Families
- ^ a b c Vallejo Rendón, Darío 2002. "Oenocarpus bataua, seje"; Colombia Amazónica, separata especies promisorias 1. Corporación Colombiana para la Amazonia –Araracuara- COA.
- ^ a b c d e f Galeano, Gloria 1991. Las palmas de la región del Araracuara. Bogotá: TOPEMBOS - Universidad Nacional. Segunda edición, 1992, p.p. 146-148.
- ^ Amazonian palm Oenocarpus bataua (“patawa”): chemical and biological antioxidant activity - phytochemical composition. A. Rezaire, J.-C. Robinson, B. Bereau, A. Verbaere, N. Sommerer, M.K. Khan, P. Durand, E. Prost and B. Fils-Lycaon, Food Chemistry, In Press, Accepted Manuscript, doi:10.1016/j.foodchem.2013.10.077
- ^ La Rotta, Constanza 1990. Especies utilizadas por la Comunidad Miraña: 296-297. Bogotá: WWF - FEN.
- ^ La Rotta, Constanza 1990. Species used by la Comunidad Miraña :. 296-297. Bogota:. WWF - FEN
- ^ Cite error: The named reference
Vallejowas invoked but never defined (see the help page). - ^ CALVACANTE, Paul B. edible Amazonian fruits. . - Bethlehem: Emilio Goeldi Museum in Pará, 1991.
- ^ Pataua OIL. http://www.amazonoil.com.br/produtos/oleos/pataua.htm
- ^ Pataua. http://www.cifor.org/publications/pdf_files/Books/BShanley1001/203_208.pdf
External links
