Babassu oil is a raw material widely used in the pharmaceutical and biofuels industry. However, its physical-chemical and thermal characteristics are not widely described in the literature. This article describes these characteristics and, thus, seeks to increase the application of this raw material in the food industry. In this work, two different types of babassu oils, extra-virgin and virgin, were studied. The physicochemical characteristics, lipid profile, composition of the triacylglycerol and thermal properties of both oils were determined. Moreover, the crystallization and melting behavior was determined and the FTIR-ATR spectra of the oils acquired. The results show that the main fatty acids present are medium-chain and the type of extraction modifies the amounts of fatty acids present in each type of oil. Despite this, its physical-chemical characteristics and thermal properties are the same, except color and thermal stability, where extra-virgin oil is lighter and more stable than virgin babassu oil.
Keywords: DSC; Fatty acids; Orbignya phalerata Mart.; Raw material for food industry; TAG; TGA; Thermal properties; Vegetable oil.
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