Dados do Trabalho

Título

THE IMPACT OF FATTY ACID COMPOSITION ON THE SOLID FAT CONTENT AND OXIDATIVE STABILITY OF ANDIROBA OIL

Introdução

Andiroba oil is extracted from the seeds of andiroba fruits (Carapa guianensis), which are commonly found in the Amazon rainforest. The oil presents emollient capacity, and it is frequently incorporated into cosmetic products. For such applications, it is important to ensure the oil presents adequate physical characteristics and chemical stability to provide the desired properties to the formulated products, besides preserving such properties during transportation and long-term storage. To better understand the impact of composition on the characteristics of andiroba oil, the aim of this work was to evaluate its fatty acid composition (FAC) and to correlate it with the solid fat content (%SFC) and the oxidative stability of the oil.

Material e Métodos

The FAC was determined by Gas Chromatography (GC-FID). The %SFC of the oil at different temperatures was evaluated by Nuclear Magnetic Resonance (RMN). Finally, the oxidative stability of the oil under accelerated conditions was assessed at 140 °C, using a RapidOxy equipment.

Resultados e Discussão

The GC analysis revealed that andiroba oil is mainly composed of oleic, palmitic, linoleic and stearic acids (45.83 ± 1.93%, 28.21 ± 0.16%, 11.49 ± 0.86% and 8.83 ± 0.43%, respectively). The %SFC values of andiroba oil at 10, 20 and 25 °C were 10.90 ± 0.24%, 2.39 ± 0.19% and 0.20 ± 0.17%, respectively. Regarding the thermal stability, the oxidation induction time (OIT) at 140 °C was 58.89 ± 2.75 min.

Conclusão

Andiroba oil presented a low %SFC at 10 °C and a sharp decrease in the %SFC as the temperature increased from 10 to 20 °C, despite its considerably high content of saturated fatty acids (SFA). These results suggest the oil could provide desired sensory characteristics to potential cosmetic formulations. The OIT indicates that andiroba oil is more oxidatively stable than other vegetable oils, such as raw sunflower oil (OIT = 24.58 min) and edible rapeseed oil (OIT = 34.30 min). This could be related to the higher amount of SFA of andiroba oil, which are less prone to oxidation. In conclusion, the lipid composition of andiroba oil provides interesting properties to the oil, including suitable physical characteristics and chemical stability for application in cosmetics products.