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

Authors

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

Keywords:

Agricultural waste valorization, Brazilian Cerrado, Carotenoids, Fatty acid composition

Abstract

This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by spectrophotometry. The flour was analyzed for its chemical composition, fiber, and mineral contents. Baru oil presented excellent quality parameters and high contents in unsaturated fatty acids and carotenoids. The flour showed relevant levels of proteins, lipids, and dietary fiber, in addition to having representative mineral contents for food such as manganese, magnesium, and copper. Thus, baru oil and the by-product of its extraction offer a rich chemical composition, and their application may add nutritional value to foods in addition to reducing negative environmental impacts.

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