Macadamia nacional : tocoferois e caracterização fisico-quimica . / National macadamia : tocoferois and characterization physicist-chemistry.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

The macadamia nut was introduced in Brazil in 1932 and the state of São Paulo became a great national producer, being that the internal consumption of roast and salt nuts has increased as well as the exportation of the product only peeled. Due to the lack of data about the nutricional composition of the national macadâmia, this work had as objectives to evaluate some physicochemistry characteristics of the nut, as well as the composition of fatty acids, mineral and tocopherols. In relation to the physico-chemistry characteristics, the macadamia produced in São Paulo state had presented contents of humidity, ashes, proteins, lipids and carbohydrates in an interval of: 1.2 to 5.5%; 1.2 to 2.4%; 7.2 to 10.2%; 70 to 78%; and 8.4 to 16.7%, respectively, supplying in average 746 calories by 100g. These values had been very similar to the determined ones for the other nuts analyzed in this work, as pecã, pistachio nut, hazelnut and nut. The macadamia samples had presented for the mineral cupre, manganese, zinc, iron, magnesium, phosphor and potassium, respectively, the average values, in mg/100g, 0.4; 2.8; 1.2; 2.2; 9.1; 183 and 327, respectively. The fatty acids composition in the macadamia showed relative values (%) in an interval of: 0.8 to 0.3 for C14:0; 1.9 to 6.7 for C16:0; 9.1 to 13.9 for C16:1; 1.8 to 3.3 for C18:0; 40.7 to 48.5 for CI8:1; 0.9 to 1.4 for C18:2; 0.9 to 1.3 for C18:3; and 1.1 to 2.2 for C20:0. The tocopherols had been determined by high performance liquid chromatography (HPLC). The separation of isomers was made in silica column, with isocratic system of elution, using as mobile phase n-hexane:ethil acetate:isopropanol (99.0:0.08:0.2), with flow rate of 1.5mL/min. The tocopherols were detected by its natural fluorescence and quantified by internal standardization, using the o-hidroxybifenil as internal standard. The limites of detection and recovery were, respectively, 0.03 ug/mL and 95% for a-tocol; 0.07ug/mL and 98% for B-tocol; 10 ?g/mL and 100% for Y-tocol; and 0.04ug/mL and 102% for B-tocoferol. However in the evaluated samples of macadamia they had not been detected tocopherols, fact that perhaps explains the fast oxidation that occurs in the nuts.

ASSUNTO(S)

acid graces noz macadamia vitamina e vitamin e acidos graxos value nutritional macadâmia nut nutrição

ACESSO AO ARTIGO

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