Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)
The composition of fatty materials varies according to the extraction technique applied. Thus, their physicochemical, nutritional, functional, thermal, oxidative, and spectroscopic properties may undergo considerable changes during extraction and storage. Their fatty acid profile and antioxidant composition are directly related to their oxidative stability (Cuvelier & Maillard, 2012; Orshad et al., 2015; Pereira et al., 2019; Carrillo et al., 2018).