Baru Oil Research Articles

Baru nut oil physicochemical properties, fatty acid and mineral nutritional quality: a high source of oligoelement selenium

Baru nut (Dipteryx alata Vogel) oil obtained by cold pressed machine yielded 24% (mg g–1), primarily composed of unsaturated fatty acids (⁓ 79%), with oleic and linoleic acids in the proportion of 2:1. The oxidative stability assessed by Rancimat method, Thermogravimetry analysis and Differential Scanning Calorimetry revealed thermal stability, which attributed to a higher amount of oleic than linoleic fatty acids, synergistic action of the natural antioxidants and low iodine index. The nutritional qualities were calculated to atherogenic (AI = 0.07), thrombogenic (TI = 0.22) and hypocholesterolemic/ hypercholesterolemic (HH = 13.77), and physicochemical indices: acidity (0.62), peroxide (9.99), saponification (179.93) were higher, whereas iodine (93.00) and relative density (0.9121) were found between the recommended Codex Alimentarius parameters. Mineral elements were quantified using ICP OES (inductively coupled plasma optical emission spectroscopy) in decreased order of Mg > Se > Zn > Mn > Al > Cu, whereas As, Co, Cd, Cr, Fe, Ni, and Pb < LOD. In addition, this oil showed optimal indices to non-cancer risk (CR < 10–6), and non-carcinogenic: hazard quotient (HQ), and total hazard indices (HI) < 1. Nevertheless, major attention is necessary for children and Se hypersensitive consumers, which baru oil daily consumption quantity was estimated based on selenium (Se) trace element at 0.7964 g kg–1. Thus, we recommend the consumption of baru nut oil for human health promotion and metabolic disease prevention.

Impact of supplementation with native cerrado fruit oil on the composition of breast milk of lactating Wistar rats

The study aimed to evaluate the effect of baru oil (Dipteryx alata Vog) supplementation on maternal milk and offspring of female Wistar rats. Animals were divided into three groups (n = 12), supplemented with baru oil, soybean oil, or olive oil, at a daily dose of 1,000 mg/kg during pregnancy and lactation. The body weights and food intake of rats were measured weekly and analyzed. Milk collection was performed manually from the 12th to the 21st day of lactation. After weaning, rats and pups were euthanized after a 6-h fast. Blood was collected from the animals, five sites of adipose tissue were removed from each mother rat, and the mesenteric site was removed from the pups. It was observed that breast milk from the group supplemented with baru oil had higher concentrations of polyunsaturated and monounsaturated fatty acids, such as linoleic and oleic acids. However, there was no statistical difference between the group supplemented with Baru and soybean oil or olive oil group. Supplementation of the three types of oils did not interfere with body weight gain, animal consumption, serum parameters, liver weight, and adipose tissue sites. However, it showed antiatherogenic activity.

Discrimination of baru oil adulteration with soy oil using portable near infrared spectroscopy, Fourier-transform infrared spectroscopy and Partial Least-Squares Discriminant

Considered an important source of bioactive compounds and unsaturated fatty acids, Baru oil comes from the Brazilian Cerrado ecoregion and is sold with high value. Methods to detect tampering to certify the authenticity of this type of product are in great demand for quality control. Herein, this study used partial least squares for discriminant analysis (PLS-DA) combined with Fourier-transform infrared spectroscopy (FTIR) and portable near-infrared spectroscopy (NIR) for the detection of adulteration in Baru oil, using soybean oil as an adulterant. Adulteration concentrations were 10, 30, 50, 60, and 80% for analysis by NIR and 10, 30, 50, 60, 70, and 90% for FTIR. After the spectral range selection and pre-processing steps, discrimination models showed good discrimination, and the efficiency was confirmed from the figures of merit, which highlighted percentages above 99% with both techniques used. Anomalous samples were identified in discrimination models obtained with a portable NIR spectrometer in the outlier detection step. The methodology evaluated is direct, fast, and non-destructive, in which the PLS-DA models obtained from the sets of spectra by FTIR presented superior results than those evaluated with the portable NIR spectrometer; however, the latter was also efficient in discriminating as adulterated, reinforcing the feasibility of using spectroscopic techniques and chemometric tools.

