Flavored Buriti Oil (Mauritia flexuosa, Mart.) for Culinary Usage: Innovation, Production and Nutrition Value

Abstract

Buriti oil has an excellent nutritional profile. This study aimed at elaborating buriti-flavored oil for culinary purposes. Viscosity, fat acids, smoke point, carotenoids, color, and sensory analysis were carried out. Buriti oil showed viscosity similar to olive oil. Its fat acids demonstrated high level of 9-omega. A low smoke point was observed, suggesting this oil should not be heated on cooking. The high carotenoid content probably relates to the high value of parameter a * . Flavored buriti oils containing buriti (50 or 25%) and olive oil (50 or 75%), relish (2%), basil (2%), and rosemary (4%) were suggested for production and commercialization. This innovative product can be a way to have buriti oil in the population's diets.

Bioactive compounds, phenolic profile, antioxidant capacity and effectiveness against lipid peroxidation of cell membranes of Mauritia flexuosa L. fruit extracts from three biomes in the Ecuadorian Amazon

“…It also has a high content of lipids, proteins, carbohydrates, tannins, phenols, flavonoids, fiber, iron, copper and potassium ( Koolen et al., 2013 ; Leão et al., 2017 ; Lescano et al., 2018 ; Nobre et al., 2018 ). Due to its high content of bioactive compounds that help prevent oxidative stress and chronic diseases, it can be considered a functional food ( Cordeiro et al., 2015 ; Manhães et al., 2015 ; Pereira Freire et al., 2016 ). However, all these studies have been performed on fruit collected in Brazil, while studies on M. flexuosa L. from the Ecuadorian Amazonian region are scarce.…”

Amazonian palm tree fruits: From nutritional value to diversity of new food products

“…Formulations with 50 and 25 % of the oil were more suitable for producing and commercializing aromatized Mauritia flexuosa oil. [ 123 ] Biscuits Mauritia flexuosa oil Nutritional enrichment and sensory improvement 7.5 and 15 % The highest concentration of vitamin A was observed in the biscuit with 15 % Mauritia flexuosa oil. All formulations showed good sensory acceptance.…”

Nutritional Composition and Bioactive Compounds of Native Brazilian Fruits of the Arecaceae Family and Its Potential Applications for Health Promotion

“…The pulp of buriti is used by the local population for preparing juice, marmalades, jams, ice cream, wine, and fermented beverages. The foodstuffs and beverages made with the fruit are also sold in local markets, generating income for the population and ensuring the maintenance of the local culture [ 57 ]. In addition, its oil and pulp are commonly used to prevent and treat some pathologies due to their potential antimutagenic, antibacterial, and healing properties [ 10 , 58 ].…”