Refining of buriti oil (Mauritia flexuosa) originated from the brazilian cerrado: physicochemical, thermal-oxidative and nutritional implications

The objective of this study was to compare the physicochemical, thermo-oxidative and nutritional characteristics of crude and refined buriti oil. Crude and refined oil samples were evaluated for viscosity, relative density, refraction, acidity, free fatty acids, peroxide and iodine, lipid oxidation...

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Bibliographic Details
Published in:Journal of the Brazilian Chemical Society 2012-02, Vol.23 (2), p.212-219
Main Authors: Aquino, Jailane de Souza, Pessoa, Débora C. N. de Pontes, Araújo, Kassandra de Lourdes G. V., Epaminondas, Poliana S., Schuler, Alexandre Ricardo P., Souza, Antônio G. de, Stamford, Tânia Lúcia M.
Format: Article
Language:English
Subjects:
CHEMISTRY, MULTIDISCIPLINARY
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Summary:The objective of this study was to compare the physicochemical, thermo-oxidative and nutritional characteristics of crude and refined buriti oil. Crude and refined oil samples were evaluated for viscosity, relative density, refraction, acidity, free fatty acids, peroxide and iodine, lipid oxidation degree by UV-Vis, thermogravimetry, calorimetry, in vitro antioxidant capacity, vitamin A content and fatty acids profile. The refining process decreased the free fatty acids percentage and acidity, peroxide and iodine indexes, with greater thermal-oxidative stability, which is critical for its use in cooking food. However, its antioxidant capacity, vitamin A and unsaturated fatty acids contents were reduced compared to crude oil. Therefore, it is suggested to optimize the refining process to minimize nutritional losses in buriti oil, which due to its characteristics, can be considered a functional food.
ISSN:0103-5053
1678-4790
DOI:10.1590/S0103-50532012000200004