Autenticidade e qualidade do óleo de licuri (Syagrus coronata) e avaliação da estabilidade de blends com o óleo de soja
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Data
2019-03-08
Autores
Silva, Luciene Mendes da
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Universidade Estadual Paulista (Unesp)
Resumo
A Caatinga é um bioma estritamente brasileiro, em particular, destaca-se por apresentar diversas espécies ainda pouco estudadas, a exemplo do licuri (Syagrus coronata), que possui elevado teor de lipídios na amêndoa. O óleo de licuri costuma ser extraído por prensagem a frio e é comercializado, principalmente, para saboarias e para fins alimentícios. Atrai o público devido à similaridade com o óleo de coco e a alta estabilidade. Porém, poucos são os dados que garantem tais características. Assim, a caracterização e avaliação da estabilidade oxidativa do óleo abrem novas possibilidades de uso para o óleo de licuri. O presente trabalho teve como objetivo caracterizar óleos brutos de licuri advindos de diferentes localidades do estado da Bahia, comparando-os ao óleo de coco; e, posteriormente, submeter o óleo de licuri, soja e seus blends a ensaio de estocagem em estufa e fritura de batatas. Como resultado observou-se que o óleo de licuri, independente da localidade, época do ano e pré-tratamento, possui boa estabilidade oxidativa, boas características de qualidade e similaridade com o óleo de coco. Quando submetidos à estocagem em estufa foi possível observar que quanto maior o percentual de óleo de licuri nos blends, melhor foram as qualidades de cada um deles. No processo de fritura, o óleo de licuri apresentou boa estabilidade, embora ao final de 24 h todos os óleos ficaram impróprios para consumo, tendo como base o teor de compostos polares totais gerados. As batatas fritas apresentaram redução da umidade com o tempo, enquanto que o teor lipídico aumentou. A cor das batatas teve uma variação durante o processo de fritura. Os valores encontrados para a acrilamida foram superiores aos estabelecidos para alimentos fritos.
The Caatinga is a strictly Brazilian biome, in particular, stands out for presenting several species still little studied, for exemple the licuri (Syagrus coronata), that shows high content of lipids in the almond. The licuri oil is extracted by cold pressing and is mainly marketed for savory and for food purposes. The interesting of the consumers in this oil is based in its similarity with coconut oil and in its high stability. However, there are low information that guarantee such characteristics. Thus, the characterization and evaluation of the oxidation of this oil may include new possibilities of use for the licuri oil. The objective of this work was to show the different types of crude licuri oils from different localities of the state of Bahia, comparing them to coconut oil; then, the licuri oil, the soybean and their blend were submited a greenhouse storage and a potato frying assay. As an observed result, the licuri oil, regardless of locality, time of year and pre-treatment, has good oxidative resistance, good quality characteristics and similarity with coconut oil. When submitted to the greenhouse storage it was possible to observe that the higher percentage of licuri oil in the blends, the better the qualities of each one of them. In the frying process, the licuri oil showed good stability, although at the end of 24h all the oils were unfit for consumption, based on the total polar compounds generated. The fries had reduced moisture over time, while the lipid content increased. The color of the potatoes varied during the frying process. The values found for acrylamide were higher than those established for fried foods.
The Caatinga is a strictly Brazilian biome, in particular, stands out for presenting several species still little studied, for exemple the licuri (Syagrus coronata), that shows high content of lipids in the almond. The licuri oil is extracted by cold pressing and is mainly marketed for savory and for food purposes. The interesting of the consumers in this oil is based in its similarity with coconut oil and in its high stability. However, there are low information that guarantee such characteristics. Thus, the characterization and evaluation of the oxidation of this oil may include new possibilities of use for the licuri oil. The objective of this work was to show the different types of crude licuri oils from different localities of the state of Bahia, comparing them to coconut oil; then, the licuri oil, the soybean and their blend were submited a greenhouse storage and a potato frying assay. As an observed result, the licuri oil, regardless of locality, time of year and pre-treatment, has good oxidative resistance, good quality characteristics and similarity with coconut oil. When submitted to the greenhouse storage it was possible to observe that the higher percentage of licuri oil in the blends, the better the qualities of each one of them. In the frying process, the licuri oil showed good stability, although at the end of 24h all the oils were unfit for consumption, based on the total polar compounds generated. The fries had reduced moisture over time, while the lipid content increased. The color of the potatoes varied during the frying process. The values found for acrylamide were higher than those established for fried foods.
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Palavras-chave
Triacilgliceróis, Tocoferóis e tocotrienóis, Óleos láuricos, Compostos polares, Estabilidade oxidativa, Triacylglycerol, Tocopherols and tocotrienois, Lauric oils, Polar compounds, Oxidative stability