Lipid profile and thermal behavior of oils extracted from Butiá's seeds

This study investigates the potential of Butiá odorata seeds, a native palm species from southern South America, as a novel and sustainable source of vegetable oil. Two types of oil, denominated Butiá almond oil (BAO) and Butiá seed oil (BSO), were mechanically extracted and characterized in terms of lipid content, fatty acid profile, triglyceride composition, and thermal behavior. Both oils exhibited high content of short and medium chain saturated fatty acids, particularly lauric and capric acids, as well a notable presence of oleic acid. Triglyceride analysis revealed a predominance of tri-saturated and di-saturated mono-unsaturated species, with low ECN values. Thermal analysis from DSC confirmed low melting points indicating typical liquid oil behavior. The properties studied suggest that Butiá oils may be suitable for food applications where rapid melting and enhanced sensory attributes are desired, and potentially for use in cosmetics, pharmaceuticals, and biofuels. Given the limited previous research, this work provides valuable data on Butiá odorata and supports its valorization within the scope of the circular economy. Further studies are recommended to optimize processing and fully explore industrial applications of these underutilized native resources.