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

Journal of the Brazilian Chemical Society

Jailane De Souza Aquino²  Débora C. N. De Pontes Pessoa¹  Kassandra De Lourdes G. V. Araújo¹  Poliana S. Epaminondas¹  Alexandre Ricardo P. Schuler¹  Antônio G. De Souza¹  Tânia Lúcia M. Stamford¹ 

[1] ,Universidade Federal da Paraíba Departamento de Nutrição João Pessoa PB ,Brazil

关键词: antioxidants;    buriti oil;    carotenes;    fatty acids;    oxidative stability;    refined oil;   

DOI  :  10.1590/S0103-50532012000200004

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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