Baru oil (Dipteryx alata vog.) applied in the formation of O/W nanoemulsions: A study of physical-chemical, rheological and interfacial properties

The oil extracted from baru (Dipteryx alata Vog.) seeds is in bioactive compounds and it presents potential to be used in food and cosmetic industries. Therefore, this study aims to provide insights into the stability of baru oil-in-water (O/W) nanoemulsions. For this purpose, the effects of the ionic strength (0, 100 and 200 mM), pH (6, 7 and 8), and storage time (28 days) on the kinetic stability of these colloidal dispersions were evaluated. The nanoemulsions were characterized in terms of interfacial properties, rheology, zeta potential (ζ), average droplet diameter, polydispersity index (PDI), microstructure, and creaming index. In general, for samples, the equilibrium interfacial tension ranged from 1.21 to 3.4 mN.m−1, and the interfacial layer presented an elastic behavior with low dilatational viscoelasticity. Results show that the nanoemulsions present a Newtonian flow behavior, with a viscosity ranging from 1.99 to 2.39 mPa.s. The nanoemulsions presented an average diameter of 237–315 nm with a low polydispersity index (<0.39), and a ζ-potential ranging from 39.4 to 50.3 mV after 28 days of storage at 25 °C. The results obtained for the ζ-potential suggest strong electrostatic repulsions between the droplets, which is an indicative of relative kinetic stability. In fact, macroscopically, all the nanoemulsions were relatively stable after 28 days of storage, except the nanoemulsions added with NaCl. Nanoemulsions produced with baru oil present a great potential to be used in the food, cosmetic, and pharmaceutical industries.

Detection and characterization of adulterants in baru and soursop oils

The presence of vegetable oils in the pharmaceutical and cosmetic industries boosts their production and commercialization, maximizing the economic potential, however to increase profits, vegetable oils with high added value are the target of adulteration practices. This negatively affects the quality of the product and compromises the bioactive properties of these oils. The objective of this study was to build partial least squares regression models to identify baru oil and soursop oil samples adulterated with soybean oil. For data collection the oils samples were characterized using portable near-infrared spectrometer and Fourier-transform infrared spectrometer. These techniques were chosen because both provide information about the functional groups of chemical compounds, however portable equipment, being cheaper, presents signals with lower spectral resolution. Thus, the objective of the work is also to verify if the results using both equipment are similar. The developed regression models were effective; however, the near-infrared technique presented some limitations in the identification of soursop oil. This is because for the construction of his model it was necessary to use a smaller number of variables and levels of adulteration. Nevertheless, high R² values and relatively low errors were obtained for all models, making it possible to identify the adulteration.&#x0D; &#x0D; Pratica Application: Adulteration analysis of baru and soursop oils by infrared spectroscopy and portable equipment

A screening process for carbonation of vegetable oils using an aluminum(salen) complex with a further application as weldable polymers

AbstractCarbon dioxide (CO2) occurs naturally, though its emissions have been increasing due to anthropogenic activities, and its increasing atmospheric concentration levels are causing a greenhouse effect. In efforts to develop new carbon dioxide utilization (CDU) methodologies, the catalyzed reaction of CO2 with epoxidized vegetable oil, obtained from Brazilian macaw oil and Baru oil, to form carbonated oils for novel and sustainable monomers was explored. A screening process is carried out to develop the best reaction conditions, by varying catalyst/cocatalyst loading, reaction time, CO2 pressure, and the reaction temperature, resulting in conversions of 100%. The aluminum(salen) complex shows a selective and efficient catalyst activity. Both carbonated oils are reacted with amines (1,6‐diaminohexane, lysine, and 4,4′‐methylenebis [cyclohexylamine]) to provide weldable polyhydroxyurethanes. Polymers synthesized from lysine provide a more selective reaction and higher cross‐linked structures, with fewer side reactions involving the glyceride groups. All the synthesized polymers are thermally stable above 200°C and differential scanning calorimetry (DSC) analysis shows two main thermal events, related to the glass transition (Tg) and the topology‐freezing transition temperature (Tv). The Tv result indicates that the polymer has weldable properties due to chemical bond exchange. Thus, these polymers can be healed into different shapes upon exposure to red light (660 nm).

