Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil

Autor(es)

Freitas, M. L. F. ^[1] ; Chiste, R. C. ^[2] ; Polachini, T. C. ^[1] ; Sardella, L. A. C. Z. ^[1] ; Aranha, C. P. M. ^[3] ; Ribeiro, A. P. B. ^[4] ; Nicoletti, V. R. ^[1]

Afiliação do(s) autor(es)

^[1] Sao Paulo State Univ UNESP, Inst Biosci Humanities & Exact Sci IBILCE, Campus Sao Jose do Rio Preto, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil

^[2] Fed Univ Para UFPA, Fac Food Engn FEA, Inst Technol ITEC, BR-66075110 Belem, Para - Brazil

^[3] Fed Univ Grande Dourados, Sch Engn, FAEN, Dourados Itahum Rd Km 12, Cidade Univ, BR-79804970 Mato Grosso - Brazil

^[4] Univ Estadual Campinas, Sch Food Engn, Dept Food Technol, FEA, DTA, Bertrand Russel St, Cidade Univ, BR-13083970 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: GRASAS Y ACEITES; v. 68, n. 4 OCT-DEC 2017.
• Citações Web of Science: 2

Resumo

This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. beta-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with beta-carotene as the major one; total tocopherols contained alpha- and beta-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 degrees C and - 2.73 degrees C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds. (AU)

• Processo FAPESP: 14/02910-7 - Emulsões O/W estabilizadas pela interação eletrostática entre proteínas e polissacarídeos: aplicação como substitutos de gordura e na microencapsulação de compostos bioativos
• Beneficiário: Vânia Regina Nicoletti Telis
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 14/08520-6 - Preparo e caracterização de emulsões e microcápsulas de óleo de buriti (Mauritia flexuosa) utilizando isolado proteico de soja e pectina de alta metoxilação como estabilizantes
• Beneficiário: Mírian Luisa Faria Freitas
• Modalidade de apoio: Bolsas no Brasil - Doutorado