163 10.14450/2318-9312.v31.e3.a2019.pp163-176 Original Chemical characterization of Amazonian non-polar vegetal extracts (buriti, tucumã, Brazil nut, cupuaçu, and cocoa) by infrared spectroscopy (FTIR) and gas chromatography (GC-FID) Caracterização química de extratos vegetais não-polares da Amazônia (buriti, tucumã, castanha do Pará, cupuaçu e cacau) por espectroscopia de infravermelho e cromatografia gasosa (GC-FID)l Recebido em: 14/07/2019 Aceito em: 16/09/2019 Barbara LEONARDI 1,2 ; Luciana Juncioni de ARAUZ 3 ; Julia BARUQUE-RAMOS 1 1 School of Arts, Sciences and Humanities, University of São Paulo. Av. Arlindo Bettio, 1000, CEP 03828000. São Paulo, SP, Brazil. 2 Golden Technology. R. Ambrosio Molina, 1100, CEP 12247902. São José dos Campos, SP, Brazil. 3 Laboratory of Inorganic Contaminants Adolfo Lutz Institute. Av. Dr. Arnaldo, 355, CEP 01246-902. São Paulo, SP, Brazil. E-mail: leonardi.ba@gmail.com ABSTRACT Amazonian biodiversity products have economic importance mainly in food, pharmaceutical, and cosmetic industries, despite their possibilities of applications has not been extensively developed. This study aimed to perform the chemical characterization of Amazonian non-polar vegetal extracts (buriti oil, tucumã butter, Brazil nut oil, cupuaçu butter, and cocoa butter) employing Fourier transform infrared spectroscopy (FTIR) and gas chromatography with fame-ionization detection (GC-FID). FTIR analysis presented similar spectra whose assignments were based on the correlations with fatty acids. For all extracts, the obtained percentage of fatty acids in the present study presented similarities in comparison to data reported in previous literature. Respect the variations, considered in terms of composition and percentages, could be attributed to the diferences of origin of oils, sample conditioning/storage and/or experimental conditions. Finally, the presented fndings could be useful to future researches for the chemical characterization and application of Amazon fora extracts, as well as, production of products in food, pharmaceutical, cosmetic, textile and other industrial sectors. Keywords: Amazonia; vegetal native products; oil; butter, chemical composition. RESUMO Os produtos da biodiversidade amazônica têm importância econômica principalmente nas indústrias ali- mentícia, farmacêutica e cosmética, apesar das possibilidades de aplicações não terem sido amplamente desenvolvidas. Este trabalho teve como objetivo realizar a caracterização química de extratos vegetais não- -polares da Amazônia (óleo de buriti, manteiga de tucumã, óleo de castanha do Pará, manteiga de cupuaçu