Hydrocolloids and Partially Defatted Cake on Encapsulation of Baru Oil (Dipteryx alata Vogel): a Study on Emulsion, Particle, and Oxidative Stability

Hydrocolloids and Partially Defatted Cake on Encapsulation of Baru Oil (Dipteryx alata Vogel): a Study on Emulsion, Particle, and Oxidative Stability

The potential antioxidant activity of incorporating bacaba (Oenocarpus bacaba Mart.) extract into a nanoemulsion system with baru oil.

The bacaba (Oenocarpus bacaba Mart.) peel corresponds to 15% of the whole fruit and is rich in antioxidants with potential application in product development. In nanotechnology, emulsified formulations such as nanoemulsions stand out for providing modified release and improving the bioavailability of conveyed substances. The aim of this work was to develop nanoemulsified systems from baru oil containing hydroalcoholic extract from the bacaba peel, evaluate their stability and antioxidant potential. After the HLB (Hydrophilic-lipophilic balance) determination of the baru oil, thirty-two formulations were developed, varying the proportions of surfactants, aqueous phase, and baru oil. Of those 32, 16 formed emulsified systems, and the ones with a higher amount of oil (20%) were incorporated with the BPE. The systems were submitted to stability studies to verify their viability. After that, several tests were performed, such as rheological characteristics, hydrodynamic diameter of the droplets, polydispersion index, zeta potential, and antioxidant potential by DPPH and ABTS+ radical scavenging methods. After the studies, two samples remained stable and presented a non-Newtonian pseudoplastic profile with thixotropy, hydrodynamic diameter of less than 200 nm, monodispersity, and negative zeta potential. The BPE showed antioxidant potential, with superior activity when incorporated into the nanoemulsified system. A strong negative correlation was found between the two antioxidant methods, where both demonstrated the same profile of potential antioxidant activity for the extract and formulations. The studied formulation showed that the use of BPE is a viable alternative for the development of new products based on sustainable technologies.

Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil

This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by spectrophotometry. The flour was analyzed for its chemical composition, fiber, and mineral contents. Baru oil presented excellent quality parameters and high contents in unsaturated fatty acids and carotenoids. The flour showed relevant levels of proteins, lipids, and dietary fiber, in addition to having representative mineral contents for food such as manganese, magnesium, and copper. Thus, baru oil and the by-product of its extraction offer a rich chemical composition, and their application may add nutritional value to foods in addition to reducing negative environmental impacts.

Effects of Baru Almond Oil (Dipteryx alata Vog.) Treatment on Thrombotic Processes, Platelet Aggregation, and Vascular Function in Aorta Arteries.

Background: This study assessed the effects of Baru (Dipteryx alata Vog.) almond oil supplementation on vascular function, platelet aggregation, and thrombus formation in aorta arteries of Wistar rats. Methods: Male Wistar rats were allocated into three groups. The control group (n = 6), a Baru group receiving Baru almond oil at 7.2 mL/kg/day (BG 7.2 mL/kg, n = 6), and (iii) a Baru group receiving Baru almond oil at 14.4 mL/kg/day (BG 14.4 mL/kg, n = 6). Baru oil was administered for ten days. Platelet aggregation, thrombus formation, vascular function, and reactive oxygen species production were evaluated at the end of treatment. Results: Baru oil supplementation reduced platelet aggregation (p < 0.05) and the production of the superoxide anion radical in platelets (p < 0.05). Additionally, Baru oil supplementation exerted an antithrombotic effect (p < 0.05) and improved the vascular function of aorta arteries (p < 0.05). Conclusion: The findings showed that Baru oil reduced platelet aggregation, reactive oxygen species production, and improved vascular function, suggesting it to be a functional oil with great potential to act as a novel product for preventing and treating cardiovascular disease.

Baru (Dipteryx alata Vogel) Oil Extraction by Supercritical-CO2: Improved Composition by Using Water as Cosolvent.

