Abstract
The characteristics of the quality of crude palm oil (CPO) and crude palm olein (CPOL) produced in the states of Bahia and Para were investigated. Twelve oil samples were analyzed; 2 (CPO) were from Para (produced industrially), while the other 10 were from Bahia (3 CPOs and 3 CPOLs produced industrially, while 1 CPOL and 3 CPOs were traditionally processed). The chemical analyses included the determination of fatty acid methyl esters (FAME), free fatty acids (FFA%), peroxide value (PV), induction time (IT), total carotenoids (TC) and total polar compounds (TPC). The major saturated fatty acids in these samples were palmitic (34.79-42.89 g 100 g –1 ) and stearic (4.49-5.84 g 100 g –1 ) acid, and the main unsaturated fatty acids were oleic (37.31-43.69 g 100 g –1 ) and linoleic (9.04- 12.74 g100 g –1 ) acid. All samples produced in Bahia exhibited higher FFA (6.77-13.49%) and TPC (13.71-19.50%) levels than permitted in the international quality standards, unlike the samples produced in Para. TC, PV and IT ranged from 422.1 to 584.2 mg g –1 , 1.32 to 3.7 meq O 2 kg –1 oil and 1.72 to 4.66 h, respectively. PV, FFA and TPC were inversely correlated with TC and IT. The use of inappropriate oil extraction processes in Bahia is clearly becoming a food safety problem.
Highlights
The palm fruit (Elaeis guineensis Jacq.) is the source of both palm oil and palm kernel oil (Edem, 2002; Lin, 2011)
Crude palm oil (CPO) has a balanced fatty acid composition in which the level of saturated fatty acids is almost equal to the level of unsaturated fatty acids (Table 2)
The analysis of fatty acids revealed a wide variation and, as expected, the crude palm olein (CPOL) were more unsaturated than the CPOL (7) and (CPO)
Summary
The palm fruit (Elaeis guineensis Jacq.) is the source of both palm oil (extracted from the palm fruit) and palm kernel oil (extracted from the fruit seeds) (Edem, 2002; Lin, 2011). The production areas in Brazil are found in the states of Amazonas, Amapá, Bahia and Pará, which account for 80% of the domestic production of this oil (Gomes et al, 2008). In Brazil, crude palm oil is known as azeite de dendê and is an ingredient in most dishes from Bahia, such as moquecas, vatapá, xinxin de galinha, caruru, and akara. Akara is regarded as one of Brazil’s irreplaceable national treasures (IPHAN, 2005). This dish is prepared from several varieties of cowpea (Vigna unguiculata L.Walp). After being seasoned with grated onion and salt, the paste is whipped, shaped into balls with a wooden spoon and deep fried in crude palm oil (Mesquita, 2002). The dish has been commercialized on the streets of Salvador by baianas de acarajé women who are recognizable by their all-white cotton dresses, headscarves and caps
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