Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)

• Main Authors: Orquídea Vasconcelos dos SANTOS, Bruno Santos GONÇALVES, Christine da Silva MACÊDO, Leyvison Rafael Vieira da CONCEIÇÃO, Carlos Emmerson Ferreira COSTA, Ozéias Vieira MONTEIRO JÚNIOR, Amanda Larissa Garça de SOUZA, Suzana Caetano da Silva LANNES
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: oil; Patauá; thermogravimetry; infrared
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005018101&lng=en&tlng=en

Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá 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 Patauá 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.