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Artigo Acesso aberto Produção Nacional Revisado por pares
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The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil [pdf]

2021; Volume: 20; Issue: 2 Linguagem: Inglês

10.17306/j.afs.2021.0893

ISSN

1898-9594

Autores

Hugo Maia Fonseca, Camila Oliveira Santos, Luis Paulo Adami Cruz, Valter Arthur, Bárbara Catarina Bastos de Freitas, Adriana Régia Marques de Souza, Glêndara Aparecida de Souza Martins,

Tópico(s)

Edible Oils Quality and Analysis

Resumo

Background.Bacaba (Oenocarpus bacaba Mart.) has a high yield of oil, with the potential to produce biologically active natural products and can be considered a new "superfruit" with high value added.Materials and methods.Acid value, peroxide value, refractive index, saponification value, p-anisidine value, relative density, iodine value, total oxidation value, specific extinction coefficients at 232 and 270 nm (K 232 and K 270 ), ΔK, and color were determined.Results.The most significant changes in the quality values, such as peroxide (26.25 mEq•kg -1 ), p-anisidine (11.41), acidity (14.66 mg KOH•g -1 oil), and total oxidation (63.92) were determined for 15 min of microwave heating.Conclusions.The microwave heating promoted the acceleration of oxidative processes showing that, overall, much care should be taken when heating the bacaba oil by microwave to avoid oil degradation.

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