Open Access
Table 2
Experimental vs. predicted melting points.
| Melting Point (°C) | ||||||
|---|---|---|---|---|---|---|
| Name | Experimental | Predicted (this work) | Absolute error (°C) | SFA | MUFA | PUFA |
| Tucuma pulp oil | 31.8a | 30.0 | 1.8 | 28.5 | 63.2 | 6.0 |
| Tucuma kernel oil | 39.0a | 45.0 | 6.0 | 81.1 | 13.5 | 3.7 |
| Rubber seeds oil | −11.2a | −8.0 | 3.2 | 13.5 | 27.0 | 56.0 |
| Passion fruit oil | −9.8a | −6.0 | 3.8 | 14.1 | 17.1 | 71.5 |
| Buriti pulp oil | 12.0c | 16.0 | 4.0 | 20.4 | 76.0 | 5.4 |
| Ucuuba butter | 53.0d | 49.0 | 4.0 | 92.4 | 4.1 | 0.9 |
| Pracaxi oil | 18.5d | 16.0 | 2.5 | 41.2 | 44.3 | 4.3 |
| Cupuassu fat | 38.1b | 44.0 | 5.9 | 42.2 | 41.6 | 16.7 |
| Palm stearin | 51.2b | 42.0 | 9.2 | 51.9 | 40.1 | 7.9 |
| Average | 4.5 | |||||
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