Abbreviations MAPA -Ministry of Agriculture, Husbandry and Food SupplyANVISA -Brazilian Health Surveillance Agency AI -acidity index PV-peroxide RI -refractive index K 232 -molar absorptivity at 232 nm K 270 -molar absorptivity at 270 nm FID -flame ionization detector SFC -Solid fat content FAC -composition of fatty acids MUFA -monounsaturated fatty acids † This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Please cite this article as doi: AbstractMacauba or macaw palm (Acrocomia aculeata) has great potential for oil production in tropical America biomes. This work aimed to describe a full set of procedures to obtain high quality crude and refined pulp oil. Crude oil was extracted by forced pressing of dried, mechanically pulped fruits that were collected directly from the bunch at ripening stage. Preliminary refining process sequentially encompassed degumming, neutralization, bleaching and deodorization. Identity and quality parameters (fatty acids composition, peroxide value, molar absorptivity at 232 and 270 nm, moisture, refractive index, saponification index, unsaponifiable matter, color, total carotenoids and solid fat content) were determined in all steps. Crude and refined oils presented about 64% of monounsaturated acids (oleic acid) and 26% saturated acids (mostly palmitic acid). Oil composition and physicochemical characteristics were maintained after refining, rendering high quality oil, suitable for multipurpose employments, such as food processing and biodiesel production. Practical applicationsMacauba palm is a widespread and high-yield oil bearing fruit from Tropical America that is being domesticated in Brazil. A whole processing of the pulp oil, including fruits harvest and postharvest, was developed at lab scale to render suitable oil for food and biofuels usages. Onwards the procedures could be scaled up and the cost effectiveness must be evaluated. Graphical abstractGood practices of harvesting, processing fruits, and refining, resulted in high oleic quality macauba pulp oil that complies with most standard requirements for crude and refined edible oils.

The macauba palm (Acrocomia aculeata) is native of tropical America and is found mostly in the Cerrados and Pantanal biomes. The fruits provide an oily pulp, rich in long chain fatty acids, and a kernel that encompass more than 50% of lipids rich in medium chain fatty acids (MCFA). Based on biochemical and nutritional evidences MCFA is readily catabolized and can reduce body fat accumulation. In this study, an animal model was employed to evaluate the effect of Acrocomia aculeata kernel oil (AKO) on the blood glucose level and the fatty acid deposit in the epididymal adipose tissue. The A. aculeata kernel oil obtained by cold pressing presented suitable quality as edible oil. Its fatty acid profile indicates high concentration of MCFA, mainly lauric, capric and caprilic. Type 2 diabetic rats fed with that kernel oil showed reduction of blood glucose level in comparison with the diabetic control group. Acrocomia aculeata kernel oil showed hypoglycemic effect. A small fraction of total dietary medium chain fatty acid was accumulated in the epididymal adipose tissue of rats fed with AKO at both low and high doses and caprilic acid did not deposit at all.

Sesame oil was more stable than flaxseed oil. In an animal model, the diets with polyunsaturated fat sources proportions of 1:1 n-6:n-3 polyunsaturated fatty acids, improved the metabolic parameters, implying cardioprotective effects. © 2016 Society of Chemical Industry.

Baru (Dipteryx alata Vog.), a species of legume found in the Brazilian savannas, was investigated in this study for the composition of its flesh and seed. Thermal analyses, Thermogravimetry (TG), and Differential Scanning Calorimetry (DSC) were used to investigate the proteins in defatted meal, concentrate, and protein isolate. The protein concentrate was extracted at pH 10, followed by a precipitation at the isoelectric point to obtain the isolate that was spray dried. The thermogravimetric curves were obtained under a nitrogen atmosphere with a 100 mL/minutes flow. The initial, final and peak temperatures and mass loss were analyzed. Within the performed temperature ranges studied, the defatted meal and concentrate presented four steps of mass loss, while the isolate showed only two steps. The protein content of defatted meal from Baru nuts was higher than that of the isolate. On the other hand, there was a reduction in enthalpy, which suggests that the process applied to obtain the baru concentrate and isolate led to protein denaturation.