Fatty acid profile and physicochemical characterization of buriti oil during storage

Mesquita, Juliana de Andrade; Oliveira, Thayla Thais da Silva; Santos, Joana Gabrieli da Silva dos; Gaspar, Michelle Regys Gonçalves Rafael do Carmo; Vieira, Vinícius de Almeida; Rodrigues, Erika Cristina; Nascimento, Edgar; Faria, Peter Bitencourt; Faria, Rozilaine Aparecida Pelegrine Gomes de

doi:10.1590/0103-8478cr20190997

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FOOD TECHNOLOGY • Cienc. Rural 50 (11) • 2020 • https://doi.org/10.1590/0103-8478cr20190997 copy

Fatty acid profile and physicochemical characterization of buriti oil during storage

Perfil de ácido graxo e qualidade físico-química do óleo de buriti sob armazenamento

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The objective of this research was to evaluate the fatty acid profile and physicochemical properties of buriti oil under storage conditions. The oil was analyzed for 70 days by evaluating the physicochemical characteristics of acidity index, refractive index, bulk density, absolute viscosity, peroxide index, lipid oxidation by TBARS method, color parameters (L ^*, a ^*, b ^*, C ^* e h ^*) and carotenoid profile (α-carotene and β-carotene) for every 10 days of storage, in addition to the β-carotene/linoleic acid system and fatty acid profile. Variables remained stable over the analysis periods and the total carotenoids ranged from 836.91 to 1036.96 µg/g. Oleic acid accounted for the highest content among fatty acids, with a value of 78.06 g/100 g of fatty acids and a ω6/ω3 ratio of 1.95. Buriti oil has a nutritional quality and a fatty acid profile that justifies recommendations for its consumption, suggesting the need for regulatory bodies to draw up a standardized protocol for extracting oil from the fruit pulp.

Key words:
Mauritia flexuosa L.; oxidative stability; total carotenoids; ω6/ω3.

Authorship

Juliana de Andrade Mesquita

Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso (IFMT), Campus Cuiabá, 78050-560, Cuiabá, MT, Brasil..Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso (IFMT)BrazilCuiabá, MT, BrazilInstituto Federal de Educação, Ciência e Tecnologia de Mato Grosso (IFMT), Campus Cuiabá, 78050-560, Cuiabá, MT, Brasil..

https://orcid.org/0000-0002-2860-4397

Thayla Thais da Silva Oliveira

https://orcid.org/0000-0003-2929-9467

Joana Gabrieli da Silva dos Santos

https://orcid.org/0000-0002-9272-1854

Michelle Regys Gonçalves Rafael do Carmo Gaspar

https://orcid.org/0000-0002-9764-7331

Vinícius de Almeida Vieira

https://orcid.org/0000-0002-4077-1294

Erika Cristina Rodrigues

https://orcid.org/0000-0003-4592-8016

Edgar Nascimento

https://orcid.org/0000-0002-7825-1948

Peter Bitencourt Faria

Setor de Inspeção de Produtos de Origem Animal, Departamento de Medicina Veterinária, Universidade Federal de Lavras (UFLA), Campus Universitário, Lavras, MG, Brasil.Universidade Federal de Lavras (UFLA)BrazilLavras, MG, BrazilSetor de Inspeção de Produtos de Origem Animal, Departamento de Medicina Veterinária, Universidade Federal de Lavras (UFLA), Campus Universitário, Lavras, MG, Brasil.

https://orcid.org/0000-0002-2890-5472

Rozilaine Aparecida Pelegrine Gomes de Faria ^*E-mail: rozilaine.faria@blv.ifmt.edu.br. *Corresponding author

https://orcid.org/0000-0002-3439-6109

E-mail: rozilaine.faria@blv.ifmt.edu.br. ^*Corresponding author

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The funding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

The authors contributed equally to the manuscript.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (4)
Tables (5)

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Figure 1
Peroxide value (meq/Kg) and malondialdehyde content (mg MDA/Kg) during the 70 days of analysis.

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Figure 2
Red index (a^*) and yellow index (b^*) parameters during the 70 days of analysis.

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Figure 3
Regression between the saturation index parameters (C^*) and yellow index (b^*) for the analysis period in 70 days. ^^^: highly significant (P<0.001).

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Figure 4
Decrease in buriti oil absorbance with time (Mauritia flexuosa L.) (A, B, C) after 10, 40, and 70 days of storage, respectively.

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Table 1
Mean values ± standard deviation of physicochemical parameters of buriti oil (Mauritia flexuosa L.) during storage.

Thumbnail

Table 2
Mean values ± standard deviation of the brightness and color parameters (L^*), saturation index (C^*), and tonality angle (h^*) of buriti oil (Mauritia flexuosa L.) during storage.

Thumbnail

Table 3
Mean values ± standard deviation of carotenoid content in µg/g of buriti oil (Mauritia flexuosa L.) during storage duration.

Thumbnail

Table 4
Fatty acid profile of Buriti oil (Mauritia flexuosa L.). Values expressed in g per 100g of identified fatty acid.

Thumbnail

Table 5
Nutritional quality of Buriti oil (Mauritia flexuosa L.). Values expressed in g per 100 g of identified fatty acid.

Figure 1 Peroxide value (meq/Kg) and malondialdehyde content (mg MDA/Kg) during the 70 days of analysis.

