O teor de tocoferol de óleo de castanha-do-Brasil proveniente de diferentes regiões da Amazônia (Manicoré-AM, Rio Preto da Eva-AM, São João da Baliza-RR, Caroebe-RR, Belém-PA e Xapurí-AC) foi investigado através de cromatografia líquida de alta eficiência em fase normal. Em todos os óleos autênticos, dois isômeros, α- e γ-tocoferóis (37,92-74,48 µg g-1, 106,88-171,80 µg g-1, respectivamente), foram observados, e seus níveis foram relativamente constantes em todos os óleos destas origens geográficas, o que pode distinguir o óleo de castanha-do-Brasil dos óleos de outras plantas, em termos de autenticidade. Os óleos comerciais de castanha-do-Brasil também foram avaliados e alguns mostraram teor de tocoferol muito diferente que o dos óleos autênticos. Portanto, sugere-se que o perfil de tocoferol do óleo de castanha-do-Brasil pode ser usado como marcador químico para controle de qualidade e autenticação.

The tocopherol content of Brazil nut oil from different Amazon regions (Manicoré-AM, Rio Preto da Eva-AM, São João da Baliza-RR, Caroebe-RR, Belém-PA, and Xapurí-AC) was investigated by normal-phase high-performance liquid chromatography. For all authentic oils, two isomers: α- and γ-tocopherols were observed (37.92-74.48 µg g-1, 106.88-171.80 µg g-1, respectively), and their levels were relatively constant among the oils having these geographic origins, which would enable to distinguish Brazil nut oil from other plant oils for authentication purposes. Commercial Brazil nut oils were also evaluated, and some of these oils demonstrated a tocopherol content that was very different from that of the authentic oils. Therefore, we suggest that the tocopherol profile of Brazil nut oil can be useful chemical marker for quality control and authentication.

The data presented describe the development of an enzymatic process in vegetable oils. Six bacterial lipases were tested for their ability to hydrolyze. For each lipase assay, the p-NPP method was applied to obtain maximum enzymatic activities. The lipase from Burkholderia cepacia (lipase B-10) was the most effective in buriti oil, releasing 4840 µmol p-NP mL-1. The lipase from Klebsiella variicola (lipase B-22) was superior in passion fruit oil, releasing 4140 µmol p-NP mL-1 and also in babassu palm oil, releasing 2934 µmol p-NP mL-1. Research into the bioprocessing of oils aims to provide added value for this regional raw material.