Brazil Nut Oil Research Articles

Experimental data and thermodynamic modeling for n-propane + Brazil nut oil at high pressures

This research aimed to uncover essential phase transition data for the pseudo-binary system of n-propane and Brazil nut oil. Over a range of temperatures from 313 to 343 K and pressures up to 3.42 MPa, our study identified various phase equilibria, including liquid-vapor, liquid-liquid, and liquid-liquid-vapor, using the visual synthetic-static variable volume method. The observed phase transitions fall under the type III classification proposed by Scott van Konynenburg. Leveraging the cubic Peng-Robinson equation of state with the van der Waals mixing rule, we were able to construct isopleths for the proposed system. Additionally, we examined the fatty acid profile of Brazil nut oil to accurately quantify its composition and estimate critical properties of the pseudo component in line with Kay's rule. This research provides critical insights into the behavior of phase diagrams for pressurized fluid-based extraction and separation processes, which are crucial for achieving maximum yield and minimizing energy expenditure.

Development and physicochemical characterization of an antifungal cream containing dried extract of Endopleura uchi and Brazil nut oil

Endopleura uchi is a plant native to the Amazon and its chemical and pharmacological potential has been widely studied. Bertholletia excelsa oilseeds (Brazil nut) are a global highlight, with diverse applications in the cosmetic and pharmaceutical industries. Therefore, this work provided premises to assist in the development of cream formulations with dried extract from stem bark of Endopleura uchi and Bertholletia excelsa oil with the ability to inhibit strains of Candida spp. For this, the extract was prepared for 5 minutes in decoction using 10% (w/v). Drying was carried out using fluidized bed equipment. In the development of the formulations, previous physical stability after 24 hours and 30 days was used for evaluation, in addition to biological activity as an antifungal agent. After physicochemical characterization, antioxidant activity was found for dried extract of Endopleura uchi in the ABTS assay with 99.70 ± 0.00% inhibition, and DPPH with 86.30 ± 0.50%. With phytochemical investigation, it was proven that bergenin is the chemical marker for this plant. After this, it was possible to develop cream formulations using different concentrations of the extract and oil. Analyzing stability, F2 cream was selected and evaluated for 4 weeks, maintaining its original macroscopic characteristics. In antifungal activity, the MIC for the dried extract was of the 25 µg/mL for Candida albicans, Candida Krusei and Candida parapsilosis. The same good result occurred for F2 cream with more efficiently in inhibiting Candida non-albicans. The Bertholletia excelsa oil did not harm the antifungal activity.

Brazil nut (Bertholletia excelsa H.B.K.) and Brazil nut oil: effects on oxidative stress and potential therapeutic health benefits from human, animal, and cell culture models.

Brazil nut (Bertholletia excelsa H.B.K.) is characterized by its high nutritional and energetic value. It contains high levels of l-arginine, antioxidant vitamins, phenolic compounds, and phytosterols. In addition to their biological functions, bioactive compounds and essential fatty acids present therapeutic effects on chronic disease prevention through their antioxidant effects. Thus, this review aims to present the most recent scientific evidence on the effect of Brazil nut on human health. A search for scientific articles was carried out through the MEDLINE/PubMed, Science Direct, and LILACS databases, considering articles published between the years 2010 and 2023. The results showed that Brazil nuts and Brazil nut oil, when consumed regularly and associated with a balanced diet, can improve lipid profile, attenuate inflammatory response, and improve oxidative stress through increased activity and gene expression of antioxidant enzymes. However, further studies are recommended to better understand the mechanisms of action.

FT-MIR-ATR Associated with Chemometrics Methods: A Preliminary Analysis of Deterioration State of Brazil Nut Oil.

