Centesimal composition and bioactive compounds in fruits of buriti collected in Pará

Food Science and Technology (Campinas)

Luciana Ribeiro Trajano Manhães²  Armando Ubirajara Oliveira Sabaa-srur¹ 

[1] ,Federal Rural University of Rio de Janeiro Departament of Food Tecnology Food Technology of the Institute of TechnologySeropédica RJ ,Brazil

关键词: buriti;    Mauritia flexuosa;    functional food;    oleic acid;    carotenoids;    antioxidant substances;    buriti;    Mauritia flexuosa;    alimentos funcionais;    ácido oleico;    carotenoides;    antioxidantes;   

DOI  :  10.1590/S0101-20612011000400005

来源: SciELO

【 摘 要 】

The link between diet and the incidence of chronic and degenerative diseases has already been established. The foods that play a role in preventing and/or treating these diseases are called functional foods. Buriti can be highlighted amongst these foods since it is an excellent source of vegetable oil, which is rich in β-carotene and oleic acid. This research evaluated the potential of the pulp of this fruit as a functional food focusing on its incorporation to the diet. Buriti pulp presented 62.93% moisture, 8.25% total carbohydrates, and 2.10% protein. The lipid fraction corresponded to 13.85%, and oleic acid was the main fatty acid. It also contained 0.94% total mineral content. Based on the results obtained, it can be said that the pulp of buriti may contain bioactive compounds with functional activities, but further research is needed to assess such potential.

【 授权许可】

CC BY   
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