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- Title
Chemical quality of Baru almond (Dipteryx alata oil).
- Authors
Silva Siqueira, Ana Paula; de Souza Castro, Carlos Frederico; Vieira Silveira, Eduardo; de Castro Lourenço, Marcos Felipe
- Abstract
Vegetable oils are suitable for human consumption as part of a healthy diet and native fruits of the cerrado, such as almond baru, which are natural sources of these oils. This study informed about the quality of baru oil having as a basis for comparison, soybean oil and olive oil, usually consumed in human diet. Analyzes of acid value, peroxide and iodine for the three oils and fatty acid composition for the baru oil were performed according to official standard methodology. Baru oil has the potential to be part of the human consumption, in healthy diets similarly to soybean oil and olive oil.
- Subjects
ALMOND; ESSENTIAL oils; SOY oil; OLIVE oil; DIETARY fats; COOKING
- Publication
Ciência Rural, 2016, Vol 46, Issue 10, p1865
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/0103-8478cr20150468