Brazil nut oil is highly valued in the food, cosmetic, chemical, and pharmaceutical industries, as well as other sectors of the economy. This work aims to use the Fourier transform infrared (FTIR) technique associated with partial least squares regression (PLSR) and principal component analysis (PCA) to demonstrate that these methods can be used in a prior and rapid analysis in quality control. Natural oils were extracted and stored for chemical analysis. PCA presented two groups regarding the state of degradation, subdivided into super-degraded and partially degraded groups in 99.88% of the explained variance. The applied PLS reported an acidity index (AI) prediction model with root mean square error of calibration (RMSEC) = 1.8564, root mean square error of cross-validation (REMSECV) = 4.2641, root mean square error of prediction (RMSEP) = 2.1491, R2cal (calibration correlation coefficient) equal to 0.9679, R2val (validation correlation coefficient) equal to 0.8474, and R2pred (prediction correlation coefficient) equal to 0, 8468. The peroxide index (PI) prediction model showed RMSEC = 0.0005, REMSECV = 0.0016, RMSEP = 0.00079, calibration R2 equal to 0.9670, cross-validation R2 equal to 0.7149, and R2 of prediction equal to 0.9099. The physical-chemical analyses identified that five samples fit in the food sector and the others fit in other sectors of the economy. In this way, the preliminary monitoring of the state of degradation was reported, and the prediction models of the peroxide and acidity indexes in Brazil nut oil for quality control were determined.

Novel Epoxidized Brazil Nut Oil as a Promising Plasticizing Agent for PLA.

This work evaluates for the first time the potential of an environmentally friendly plasticizer derived from epoxidized Brazil nut oil (EBNO) for biopolymers, such as poly(lactic acid) (PLA). EBNO was used due to its high epoxy content, reaching an oxirane oxygen content of 4.22% after 8 h of epoxidation for a peroxide/oil ratio of 2:1. Melt extrusion was used to plasticize PLA formulations with different EBNO contents in the range of 0-10 phr. The effects of different amounts of EBNO in the PLA matrix were studied by performing mechanical, thermal, thermomechanical, and morphological characterizations. The tensile test demonstrated the feasibility of EBNO as a plasticizer for PLA by increasing the elongation at break by 70.9% for the plasticized PLA with 7.5 phr of EBNO content in comparison to the unplasticized PLA. The field-emission scanning electron microscopy (FESEM) of the fractured surfaces from the impact tests showed an increase in porosity and roughness in the areas with EBNO addition, which was characteristic of ductile failure. In addition, a disintegration test was performed, and no influence on the PLA biodegradation process was observed. The overall results demonstrate the ability of EBNO to compete with other commercial plasticizers in improving the ductile properties of PLA.

Assessing novel thermoset materials from Brazil nut oil: Curing, thermal and mechanical properties

Assessing novel thermoset materials from Brazil nut oil: Curing, thermal and mechanical properties

Green Extraction of Annatto Seed Oily Extract and Its Use as a Pharmaceutical Material for the Production of Lipid Nanoparticles.

This work developd nanomaterials formulated from annatto seed oily extract (ASE), myristic acid (tetradecanoic acid), and their fatty acid esters. The annatto seed oily extract was obtained using only soybean oil (ASE + SO) and Brazil nut oil (ASE + BNO). The UV/VIS analysis of the oily extracts showed three characteristic peaks of the bixin molecule at 430, 456 and 486 nm. The lipid nanoparticles obtained using myristic acid and ASE + BNO or only BNO showed better results than the oil soybean extract, i.e., the particle size was <200 nm, PDI value was in the range of 0.2–0.3, and had no visual physical instability as they kept stable for 28 days at 4 °C. Lipid nanoemulsions were also produced with esters of myristic acid and ASE + BNO. These fatty acid esters significantly influenced the particle size of nanoemulsions. For instance, methyl tetradecanoate led to the smallest particle size nanoemulsions (124 nm), homogeneous size distribution, and high physical stability under 4 and 32 °C for 28 days. This work demonstrates that the chemical composition of vegetable oils and myristic acid esters, the storage temperature, the chain length of fatty acid esters (FAE), and their use as co-lipids improve the physical stability of lipid nanoemulsions and nanoparticles from annatto seed oily extract.

Nuclear Magnetic Resonance Approach in Brazil Nut Oil and the Occurrence of Aflatoxins.

