Amazonian Buriti oil: chemical characterization and antioxidant potential


  • P. Speranza Faculty of Food Engineering, Department of Food Science, University of Campinas - Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas
  • A. de Oliveira Falcão Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas
  • J. Alves Macedo Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas
  • L. H.M. da Silva Faculty of Food Engineering, Technology Institute, University of Para
  • A. M. da C. Rodrigues Faculty of Food Engineering, Technology Institute, University of Para
  • G. Alves Macedo Faculty of Food Engineering, Department of Food Science, University of Campinas - Faculty of Food Engineering, Department of Food and Nutrition, University of Campinas



Fatty acid, Minor compound, Radical scavenging activity, Regio-specific distribution, Triacylglycerol


Buriti oil is an example of an Amazonian palm oil of economic importance. The local population uses this oil for the prevention and treatment of different diseases; however, there are few studies in the literature that evaluate its properties. In this study, detailed chemical and antioxidant properties of Buriti oil were determined. The predominant fatty acid was oleic acid (65.6%) and the main triacylglycerol classes were tri-unsaturated (50.0%) and di-unsaturated-mono-saturated (39.3%) triacylglycerols. The positional distribution of the classes of fatty acids on the triacylglycerol backbone indicated a saturated and unsaturated fatty acid relationship similar in the three-triacylglycerol positions. All tocopherol isomers were present, with a total content of 2364.1 mg·kg−1. α-tocopherol constitutes 48% of the total tocopherol content, followed by γ- tocopherol (45%). Total phenolic (107.0 mg gallic acid equivalent·g−1 oil) and β-carotene (781.6 mg·kg−1) were particularly high in this oil. The highest antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was obtained at an oil concentration of 50 mg·mL−1 (73.15%). The antioxidant activity evaluated by the Oxygen Radical Absorbance Capacity (ORAC) was 95.3 μmol Trolox equivalent·g−1 oil. These results serve to present Buriti oil as an Amazonian resource for cosmetic, food and pharmaceuticals purposes.


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How to Cite

Speranza P, de Oliveira Falcão A, Alves Macedo J, da Silva LH, da C. Rodrigues AM, Alves Macedo G. Amazonian Buriti oil: chemical characterization and antioxidant potential. Grasas aceites [Internet]. 2016Jun.30 [cited 2024Feb.27];67(2):e135. Available from:




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