Refining of buriti oil (Mauritia flexuosa) originated from the brazilian cerrado: physicochemical, thermal-oxidative and nutritional implications

Abstract

Objetivou-se comparar os parâmetros físico-químicos e termo-oxidativos do óleo bruto de buriti com o refinado, como também determinar o teor de vitamina A, perfil lipídico e potencial antioxidante destes óleos. Amostras de óleo bruto e refinado foram avaliadas quanto à viscosidade, densidade relativa, índices de refração, acidez, ácidos graxos livres, peróxido e de iodo, grau de oxidação lipídica por UV-Vis, termogravimetria, calorimetria, capacidade antioxidante, teor de vitamina A e perfil de ácidos graxos. O refino do óleo diminuiu o percentual de ácidos graxos livres e os índices de acidez, de iodo e de peróxido, apresentando maior estabilidade termo-oxidativa que o óleo bruto. Porém sua capacidade antioxidante, o teor de vitamina A e o de ácidos graxos insaturados foram reduzidos em relação ao óleo bruto. Logo, sugere-se a otimização do processo de refino para minimizar perdas nutricionais no óleo de buriti, que por suas características pode ser considerado um alimento funcional.The objective of this study was to compare the physicochemical, thermo-oxidative and nutritional characteristics of crude and refined buriti oil. Crude and refined oil samples were evaluated for viscosity, relative density, refraction, acidity, free fatty acids, peroxide and iodine, lipid oxidation degree by UV-Vis, thermogravimetry, calorimetry, in vitro antioxidant capacity, vitamin A content and fatty acids profile. The refining process decreased the free fatty acids percentage and acidity, peroxide and iodine indexes, with greater thermal-oxidative stability, which is critical for its use in cooking food. However, its antioxidant capacity, vitamin A and unsaturated fatty acids contents were reduced compared to crude oil. Therefore, it is suggested to optimize the refining process to minimize nutritional losses in buriti oil, which due to its characteristics, can be considered a functional food.

Effect of the consumption on buriti oil on the metabolism of rats induced by iron overload

“…These results may be explained by the composition of vegetable oils used, as buriti oil has 4.6% saturated fatty acids, 91.6% monounsaturated fatty acids and 3.8% polyunsaturated fatty acids and soybean oil shows 31.7% saturated fatty acids, 23.6% monounsaturated fatty acids and 44.7 % polyunsatu rated fatty acids (14,15,21). Diets added of soybean oil and buriti oil of high concentration of polyunsaturated and monounsatu rated fatty acids, respectively, should be consumed because they have antiatherogenic, vasodilator and an tiplatelet action (22).…”

“…(32), who observed increase in triglyceride levels of animals sub mitted to oxidative stress induction. Due to that the fact that buriti oil is a source of monounsaturated fatty acids and vitamins A and E. (14,15,21) may have pre vented this increase in the triglyceride levels even in the group that received iron overload (EB), as it showed intermediate and similar TAG levels when compared to CB group, indicating a possible action of this oil on this biochemical parameter. The maintenance of the levels of triglycerides in groups that consumed buriti oil add ed to the diet (CB, EB) can be justified by the mech anism of vitamin A and vitamin E absorption, which after absorption is transported by chylomicrons and lipoproteins containing other dietary lipids (such as tri glycerides, phospholipids, cholesterol, and cholesteryl esters) and apolipoprotein B (apoB), which can quan titatively reduce the transport of these lipids (33,34).…”

“…For all experiments, 3 L of crude oil were used, which were refined following degumming, neutralization, washing and drying steps according to methodology adapted from Aquino and cols (14). Soybean oil of the same trade mark was used to be added to the control diet, being purchased from a local supermarket.…”

“…The volume injected was 1 µm with a split ratio of 1:25. The charac terization of fatty acids was performed by comparing the mass spectrum obtained with that of standards that were also injected into the chromatograph (14).…”

“…In this context, buriti oil has antiinflammatory and healing applications (13), and is considered a functional food due to its high concentration of monounsaturated fatty acids and antioxidants, such as tocopherols and ca rotenoids (14,15), being consumed by the population as an ingredient in various preparations (16). Given the above, this study aimed to compare the effect of buriti oil and soybean oil consumption on the metabolism of rats under oxidative stress induced by iron overload.…”