Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/6116 |
Resumo: | The objective of this study was to characterize and compare purple açaí pulps (coarse-PAC, medium-PAM, and fine-PAF) and white açaí (coarse-WAC) pulps in terms of their centesimal composition, phenolic compounds (PC) profile and fatty acid profile (FA). Thus, it will be able to evaluate the contribution of essential FA that are present in these pulps to reach an acceptable daily intake of FA. The average composition of the samples was determined by conventional methods, whereas the PC profile was identified by mass spectrometry. On the other hand, the amount of FA was carried out by gas chromatography. The moisture content varied between 82.74-92.00 g/100g. With respect to ash content, all samples differed ranging from 0.42-0.94 g/100g. Regarding lipids, the PAC sample (10.67 g/100g) had the highest content, while the PAF (2.94 g/100g) had the lowest content. The contents of protein and carbohydrates varied respectively from 1.21 to 1.62 g/100g and 2.88 to 5.24 g/100g. As for the PC profile, 21 compounds were identified: 11 in the negative mode and 10 in the positive mode. Among these compounds, caffeic acid and crosserial stand out: they were present in all samples. Concerning the FA profile, there was a predominance of unsaturated, especially monounsaturated, fatty acids as oleic acid (56.80-59.50%). As for the contribution of polyunsaturated FA in reaching the recommendations of essential FA, the PAC sample stands out again, with contributions of at least 17.71% for linoleic FA and 12.06% for alpha-linolenic FA per usual portions of consumption. |
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Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acidsAçai (Euterpe oleracea) y sus contribuciones para lograr la ingesta diaria aceptable de ácidos grasos esencialesAçai (Euterpe oleracea) e suas contribuições para alcance da ingestão diária aceitável de ácidos graxos essenciaisAçaí-blancoAçaí-púrpuraSpray de papelPerfil químico.Açaí-brancoAçaí-roxoPaper sprayPerfil químico.White-açaíPurple-açaíPaper sprayChemical profile.The objective of this study was to characterize and compare purple açaí pulps (coarse-PAC, medium-PAM, and fine-PAF) and white açaí (coarse-WAC) pulps in terms of their centesimal composition, phenolic compounds (PC) profile and fatty acid profile (FA). Thus, it will be able to evaluate the contribution of essential FA that are present in these pulps to reach an acceptable daily intake of FA. The average composition of the samples was determined by conventional methods, whereas the PC profile was identified by mass spectrometry. On the other hand, the amount of FA was carried out by gas chromatography. The moisture content varied between 82.74-92.00 g/100g. With respect to ash content, all samples differed ranging from 0.42-0.94 g/100g. Regarding lipids, the PAC sample (10.67 g/100g) had the highest content, while the PAF (2.94 g/100g) had the lowest content. The contents of protein and carbohydrates varied respectively from 1.21 to 1.62 g/100g and 2.88 to 5.24 g/100g. As for the PC profile, 21 compounds were identified: 11 in the negative mode and 10 in the positive mode. Among these compounds, caffeic acid and crosserial stand out: they were present in all samples. Concerning the FA profile, there was a predominance of unsaturated, especially monounsaturated, fatty acids as oleic acid (56.80-59.50%). As for the contribution of polyunsaturated FA in reaching the recommendations of essential FA, the PAC sample stands out again, with contributions of at least 17.71% for linoleic FA and 12.06% for alpha-linolenic FA per usual portions of consumption.El objetivo de este estudio fue caracterizar y comparar las pulpas de açaí-púrpura (grueso-AGR, medio-AMR, fino-AFR) y açaí-blanco (grueso-AGB) referente a su composición centesimal, perfil de compuestos fenólicos (CF) y perfil de ácidos grasos (AG), pudiendo así evaluar la contribución del AG esencial, presente en estas pulpas, para alcanzar una ingesta diaria aceptable. La composición centesimal de las muestras fue determinada por métodos convencionales y el perfil de CF por espectrometría de masas, mientras que el AG fue realizado por cromatografía de gases. En cuanto a la composición, el contenido de humedad varió de 82.74-92.00 g/100g. Por el