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The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content (SFC). Blends with unsaturated fatty acid contents between 60 and 70% were obtained, with a good ratio between saturated and unsaturated fatty acids, which indicates a healthy content of fatty acids. Variations in the triacylglycerol contents and melting and crystallization thermograms evidenced the reaction. The blend with 50% stearin and 50% patawa oil showed the best results after the chemical interesterification reaction regarding the possible application in fatty products for its appropriate melting point, SFC similar to that of soft table margarines, plastic and spreadable consistency at refrigeration temperature, thus combining physical and nutritional properties desirable for the food industry.

Bacaba is widely consumed by the Amazonian population, and is promising for the production of cooking oil. The objective of this research was to determine the parameters of bacaba oil extraction with supercritical CO2: the fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity of the extracted oil. Extractions of bacaba (Oenocarpus bacaba) oil were performed with supercritical CO2 at temperatures of 40 and 60 ºC, with pressures varying from 120 to 420 bar. The highest mass yield was 60.39 ± 0.72% on a dry basis, obtained in the isotherm of 60 °C and 420 bar. Oleic acid was the major compound. The Infrared spectroscopic profile showed the predominance of unsaturated fatty acids. The results indicate that bacaba oil presents good functional quality.

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LiquidÀliquid extraction is an alternative method for the deacidification of vegetable oils. In contrast to traditional refining techniques, this alternative process minimizes the loss of neutral oil and preserves nutraceutical compounds originally present in crude edible oils. In this work liquidÀliquid equilibrium data were measured at conditions that can be used for the deacidification of palm oil and its fractions. Crude palm oil was separated in two fractions, olein and stearin, and their compositions were characterized. LiquidÀliquid equilibrium data were determined at 298.15 K and 318.15 K for systems containing palm olein þ oleic acid þ ethanol, anhydrous or with different water contents, and at 323.15 K for systems containing palm stearin þ palmitic acid þ ethanol, anhydrous or with different water contents. Other than their application in the design of liquidÀliquid extractors for deacidification of palm oil fractions, these data are also of interest for the production of ethylic biodiesel since the same components are present in the two-phase systems that occur during part of the reactive and purification steps in the biofuel production.