Physicochemical characterization, fatty acid composition, and thermal analysis of Bertholletia excelsa HBK oil

• DOI: 10.4103/0973-1296.149730
• Publication Date: 2015-01-20T12:33:36Z
• Authors: José OtávioCarrér...; MarcosAntônio Pen...; MarinaNídia Ferre...; Carlos EmmersonFe...; Luiz Morais; MariaLouze Nobre ...; RoseaneMaria Ribe...
• Keywords: Saponification value; Brazil nut; Adulterant; Thermogravimetry; Peroxide value; Saponification

The present study aimed at characterizing the oil extracted from Bertholletia excelsa H.B.K. almond, a native species Amazon region. Analytical methods used for oils and fats were employed through pharmacopoeia assays, AOCS (American Oil Chemists Society) standard as well those recommended by ANVISA (National Health Surveillance Agency) such acidity, peroxide value, saponification index, iodine value refractive pH relative density, also thermoanalytical analyses (thermogravimetry, differential thermogravimetry thermal analysis) chromatographic analysis (gas chromatography). characterization assessments of B. showed results indicating that contains polyunsaturated fatty acids in large proportion. termoanalytical tests indicated B.excelsa stability up to 220 °C, These has acceptable characteristics is good quality.