Additions and Corrections - Refining of Buriti Oil (Mauritia flexuosa) Originated from the Brazilian Cerrado: Physicochemical, Thermal-Oxidative and Nutritional Implications

Chemical characterization and evaluation of antioxidant and antimicrobial properties of the pulp oil of fruits of Mauritia flexuosa L. f.

“…The index found in this study is within the limit established by ANVISA, which ranges from 1,467 to 1,470 nD20 (Brasil, 2005). In the work of Aquino et al (2012), comparing the physico-chemical properties of crude and refined buriti oil, a refractive index of 1.47 was obtained for both oils tested, these being values consistent with that obtained in this work.…”

“…The acidity index obtained in this study (Table No. 2) was relatively higher than those reported in the literature for the oil of this species, with indexes ranging from 2.1 to 4.7 mg KOH/g (Vásquez-Ocmín et al, 2010;Aquino et al, 2012;Lima et al, 2017;). However, it is within the limits allowed by the National Agency of Sanitary Surveillance (ANVISA), with a maximum of 10.0 mg KOH/g (Brasil, 2005).…”

“…The pulp oil of the buriti fruits tested in this study (Table No. 3) showed a relatively lower IC50 than the one reported in the literature for the crude and the refined buriti pulp oil with IC50 of 25.19 mg/mL and 50.98 mg/mL, in that order, as well as for the olive oil with IC50 of 11 mg/mL (Valavanidis et al, 2004;Aquino et al, 2012).…”

“…Still on cefotaxime, it exerted the most expressive synergistic effect of this study against B. cereus, with a reduction from 1024 μg/mL to 5.33 μg/mL. Boletín Latinoamericano y del Caribe de Plantas Medicinales y Aromáticas/415 DISCUSSION Studies report oleic acid and palmitic acid as the main major components of the pulp oil of buriti fruits, with percentages ranging from 61% to 75.7% for oleic acid and 16.78% to 23% for the palmit acid, while the stearic acid presents low concentrations, ranging from 1.3% to 5.2% (Silva et al, 2009;Rodrigues et al, 2010;Darnet et al, 2011;Pardauil et al, 2011;Aquino et al, 2012). The difference between the fatty acids synthesis of a species can be attributed to abiotic factors, such as water availability, habitat, among others (Kris-Etherton et al, 2000).…”

“…The oil extracted from the pulp of the buriti fruit is known for its functional properties due to the high concentrations of monounsaturated fatty acids, in higher amounts than olive and brazilian nut oils, recognized for being high quality nutritional oils and presenting high provitamin A carotenoids (911,4 ± 2,4 a 1003 ± 20 mg.kg -1 ), having various applications for the food, pharmaceutical and cosmetic industries (Vieira et al, 2006;Silva et al, 2009;Aquino et al, 2012).…”