Bauer Luciana Carolina, Santos Leandro Soares, Sampaio Klicia Araújo, Ferrão Sibelli Passini Barbosa, Fontan Rafael da Costa Ilhéu, Minim Luis Antônio, Veloso Cristiane Martins, Bonomo Renata Cristina Ferreira
State University of Southwest of Bahia (UESB), Itapetinga, Bahia, Brazil.
Faculty of Food Engineering (FEA), University of Campinas (Unicamp), Campinas, São Paulo, Brazil.
Food Res Int. 2020 Nov;137:109474. doi: 10.1016/j.foodres.2020.109474. Epub 2020 Jun 25.
Babassu oil is a raw material widely used in the pharmaceutical and biofuels industry. However, its physical-chemical and thermal characteristics are not widely described in the literature. This article describes these characteristics and, thus, seeks to increase the application of this raw material in the food industry. In this work, two different types of babassu oils, extra-virgin and virgin, were studied. The physicochemical characteristics, lipid profile, composition of the triacylglycerol and thermal properties of both oils were determined. Moreover, the crystallization and melting behavior was determined and the FTIR-ATR spectra of the oils acquired. The results show that the main fatty acids present are medium-chain and the type of extraction modifies the amounts of fatty acids present in each type of oil. Despite this, its physical-chemical characteristics and thermal properties are the same, except color and thermal stability, where extra-virgin oil is lighter and more stable than virgin babassu oil.
巴巴苏油是一种广泛应用于制药和生物燃料行业的原材料。然而，其物理化学和热特性在文献中并未得到广泛描述。本文描述了这些特性，从而旨在增加这种原材料在食品工业中的应用。在这项工作中，研究了两种不同类型的巴巴苏油，即特级初榨油和初榨油。测定了两种油的物理化学特性、脂质谱、三酰甘油组成和热性能。此外，还测定了结晶和熔化行为，并获得了油的傅里叶变换红外光谱 - 衰减全反射（FTIR - ATR）光谱。结果表明，主要存在的脂肪酸为中链脂肪酸，且提取类型会改变每种油中脂肪酸的含量。尽管如此，其物理化学特性和热性能是相同的，除了颜色和热稳定性，特级初榨油比初榨巴巴苏油颜色更浅且更稳定。
