{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T16:47:10Z","timestamp":1776098830636,"version":"3.50.1"},"reference-count":44,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2014,11,11]],"date-time":"2014-11-11T00:00:00Z","timestamp":1415664000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"FCT (Funda\u00c3\u00a7\u00c3\u00a3o para a Ci\u00c3\u00aancia e a Tecnologia) and FEDER through the COMPETE program","award":["PEst-OE\/AGR\/UI0690\/2011"],"award-info":[{"award-number":["PEst-OE\/AGR\/UI0690\/2011"]}]},{"name":"FCT (Funda\u00c3\u00a7\u00c3\u00a3o para a Ci\u00c3\u00aancia e a Tecnologia) and FEDER through the COMPETE program","award":["PEst-C\/EQB\/LA0006\/2011"],"award-info":[{"award-number":["PEst-C\/EQB\/LA0006\/2011"]}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Euro J Lipid Sci &amp; Tech"],"published-print":{"date-parts":[[2015,4]]},"abstract":"<jats:sec><jats:label\/><jats:p>Baru oil is extracted from baru nuts (<jats:italic>Dipteryx alata<\/jats:italic>Vog.) by cold mechanical pressing, and is exploited as a source of vitamins, fatty acids and antioxidants in the Brazilian food and pharmaceutical sectors. No information is available on this oil under domestic culinary processes and thermal conditions. So, in the present study we evaluated the response of crude baru oil under microwave heating (0, 1, 3, 5, 10, and 15\u2009min), using crude soybean oil as comparison. Physical and chemical parameters were evaluated (free acidity, peroxide value, specific extinction coefficient at 232 and 270\u2009nm, \u0394<jats:italic>K<\/jats:italic>and color by CIELAB method), fatty acid profile, tocopherol composition, antioxidant activity, and oxidative stability. Until 3\u2009min (1000\u2009W) no significant adverse changes were observed in either oil. However, higher exposition times are more adverse to baru oil than to soybean oil. Tocopherols, oils stability and antioxidant activity drop abruptly. The typical yellow coloration is lost with heating, giving a less appealing appearance to the oils. By a principal component analysis, it was verified that microwave heating differently influenced each oil, and within the same oil, exposure time also caused distinct effect on properties, quality, and composition. Based on the obtained results, we discourage the use of baru oil for culinary process.<\/jats:p><jats:p><jats:bold>Practical applications:<\/jats:bold>The use of baru oil for prolonged culinary processes is discouraged due to lower stability and low content in antioxidants. Baru oil is more suitable for seasoning for usage in domestic consumption at RT. Exposure to microwave heating is completely discouraged at an exposure higher than 3\u2009min.<\/jats:p><jats:p><jats:inline-graphic xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"graphic\/ejlt201400351-gra-0001.png\" xlink:title=\"ejlt201400351-gra-0001\"\/><\/jats:p><jats:p>Microwave heating changes appearence of baru and soybean crude oils.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejlt.201400351","type":"journal-article","created":{"date-parts":[[2014,10,17]],"date-time":"2014-10-17T10:38:24Z","timestamp":1413542304000},"page":"503-513","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Microwave heating induces changes in the physicochemical properties of baru (<i>Dipteryx alata<\/i>Vog.) and soybean crude oils"],"prefix":"10.1002","volume":"117","author":[{"given":"Thays Helena","family":"Borges","sequence":"first","affiliation":[{"name":"School of Agronomy and Food Engineering Federal University of Goi\u00e1s Campus Samambaia \u2013 Rodovia Goi\u00e2nia\/Nova Veneza Goi\u00e2nia Brazil"}]},{"given":"Ricardo","family":"Malheiro","sequence":"additional","affiliation":[{"name":"Mountain Research Centre (CIMO)\/School of Agriculture Polytechnic Institute of Bragan\u00e7a, Campus de Sta Apol\u00f3nia Bragan\u00e7a Portugal"},{"name":"REQUIMTE\/Laborat\u00f3rio de Bromatologia e Hidrologia Faculdade de Farm\u00e1cia Universidade do Porto Porto Portugal"}]},{"given":"Adriana Marques","family":"de Souza","sequence":"additional","affiliation":[{"name":"School of Agronomy and Food Engineering Federal University of Goi\u00e1s Campus Samambaia \u2013 Rodovia Goi\u00e2nia\/Nova Veneza Goi\u00e2nia Brazil"}]},{"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"REQUIMTE\/Laborat\u00f3rio de Bromatologia e Hidrologia Faculdade de Farm\u00e1cia Universidade do Porto Porto Portugal"}]},{"given":"Jos\u00e9 Alberto","family":"Pereira","sequence":"additional","affiliation":[{"name":"Mountain Research Centre (CIMO)\/School of Agriculture Polytechnic Institute of Bragan\u00e7a, Campus de Sta Apol\u00f3nia Bragan\u00e7a Portugal"}]}],"member":"311","published-online":{"date-parts":[[2014,11,11]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2011.02.022"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4410"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.3997"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2012.05.027"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2011.02.013"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10973-006-7769-x"},{"key":"e_1_2_6_8_1","doi-asserted-by":"crossref","first-page":"113","DOI":"10.53393\/rial.2001.60.35540","article-title":"Composi\u00e7\u00e3o qu\u00edmica da semente e do \u00f3leo de baru (Dipteryx alata Vog.) nativo do munic\u00edpio de Piren\u00f3polis, Estado de Goi\u00e1s","volume":"60","author":"Takemoto E.","year":"2001","journal-title":"Revista do Instituto Adolfo Lutz"},{"key":"e_1_2_6_9_1","first-page":"85","article-title":"Caracteriza\u00e7\u00e3o qu\u00edmica parcial do fruto do baru (Dipteryx alata, Vog.)","volume":"14","author":"Togashi M.","year":"1994","journal-title":"Ci\u00eancia Tecnol. 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