Figure 2 Red index (a^) and yellow index (b^) parameters during the 70 days of analysis.

Figure 3 Regression between the saturation index parameters (C^) and yellow index (b^) for the analysis period in 70 days. ^^^: highly significant (P<0.001).

Figure 4 Decrease in buriti oil absorbance with time (Mauritia flexuosa L.) (A, B, C) after 10, 40, and 70 days of storage, respectively.

Table 1 Mean values ± standard deviation of physicochemical parameters of buriti oil (Mauritia flexuosa L.) during storage.

Storage time (days)	ATT (mgKOH/g)^*	AT(g/100g)^**	Index of refraction	Density (g/cm³)	Viscosity (mPa.s)
t₁	12.44±0.26	6.25±0.13	1.465±0.00	0.910±0.008	58.33±2.89
t₁₀	12.27±0.18	6.24±0.09	1.465±0.00	0.907±0.005	65.00±0.00
t₂₀	13.58±0.50	6.82±0.25	1.464±0.00	0.905±0.004	58.33±2.88
t₃₀	12.73±0.27	6.40±0.13	1.465±0.00	0.908±0.005	56.66±2.88
t₄₀	13.44±0.78	6.75±0.39	1.464±0.00	0.907±0.004	53.33±2.88
t₅₀	12.68±0.33	6.37±0.16	1.464±0.00	0.905±0.000	55.00±0.00
t₆₀	12.98±0.17	6.52±0.08	1.466±0.00	0.905±0.000	55.00±0.00
t₇₀	13.77±0.48	6.92±0.24	1.464±0.00	0.906±0.000	58.33±2.88

^*ATT: Total titratable acidity; ^**AT: Titratable acidity of oleic acid.

Table 2 Mean values ± standard deviation of the brightness and color parameters (L^), saturation index (C^), and tonality angle (h^) of buriti oil (Mauritia flexuosa* L.) during storage.

Storage time (days)	L^*	C^*	h^*
t₁	23.14±1.42	34.96±1.71	43.56±0.013
t₁₀	23.79±1.46	35.40±1.09	44.09±0.021
t₂₀	24.84±2.08	31.96±1.57	41.31±0.021
t₃₀	25.06±1.68	33.65±2.64	43.90±0.041
t₄₀	23.47±1.46	36.29±1.24	44.28±0.015
t₅₀	24.04±1.67	35.61±0.39	43.92±0.026
t₆₀	23.41±0.37	37.17±0.65	47.83±0.027
t₇₀	24.03±1.07	35.64±1.99	44.86±0.026

Table 3 Mean values ± standard deviation of carotenoid content in µg/g of buriti oil (Mauritia flexuosa L.) during storage duration.

Storage time (days)	α-carotene (µg/g)	β-carotene (µg/g)	Total carotenoids (µg/g)
t₁	471.10±11.36	565.86±30.08	1036.96
t₁₀	465.42±12.83	562.59±48.68	1028.02
t₂₀	474.82±16.29	548.24±31.77	1023.06
t₃₀	446.67±17.24	499.44±26.26	946.11
t₄₀	399.07±17.08	437.85±22.88	836.91
t₅₀	465.11±7.56	439.63±9.30	904.74
t₆₀	418.29±13.27	441.19±17.23	859.49

Table 4 Fatty acid profile of Buriti oil (Mauritia flexuosa L.). Values expressed in g per 100g of identified fatty acid.

Fatty acids	Mean±Std Deviation (%)
C6:0	0.29±0.41
C14:0	0.02±0.03
C15:0	0.02±0.03
C16:0	16.40±0.14
C16:1	0.18±0.02
C17:0	0.07±0.01
C17:1	0.03±0.03
C18:0	1.89±0.01
C18: 1ω9c	78.06±0.02
C18: 2ω6c	1.69±0.11
C18: 3ω3	0.88±0.09
C20:0	0.11±0.05
C20:1	0.26±0.03
C20: 4ω6	0.06±0.03
C20: 5ω3	0.02±0.03
C22:0	0.02±0.00
Σ Saturated	18.83±0.25
Σ Unsaturated	81.17±0.01
Σ MUFA	78.53±0.01
Σ PUFA	2.65±0.26
Σ ω3	0.90±0.12
Σ ω6	1.75±0.14

MUFA= Monounsaturated fatty acids; PUFA= Polyunsaturated fatty acids.

Table 5 Nutritional quality of Buriti oil (Mauritia flexuosa L.). Values expressed in g per 100 g of identified fatty acid.

Quality parameter	Mean±Standard Deviation
ω3/ω6	0.51±0.03
ω6/ω3	1.95±0.11
PUFA/SFA	0.14±0.02
IA (%)	0.20±0.00
IT (%)	0.42±0.00
h/H	4.91±0.04

Σω3/ω6= Σω3/Σω6; ω6/ω3= Σω6/Σω3; PUFA/SFA= Polyunsaturated/saturated fatty acids; IA= Atherogenic index; IT= Thrombogenic index; h/H= Σhypocholesterolemic/Σhypercholesterolemic.

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E-mail: cienciarural@mail.ufsm.br

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[1] E-mail: rozilaine.faria@blv.ifmt.edu.br. ^*Corresponding author