{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,28]],"date-time":"2026-04-28T22:38:17Z","timestamp":1777415897158,"version":"3.51.4"},"reference-count":37,"publisher":"Editorial CSIC","issue":"4","license":[{"start":{"date-parts":[[2017,12,30]],"date-time":"2017-12-30T00:00:00Z","timestamp":1514592000000},"content-version":"unspecified","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Grasas aceites"],"abstract":"<jats:p>This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. \u03b2-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with \u03b2-carotene as the major one; total tocopherols contained \u03b1- and \u03b2-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 \u00b0C and -2.73 \u00b0C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds.<\/jats:p>","DOI":"10.3989\/gya.0557171","type":"journal-article","created":{"date-parts":[[2018,1,8]],"date-time":"2018-01-08T10:40:28Z","timestamp":1515408028000},"page":"e220","source":"Crossref","is-referenced-by-count":35,"title":["Quality characteristics and thermal behavior of buriti (Mauritia flexuosa L.) oil"],"prefix":"10.3989","volume":"68","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3172-6122","authenticated-orcid":false,"given":"M. L.F.","family":"Freitas","sequence":"first","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4549-3297","authenticated-orcid":false,"given":"R. C.","family":"Chist\u00e9","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5012-6416","authenticated-orcid":false,"given":"T. C.","family":"Polachini","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4419-2425","authenticated-orcid":false,"given":"L. A.C.Z.","family":"Sardella","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6129-6218","authenticated-orcid":false,"given":"C. P.M.","family":"Aranha","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6532-1265","authenticated-orcid":false,"given":"A. P.B.","family":"Ribeiro","sequence":"additional","affiliation":[]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2553-4629","authenticated-orcid":false,"given":"V. R.","family":"Nicoletti","sequence":"additional","affiliation":[]}],"member":"2373","published-online":{"date-parts":[[2017,12,30]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","DOI":"10.1590\/S0103-50532005000700004"},{"key":"ref2","doi-asserted-by":"publisher","DOI":"10.1016\/j.phytochem.2008.04.020"},{"key":"ref3","doi-asserted-by":"publisher","DOI":"10.1590\/S0004-28032001000400010"},{"key":"ref4","volume-title":"An\u00e1lise de \u00f3leos e gorduras vegetais utilizando m\u00e9todos cromatogr\u00e1ficos de alta resolu\u00e7\u00e3o e m\u00e9todos computacionais Tese de doutorado","author":"Antoniosi Filho","year":"1995","unstructured":"Antoniosi Filho NR. 1995. An\u00e1lise de \u00f3leos e gorduras vegetais utilizando m\u00e9todos cromatogr\u00e1ficos de alta resolu\u00e7\u00e3o e m\u00e9todos computacionais. Tese de doutorado. Universidade de S\u00e3o Paulo, 340p."},{"key":"ref5","doi-asserted-by":"publisher","DOI":"10.1007\/BF02290268"},{"key":"ref6","first-page":"171","article-title":"Integrative approach using GC-MS and Easy Ambient Sonic-Spray Ionization Mass Spectrometry (EASI-MS) for comprehensive lipid characterization of buriti (Mauritia flexuosa L.) oil.","volume":"26","author":"Bataglion","year":"2015","unstructured":"Bataglion GA, Silva FMA, Santos JM, Barcia MT, Godoy HT, Eberlin MN, Koolen HHF. 2015. Integrative approach using GC-MS and Easy Ambient Sonic-Spray Ionization Mass Spectrometry (EASI-MS) for comprehensive lipid characterization of buriti (Mauritia flexuosa L.) oil. J. Braz. Chem. Soc. 26, 171\u2013177.","journal-title":"J Braz Chem Soc","ISSN":"https:\/\/id.crossref.org\/issn\/0103-5053","issn-type":"print"},{"key":"ref7","doi-asserted-by":"publisher","DOI":"10.1007\/BF02680351"},{"key":"ref8","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13499"},{"key":"ref9","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201000363"},{"key":"ref10","doi-asserted-by":"publisher","DOI":"10.1021\/jf0705421"},{"key":"ref11","doi-asserted-by":"publisher","DOI":"10.1002\/047167849X.bio027"},{"key":"ref12","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2005.02.006"},{"key":"ref13","doi-asserted-by":"publisher","DOI":"10.1177\/156482659902000314"},{"key":"ref14","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-015-1603-z"},{"key":"ref15","doi-asserted-by":"publisher","DOI":"10.1016\/S0896-8446(98)00122-3"},{"key":"ref16","doi-asserted-by":"publisher","DOI":"10.1021\/jf00042a011"},{"key":"ref17","first-page":"475","article-title":"Rapid preparation of fatty acid methyl esters from lipids.","volume":"22","author":"Hartman","year":"1973","unstructured":"Hartman L, Lago RCA. 1973. Rapid preparation of fatty acid methyl esters from lipids. Lab. Pract. 