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Com o objetivo de contribuir com o estudo da composição de óleos e caracterização de pigmentos naturais precursores de vitamina A, bem como verificar mudanças durante processamento, foi analisada a polpa in natura do bacuri (Scheelea phalerata Mart.) e a farinha obtida da polpa desse fruto, quanto ao perfil de ácidos graxos e principais carotenóides pró-vitamínicos A. Os teores de b-caroteno e b-zeacaroteno encontrados na polpa e na farinha do bacuri foram, respectivamente, de 17,28 e 5,38mg/g e de 23,51 e 7,42mg/g. Do total de carotenóides pró-vitamínicos A encontrados na polpa do bacuri, houve uma perda de aproximadamente 37% com o processamento para a obtenção da farinha. Os principais ácidos graxos encontrados na polpa do bacuri foram o ácido oléico (52,90%) e o ácido palmítico (17,13%). O óleo da polpa e da farinha do bacuri apresentou valores de 29,79 e 45,65% de ácidos graxos saturados, 54,32 e 38,60% de monoinsaturados e 12,65 e 13,72% de polinsaturados, respectivamente. Seeking to contribute to the study of the composition of oils and the characterization of natural pigments which are vitamin A precursors, as well as to verify changes during processing, the fresh pulp of bacuri (Scheelea phalerata Mart.) and the flour obtained from the pulp of that fruit were analyzed, in relation to the profile of fatty acids and the principal pro-vitamin A carotenoids. The contents of b-carotene and b-zeacarotene found in the pulp and in the flour of the bacuri were, respectively, 17.28 and 5.38mg/g and 23.51 and 7.42mg/g. Of the total pro-vitamin A carotenoids found in the pulp of the bacuri, there was a loss of approximately 37% with the processing to obtain the flour. The main fatty acids found in the pulp of the bacuri were the oleic acid (52.90%) and palmitic acid (17.13%). The oil of the pulp and the flour of bacuri presented values of 29.79 and 45.65% of saturated fatty acids, 54.32 and 38.60% of monounsaturated and 12.65 and 13.72% of polyunsaturated, respectively

Carotenóides pró-vitamínicos A e composição em ácidos graxos do fruto e da farinha do bacuri (Scheelea phalerata Mart.)