ABSTRACT. Knowing the composition of foods is fundamental to assess their potentialities and the availability of nutrients to consuming populations. The objective of this work was to increase knowledge about the licuri fruit (Syagrus coronata) by quantifying the fatty acids and verifying the antioxidant potential in the kernel´s fruit and in the pressed oil´s fruit. The lipid profile data shows a predominance of saturated fats, high levels of medium-chain fatty acids such as lauric and myristic fatty acids, a composition very similar to the coconut oil. Antioxidant activity was observed using methods of DPPH radical sequestration, ferric reduction and total level of phenolic compounds. The oil characterization in the Licuri fruit brings the prospect of using the same in cosmetic and pharmaceutical industry, as well as a healthy alternative for consumption by the population living in the semi-arid region in Brazil.Keywords: medium-chain fatty acids, antioxidant, DPPH, FRAP, phenols. Caracterização química dos óleos prensado e refinado do licuri (Syagrus coronata)RESUMO. O conhecimento da composição dos alimentos é fundamental para se avaliarem a disponibilidade de nutrientes para as populações consumidoras e as potencialidades dos mesmos. Neste trabalho objetivou-se aprofundar os conhecimentos sobre o Licuri (Syagrus coronata), através da quantificação dos ácidos graxos da amêndoa e do azeite do fruto, e do estudo do seu potencial antioxidante. Os dados do perfil lipídico mostram predominância de lipídios saturados, alto teor de ácidos graxos de cadeia média, onde destacam-se os ácidos graxos láurico e mirístico, composição bastante parecida com a do óleo de coco. A atividade antioxidante foi constatada através dos métodos de seqüestro do radical DPPH, redução de íon de ferro e teor total de compostos fenólicos. A caracterização do óleo do Licuri traz a perspectiva de usá-lo na indústria cosmética e farmacêutica, bem como uma alternativa saudável para consumo pela população que vive na região semi-árida do Brasil.Palavras-chave: ácidos graxos de cadeia média, antioxidante, DPPH, FRAP, fenólicos.
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