Physico-chemical and spectroscopic characterization of tucumã and buriti oils extracted from fruits collected in São Domingos do Capim, Guamá micro-region, northeast Pará

• Published in: OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA Vol. 23; no. 5; p. e10035
• Main Authors: Meneses, Carla Carolina Ferreira, Dala, Fausto Jungo, Sousa, Paulo Robson Monteiro de, Araújo, Ana Cláudia, Silva, José Rogério de Araújo, Brasil, Davi do Socorro Barros, Lameira, Jerônimo, Alves, Cláudio Nahum
• Format: Journal Article
• Language: English
• Published: 26.05.2025
• Subjects: Amazonian Resources; Biodiversidad; Biodiversidade; Biodiversity; Espectroscopia; Espectroscopía; Físico; Physicochemical; Químicas; Recursos Amazónicos; Recursos Amazônicos; Spectroscopy
• ISSN: 1696-8352; 1696-8352
• DOI: 10.55905/oelv23n5-140

The municipality of São Domingos do Capim, in the northeast of Pará, is known for its rich Amazonian biodiversity and the phenomenon of pororoca. This study aims to obtain oils extracted from the fruits of tucumã (Astrocaryum aculeatum) and buriti (Mauritia flexuosa), and to carry out physicochemical characterizations and Raman and 1H Nuclear Magnetic Resonance spectroscopic analysis. Tucumã oil showed a low acidity index (1.74 mg KOH/g), indicating excellent quality for consumption, while buriti oil showed a value close to the permitted limit (3.96 mg KOH/g), suggesting greater susceptibility to oxidation. Both oils showed low peroxide levels, within the standards of the National Health Surveillance Agency (ANVISA) standards. Raman spectroscopic analyses revealed bands at 1439, 1653 and 1742 cm-1, attributed to the C-H, C=C and C=O vibrations, compatible with unsaturated fatty acids and carotenoids. Tucumã oil also showed the presence of lauric acid, while buriti oil showed intense bands at 1003, 1155 and 1521 cm-1, characteristic of carotenoids. The 1H NMR spectra showed typical triacylglycerol profiles, with a predominance of oleic acid and low levels of linoleic acid, as suggested by the low intensity of the signal between 2.70-2.80 ppm. These findings indicate that the physicochemical and spectroscopic properties of tucumã and buriti oils exhibit promising potential for application in the food and cosmetic industries.