Potencial nutricional da amêndoa e da polpa da guarirova, Syagrus oleracea (Mart.) Becc.

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

11/05/2012

RESUMO

The aim of this study was to evaluate the nutritional potential of the fruit, antinutritional factors and in vitro digestibility of proteins of the pulp and kernel guarirova (Syagrus oleracea (Mart.) Becc.). Regarding lipids, we performed physicochemical characterization of oils, fatty acid composition and index of nutritional quality. For nutritional assessment determined the composition, content of minerals and amino acids, the fractionment of proteins in albumina and globulina and its digestibility in vitro. In the pulp of the fruit was carried out analysis of carotenoids, phenolic compounds and antioxidant activity. It was identified that the kernel has a higher lipid content and pulp of carbohydrates. Kernel oil has a higher concentration of saturated fatty acids, represented mainly by lauric acid and the pulp showed monounsaturated and polyunsaturated fatty acids, with higher percentage of omega-6 and omega-9, and lower omega-3. The amino acid content of pulp and kernel are according to the dietary recommendations, the in vitro demonstrated that albumin and globulin are highly digestible and not found the presence of antinutritional factors. The pulp has low concentrations of phenols, α-carotene, lutein, tannins and antioxidant activity. It observed that the fruit of guarirova can be used as human diet, it has appropriate quality of proteins and good quality of digestibility. Fat can be applied in the food industry to replace trans fat and consumed in the usual diet to contain monounsaturated and polyunsaturated fatty acids.

ASSUNTO(S)

valor nutritivo Ácidos graxos lipídeos ciencias da saude

ACESSO AO ARTIGO

Documentos Relacionados