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The characteristics of the quality of crude palm oil (CPO) and crude palm olein (CPOL) produced in the states of Bahia and Pará were investigated. Twelve oil samples were analyzed; 2 (CPO) were from Pará (produced industrially), while the other 10 were from Bahia (3 CPOs and 3 CPOLs produced industrially, while 1 CPOL and 3 CPOs were traditionally processed). The chemical analyses included the determination of fatty acid methyl esters (FAME), free fatty acids (FFA%), peroxide value (PV), induction time (IT), total carotenoids (TC) and total polar compounds (TPC). The major saturated fatty acids in these samples were palmitic (34.79-42.89 g 100 g–1) and stearic (4.49-5.84 g 100 g–1) acid, and the main unsaturated fatty acids were oleic (37.31-43.69 g 100 g–1) and linoleic (9.04- 12.74 g100 g–1) acid. All samples produced in Bahia exhibited higher FFA (6.77-13.49%) and TPC (13.71-19.50%) levels than permitted in the international quality standards, unlike the samples produced in Pará. TC, PV and IT ranged from 422.1 to 584.2 mg g–1, 1.32 to 3.7 meq O2 kg–1 oil and 1.72 to 4.66 h, respectively. PV, FFA and TPC were inversely correlated with TC and IT. The use of inappropriate oil extraction processes in Bahia is clearly becoming a food safety problem. Las características de calidad del aceite de palma crudo (CPO) y oleína de palma cruda (CPOL) producidos en los estados de Bahía y Pará fueron investigados. Se analizaron doce muestras de aceites; 2 (CPO) eran de Pará (producido industrialmente), mientras que las otras 10 procedían de Bahía (3 CPOs y 3 CPOLs producidos industrialmente, mientras que 1 CPOL y 3 CPOs fueron procesadas tradicionalmente). El análisis químico incluyó la determinación de ésteres metílicos de ácidos grasos (FAME), ácidos grasos libres (FFA%), índice de peróxido (PV), el tiempo de inducción (TI), los carotenoides totales (TC) y el total de compuestos polares (TPC). Los principales ácidos grasos saturados en estas muestras fueron palmítico (34,79 a 42,89 g 100 g–1) y esteárico (4.49 a 5.84 g 100 g–1), y los principales ácidos grasos insaturados fueron oleico (37.31-43.69 g 100 g–1) y linoleico (9,04-12,74 g 100 g–1). Todas las muestras producidas en Bahía muestran valores de FFA (6,77-13,49%) y TPC (13,71 a 19,50%), por encima de los niveles de los estándares internacionales de calidad, a diferencia de las muestras producidas en Pará. TC, PV y TPC oscilaron entre 422,1 a 584,2 mg g–1, 1,32 a 3,7 meq O2 kg–1 y 1,72 a 4,66 h, respectivamente. PV, FFA y TPC se correlacionan inversamente con TC y IT. El uso de procesos inadecuados de extracción de aceites en Bahía se está convirtiendo claramente en un problema de seguridad alimentaria

A quality assessment of crude palm oil marketed in Bahia, Brazil