Abstract
Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Pataua oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). 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. It was found that, in general, the Pataua 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.
Highlights
The composition of fatty materials varies according to the extraction technique applied
Their physicochemical, nutritional, functional, thermal, oxidative, and spectroscopic properties may undergo considerable changes during extraction and storage. Their fatty acid profile and antioxidant composition are directly related to their oxidative stability (Cuvelier & Maillard, 2012; Irshad et al, 2015; Pereira et al, 2019; Carrillo et al, 2018)
Anvisa has established the standards for unrefined cold-pressed oils as maximum values of 4.0 mg KOH/g oil (Brasil, 2005). Another quality parameter evaluated was the peroxide value, which identifies the early stages of oil and fat oxidation and determine their quality, considering the fact that the higher the peroxide value, the greater the susceptibility to oxidative rancidity (Brasil, 2005)
Summary
The composition of fatty materials varies according to the extraction technique applied. Their physicochemical, nutritional, functional, thermal, oxidative, and spectroscopic properties may undergo considerable changes during extraction and storage. Their fatty acid profile and antioxidant composition are directly related to their oxidative stability (Cuvelier & Maillard, 2012; Irshad et al, 2015; Pereira et al, 2019; Carrillo et al, 2018). The characteristics of the extracted materials can be monitored and evaluated using adequate extraction techniques that take into account aspects such as performance, quality, and thermal and oxidative stability of the material. The last two have some advantages such as low cost, easy application and high extraction yield (Pighinelli et al, 2009; Santos et al, 2013a, b; Araújo et al, 2018)
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