Tucum-do-Pantanal (Bactris setosa Mart.): Physicochemical Characterization of Almonds, Press Cake and Crude Oil
AUTOR(ES)
Aydos, Leonardo Recena
FONTE
Braz. arch. biol. technol.
DATA DE PUBLICAÇÃO
25/11/2019
RESUMO
Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products: press cake and crude oil. The almond of tucum-do-Pantanal had total weight of 0.81g, lager diameter 10.87mm, small diameter 8.21mm, height 12.50, weight of almond 0.38g, weight of endocarp 0.25g. In relation to the chemical analysis, the cake had higher ash, protein and carbohydrate contents than the almond. On the other hand, the content of moisture, lipids and calories were higher in the almond. The press cake showed 636.80 g kg-1 of total fiber. The fatty acids that predominated in tucum-do-Pantanal oil were lauric (58.48), myristic (12.59) and oleic (10.15%) acids. The oil of tucum-do-Pantanal had an acid index of 3.01 KOH / g, peroxide index of 4.84 meq / kg, saponification index of 140.91 mg KOH / oil g, iodine index of 3.72 gI2 / 100 g, refractive index of 1.46, density of 0.92 g / mL, water content of 493.11 ppm and oxidation stability of 32.01 h. The results suggest that tucum-do-Pantanal almond as an important source of oil, calories and fibers, with potential use in the food industry.
Documentos Relacionados
- População de Bactris setosa Mart. em fragmento florestal no município de São Luiz do Paraitinga-SP
- MORFOLOGIA E DENSIDADE BÁ SICA DAS FOLHAS DE TUCUM (Bactris inundata Martius) COMO FONTE DE FIBRAS CELULÓSICAS PARA PAPEL
- Extraction of oil and minor lipids from cold-press rapeseed cake with supercritical CO2
- PALMITO de pupunha (Bactris gasipaes).
- Avaliação do palmito pupunha (Bactris gasipaes Kunth) processado por radiação ionizante