Estudo comparativo da qualidade de óleos vegetais de açaí (Euterpe oleracea) por métodos físico-químicos e espectroscópicos

Açaí oil (Euterpe oleraceaMart.) has gained attention due to its nutritional and functional properties, being used in the food, cosmetic, and pharmaceutical industries. However, the extraction and storage processes can impact its quality, compromising its stability and safety for consumption. This study aimed to evaluate and compare the quality of açaí oil extracted and industrialized through physicochemical and spectroscopic analyses. Parameters such as acidity, peroxide value, fatty acid composition, and antioxidant activity were determined. The results indicated that the industrialized oil presented acidity and peroxide values above the limitsestablished by ANVISA, making it unsuitable for food consumption, while the extracted oil had parameters within regulatory standards. Additionally, the extracted oil showed higher antioxidant activity, highlighting a superior potential in terms of oxidative stability. It is concluded that the extraction method and storage conditions significantly influence the quality of açaí oil, emphasizing the importance of quality control during processing.