Lipid nutritional quality of the pulp and kernel of bocaiuva (Acrocomia aculeata (Jacq.) Lodd)
terça-feira, outubro 29, 2019
Authors: Cláudia Leite Munhoz; Rita de Cássia Avellaneda Guimarães; Eliana Janet Sanjinez-Argandoña; Iriani Rodrigues Maldonad
Abstract: Bocaiuva (Acrocomia aculeata (Jacq.) Lodd.) is a fruit of the Brazilian cerrado, whose our is handcrafted, representing a typical regional product. Mature bocaiuva fruits from the State of Mato Grosso do Sul were processed to produce flour.
The fatty acid profle of the flour obtained from pulp and kernel of bocaiuva was determined to evaluate possible changes in the composition due to processing. The main fatty acids found in pulp were monounsaturated fatty acids, especially oleic acid; saturated fatty acids predominated in the kernel, with a higher percentage of lauric acid.
The nutritional quality of the lipid fraction of the bocaiuva indicates that the oil can be used as food, as well as the kernel oil, although the atherogenicity index (AI) was higher than recommended.
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