Chemical quality of Baru almond (Dipteryx alata oil)

• Main Author: Siqueira,Ana Paula Silva
• Publication Date: 2016
• Other Authors: Castro,Carlos Frederico de Souza, Silveira,Eduardo Vieira, Lourenço,Marcos Felipe de Castro
• Format: Article
• Language: eng
• Source: Ciência Rural
• Download full: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001001865
• topic: cerrado; baru oil; vegetable oils; Dipteryx alata Vog.

ABSTRACT: Vegetable oils are suitable for human consumption as part of a healthy diet and native fruits of the cerrado, such as almond baru, which are natural sources of these oils. This study informed about the quality of baru oil having as a basis for comparison, soybean oil and olive oil, usually consumed in human diet. Analyzes of acid value, peroxide and iodine for the three oils and fatty acid composition for the baru oil were performed according to official standard methodology. Baru oil has the potential to be part of the human consumption, in healthy diets similarly to soybean oil and olive oil.