Estudo comparativo das propriedades de óleo de coco obtido pelos processos industrial e artesanal

Abstract

Coconut oil (Cocos nucifera L.), widely used by the food and pharmaceutical industries, has required analytical methods to assess the conditions of processing and storage. This paper compared the chemical composition and physical-chemical properties of extra virgin coconut oil produced by Brazilian industry and coconut oil obtained by hand (marketed in the free fair Cuite PB). The results confirmed the high content of saturated fatty acids of coconut oil, due mainly to the high content of lauric acid (approximately 2% for the extra virgin oil and 3% for oil obtained by hand), responsible for increasing the oxidative stability, as well as change the profile oil merger, contributing to the increased use of fat of this oil in specific products of the pharmaceutical and food industries. It may be appreciated that in most cases, the results for the industrial and artisanal coconut oil samples were higher than the standard established by Resolution No 482 of 09.23.1999, the National Health Surveillance Agency ANVISA where you can have negative effects on oil quality as to be unfit for human consumption. The artisanal extraction method slightly interfered with physicochemical properties as independent of the methodology used these parameters remain within the limits stipulated by law for cold pressed oils and unrefined. But the analyzes of coconut oil were extremely important for us to refer to the oil that his studies are still scarce and controversial in the literature. Considering that coconut oil is being widely publicized by the media, with regard to their therapeutic properties, the comparative analysis of the chemical composition and physical and chemical characteristics of the studied oils can contribute significantly to provide clarification on the difference between oils when obtained through the industrial and artisanal processes, aiming to raise awareness in getting a quality product.