Baru (Dipteryx alata) almond is an emerging nut from the Brazilian savannah, that presents unique flavor and an interesting specialty oil. In this study, we aimed at investigating the effects of pressure, temperature, type (alcohol and/or water), and concentration of polar cosolvent on the extraction yield and tocopherol contents of baru oil obtained by supercritical-CO2 extraction (SC-CO2); and to investigate the effect of temperature and pressure on phytosterol, phenolic, and volatile compounds' profile in the oil when H2O was the cosolvent. Baru oil extracted with SC-CO2 using alcohol as a cosolvent showed a higher extraction yield (20.5-31.1%) than when using H2O (4.16-22.7%). However, when 0.3% H2O was used as cosolvent, baru oils presented the highest γ-tocopherol (107 and 43.7 mg/100 g) and total tocopherol (212 and 48.7 mg/100 g) contents, depending on the temperature and pressure used (50°C and 10 MPa or 70°C and 30 MPa, respectively). Consequently, the lowest pressure (10 MPa) and temperature (50°C) values resulted in baru oils with better γ/α-ratio, and the highest contents of β-sitosterol (107 mg/100 g) and phenolic compounds (166 mg/100 g). However, the highest pressure (30 MPa) and temperature (70°C) values improved the volatile profile of oils. Therefore, although alcohol as a cosolvent improved oil yield, small amounts of H2O provided a value-added baru oil with either high content of bioactive compounds or with a distinctive volatile profile by tuning temperature and pressure used during SC-CO2 extraction.

Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog)

The extraction of baru oil from almonds, generates the partially defatted cake. The use of this coproduct in bakery products reduces wastage of materials and nutrients, thereby improving nutritional aspects, and contributing to a sustainable environment. The aim of this study was to characterize the physico-chemical properties of crackers made with oil and partially defatted baru cake as partial substitutes for olive oil and wheat flour, respectively. The formulations presented interesting nutritional benefits to consumers, as they can be considered as a source of dietary fiber (13.58 g/100 g), magnesium (61.76 mg/30 g) and zinc (1.72 mg/30 g) and high in manganese (1.55 mg/30 g) and iron (4.56 mg/30 g) according to values established by Brazilian legislation, in addition, they have an interesting content of proteins (19.55 g/100 g) and lipids (19.24 g/100 g). The use of baru almond coproducts in savory crackers might be a good alternative to add nutrients that provide nutritional benefits to consumers.

A comparative and economic study of the extraction of oil from Baru (Dipteryx alata) seeds by supercritical CO2 with and without mechanical pressing

The present study evaluated the effect of supercritical fluid extraction (SFE) assisted by cold pressing (SFEAP) on the overall yield, extraction kinetics, composition of baru seed oil and manufacturing cost (COM). The best extraction conditions were determined in extraction assays combining different pressures (150–350 bar) and temperatures (35 and 45 °C). The extraction yield by SFEAP (28.6 g oil/100 g baru seed) was approximately 31% higher than that obtained by SFE (21.9 g oil/100 g baru seed), according to the kinetic study with the best extraction conditions (350 bar and 45 °C). The extraction yield observed under this condition allowed us to obtain a lower COM for both techniques (SFE was US$ 118.32/kg baru oil and SFEAP was US$ 87.03/kg baru oil) compared to lower pressures and temperatures. The oil obtained under all extraction conditions was rich in unsaturated fatty acids and other bioactive compounds. The extraction of baru seed oil by SFEAP resulted in a higher yield and lower manufacturing cost than SFE.

