Olio di buriti

Le note con fonte qui sotto, e i titoli dei documenti che citano, restano nella lingua originale. Una citazione tradotta non si può rintracciare, e un riassunto tecnico tradotto non è più il riassunto che è stato verificato sul documento.

The fatty-acid profile and the unsaponifiable figure are Mesquita et al. 2020 (Ciencia Rural 50(11), DOI 10.1590/0103-8478cr20190997), an open-access SciELO paper that followed one pressed buriti pulp oil through 70 days of storage. Table 4 is the mean +/- SD of the whole run, and it is entered here as 'typical' rather than as a min/max band because it describes one lot measured repeatedly, not a spread across lots. Their C15:0 (0.02), C17:0 (0.07), C17:1 (0.03), C20:4n-6 (0.06) and C20:5n-3 (0.02) have no schema key and are dropped, so the profile sums to 99.80 %. The caproic entry (0.29 +/- 0.41) carries a standard deviation larger than its own mean and should be read as at or below the detection limit, not as a real C6 fraction. That paper prints no saponification value: the 189.21 +/- 0.70 mg KOH/g here is Lozano-Garzon et al. 2023 (Biomolecules 13(6):985), Table 1, measured by a modified USP titration on a Colombian M. flexuosa ('miriti') oil, and the range is that mean +/- SD. The two documents cross-check well - the Ciencia Rural composition implies 193 mg KOH/g and 76 g I2/100 g by stoichiometry, against Biomolecules' measured 189.21 and 76.38 - but the Biomolecules fatty-acid column for that same oil does not: it reports 93.04 % oleic and 6.69 % palmitic with no stearic or linoleic at all, a composition that would imply an iodine value near 84 rather than the 76.38 they themselves measured. Their profile is the outlier, the Ciencia Rural one is used, and that is the reason. The iodine range spans two measured values from different documents: 69.7 from the EMBRAPA buriti chapter (Ferreira et al., 'Plantas para o Futuro - Regiao Nordeste', MMA 2018, quoting Barrera-Arellano et al. 1995 on a pressed pulp oil) and 76.38 from Biomolecules. Unsaponifiable matter is the one figure genuinely in dispute. Mesquita et al. measured 3.57 +/- 0.69 % by AOCS Ca 6b-53 and that is what the field carries; the EMBRAPA/Barrera-Arellano characterisation gives 0.3 % for a pressed pulp oil. An order of magnitude apart, and it matters, because unsaponifiable matter consumes no lye - at 3.6 % a recipe is effectively carrying that much extra superfat it did not ask for. Carotenoids are not a schema field but are the reason anyone buys this oil: total carotenoids 836.91-1036.96 ug/g (alpha-carotene 399-475, beta-carotene 438-566) across the 70 days in Mesquita et al., and 128.19 +/- 8.14 mg/100 g (about 1282 ug/g) in Biomolecules. Buriti soap is deep orange, and the colour goes as the carotenoids go - Mesquita et al. watched them fall about 20 % in ten weeks of ordinary storage, faster than the oil itself degraded. Crude buriti also carries high free acid (acid value 12.27-13.77 mg KOH/g in the same table, roughly 6-7 % as oleic), which is lye consumed as free fatty acid rather than as triglyceride. No melting point is published in either document; EMBRAPA gives a freezing point of 12.3 C for pressed pulp oil, which is not the same measurement, so meltingPointC is left null. INCI not verified against CosIng in this session.

Questa scheda fa parte della database aperto degli ingredienti (ODbL). Hai trovato un errore o una fonte primaria migliore? Il dataset è su GitHub; le correzioni con il link a un documento sono benvenute.