Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing
AUTOR(ES)
Soares, Denise Josino, Vasconcelos, Pedro Hermano Menezes de, Camelo, André Luiz Melo, Longhinotti, Elisane, Sousa, Paulo Henrique Machado de, Figueiredo, Raimundo Wilane de
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
24/05/2013
RESUMO
Brazil is one of the three largest producers of fruits in the world, and among those fruit trees, the cashew tree stands out due to the high nutritional and commercial value of its products. During its fruit processing, there are losses in some compounds and few studies address this issue. Over the last decade the conventional system of food production has been substituted for the organic cultivation system, which is a promising alternative source of income given the global demand for healthy food. Therefore, this research aimed to characterize and quantify the prevalent fatty acids found in cashew nuts obtained from conventional and organic cultivation during various stages of processing. The prevalent fatty acids found were palmitic, linoleic, oleic, and stearic acid. The average of these fatty acids were 6.93 ± 0.55; 16.99 ± 0.61; 67.62 ± 1.00 and 8.42 ± 0.55 g/100 g, respectively. There was no reduction in the palmitic, oleic and stearic fatty acid contents during processing. Very little difference was observed between the nuts obtained from conventional and organic cultivation, indicating that the method of cultivation used has little or no influence on the content of cashew nut fatty acids.
Documentos Relacionados
- Earthworm communities in organic and conventional coffee cultivation.
- Earthworm communities in organic and conventional coffee cultivation.
- Physiological potential and health of soybean seeds obtained from organic and conventional systems
- Cellular fatty acids and metabolic products of Pseudomonas species obtained from clinical specimens.
- Cyclodextrins as carriers of cholesterol and fatty acids in cultivation of mycoplasmas.
