This work analyzed the yellow peach palm oil to assess the nutritional and functional profile
and its potential as an antiinflammatory, hypocholesterolemic, and antithrombogenic to act as
food with bioactive compounds, such as betacarotene, in the prevention and treatment of non chronic chronic diseases. transferable. This oil was obtained by Soxhlet extraction, the
Association of Official Analytical Chemist standards were used to assess oil yield and quality,
use of spectrometry to stipulate betacarotene, as well as the standards of the American Oil
Chemist's Society and the International Organization for Standardization to analyze the fatty
acid profile and finally the antiatherogenic, antithrombogenic and hypocholesterolemic
indexes through mathematical formulas. The results obtained from the yield and quality of the
oil are within the requirements of the current national legislation (12.95%), with its acidity
index 1.03 mg KOH/g and peroxide 2.17 mEq/kg. The oil is prominent in betacarotene (629.46
µg/g) and is converted to Retinol Equivalent (105.11 µg/100g). Regarding its fatty acid content,
yellow peach palm oil had a higher rate of unsaturated fatty acids (53.697%), with a
predominance of oleic acid (29.941%), the oil proved to be rich in omega 6 (20.768%). Finally,
the antiatherogenic, antithrombogenic, and hypocholesterolemic indexes (0.85, 1.65, and 1.16,
respectively). Given the above, yellow peach palm oil is in good condition to act against the
development and aggravation of noncommunicable chronic diseases, especially cardiovascular
ones.
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