Physicochemical and nutritional aspects of babassu coconut almond and oil (Orbignya phalerata mart.)

Abstract

The potential use of babassu (Orbignya phalerata Mart.) in several activities is large. In view of these facts, this study aimed to determine the physicochemical composition of the babassu almond (OpAM) and evaluate the chemical, physical and physicochemical aspects of babassu coconut oil isolated by different methods of extraction. Babassu nut oil was removed by extraction with a hot solvent (Soxhlet) (OpS), hydraulic pressure (OpHP) and cold extraction (Blight and Dyer) (OpBD). Two artisanal samples from the states of Pará (OpP) and Maranhão (OPM) were also tested. OpAM presented 2% protein, 49.5% fat, 42.4% carbohydrates and water activity of 0.670. No statistical differences were found between the babassu coconut extraction techniques which presents saturated fatty acids as major oil fatty acids, especially lauric (41.6%), myristic (14.6%) and unsaturated oleic (15.7%). No samples tested positive in the thiobarbitu-ric acid reactive substances test, and they also showed low levels of acidity. Babassu coconut oil showed good oxidative stability with a high induction period. The samples tended to green and yellow colors, and the babassu oil extracted by Soxhlet was less viscous than the others.