Thermo-physical Properties and Oxidative Stability of the Oil of Babassu Palm (Attalea vitrivir Zona, Arecaceae)

Population growth and the concern about its environmental impact have increased the demand for vegetable oils in recent years. Vegetable oils are used in several industry sectors and have been investigated as an alternative energy source to replace traditional fossil fuels. Knowledge of physical and chemical properties is essential to assess the potential use of vegetable oil in the production of biofuels. The present study aimed to determine the oxidative stability of the seed oil of the babassu palm tree, Attalea vitrivir, native to the Brazilian cerrado and originated from two different regions, before and after storage for 12 months. The relative density of the oil did not differ between regions and did not change over time. Kinematic viscosity was lower for area 1 and increased with storage in oils from both areas. The induction period in the Rancimat test was lower in area 2 and decreased in the stored oil, regardless of the area, though it remained higher than the minimum required for its use as biofuel. The evaluation of oxidation by the oven method also showed satisfactory results, confirming the high thermo-oxidative stability of the babassu oil rich in lauric acid.