Chemical characterization of baru oil and its by-product from the northwest region of Minas Gerais, Brazil

• Published in: Grasas y aceites (Sevilla) Vol. 73; no. 2; p. e460
• Main Authors: Borges, L.A., Souto, R.N.B., Nascimento, A.L.A., Soares, J.F., Paiva, C.L., Brandi, I.V., Lima, J.P.
• Format: Journal Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 14-06-2022
• Subjects: Agricultural waste valorization; Brazilian Cerrado; Carotenoids; Fatty acid composition
• ISSN: 0017-3495; 1988-4214
• DOI: 10.3989/gya.0447211

This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by spectrophotometry. The flour was analyzed for its chemical composition, fiber, and mineral contents. Baru oil presented excellent quality parameters and high contents in unsaturated fatty acids and carotenoids. The flour showed relevant levels of proteins, lipids, and dietary fiber, in addition to having representative mineral contents for food such as manganese, magnesium, and copper. Thus, baru oil and the by-product of its extraction offer a rich chemical composition, and their application may add nutritional value to foods in addition to reducing negative environmental impacts.