Título:	Adding value to sociobiodiversity: quality and stability of buriti derivatives from the Cerrado biome.
Autor:	BORGUINI, R. G. MONTEIRO, R. P. SOARES, J. F. PACHECO, S. WILHELM, A. E. JESUS, M. S. C. de ANTONIASSI, R. NOGUEIRA, R. I. GUEDES, A. M. M.
Afiliación:	RENATA GALHARDO BORGUINI, CTAA; RODRIGO PARANHOS MONTEIRO, CTAA; JOSÉ FABIO SOARES, COOPERATIVA GRANDE SERTÃO; SIDNEY PACHECO, CTAA; ALLAN EDUARDO WILHELM, CTAA; MONALISA SANTANA COELHO DE JESUS, CTAA; ROSEMAR ANTONIASSI, CTAA; REGINA ISABEL NOGUEIRA, CTAA; ANDREA MADALENA MACIEL GUEDES, CTAA.
Año:	2025
Referencia:	Pesquisa Agropecuária Brasileira, v. 60, e04132, 2025.
Descripción:	The objective of this work was to evaluate the quality and shelf life of buriti oil and its coproduct, defatted cake, as high value-added food ingredients. The derivatives of buriti fruits were processed by a cooperative of family farmers in the north of the state of Minas Gerais, Brazil, including agroextractivists. Buriti oils were evaluated for their fatty acid composition, tocopherol and carotenoid contents and profiles, peroxide index, and free fatty acid content and conjugated diene contents. The coproducts were analyzed for their proximate composition, water activity, and carotenoids. Buriti oil presents an adequate quality for use as a food ingredient, except for its free fatty acid content, which can be reduced by adopting Good Practices. Buriti oils present high levels of provitamin A carotenoids, which remained stable across the different packaging used to study shelf life. Small quantities of buriti oil can provide the adult recommended daily intake of vitamin A. In addition, the oils can be used as a natural food coloring. Defatted buriti cakes show high levels of fiber and provitamin A carotenoids, indicating their potential as a functional ingredient. After being stored for 169 days, the cakes maintain an adequate water activity, ensuring food safety. Index terms: Mauritia flexuosa, buriti oil, carotenoids, defatted buriti cake, tocopherols.
NAL Thesaurus:	Tocopherols Cakes Carotenoids Mauritia flexuosa Food technology
Palabras clave:	Buriti oil COP 30
DOI:	https://doi.org/10.1590/ S1678-3921.pab2025.v60.04132.
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CTAA)