The objective of this work was to evaluate the physical-chemical and spectrophotometric quality of degraded açaí oil and compare it to that required by Brazilian legislation. The physical-chemical analyzes carried out were: pH, acidity index, density and saponification index and for the spectrophotometric analyzes the dienes, trienes, flavonoids and anthocyanins were verified. The methods used are described in the “Manual of Laboratory Analysis of Public Health of Food” from the Instituto Adolfo Lutz. The results obtained were compared with the limits described by ANVISA (National Health Surveillance Agency), which sets the identity and minimum quality standards that vegetable oils must obey. The results obtained indicate that from the physical-chemical point of view, the acidity index is above that allowed by current legislation for cold-pressed oils, which is 4.0 KOH/g, not allowing its use for food purposes, for example. The pH is within the normal range according to. Regarding the saponification index, the value found is low compared to the values found by other authors. The density in degraded açaí oil, however, has a value similar that found by other authors. Thus, through these parameters, sample presented inappropriate composition for consumption and use cosmetics.
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