Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)

Abstract

The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Dil Chemists' Society (ADCS). The parameters obtained indicate conservation quality standards in accordance with Brazilian legislation. The fatty acid profile shows a predominance of ω-9, ω-6, and ω-3 fatty acids. The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase and the presence of endothermic and exothermic peaks characteristic of thermal and oxidative decomposition at high temperatures only. The spectroscopic profile evidenced long-chain unsaturated fatty acids confirming the fatty acid profile results. Ot was found that, in general, the Patauá oil has good nutritional and functional quality and high thermal and oxidative stability; therefore it can be considered as a raw material with potential applications in various industries.

Chromatographic profile and bioactive compounds found in the composition of pupunha oil (Bactris gasipaes Kunth): implications for human health

“…Comparing the outcome of this investigation with that of Serra et al [24], who evaluated the quality standards of buriti (Mauritia flexuosa) oil and pracaxi (Pentachletra Macroloba) oil, high values of acidity and peroxide were found, a few above those determined in this investigation and recommended in the legislation (5.76mg KOH g -1 and 12.05mEq kg -1 ; 5.44mg KOH g-1 and 8.23mEq kg -1 , respectively). In another survey, Santos et al [25], when assessing the Patauá (Oenocarpus bataua) oil, found averages of 1.40mg KOH g -1 and 9.64mEq kg -1 in the acidity and peroxide index respectively, and Costa et al [6], in their investigations with Tucumã (Astrocaryum vulgare, Mart. ), found acid averages between 6.5mg to 20.3mg KOH g -1 and peroxides between 11.8 and 13.8mEq kg -1 [6].…”

“…Among the rates of polyunsaturated fatty acids, the largest ones are linoleic acid (ω-6) followed by linolenic acid (ω-3). In the investigation by Santos et al [25], with Amazonian fruits, 3 categories were listed, according to their ω-6 content. The first category for values below 4.9%; the second for values above 5%; and the third one for fruits with expressive rates of around 30.0%.…”

Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.)

“…These databases allow a reduction in testing and elaboration time, adjustment of parameters, savings in all aspects, as it occurs in different applications and design of industrial products, such as the production of edible oils, lubricants, biodiesel among others. These information bases can be expressed and ratified by the DSC curves (Santos et al, 2012(Santos et al, , 2019b.…”

“…The great variety of Amazonian fruit species with high macro and micronutrients content potential makes this region a considerable source of food resources and of several additions of raw materials applicable to different industrial sectors. Among them, those with the highest energy rate derived from their lipid constitution, the oil seeds, stand out (Pereira et al, 2019;Santos et al, 2019aSantos et al, , 2019b.…”

“…A number of investigations with fruits that stand out in the Brazilian trade balance have been carried out (Costa et al, 2016;Santos et al, 2018a, 2018b, Santos et al, 2019a, 2019bMatos et al, 2019;Serra et al, 2019;Teixeira et al, 2019). However, with changes in eating habits, climate change and the search for innovations, spur the need for research with little explored fruits, among which the pequi (Caryocar villosum (Alb.)…”