Carcinogenic metabolites of fungi such as aflatoxins play a toxic role in some tree nuts and need to be monitored in their by-products, such as oil. In this context, Brazil nut (Bertholletia excelsa) oil, which is a commodity of great economic importance to Brazil, requires attention to monitor the presence of these toxic agents. Therefore, this study aimed to evaluate the presence of aflatoxins in Brazil nut oil and relate it to the presence of fatty acids in the oil as a surveillance tool for food safety. Brazil nut oil samples (n= 25) were acquired in northern Brazil as (a) non-branded products (n= 07) produced by local farmers using artisanal methods from nuts to be discarded by the industry and (b) industrialized products (n= 18). The samples were analyzed for total aflatoxin content by high-performance liquid chromatography and fatty acid content by nuclear magnetic resonance imaging. Seven (28%) samples were positive for the aflatoxin fractions (B1 + B2 + G1 + G2), ranging from undetected (<2.32) to 50.87 μg/kg. Of the aflatoxin positive samples evaluated by NMR analysis, it was not possible to state that the presence of a particular fatty acid can interfere or influence aflatoxin contamination. This was the first study with data on aflatoxin occurrence in Brazil nut oil. Nevertheless, further research is required to relate saturated or unsaturated fatty acid content with aflatoxin levels. We also suggest the implementation of systems to prevent contamination of the raw materials (seed) and detoxification of the oil to guarantee the product's safety and quality.

Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation

The main goal of this study was to investigate the possibility of encapsulating vitamin D3 (VD3) in Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate (SPI). SPI dispersions were analyzed using intrinsic tryptophan fluorescence, surface hydrophobicity and circular dichroism for a better comprehension of the ingredient’s properties. The emulsions produced with SPI dispersions treated at temperatures between 60 and 70 °C showed higher average droplet diameters (10-40 μM) than those treated at 75 and 80 °C. Despite these different droplet diameters, all formulations showed phase separations, requiring the incorporation of xanthan gum (XG) as thickener. Different XG concentrations were, then, tested (0.1 to 0.3% w/v). The formulation with 0.2% (w/v) XG and SPI treated at 75 °C for 15 min showed the highest stability, and, therefore, was used to produce emulsions encapsulating VD3 at two concentrations (120 and 200 μg/mL). After 21 days of storage, the emulsion stabilized with 1.0% (w/v) SPI and 200 µg VD3/mL preserved 97% of the vitamin. Therefore, the results revealed it is possible to obtain an efficient formulation for the encapsulation of VD3 using Brazil nut oil as an oily phase and thermally treated SPI as an emulsifier.

Emulsion-filled gels of soy protein isolate for vehiculation of vitamin D3: Effect of protein solubility on their mechanical and rheological characteristics

The aim of this study was to develop heat-induced gels of soy protein isolate (SPI) filled with Brazil nut oil emulsions encapsulating vitamin D3 (VD3). Before gelation, dispersions produced with different SPI concentrations (11–15%, w/w) were subjected to different pretreatments (manual mixing or mechanical stirring at 800 rpm for 10, 20, and 30 min) and had their protein solubility quantified. The application of mechanical stirring increased the solubility of proteins and decreased the average particle size, affecting the microstructure (observed by confocal laser scanning microscopy) and rheological properties (evaluated by uniaxial compression and small strain oscillatory tests) of the heat-set gels. The incorporation of emulsions (produced with Brazilian nut oil) into gels formed emulsion filled gels (EFGs), which presented higher Young's moduli and σH in comparison to non-filled gels (NFGs), indicating that the oil droplets were active within the matrices. The properties of EFGs subjected to small strain oscillatory tests, varied with the pretreatment conditions and SPI concentrations, highlighting the high influence of protein solubility, matrix inhomogeneities, and droplet clustering for determining the properties of such complex systems. Also, the heat-induced emulsion-filled gels of SPI produced were effective in protecting VD3, presenting good retention after 30 days of storage under refrigeration, and represent promising alternative for the production of future food gelled products.

Thermodynamics of Oils of Nutritional/Cosmetic Use: Bertholletia excelsa, Cocos nucifera, and Pterodon emarginatus Vogel

This paper contains the results of a new experimental study about the temperature effect on density and ultrasonic velocity for Brazil nut (Bertholletia excelsa), coconut (Cocos nucifera), and sucupira (Pterodon emarginatus Vogel) oils. Isentropic compressibilities and isobaric expansibilities were computed from the experimental magnitudes as a function of temperature. Halvorsen’s model (HM), and Collision Factor Theory (CFT) were selected for the prediction of these properties due to their wide range of application and easy computation. An accurate response was observed, despite the use of several simplifications as molecular group contribution procedures for estimation of theoretic criticals points of the fatty acids and the complex nature of the studied fluids.&#x0D;

Formation of edible oil-loaded beeswax microparticles using PGSS – Particles from Gas-Saturated Solutions

