Extração e análise da estabilidade do óleo fixo da polpa e semente dos frutos de Bacupari (Rheedia gardneriana), Tucumã (Astrocaryum aculeatum) e Pupunha (Bactris gasipaes)

Abstract

Brazil has a wide variety of native and exotic fruit species with potential and interest for industry. In the face of such wealth, the Amazonian fruits, tucumã, peach palm and bacupari stand out. However, the literature reports little about data on these fruits, especially the seed fraction, which in turn becomes waste, when in fact they can be rich in various compounds, which can give rise to excellent products and by-products. In addition, seeds and fruit pulps may have expressive lipid content of technological interest. Thus, there is a need for scientific research on these fruits and their properties. The objective of this work is to characterize the seeds of the fruits tucumã (Astrocaryum vulgare), pupunha (Bactris gasipaes) and bacupari (Garcinia Gardneriana) as well as to obtain and evaluate the properties of the oils obtained from the portions, pulp and seed and to analyze the oxidative stability of the same. For this purpose, analyzes of the hydrogen ion potential (pH), titratable acidity, water activity (Aw) and centesimal composition were carried out on the seeds and pulp of the fruits, with potential results regarding the fiber content, mineral content, carbohydrates. In addition, the seeds of tucumã and peach palm stood out as raw materials with a high lipid content, unlike bacupari. However, the seed of the same, proved to be a source of carotenoids, vitamin C and in general, the seeds of the fruits still presented, expressive value for, phenolic compounds and antioxidant activity (DPPH, FRAP, and β-carotene), makes them inputs of technological potential, in addition to promoting benefits to consumer health. Determinations of antinutritional compounds such as: phytate, total tannins, condensed tannins, trypsin inhibitor and cyanogenic compounds were also carried out, where the presence of phytate and total tannins was detected in bacupari and tucumã seeds, however, processing techniques can help in the elimination of these. As for the oils obtained from the pulp and seed fractions of the fruits, the evaluated parameters showed satisfactory results regarding the degree of unsaturation, through the refraction and iodine indices. The saponification index, responsible for indicating deterioration, was also in conformity. For acidity, samples of tucumã fruit seeds and pulp comply with the Codex Alimentarius Commission and RDC 270/2005. Regarding oxidative stability, after 60 days of storage, the oils extracted from tucumã and peach palm seeds, as well as the control sample of soybean oil, began to present altered levels of acidity, peroxide and saponification with undesirable values, citing the start of the product deterioration process.