Avaliação das propriedades do óleo de buriti (Mauritia flexuosa L.) e sua aplicação em creme vegetal
Data
2017-06-02
Autores
Pessôa, Pedro Alberto Pavão [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O acelerado aumento no consumo de óleos vegetais no mundo tem impulsionado sua produção a partir de uma variedade extensa de matérias-primas. No Brasil, mais de 80% dos óleos produzidos são utilizados para fins alimentícios, desde tempero de saladas, frituras e até mesmo no preparo de bolos, maioneses, margarinas e cremes vegetais. Com o intuito de agregar valor nutricional, melhorar a conservação, a estabilidade e a aparência dos óleos, inúmeras pesquisas têm sido desenvolvidas. Partindo dessa premissa, esta pesquisa teve como objetivos caracterizar a polpa e os óleos de buriti extraídos por prensagem a frio (OBP) e artesanal (OBA), a fim de viabilizar a sua aplicação em creme vegetal à base de óleo de palma. A polpa de buriti foi analisada quanto à sua composição centesimal. Os óleos de buriti foram analisados quanto à caracterização físico-química, composição em ácidos graxos e triacilgliceróis, carotenoides totais, teores de fitosteróis e tocoferóis. O óleo de buriti foi termoxidado a 180ºC e analisado em diferentes intervalos de tempo (0, 1, 2, 3, 4 e 5 h). Foram produzidos dois tipos de cremes vegetais à base de óleo de palma, um com o OBP e outro com OBA, os quais foram submetidos às análises físico-químicas, composição em ácidos graxos e triacilgliceróis, perfil de fitosteróis e de tocoferóis, análises microbiológicas e sensorial. Pelos resultados, os óleos de buriti apresentaram acima de 70% de monoinsaturados e baixos valores de poli-insaturados, considerados alto oleicos, conferindo elevada estabilidade oxidativa. Os óleos de buriti mostraram-se mais ricos em carotenoides e tocoferóis, se destacando os isômeros α- e γ-tocoferol, podendo ser fontes promissoras de vitaminas A e E e antioxidantes naturais. Durante a termoxidação, o óleo de buriti apresentou maior retenção de fitosteróis em relação aos carotenoides e tocoferóis. A aplicação dos óleos de buriti nos cremes vegetais não apresentou significativa contribuição nutricional quanto ao acréscimo de fitosteróis, tocoferóis e vitamina E, em decorrência do baixo percentual adotado na formulação dos cremes vegetais. No entanto, a sua adição favoreceu a coloração dos cremes, dispensando o uso de corantes. As análises microbiológicas realizadas nos cremes apresentaram-se dentro dos padrões aceitáveis pela legislação; na análise sensorial, ambos, obtiveram elevada aceitação quanto ao atributo aparência e aceitação moderada para os demais atributos; e os avaliadores demonstraram uma provável intenção de compra.
The accelerated increase in the consumption of vegetable oils in the world has enhanced their production from a large variety of raw materials. In Brazil, more than 80% of the oil produced is used for food purposes such as salad sauces, frying and even in the preparation of cakes, mayonnaise, margarine and vegetable creams. In order to aggregate nutritional value, to improve the conservation, the stability and the appearance of the oils, numerous researches have been developed. From that premise, this research had as objective to characterize the buriti pulp and oil extracted by cold pressing (OBP) and handmade (OBA), in order to enable its application in vegetable cream based on palm oil. The buriti pulp was analyzed about the centesimal composition. The buriti oils were analyzed about the physicochemical characterization, composition in fatty acid and triacylglycerol, total carotenoids, phytosterols and tocopherols contents. The OBP was thermoxidized at 180ºC and analyzed in different time intervals (0, 1, 2, 3, 4 and 5 h). Two types of vegetable cream based on palm oil were produced, one of them with the OBP and the another one with OBA, which were submitted to physicochemical analyses, composition in fatty acid and triacylglycerol, phytosterols and tocopherols profile, sensory and microbiological analyses. According to the results, the buriti oils presented more than 70% of monounsaturated and low values of polyunsaturated, they were considered high oleic, conferring high oxidative stability. The buriti oils proved to be rich in carotenoids and tocopherols, emphasizing the isomers α- and γ-tocopherol, can be promising sources of vitamins A and E and natural antioxidants. During the thermoxidized, the buriti oil presented higher retention of phytosterols compared with carotenoids and tocopherols. The application of the buriti oils in the vegetable creams did not present considerable nutritional contribution about the addition of phytosterols, tocopherols and vitamin E, due to the low percentage adopted in the formulation of the vegetable creams. However, this addition favored the creams color, dispensing the use of dyes. The microbiological analyses made with the creams presented inside the acceptable standards by law; in the sensory analysis, both obtained high acceptance about the attribute appearance and moderate acceptance for the other attributes; and the judges demonstrated a probable purchase intention.
The accelerated increase in the consumption of vegetable oils in the world has enhanced their production from a large variety of raw materials. In Brazil, more than 80% of the oil produced is used for food purposes such as salad sauces, frying and even in the preparation of cakes, mayonnaise, margarine and vegetable creams. In order to aggregate nutritional value, to improve the conservation, the stability and the appearance of the oils, numerous researches have been developed. From that premise, this research had as objective to characterize the buriti pulp and oil extracted by cold pressing (OBP) and handmade (OBA), in order to enable its application in vegetable cream based on palm oil. The buriti pulp was analyzed about the centesimal composition. The buriti oils were analyzed about the physicochemical characterization, composition in fatty acid and triacylglycerol, total carotenoids, phytosterols and tocopherols contents. The OBP was thermoxidized at 180ºC and analyzed in different time intervals (0, 1, 2, 3, 4 and 5 h). Two types of vegetable cream based on palm oil were produced, one of them with the OBP and the another one with OBA, which were submitted to physicochemical analyses, composition in fatty acid and triacylglycerol, phytosterols and tocopherols profile, sensory and microbiological analyses. According to the results, the buriti oils presented more than 70% of monounsaturated and low values of polyunsaturated, they were considered high oleic, conferring high oxidative stability. The buriti oils proved to be rich in carotenoids and tocopherols, emphasizing the isomers α- and γ-tocopherol, can be promising sources of vitamins A and E and natural antioxidants. During the thermoxidized, the buriti oil presented higher retention of phytosterols compared with carotenoids and tocopherols. The application of the buriti oils in the vegetable creams did not present considerable nutritional contribution about the addition of phytosterols, tocopherols and vitamin E, due to the low percentage adopted in the formulation of the vegetable creams. However, this addition favored the creams color, dispensing the use of dyes. The microbiological analyses made with the creams presented inside the acceptable standards by law; in the sensory analysis, both obtained high acceptance about the attribute appearance and moderate acceptance for the other attributes; and the judges demonstrated a probable purchase intention.
Descrição
Palavras-chave
Óleos vegetais, Compostos bioativos, Estabilidade oxidativa, Frutos amazônicos