EXTRACTION OF BARU ALMOND OIL USING ALTERNATIVE SOLVENTS TO HEXANE: ETHANOL AND ISOPROPANOL

The baru oil has a high degree of unsaturation and relevant amount of oleic and linoleic acids content, which favors its use for food and pharmaceutical industries. Hexane is the most widely used solvent for oil extraction. However, its flammability, cost, and polluting potential justify the study of alternatives solvents such as ethanol and isopropanol that are less toxic and flammable and efficient in the extraction of other oils, as already reported in literature. This work represents the extraction of baru almond oil with the solvents hexane, ethanol, isopropanol, and isopropanol: ethanol (1:1) to compare their extraction yields. The parameters solid: solvent ratio, temperature and time were optimized using a central composite design. The higher yields were found in lower solid: solvent ratios and higher temperatures (ethanol - 29.12 %, isopropanol - 39.66 %, isopropanol: ethanol - 41.13 % and hexane - 36.59 %). Isopropanol and isopropanol: ethanol (1:1) mixture presented satisfactory results when compared to hexane, becoming alternatives for its replacement. In the extractions which the time was significant, the adjustment of the kinetic models indicated that the extraction is described by a second order model. The solvents researched showed to be promising for hexane replacement in the oil extraction from baru almond.

Effects of baru almond oil (Dipteryx alata Vog.) supplementation on body composition, inflammation, oxidative stress, lipid profile, and plasma fatty acids of hemodialysis patients: A randomized, double-blind, placebo-controlled clinical trial

BackgroundThe consumption of nuts and edible seeds is associated with the improvement of the metabolic profile and reduction of cardiovascular diseases. However, the effects of its subproducts, such as oil, are still poorly studied. This study aimed to evaluate the effect of the baru almond oil supplementation on inflammation, oxidative stress, body composition, lipid profile, and plasma fatty acids of hemodialysis patients. MethodsIn a randomized, double-blind, 12-week placebo-controlled clinical study, hemodialysis patients were supplemented with 5 g of baru oil (BG, n = 17) or 5 g of mineral oil (placebo, BP, n = 12). Body composition, renal function, ultra-sensitive C-reactive protein (us-CRP), oxidative stress, plasma fatty acids, and lipid profile were analysed before and after the intervention. ResultsPatients were aged 50.5 ± 2.2 years and the average time of dialyses was 52,1 ± 42,6 months. The BG decreased us-CRP concentration compared to PG (-1.2 ± 0.2 vs. + 0.8 ± 0.2 mg / L,d = 0.88; p = 0.01). Baru almond oil supplementation was not effective in improving body composition, lipid profile, and oxidative stress. ConclusionBaru almond oil supplementation decreased us-CRP concentration in patients with chronic kidney disease under hemodialysis treatment.

Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

There is an increasing demand for healthier foodstuff containing specific compounds such as Polyunsaturated Fatty Acids (PUFAs). In the case of PUFAs, protection against oxidative degradation is challengeable and microencapsulation emerges as an alternative. Mayonnaises containing microencapsulated oils could be a source of PUFAs. The objective was to formulate mayonnaises containing microencapsulated chia seeds oil, pumpkin seeds oil or baru oil. Micrometric particles with high encapsulation efficiency were produced and thermal analyses indicated an increased thermal stability of all oils after encapsulation. Rheology studies highlighted an increase in the mayonnaise viscosity when microparticles containing chia and pumpkin seeds oil were added. Mechanical texture was not affected by the presence of microparticles in the mayonnaise in all formulations tested. Nevertheless, samples containing microcapsules up to 5%wt were not distinguished from the base-mayonnaise in the sensorial test. Overall, enriched mayonnaises were successfully produced and encapsulation was efficient in protecting oils from oxidation.

Hepatoprotective and Antioxidant Activities of Oil from Baru Almonds (Dipteryx alata Vog.) in a Preclinical Model of Lipotoxicity and Dyslipidemia.

The oil obtained from baru (Dipteryx alata Vog.) almonds exhibits high energy value and is reported in popular medicine for the treatment of rheumatic diseases and reproductive disturbances. Although baru oil is used in domestic cuisine, the chemical characterization of this oil and its effects on lipid metabolism are still poorly understood. Therefore, this study evaluated the fatty acid (FA) profile and the effects of baru oil on liver and aorta in a murine model of dyslipidemia. The chromatographic profile of baru oil showed high levels of unsaturated FAs, especially oleic acid. Saturated FAs, such as palmitic and lignoceric acids, were found in lower amounts. Hypercholesterolemia was induced in male Wistar rats by daily administration of a lipid emulsion by gavage for 15 weeks. Biochemical and histopathological analysis were performed on serum, aorta, and liver. The results demonstrated that animals developed marked hypercholesterolemia, liver steatosis, and increased lipid peroxidation in the aorta. Treatment with baru oil attenuated lipid peroxidation and drastically reduced liver damage, especially ballooning degeneration and steatosis. By restricting vascular and hepatic injury, this oil showed potential applicability as a functional food, reinforcing its use in popular medicine and domestic cuisine.

