The Brazilian nut ( Bertholletiaexcelsa H.B.K. - Lecythidaceae group). II. Lipids: the chemical structure

Abstract

The chemical composition of the lipids of Brazil nut oil was determined by standard methds, covering free acidity, peroxide number, glyceride fraction (fatty acids, triglycerides), and unsaponifiable fraction (sterols, triterpenes, tocopherols). Results indicated that the oil's favourable chemical composition could extend its application in foods. For example, lipid components included: total tocopherols, 285.25 p.p.m.; oleic, linoleic and palmitic acids, 40.92, 34.02 and 15.25 p.p.m., respectively; and beta-sitosterol, stigmasterol and sitostanol, 74.33, 8.39 and 6.07% of sterols content, respectively. [See RivistaItalianadelleSostanzeGrasse (1996) 73, 267-270 for part I.]