Five samples of buriti oil from industrial and artisanal suppliers were characterized in terms of nutritional quality parameters (nutraceutical levels) and acidity. As a first screening, each sample was analyzed by titration, spectrophotometry and an HPLC method, and the results were compared. As expected, artisanal samples showed lower acidity and higher levels of carotenes and tocols (tocopherols and tocotrienols). A blend of industrial and artisanal samples in suitable proportions was completely characterized in terms of analytical and physico-chemical properties, i.e., fatty acid composition, iodine value, partial and total acylglycerol contents, refractive index (40°C), saponification value, unsaponifiable matter, acidity (expressed as % of oleic acid), peroxide value, phosphorus content, oil stability index, tocol and carotene concentrations. The results of the present study showed that buriti oil is a valuable source of monounsaturated fatty acids, and vitamins A and E. No previous work in the literature has analyzed buriti oil to this extent. The chromatographic method using HPLC was effective in qualifying and quantifying tocopherols, tocotrienols and carotenes.

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Although the tocopherol concentration in Soybean Oil Deodorizer Distillate (SODD) regarding molecular distillation (MD) has been studied in the last 20 years, no scientific studies were published yet in international journals about the results of this technology when applied in an industrial scale. This research aimed to evaluate the tocopherols concentration through industrial patented MD technology in a vegetable oil refinery, using a phospholipase A2 enzymatic physical degumming process, packed dual temperature column deodorizer coupled to a double washer and a Tocoboost® patented technology. The results of the refinery production process from July 2019 to February 2020 could totalize over 81 days, comprising 243 samples and more than 1900 laboratory analysis. The input and output SODD samples were analysed by Gas Chromatography (GC), in which graphics of the automation system and mass balance of the refinery production ranges were also verified. The results showed that it is possible to achieve over five times Vitamin E concentration from non-modified soybean oil deodorizer distillate in a physic enzymatic phospholipase degumming process plant using a combination of advanced technology in order to separate high value-added molecules gained through studied hypotheses regarding vacuum, temperature, distiller models, backset flows, multiple stages of distillation, degradation and product recovery.

The food frying process causes physicochemical modifications in the oils, affecting their sensorial characteristics and eventually producing toxic effects. The objective of this work was to study the degradation of sunflower oil used in potato immersion frying, considering the free fatty acid content, peroxide index and refractive index, highlighting the critical and optimal points of the process. Experimental planning and response surfaces were used, considering the variables temperature, total process time and potato:oil ratio. The three variables showed a significant linear effect on the percentage of free fatty acids (R² = 98.3%). The value of the peroxide index was strongly influenced by temperature and, to a lesser extent, by other variables (R² = 98%). The refractive index was influenced linearly and quadratically by time and temperature and only linearly by the potato:oil ratio (R² = 97.2%). These results indicate that frying processes conducted at warmer temperatures may increase the useful life of the oil, whose characteristics directly influence the quality of the final product.

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