Andiroba, a species belonging to the Meliaceae family, of multiple use of great economic
interest, especially for its medicinal properties. The objective of study was to carry out a
bibliographic review in scientific articles on the production of andiroba oil (Carapa
Guianensis aublet) considering from its botanical, agronomic and physicochemical
characteristics and its relations with oil quality. Through scientific articles on the species
Carapa Guianensis aublet behind keywords: 'andiroba', 'Carapa Guianensis',' and andiroba
seed storage methods', 'Andiroba oil extraction process',' physical composition- Andiroba oil
chemistry ',' extraction, marketing and uses of Andiroba oil ',' medicinal use of Andiroba oil
',' and and andiroba seed predation '. Using the bibliometric technique, research data was
collected in the databases: articles, books, theses, dissertations in international and national
magazines, among others, in the Google Academic Search bases, Portal Periodicals Scielo.
Fixed oil has been characterized as A/O: acidity index, saponification index, iodine index,
meq/kg peroxide index, refractive index (zeiss 40ºC), fatty acid density and composition.
The physicochemical results have shown that andiroba oil extracted handcrafted fit within
the standards recommended by the quality regulatory organs of vegetable oils. The chemical
composition of andiroba oil (carapa guianensis aubl.), Presenting the following major fatty
acids in the oil sample that are: oleic acid (48-59%), palmitic (21-32%), steric (6-13 %),
linoleic (4.9-16), linolenic (9-16%) and myristic (7.1-18.1%), totaling 95.74%of oil
composition and concentration, being unsaturated fatty acid representing 58.8%and
saturated 36.99%, as they demonstrated that the most unsaturated fatty acids found in oil
is oleic acid (49.74%) and higher -proportion saturated fatty acids is palmitic acid (28.29% )
Represented in the Constituents of Oil. This chemical composition of andiroba oil vary
greatly the fractions of each acid, depending on climatic factors (temperature, seasonal
effect, light intensity), storage, can directly influence results.
KEYWORDS: andirobeira, artisanal extraction, fatty acids.
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