Development of lamellar gel phase emulsion containing baru oil (Dipteryx alata Vog.) as a prospective delivery system for cutaneous application

The rational design of emulsions requires study of the main factors that influence their formation, physicochemical properties and, consequently, stability and performance. The use of vegetable oils in the pharmaceutical and cosmetic industries has recently become attractive. Dipteryx alata Vogel (D. alata) is an oleaginous species native to Brazil. The seeds of this species contain highly unsaturated oil with significant amounts of tocopherols and phytosterols, representing an important source of agents capable of combatting oxidative processes. In this work, a lamellar gel phase emulsion using oil extracted from the seeds of D. alata (baru) was developed. The steps involved in the development of this research were as follows: 1) development of formulations and 2) in vitro assays by simulating the evaporation of the final product after application to the skin and Electron paramagnetic resonance spectroscopy (EPR) of fatty acid spin labels was used to investigate the profile of interaction of the dispersed systems with stratum corneum (SC) lipids. The results indicate that the developed system shows no signs of instability during the storage period. Moreover, EPR studies indicated that D. alata oil and especially the developed formulation were able to increase SC lipid fluidity and extract a fatty-acid spin label from the lipid domain structures of SC, demonstrating its potential to act as a drug or skin care vehicle.

Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies

The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g–1), compared to traditional oat cookies. Changing the formulation resulted in the enrichment of a number of microelements, including phosphorus (~ 197.90 mg.100 g–1) and iron (~ 21.56 mg.100 g–1). Baru oil increased the concentration of unsaturated fatty acids (~ 76.11%), consisting of approximately 50.37% monounsaturated (MUFA), and 25.74% polyunsaturated fatty acids (PUFA). The total phenolic compound content was approximately doubled in the baru cookie. As such, the baru cookie presents an interesting composition from a nutritional point of view, having a high protein and dietary fiber content, in addition to presenting substantial concentrations of iron and oleic acid, and may be used as part of a healthy diet.

Characterization and Stability Studies on Vegetable Nanoemulsions Obtained by Low Energy Process

Background: The use of vegetable oils in the pharmaceutical and cosmetic industry is becoming increasingly attractive worldwide. Native to Cerrado biome of Brazil, we can mention baru seeds, which oil has a high degree of unsaturation. Its major constituents are the fatty acids oleic and linoleic, and, besides that it contains significant amounts of tocopherols and phytosterols. Emulsified systems are the most common form presentation of industrial products. Its excellent ability to solubilize hydrophilic and lipophilic compounds explains its scientific and commercial importance. The design of these systems requires knowledge of the main factors that influence their formation, consequently, stability and performance. The objective of this research was the development and characterization of a nanoemulsion with baru oil using an economic process. The steps involved in the planning process of development of the systems were: 1) choice of emulsification methodology 2) development and characterization of formulations; 3) stability studies. Results: The use of low energy emulsification methodology so, a low-cost process, allow obtention of stable nanoemulsion having particle size distribution between 100.67 ± 8.39 and 111.45 ± 5.44 nm. The study of the physicochemical properties of the formulations showed no signs of instability of the formulations during the storage period under specific temperature conditions and the nanoemulsion has fine appearance, translucent aspect and bluish reflect, which are in accordance with the concept of nanoemulsions. Conclusions: The optimization of composition variables to minimize droplet size and polydispersity index allowed the obtention of a stable nanoemulsion by using a classic and low cost methodology. The developed system may be a good alternative delivery system, particularly because the use of vegetable oil follows a global trend of using renewable resources for sustainable development in cosmetic and pharmaceutical industry.