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Intake of cookies made with buriti oil (Mauritia flexuosa) improves vitamin A status and lipid profiles in young rats

2016; Royal Society of Chemistry; Volume: 7; Issue: 10 Linguagem: Inglês

10.1039/c6fo00770h

2042-650X

Jailane de Souza Aquino, Maria Helena de Araújo Vasconcelos, Débora Catarine Nepomuceno de Pontes Pessoa, Juliana Késsia Barbosa Soares, João Paulo de Sousa Prado, Robson de Jesus Mascarenhas, Marciane Magnani, Tânia Lúcia Montenegro Stamford,

Plant biochemistry and biosynthesis

The oil extracted from Mauritia flexuosa (buriti) is rich in vitamin A, tocopherols and unsaturated fatty acids. This study evaluated the retinol status, blood glucose levels, lipid profiles, food efficiency rates (FERs), food conversion rates (FCRs) and murine anthropometric parameters of Wistar rats fed cookies made with buriti oil (BOC). The content of β-carotene and monounsaturated fatty acids in the cookies was enhanced (p < 0.05) using buriti oil. Rats fed BOC showed an increase (p < 0.05) in serum and hepatic retinol levels compared to rats fed cookies made with soy oil (SOC - control). Rats fed BOC showed lower (p < 0.05) total and LDL cholesterol than the control; however, no changes in blood glucose levels or murine anthropometric parameters were observed. Serum retinol contents showed a strong correlation (r > 0.8) with hepatic retinol, and both groups of rats showed moderate correlations (r > 0.6 < 0.5) with FERs, FCRs and weight gain. Taken together, these results indicated that buriti is an alternative to increase vitamin A in baked goods, particularly in cookies. Intake of BOC improves lipid profiles and retinol status without affecting blood glucose in young rats.