Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil

L.A.  Borges; R.N.B.  Souto; A.L.A.  Nascimento; J.F.  Soares; C.L.  Paiva; I.V.  Brandi; J.P.  Lima

doi:10.3989/gya.0447211

Autores/as

L.A. Borges Department of Food Engineering and Technology, School of Food Engineering, University of Campinas - UNICAMP https://orcid.org/0000-0001-7013-3819
R.N.B. Souto Institute of Agricultural Sciences, Federal University of Minas Gerais - UFMG https://orcid.org/0000-0001-6965-3411
A.L.A. Nascimento Department of Food Technology, Federal University of Viçosa - UFV https://orcid.org/0000-0003-2965-9119
J.F. Soares Institute of Agricultural Sciences, Federal University of Minas Gerais - UFMG https://orcid.org/0000-0002-5658-5701
C.L. Paiva Institute of Agricultural Sciences, Federal University of Minas Gerais - UFMG https://orcid.org/0000-0002-0898-648X
I.V. Brandi Institute of Agricultural Sciences, Federal University of Minas Gerais - UFMG https://orcid.org/0000-0001-6714-7996
J.P. Lima Institute of Agricultural Sciences, Federal University of Minas Gerais - UFMG https://orcid.org/0000-0003-2182-8520

DOI:

https://doi.org/10.3989/gya.0447211

Palabras clave:

Carotenoides, Cerrado Brasileño, Composición de ácidos grasos, Valorización de residuos agrícolas

Resumen

En este estudio se investigó el aceite de barú y la harina de barú parcialmente desengrasada de la región noroeste de Minas Gerais, Brasil. La caracterización físico-química del aceite se realizó mediante la determinación del perfil de ácidos grasos mediante cromatografía de gases, luteína y α- y β- carotenos mediante cromatografía líquida de alta resolución y carotenoides totales mediante espectrofotometría. En la harina se analizó su composición química, fibra y contenido mineral. El aceite de barú tiene excelentes parámetros de calidad, un buen contenido de ácidos grasos insaturados y carotenoides. La harina presentó niveles relevantes de proteínas, lípidos y fibra dietética, además de tener un contenido representativo de minerales para la alimentación, como manganeso, magnesio y cobre. Así, el aceite de baru y el subproducto de su extracción tienen riqueza en su composición química y su aplicación puede agregar valor nutricional a los alimentos, además de reducir los impactos ambientales.

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