Characterization of Pentaclethra macroloba oil

• DOI: 10.1007/s10973-012-2896-z
• Publication Date: 2013-01-15T04:16:12Z
• Authors: Marina Nídia Ferr...; Marcos Antônio Pe...; Charles Alberto B...; Carlos Emmerson F...; Maria Louze Nobre...; Luiz Morais; José Otávio Carré...; Roseane Maria Rib...
• Keywords: Thermogravimetry; Thermal Stability; Behenic acid; Grease

The Pracaxi oil—(Pentaclethra macroloba) contains high concentrations of fatty acids with emollient action that contribute to skin hydration. The use of this oil is supported by the utilization of natural resources thus enabling regional development and social contribution. The objective of this study was to characterize the P. macroloba oil by thermogravimetry (TG, DTG, and DTA), gas chromatography, Fourier transform infrared spectroscopy (FT-IR), and oxidation stability—Rancimat, aiming at the quality control of plant raw material. Three samples of crude oil sold by Amazon Oil Industry (Ananindeua, Para, Brazil) were studied. The analysis of these oil samples showed different fatty acids, especially the behenic, oleic, linoleic, and lignoceric acids totalizing approximately 96 % of the grease composition and in smaller percentage arachidic, lauric, myristic, palmitic, and linolenic acids were found. The major acids have wide medicinal use. According to the TG/DTG curve, thermal stability was observed up to 220 °C, indicating a greater mass loss related to the dehydration and elimination of volatile substances. The thermal decomposition process occurred in the range of 430–450° C according to the DTG curve. The absorption spectrum in the infrared region (FT-IR) showed well-defined bands confirming the presence of functional groups present in the oil. Tests in a Rancimat have shown an induction period between 8 and 10 h demonstrating that the samples are in agreement with the standards required by ANP No. 14/2012 which requires at least 6 h of testing.