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Tucum-do-Pantanal (Bactris setosa Mart): Physicochemical Characterization of Almonds, Press Cake and Crude Oil
Postgraduate Program in Health and Development in the Midwestern RegionAydos, Leonardo Recena; Postgraduate Program in Health and Development in the Midwestern RegionAmaral, Luane Aparecida do; Souza, Gabriel Henrique Oliveira de; Postgraduate Program in ChemistryCavalheiro, Leandro Fontoura; Vargas, Márcio Olívio Figueiredo; Postgraduate Program in Pharmaceutical SciencesRafacho, Bruna Paola Murino; Postgraduate Program in ChemistryNazário, Carlos Eduardo Domingues; Program in Health and Development in the Midwestern RegionOliveira, Rodrigo Juliano; Postgraduate Program in Health and Development in the Midwestern RegionMacedo, Maria Ligia Rodrigues; Postgraduate Program in Health and Development in the Midwestern RegionSantos, Elisvânia Freitas dos.
Afiliación
  • Postgraduate Program in Health and Development in the Midwestern RegionAydos, Leonardo Recena; Federal University of Mato Grosso do Sul. Faculty of Medicine. Postgraduate Program in Health and Development in the Midwestern RegionAydos, Leonardo Recena. Campo Grande. BR
  • Postgraduate Program in Health and Development in the Midwestern RegionAmaral, Luane Aparecida do; Federal University of Mato Grosso do Sul. Faculty of Medicine. Postgraduate Program in Health and Development in the Midwestern RegionAmaral, Luane Aparecida do. Campo Grande. BR
  • Souza, Gabriel Henrique Oliveira de; Federal University of Mato Grosso do Sul. Faculty of Pharmaceutical Sciences, Food and Nutrition. Campo Grande. BR
  • Postgraduate Program in ChemistryCavalheiro, Leandro Fontoura; Federal University of Mato Grosso do Sul. Institute of Chemistry. Postgraduate Program in ChemistryCavalheiro, Leandro Fontoura. Campo Grande. BR
  • Vargas, Márcio Olívio Figueiredo; Federal University of Mato Grosso do Sul. Faculty of Pharmaceutical Sciences, Food and Nutrition. Campo Grande. BR
  • Postgraduate Program in Pharmaceutical SciencesRafacho, Bruna Paola Murino; Federal University of Mato Grosso do Sul. Faculty of Pharmaceutical Sciences, Food and Nutrition. Postgraduate Program in Pharmaceutical SciencesRafacho, Bruna Paola Murino. Campo Grande. BR
  • Postgraduate Program in ChemistryNazário, Carlos Eduardo Domingues; Federal University of Mato Grosso do Sul. Institute of Chemistry. Postgraduate Program in ChemistryNazário, Carlos Eduardo Domingues. Campo Grande. BR
  • Program in Health and Development in the Midwestern RegionOliveira, Rodrigo Juliano; Federal University of Mato Grosso do Sul. Faculty of Medicine. Program in Health and Development in the Midwestern RegionOliveira, Rodrigo Juliano. Campo Grande. BR
  • Postgraduate Program in Health and Development in the Midwestern RegionMacedo, Maria Ligia Rodrigues; Federal University of Mato Grosso do Sul. Faculty of Pharmaceutical Sciences, Food and Nutrition. Postgraduate Program in Health and Development in the Midwestern RegionMacedo, Maria Ligia Rodrigues. Campo Grande. BR
  • Postgraduate Program in Health and Development in the Midwestern RegionSantos, Elisvânia Freitas dos; Federal University of Mato Grosso do Sul. Faculty of Pharmaceutical Sciences, Food and Nutrition. Postgraduate Program in Health and Development in the Midwestern RegionSantos, Elisvânia Freitas dos. Campo Grande. BR
Braz. arch. biol. technol ; Braz. arch. biol. technol;62: e19180420, 2019. tab, graf
Article en En | LILACS | ID: biblio-1055394
Biblioteca responsable: BR1.1
ABSTRACT
Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products press cake and crude oil. The almond of tucum-do-Pantanal had total weight of 0.81g, lager diameter 10.87mm, small diameter 8.21mm, height 12.50, weight of almond 0.38g, weight of endocarp 0.25g. In relation to the chemical analysis, the cake had higher ash, protein and carbohydrate contents than the almond. On the other hand, the content of moisture, lipids and calories were higher in the almond. The press cake showed 636.80 g kg-1 of total fiber. The fatty acids that predominated in tucum-do-Pantanal oil were lauric (58.48), myristic (12.59) and oleic (10.15%) acids. The oil of tucum-do-Pantanal had an acid index of 3.01 KOH / g, peroxide index of 4.84 meq / kg, saponification index of 140.91 mg KOH / oil g, iodine index of 3.72 gI2 / 100 g, refractive index of 1.46, density of 0.92 g / mL, water content of 493.11 ppm and oxidation stability of 32.01 h. The results suggest that tucum-do-Pantanal almond as an important source of oil, calories and fibers, with potential use in the food industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: LILACS Asunto principal: Arecaceae / Ácidos Grasos País/Región como asunto: America do sul / Brasil Idioma: En Revista: Braz. arch. biol. technol Asunto de la revista: BIOLOGIA Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Brasil
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: LILACS Asunto principal: Arecaceae / Ácidos Grasos País/Región como asunto: America do sul / Brasil Idioma: En Revista: Braz. arch. biol. technol Asunto de la revista: BIOLOGIA Año: 2019 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Brasil