Fatty acid profile and physicochemical characterization of buriti oil during storage
2020
Juliana de Andrade Mesquita | Thayla Thais da Silva Oliveira | Joana Gabrieli da Silva dos Santos | Michelle Regys Gonçalves Rafael do Carmo Gaspar | Vinícius de Almeida Vieira | Erika Cristina Rodrigues | Edgar Nascimento | Peter Bitencourt Faria | Rozilaine Aparecida Pelegrine Gomes de Faria
ABSTRACT: The objective of this research was to evaluate the fatty acid profile and physicochemical properties of buriti oil under storage conditions. The oil was analyzed for 70 days by evaluating the physicochemical characteristics of acidity index, refractive index, bulk density, absolute viscosity, peroxide index, lipid oxidation by TBARS method, color parameters (L *, a *, b *, C * e h *) and carotenoid profile (α-carotene and β-carotene) for every 10 days of storage, in addition to the β-carotene/linoleic acid system and fatty acid profile. Variables remained stable over the analysis periods and the total carotenoids ranged from 836.91 to 1036.96 µg/g. Oleic acid accounted for the highest content among fatty acids, with a value of 78.06 g/100 g of fatty acids and a ω6/ω3 ratio of 1.95. Buriti oil has a nutritional quality and a fatty acid profile that justifies recommendations for its consumption, suggesting the need for regulatory bodies to draw up a standardized protocol for extracting oil from the fruit pulp.
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