Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)

• Published in: Ciência e tecnologia de alimentos 2020-06, Vol.40 (suppl 1), p.76-82
• Main Authors: SANTOS, Orquídea Vasconcelos dos, GONÇALVES, Bruno Santos, MACÊDO, Christine da Silva, CONCEIÇÃO, Leyvison Rafael Vieira da, COSTA, Carlos Emmerson Ferreira, MONTEIRO JÚNIOR, Ozéias Vieira, SOUZA, Amanda Larissa Garça de, LANNES, Suzana Caetano da Silva
• Format: Article
• Language: Portuguese
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 1678-457X
• DOI: 10.1590/fst.01619

Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). The parameters obtained indicate conservation quality standards in accordance with Brazilian legislation. The fatty acid profile shows a predominance of ω-9, ω-6, and ω-3 fatty acids. The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase and the presence of endothermic and exothermic peaks characteristic of thermal and oxidative decomposition at high temperatures only. The spectroscopic profile evidenced long-chain unsaturated fatty acids confirming the fatty acid profile results. It was found that, in general, the Patauá oil has good nutritional and functional quality and high thermal and oxidative stability; therefore it can be considered as a raw material with potential applications in various industries.