Extração e caracterização física e química do óleo de baru (dipteryx alata vog.)

Abstract

The Brazilian cerrado is one of the vegetation areas with the highest indexes of vegetal biodiversity. Considering the diverse properties presented by the fruits of the cerrado, the present work has the objective of characterizing the oil of baru, taking into account the growing interest of the population to know edible oils due to their high nutritional values and high content of unsaturated fatty acids. The characterization of the oil was carried out from physical and chemical analyzes. For the chemical analysis the acidity, saponification, peroxide and moisture contents were determined according to the analytical standards of the Adolfo Lutz Institute and infrared absorption spectroscopy . For physical analysis, the refraction analysis, relative density at 25 ° C, thermal stability and rheological behavior of the oil were performed. The results were 0.150 ± 0.13 mg KOH / g for the acid value, 285.61 ± 2.90 mg KOH / g for the saponification index, 6.45 ± 0.26 mEq KOH / g for the index of peroxide, 1.48 ± 0.02 for the refractive index, 0.31% moisture and 0.34 g / mL for the relative density. The acid and peroxide indexes were within the limits allowed by the legislation to be consumed. The saponification index was high, showing low molecular weight of the fatty acids and the refractive index was relatively high, indicating the presence of unsaturations in the molecule. The humidity was relatively high and may be susceptible to deterioration. The relative density also confirmed the presence of unsaturations and low molecular weight in fatty acids. Infrared spectra confirmed the presence of ester groups and double bonds. The rheological analysis indicated that the viscosity is sensitive to changes in temperature and confirmed to be a Newtonian fluid and the thermogravimetric (TG) analysis showed to be stable up to 280 ºC. Therefore, baru oil may be considered promising for the industrial trade and for the food sector.