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 inJournal of the Brazilian Chemical Society Vol. 34; no. 5; pp. 664 - 672
Main Authors Paulo, Linamarys, Fernandes, Raquel, Gandra, Kelly, Minim, Valéria, Minim, Luis, Grimaldi, Renato, Vidigal, Márcia
Format Journal Article
LanguageEnglish
Portuguese
Published Sociedade Brasileira de Química 2023
Subjects
CHEMISTRY, MULTIDISCIPLINARY
rancimat
thermogravimetry
phenolic compounds
interfacial tension
carotenoids
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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.
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
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Copyright This work is licensed under a Creative Commons Attribution 4.0 International License.
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Issue 5
Keywords rancimat
thermogravimetry
phenolic compounds
interfacial tension
carotenoids
Language English
Portuguese
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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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SubjectTerms CHEMISTRY, MULTIDISCIPLINARY
Title Baru Seed Extracted Oil (Dipteryx alata Vog.): Chemical Composition and Thermal and Oxidative Stability
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