Baru Seed Extracted Oil (Dipteryx alata Vog.): Chemical Composition and Thermal and Oxidative Stability
Baru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense, this study aimed to determine the physicochemical properties, and chemical composition of baru seed oil. The thermal and oxidative stability,...
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Published in | Journal of the Brazilian Chemical Society Vol. 34; no. 5; pp. 664 - 672 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English Portuguese |
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Sociedade Brasileira de Química
2023
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Abstract | Baru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense, this study aimed to determine the physicochemical properties, and chemical composition of baru seed oil. The thermal and oxidative stability, as well as the interfacial properties of the oil were also evaluated. The free fatty acid, peroxide, moisture, density, viscosity and the refractive index of the oil extracted from baru seeds were 0.08% oleic acid, 6.69 meq O2 kg–1 of oil, 0.03%, 0.92 g cm–3, 32.9 mPa s and 1.47, respectively. Since linoleic acid (L), oleic acid (O), palmitic acid (P) and linolenic acid (Ln) are the main fatty acids present in the oil, the most common predominant triacylglycerols in the oil are POO, POL, OOO, OOL, OLL and LLL. The oil extracted from baru seeds presented good thermal and oxidative stability. Moreover, the oil contains high contents of total phenolics and carotenoids. The reduction of oil-water dynamic interfacial tension was promoted by the presence of small molecules. Therefore, the oil extracted from baru seeds presents promising properties for processing in the food industry. |
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AbstractList | Baru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense, this study aimed to determine the physicochemical properties, and chemical composition of baru seed oil. The thermal and oxidative stability, as well as the interfacial properties of the oil were also evaluated. The free fatty acid, peroxide, moisture, density, viscosity and the refractive index of the oil extracted from baru seeds were 0.08% oleic acid, 6.69 meq O2 kg–1 of oil, 0.03%, 0.92 g cm–3, 32.9 mPa s and 1.47, respectively. Since linoleic acid (L), oleic acid (O), palmitic acid (P) and linolenic acid (Ln) are the main fatty acids present in the oil, the most common predominant triacylglycerols in the oil are POO, POL, OOO, OOL, OLL and LLL. The oil extracted from baru seeds presented good thermal and oxidative stability. Moreover, the oil contains high contents of total phenolics and carotenoids. The reduction of oil-water dynamic interfacial tension was promoted by the presence of small molecules. Therefore, the oil extracted from baru seeds presents promising properties for processing in the food industry. |
Author | Paulo, Linamarys Minim, Luis Fernandes, Raquel Minim, Valéria Grimaldi, Renato Gandra, Kelly Vidigal, Márcia |
AuthorAffiliation | Universidade Federal de Viçosa Universidade de Campinas Universidade Federal de Ouro Preto |
AuthorAffiliation_xml | – name: Universidade de Campinas – name: Universidade Federal de Viçosa – name: Universidade Federal de Ouro Preto |
Author_xml | – sequence: 1 givenname: Linamarys surname: Paulo fullname: Paulo, Linamarys – sequence: 2 givenname: Raquel surname: Fernandes fullname: Fernandes, Raquel – sequence: 3 givenname: Kelly surname: Gandra fullname: Gandra, Kelly – sequence: 4 givenname: Valéria surname: Minim fullname: Minim, Valéria – sequence: 5 givenname: Luis surname: Minim fullname: Minim, Luis – sequence: 6 givenname: Renato surname: Grimaldi fullname: Grimaldi, Renato – sequence: 7 givenname: Márcia orcidid: 0000-0002-8065-0753 surname: Vidigal fullname: Vidigal, Márcia |
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Keywords | rancimat thermogravimetry phenolic compounds interfacial tension carotenoids |
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Snippet | Baru seeds are commonly found in the Brazilian savanna and present potential to be used by the food industry due to their high content of fat. In this sense,... |
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Title | Baru Seed Extracted Oil (Dipteryx alata Vog.): Chemical Composition and Thermal and Oxidative Stability |
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