Fatty acids profile of pulp and nuts of Brazilian fruits

Food Science and Technology (Campinas)

Paulo Afonso Da Costa²  Cristiano Augusto Ballus²  José Teixeira Filho¹  Helena Teixeira Godoy² 

[1],University of Campinas Faculty of Food Engineering Department of Food ScienceCampinas SP ,Brazil

关键词: Bertholletia excelsa H.B.K.;    Couma rigida M.;    Maximiliana maripa D.;    Genipa Americana L.;    Mauritia flexuosa L.;    Fatty acids;    GC-FID;    Bertholletia excelsa H.B.K.;    Couma rigida M.;    Maximiliana maripa D.;    Genipa Americana L.;    Mauritia flexuosa L.;    ácidos graxos;    GC-FID;   

DOI  :  10.1590/S0101-20612011000400020

来源: SciELO

【 摘 要 】

Fruits and nuts from the North and Northeast regions of Brazil were collected to determine the fatty acid profile of their oils. The species studied were Brazil (Bertholletia excelsa H.B.K.), Mucajá (Couma rigida M.), Inajá (Maximiliana maripa D.), Jenipapo (Genipa Americana L.), and Buriti (Mauritia flexuosa L.) nuts. Fatty acid methyl esters were analyzed by gas chromatography with flame ionization detection (GC-FID). Brazil nut major fatty acid was 18:3n-3 (α-linolenic acid), and Buriti nut had approximately 23 times more 18:3n-3 than the pulp. Mucajá nut presented high content of 12:0 (lauric acid) and 16:0 (palmitic acid), and Mucajá pulp showed significant levels of 18:2n-6 (linoleic acid). Considering the PUFA (polyunsaturated fatty acid) sum values, almost all fruits and nuts analyzed presented very high levels of these compounds. Regarding n-6/n-3 ratio, only Brazil Nut, Buriti Nut, Inajá pulp, and Jenipapo pulp corresponded to the desired profile. These Brazilian fruits and nuts could be of potential interest due to their high nutritive value and lipid content.

【 授权许可】

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