Babassu oil is a raw material widely used in the pharmaceutical and biofuels industry. However, its physical-chemical and thermal characteristics are not widely described in the literature. This article describes these characteristics and, thus, seeks to increase the application of this raw material in the food industry. In this work, two different types of babassu oils, extra-virgin and virgin, were studied. The physicochemical characteristics, lipid profile, composition of the triacylglycerol and thermal properties of both oils were determined. Moreover, the crystallization and melting behavior was determined and the FTIR-ATR spectra of the oils acquired. The results show that the main fatty acids present are medium-chain and the type of extraction modifies the amounts of fatty acids present in each type of oil. Despite this, its physical-chemical characteristics and thermal properties are the same, except color and thermal stability, where extra-virgin oil is lighter and more stable than virgin babassu oil.

巴巴苏油是一种广泛用于制药和生物燃料行业的原料。但是，其物理化学和热学特性在文献中并未得到广泛描述。本文介绍了这些特征，并因此寻求增加这种原料在食品工业中的应用。在这项工作中，研究了两种不同类型的巴巴苏油，特级初榨和初榨。测定了两种油的理化特性，脂质分布，三酰基甘油的组成和热性质。此外，确定了结晶和熔融行为并获得了油的FTIR-ATR光谱。结果表明，存在的主要脂肪酸是中链脂肪酸，提取类型改变了每种油中脂肪酸的含量。尽管如此，