This research aimed to study the formation of edible oil-loaded beeswax microparticles using the Particles from Gas-Saturated Solutions (PGSS) process. Lipid binary mixtures (1:1 w/w) of beeswax with avocado oil or Brazil nut oil were studied as models. The PGSS process consisted of contacting the lipid binary mixture with supercritical CO2 in an autoclave at pressures from 150 to 300 bar at a temperature of 60 °C with an agitation at 1250 rpm for 1 h and the subsequent expansion of the solution (lipids + CO2) through a nozzle of 203.2 μm. The resulting edible oil-loaded beeswax microparticles had a sponge-like morphology and sizes of 162−180 μm and 96−128 μm when formulated with avocado oil and Brazil nut oil, respectively. Crystallinity and internal physical structure of the particles suggested uniform incorporation of edible oils into the crystalline lattice of beeswax. These particles could formulate ingredients for functional food products.

Chemical composition and thermal behavior of Brazil nut (Bertholletia excelsa) oil

Chemical composition and thermal behavior of Brazil nut (Bertholletia excelsa) oil

Evaluation of oxidative stability, fatty acid profile and quality physico-chemical parameters of Brazil nut, coconut and Palm oils

The aim of this study was to assess the oxidative stability (OS) of oils Brazil nuts, coconut and palm, as well as determine the quality parameters: acid value (AV), humidity, ash content, and fatty acid profile (FA). According to the results the oils of Brazil nuts, coconut and palm oil showed AV of 2.02, 2.49 and 5.92 mg KOH g-1, humidity of 0.060, 0.101 and 0.040% and ash of 0.010, 0.005 and 0.009%, respectively. Considering FA, the Brazil nut oil showed greater amount of linoleic acid (38.61%) and oleic acid (31.95%) in its composition. While in coconut oil the major amounts were lauric acid (35.22%) and myristic (17.43%) and in the palm oil, oleic acid (48.30%) and palmitic (28.67%). The OS analysis showed that there is a relationship between the FA chemical composition of each oil and oxidative stability index (OSI) that relates to the resilience capacity to lipid degradation.

Characterization and Shelf Life of Semi-preserve Black Caiman (Melanosuchus niger) Meat

Some conservation methods can add value to the product involved, especially those that involve meat derivatives. To take advantage of the raw materials available in the Amazon region, a semi-preserve using the meat of black caiman (Melanosuchus niger) was elaborated and evaluated for 90 days. The product was prepared using a curing brine of 4% acetic acid and 5% sodium chloride (NaCl), tail meat and back strap (sirloin), and was maintained at a controlled temperature of 5 °C for 30 d., with subsequent addition of flavoring brine (olive oil or Brazil nut oil), seasoning and soy lecithin for emulsification. The product was pasteurized at 70 °C/20 min and stored at 25 °C/90 d. The proximate composition, pH, acidity index, total volatile base nitrogen (TVBN), were determined. In the microbiological analysis for Salmonella sp., total coliforms and E. coli were within the standards required by current Brazilian legislation. The results of the physical-chemical analyses showed that the product had remained stable during the 90 d. of storage at room temperature (25 °C), and the pH values confirm that the immersion in acetic acid and sodium chloride in the proposed concentrations were enough to promote the reduction of pH and thus maintain the stability of the product.

Potential use of vegetable proteins to reduce Brazil nut oil oxidation in microparticle systems

Brazil nut oil is mostly composed of unsaturated fatty acids, some of which are associated with decreased incidence of cardiovascular diseases. Vegetable proteins have been increasingly used as wall material for partial replacement of carbohydrates and whey proteins. In order to create an oil preservation method, Brazil nut oil was encapsulated with three different types of vegetable protein concentrates and gum arabic (GA): rice (RPC + GA); pea (PPC + GA); and soy (SPC + GA) .For this purpose, vegetable protein concentrates were characterized, and after the drying process the physicochemical characteristics of the microparticles were evaluated. The most stable emulsion, after seven days of evaluation, was composed of RPC + GA. RPC + GA. This treatment was also more stable based on the shelf life assessments. We concluded that RCP microparticles were the best option for encapsulating Brazil nut oil in comparison with the other particles evaluated. In addition, the product obtained is potentially capable of being included in various processed foods.

