Data/hora: 20/06/2024 22:16:47

Biblioteca(s): | Embrapa Agroindústria de Alimentos; Embrapa Cerrados.
Data corrente: | 03/11/2020
Data da última atualização: | 03/11/2020
Autoria: | ANTONIASSI, R.; FREITAS, S. C. de; SILVA, T. dos S.; SANTIAGO, M. C. P. de A.; WILHELM, A. E.; JUNQUEIRA, N. T. V.
Afiliação: | ROSEMAR ANTONIASSI, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; TANIA DOS SANTOS SILVA, CTAA; MANUELA CRISTINA P DE A SANTIAGO, CTAA; ALLAN EDUARDO WILHELM, CTAA; NILTON TADEU VILELA JUNQUEIRA, CPAC.
Título: | Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata.
Ano de publicação: | 2020
Fonte/Imprenta: | Revista Brasileira de Fruticultura, Jaboticabal, v. 42, n. 6, p. 1-10, e-796, 2020.
DOI: | https://doi.org/10.1590/0100-29452020796
Idioma: | Inglês
Notas: | Impacto do genótipo no perfil de ácidos graxos, no teor de óleo e no valor nutricional dos frutos doces de Acrocomia aculeata.
Conteúdo: | Macauba (Acrocomia aculeata) has mainly been evaluated as an oil source focused on biodiesel production. Furthermore, the fruit mesocarp and kernel are edible, and candies, jelly, sweet alcoholic liquor and ice cream are also produced from the mesocarp. Despite its consumption, there is still a lack of information on the nutritional composition of macauba. Selected macauba genotypes producing fruits with a sweet mesocarp were evaluated regarding the fruit characteristics, proximate composition, oil content and fatty acid profile. The mesocarp total sugar (fructose and glucose) content ranged from 4.5 to 9.6 g/100g, total dietary fiber varied from 6.8 to 9.3 g/100g, while protein content was up to 2.2 g/100g (wet basis). There was a significant difference among genotypes for fruit characteristics, pulp oil content (7-29 g/100g wet basis), and fatty acids from the mesocarp such as C18:1 (36-63%), C18:2 (7-35%) and C18:3 (0.8-7%)(p<0.05), and one of the evaluated genotypes may contribute to daily intake of linoleic and linolenic acids. The carotenes in the mesocarp oil ranged from 30-240 mg/kg. Lauric acid was the main fatty acid in the kernel oil. The differences observed depended on the genetic diversity and point out the nutritional value and different applications for macauba mesocarps.
Palavras-Chave: | Fibra alimentar; Kernel; Mesocarpo; Total dietary fiber.
Thesagro: | Açúcares; Amêndoa; Macaúba; Produto de Origem Vegetal; Tecnologia de Alimento.
Thesaurus Nal: | Food technology; Mesocarp; Sugars; Vegetable products.
Categoria do assunto: | Q Alimentos e Nutrição Humana
URL: | http://ainfo.cnptia.embrapa.br/digital/bitstream/item/217385/1/0100-2945-rbf-42-6-e-796.pdf
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)

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