22, 475\u2013476.","journal-title":"Lab Pract","ISSN":"https:\/\/id.crossref.org\/issn\/0023-6853","issn-type":"print"},{"key":"ref18","first-page":"303","article-title":"Investigaciones sobre el aceite de Mauritia flexuosa L.","volume":"38","author":"Lognay","year":"1987","unstructured":"Lognay G, Trevejo E, Jordan E, Marlier M, Severin M, Ortiz de Zarate I. 1987. Investigaciones sobre el aceite de Mauritia flexuosa L. Grasas Aceites 38, 303\u2013307. http:\/\/hdl.handle.net\/2268\/84543","journal-title":"Grasas Aceites","ISSN":"https:\/\/id.crossref.org\/issn\/0017-3495","issn-type":"print"},{"key":"ref19","doi-asserted-by":"publisher","DOI":"10.1111\/j.1750-3841.2007.00507.x"},{"key":"ref20","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2007.04.006"},{"key":"ref21","doi-asserted-by":"publisher","DOI":"10.1007\/s10973-016-5605-5"},{"key":"ref22","doi-asserted-by":"publisher","DOI":"10.1590\/S0100-40422009000400021"},{"key":"ref23","doi-asserted-by":"publisher","DOI":"10.1007\/s11947-011-0545-3"},{"key":"ref24","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201600316"},{"key":"ref25","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(02)00130-8"},{"key":"ref26","doi-asserted-by":"publisher","DOI":"10.1006\/jfca.1996.0028"},{"key":"ref27","doi-asserted-by":"publisher","DOI":"10.3989\/gya.048913"},{"key":"ref28","doi-asserted-by":"publisher","DOI":"10.3989\/gya.023513"},{"key":"ref29","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3989\/gya.1062142","article-title":"Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon.","volume":"66","author":"Santos","year":"2015","unstructured":"Santos MFG, Alves RE, Roca M. 2015. Carotenoid composition in oils obtained from palm fruits from the Brazilian Amazon. Grasas Aceites, 66, 1\u20138.","journal-title":"Grasas Aceites","ISSN":"https:\/\/id.crossref.org\/issn\/0017-3495","issn-type":"print"},{"key":"ref30","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2004.05.007"},{"key":"ref31","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-009-1400-9"},{"key":"ref32","doi-asserted-by":"publisher","DOI":"10.1590\/1678-457x.6405"},{"key":"ref33","doi-asserted-by":"publisher","DOI":"10.3989\/gya.0622152"},{"key":"ref34","volume-title":"Rheological Methods in Food Process Engineering","author":"Steffe","year":"1996","unstructured":"Steffe FL. 1996. Rheological Methods in Food Process Engineering, Freeman Press, East Lansing."},{"key":"ref35","doi-asserted-by":"publisher","DOI":"10.1201\/b13023-6"},{"key":"ref36","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-000-0024-6"},{"key":"ref37","doi-asserted-by":"publisher","DOI":"10.1016\/j.gecco.2016.12.005"}],"container-title":["Grasas y Aceites"],"original-title":[],"link":[{"URL":"https:\/\/grasasyaceites.revistas.csic.es\/index.php\/grasasyaceites\/article\/download\/1687\/2179","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/grasasyaceites.revistas.csic.es\/index.php\/grasasyaceites\/article\/download\/1687\/2180","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/grasasyaceites.revistas.csic.es\/index.php\/grasasyaceites\/article\/download\/1687\/2181","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/grasasyaceites.revistas.csic.es\/index.php\/grasasyaceites\/article\/download\/1687\/2180","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,6,29]],"date-time":"2025-06-29T13:35:01Z","timestamp":1751204101000},"score":1,"resource":{"primary":{"URL":"https:\/\/grasasyaceites.revistas.csic.es\/index.php\/grasasyaceites\/article\/view\/1687"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2017,12,30]]},"references-count":37,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2017,12,30]]}},"URL":"https:\/\/doi.org\/10.3989\/gya.0557171","relation":{},"ISSN":["1988-4214","0017-3495"],"issn-type":[{"value":"1988-4214","type":"electronic"},{"value":"0017-3495","type":"print"}],"subject":[],"published":{"date-parts":[[2017,12,30]]}}}