Physicochemical and thermal characterization of babassu oils (Orbignya phalerata Mart.) obtained by different extraction methods

Author(s)

Bauer, Luciana Carolina ^[1] ; Santos, Leandro Soares ^[1] ; Sampaio, Klicia Araujo ^[2] ; Barbosa Ferrao, Sibelli Passini ^[1] ; Ilheu Fontan, Rafael da Costa ^[1] ; Minim, Luis Antonio ^[3] ; Veloso, Cristiane Martins ^[1] ; Ferreira Bonomo, Renata Cristina ^[1]

Affiliation

^[1] State Univ Southwest Bahia UESB, Itapetinga, BA - Brazil

^[2] Univ Campinas Unicamp, Fac Food Engn FEA, Campinas, SP - Brazil

^[3] Fed Univ Vicosa UFV, Dept Food Technol, Vicosa, MG - Brazil

• Document type: Journal article
• Source: Food Research International; v. 137, NOV 2020.
• Web of Science Citations: 0

Abstract

Babassu oil is a raw material widely used in the pharmaceutical and biofuels industry. However, its physical-chemical and thermal characteristics are not widely described in the literature. This article describes these characteristics and, thus, seeks to increase the application of this raw material in the food industry. In this work, two different types of babassu oils, extra-virgin and virgin, were studied. The physicochemical characteristics, lipid profile, composition of the triacylglycerol and thermal properties of both oils were determined. Moreover, the crystallization and melting behavior was determined and the FTIR-ATR spectra of the oils acquired. The results show that the main fatty acids present are medium-chain and the type of extraction modifies the amounts of fatty acids present in each type of oil. Despite this, its physical-chemical characteristics and thermal properties are the same, except color and thermal stability, where extra-virgin oil is lighter and more stable than virgin babassu oil. (AU)

• FAPESP's process: 14/21252-0 - Equilibrium and production processes of biofuels and bioproducts
• Grantee: Antonio José de Almeida Meirelles
• Support Opportunities: Research Projects - Thematic Grants