Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by nmr spectroscopy

AUTOR(ES)

Miranda-Vilela, Ana Luisa, Grisolia, Cesar Koppe, Resck, Inês Sabioni, Mendonça, Márcio Antônio

FONTE

Química Nova

DATA DE PUBLICAÇÃO

2009

RESUMO

Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of pequi fruit pulp; however, NMR spectroscopy is used for the first time to characterize the nutritional components of organic and aqueous-ethanolic extracts. This spectroscopic technique determined the triacylglycerols in the pequi organic fraction, which is constituted mainly by oleate and palmitate esters, and detected the carbohydrate mixtures as the major components of aqueous and ethanolic fractions, respectively. In this study, presence of phenolic compounds was only evidenced in the ethanolic fraction.

Documentos Relacionados

• Antigenotoxic activity and antioxidant properties of organic and aqueous extracts of pequi fruit (Caryocar brasiliense Camb.) pulp
• Population Structure and Fruit Productivity Analyses in Support of the Use of Caryocar brasiliense
• Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
• Extraction of pequi pulp oil (Caryocar brasiliense): influence of the operational variables
• Thermodynamic and nutritional properties and drying kinetics of pequi (Caryocar brasiliense Cambess) mesocarp