Development and sun protection factor of emusionated formulation containing Brazil nut oil

Brazil nut (Bertholletia excelsa H.B.K) is oil rich and contains compounds with bioactive properties wich grants potential for usage in new formulations with photo-protective potential, as well as other pharmaceutical and cosmetic applications. The aim of this study was the development and in vitro determination of the sun protection factor of emulsionated formulations containing Brazil nut oil, targeting its use as a photo-protective carrier. Brazil nut oil was extracted with hexane using the ultrasound assisted method. After the oil quality against oxidation was evaluated, it was incorporated into the formulations. The emulsions were evaluated for their preliminary stability, accelerated stability, rheological characterization, mean globule diameter, in vitro SPF determination and potential antioxidant activity by the DPPH radical scavenging method. The same emulsified systems containing a chemical sunscreen were also evaluated, looking for synergism possibilities. The emulsions containing 20 and 30% of Brazil nut oil, with and without the chemical sunscreen, were characterized as oil-in-water type, showing elastic/solid rheological characteristics, and presented better stability characteristics in the assessed parameters. However, the presented photo-protective activity was attributed to the chemical sunscreen itself, rather than the base formulation and the antioxidant activity was considered low. The base formulation developed with Brazil nut oil presented adequate characteristics for incorporating sunscreen, opening up possibilities for incorporating several active substances, like the sunscreen and many others.

Study of the Antioxidant Power of the Waste Oil from Palm Oil Bleaching Clay

Palm oil is one of the most consumed oils, one of whose refining steps is the removal of pigments and other substances using bleaching clay as adsorbent. Worldwide production of this oil was 70 million tons in 2017, requiring 1 t of clay to produce 1000 t of refined oil. The residual bleaching clay, having an oil fraction (12.70%) rich in phenolics, carotenoids and tocopherols, was extracted in this study with ethanol to obtain an antioxidant-rich palm oil bleaching extract (POBE), with the aim of using it as a natural antioxidant source. The POBE antioxidant capacity determined by the DPPH method corresponded to a 20.29% inhibition of radical formation. The POBE was also tested for its potential to enhance oxidative stability of passion fruit, pracaxi and Brazil nut oils used as reference oils, and compared to common synthetic antioxidants (tert-butylhydroquinone and propyl gallate), either separately as controls or in mixtures with them. Besides the increased oxidative stability of these oils induced by the POBE, a positive synergistic effect between it and the synthetic antioxidants was observed. These results taken together suggest that the exploitation of the waste oil from bleaching clay as an additive to improve the oxidative stability of biofuels or lubricating oils is feasible.

Ozonation of Brazil nuts: Decomposition kinetics, control of Aspergillus flavus and the effect on color and on raw oil quality

The objective of this study was to evaluate the decomposition kinetics of ozone gas for preservation of Brazil nuts, the effect on Aspergillus flavus and possible effects on color and on raw oil quality. With regards to the saturation process, an exponential reduction of the saturation time was observed, while the saturation concentration increased linearly in the porous medium as the initial gas concentration was increased. Ozone half-life in the Brazil nuts at 25 °C was equivalent to 4.20 min. As for the effect of ozone on A. flavus, at the concentration of 8.88 mg L−1, for 240 min, the gas was able to cause a reduction in the count of microorganisms greater than 3.10 log cycles. Changes in the structure of the microorganisms and color of the colonies were also evidenced. Ozonation did not alter the quality of Brazil nut oil or its lipid profile. From the obtained results, it was concluded that: the initial ozone concentration influences the time and saturation concentration; ozone efficiently inactivates A. flavus in Brazil nuts; and in the conditions adopted for the present study, ozone does not affect the quality of the raw oil, including the lipid profile.

Chemoenzymatic Synthesis and Anti-Inflammatory Activity of Fatty Acid Amides Prepared from Bertholletia excelsa (Brazil Nut) Triglycerides

This study reports the synthesis of fatty acid amides (FAA), analogous to anandamide, prepared from Brazil nut oil (BNO), using Amano lipase from Pseudomonas fluorescens as a catalyst of direct aminolysis, with a good yield (95-68%). The anti-inflammatory effects of BNO and FAA were evaluated by the carrageenan-induced paw edema method. Analysis of the formation of edema showed that these FAA, at all dose used, significantly reduced the development of edema.