Journal
PHARMACOGNOSY MAGAZINE
Volume 11, Issue 41, Pages 147-151Publisher
MEDKNOW PUBLICATIONS & MEDIA PVT LTD
DOI: 10.4103/0973-1296.149730
Keywords
Brazil nut oil; quality control; oxidative stability
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The present study aimed at characterizing the oil extracted from Bertholletia excelsa H.B.K. almond, a native species from the Amazon region. Analytical methods used for oils and fats were employed through pharmacopoeia assays, AOCS (American Oil Chemists Society) standard methods as well as those recommended by ANVISA (National Health Surveillance Agency) such as acidity, peroxide value, saponification index, iodine value and refractive index, pH and relative density, and also thermoanalytical analyses (thermogravimetry, differential thermogravimetry and differential thermal analysis) as well as chromatographic analysis (gas chromatography). The characterization assessments of B. excelsa oil showed results indicating that the oil contains polyunsaturated fatty acids in large proportion. The termoanalytical tests indicated that B.excelsa oil showed thermal stability up to 220 degrees C, These results showed that the oil extracted from B. excelsa has acceptable characteristics and is of good quality.
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