Work

Arecaceae oils as functional food ingredients: Composition, bioactivity, and technological potential for innovation

Year: 2026

Type: article

Abstract: Background Oils obtained from Arecaceae species have attracted increasing scientific interest due to their chemical diversity and potential nutritional and functional applications. However, an integrated synthesis combining bibliometric trends with systematic evidence remains lacking. Scope and approach This review provides the first combined bibliometric analysis and PRISMA-guided systematic review focused on edible oils from Arecaceae species. The bibliometric assessment, based on the Scopus database, mapped publication trends and research networks, while the systematic review evaluated 57 studies published between 2020 and 2024 addressing chemical composition, bioactivity, and technological applications. Key findings and conclusion Research output on Arecaceae oils has increased substantially over the last decade, with Brazil and Malaysia emerging as leading contributors to this field. The reviewed studies reveal substantial interspecific variability in fatty acid profiles and bioactive constituents, particularly in MUFA-rich species and in oils enriched with carotenoids, tocopherols, tocotrienols, and phytosterols. These compounds collectively underpin the antioxidant, anti-inflammatory, antiproliferative, and technological properties reported for several Amazonian palms. Overall, the integrated findings demonstrate strong biotechnological potential for Arecaceae-derived oils as functional food ingredients and multifunctional bioactive matrices. The pronounced chemical variability among species, combined with extraction-dependent compositional shifts, highlights critical gaps in mechanistic understanding and limits the comparability of current evidence. Advancing standardized analytical frameworks, mechanistic studies, and scalable extraction strategies will be essential for their safe and effective incorporation into food, cosmetic, and pharmaceutical applications.

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2026.105626

Authors: Laila Yasmim dos Santos Silva, Débora Nogueira Cavalcante, Josias Martins dos Anjos Cruz, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araújo Bezerra

Institutions: Universidade Federal do Amazonas, Universidade Federal de Viçosa, Instituto Nacional de Pesquisas da Amazônia

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $5,440