contrario al contenido de cenizas, todas las muestras diferían, variando de 0.42-0.94 g/100g. Con respecto a los lípidos, la muestra de AGR (10,67 g/100g) presentó el contenido más alto y la AFR (2,94 g/100g), el contenido más bajo. Los contenidos de proteínas y carbohidratos variaron, respectivamente, entre 1.21-1.62 g/100g y 2.88-5.24 g/100g. Con relación al perfil de CF, fueron identificaron 21 compuestos, 11 en modo negativo y 10 en modo positivo, entre los que se destacan el ácido cafeico y el crosseriol, presentes en todas las muestras. Con respecto al perfil de AG, hubo un predominio de insaturados, especialmente monoinsaturados como oleico (56.80-59.50%). En cuanto a la contribución de los AG poliinsaturados para alcanzar las recomendaciones de los AG esenciales, la muestra AGR se destaca nuevamente, con contribuciones de al menos 17.71% para AG linoleico y 12.06% para AG alfa-linolénico, para porciones habituales de consumo.Objetivou-se caracterizar e comparar polpas de açaí-roxo (grosso-AGR, médio-AMR, fino-AFR) e açaí-branco (grosso-AGB) quanto sua composição centesimal, perfil de compostos fenólicos (CF) e perfil de ácidos graxos (AG), podendo assim avaliar a contribuição de AG essenciais, presente nestas polpas, para alcance da ingestão diária aceitável. A composição centesimal das amostras foi determinada por métodos convencionais e o perfil de CF por espectrometria de massas. Já os AG foi por cromatografia gasosa. Quanto à composição, os teores de umidade variaram de 82,74-92,00 g/100g. Já os teores de cinzas todas as amostras diferiram, variando de 0,42-0,94 g/100g. Em relação aos lipídios, a amostra AGR (10,67 g/100g) apresentou maior teor e a AFR (2,94 g/100g), menor teor. Os teores de proteína e carboidratos variaram, respectivamente, entre 1,21-1,62 g/100g e 2,88-5,24 g/100g. Quanto ao perfil de CF foram identificados 21 compostos sedo 11 no modo negativo e 10 no modo positivo, entre esses destacam-se o ácido caftárico e o crosseriol, presente em todas as amostras. Já em relação ao perfil de AG, houve predominância de insaturados, especialmente de monoinsaturados como oléico (56,80-59,50%). Quanto à contribuição dos AG poli-insaturados no alcance das recomendações de AG essenciais, destaca-se novamente a amostra AGR, com contribuições de pelo menos 17,71% para o AG linoléico e de 12,06% para AG alfa-linolênico, respectivamente, por porções habituais de consumo.Research, Society and Development2020-07-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/611610.33448/rsd-v9i8.6116Research, Society and Development; Vol. 9 No. 8; e760986116Research, Society and Development; Vol. 9 Núm. 8; e760986116Research, Society and Development; v. 9 n. 8; e7609861162525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/6116/5199Copyright (c) 2020 Elaine Carvalho Minighin, Lucilene Rezende Anastácio, Júlio Onésio Ferreira Melo, Renata Adriana Labancahttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMinighin, Elaine CarvalhoAnastácio, Lucilene RezendeMelo, Júlio Onésio FerreiraLabanca, Renata Adriana2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/6116Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:22.677682Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids Açai (Euterpe oleracea) y sus contribuciones para lograr la ingesta diaria aceptable de ácidos grasos esenciales Açai (Euterpe oleracea) e suas contribuições para alcance da ingestão diária aceitável de ácidos graxos essenciais |
title |
Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids |
spellingShingle |
Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids Minighin, Elaine Carvalho Açaí-blanco Açaí-púrpura Spray de papel Perfil químico. Açaí-branco Açaí-roxo Paper spray Perfil químico. White-açaí Purple-açaí Paper spray Chemical profile. |
title_short |
Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids |
title_full |
Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids |
title_fullStr |
Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids |
title_full_unstemmed |
Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids |
title_sort |
Açai (Euterpe oleracea) and its contributions to achieve acceptable daily intake of essential fatty acids |
author |
Minighin, Elaine Carvalho |
author_facet |
Minighin, Elaine Carvalho Anastácio, Lucilene Rezende Melo, Júlio Onésio Ferreira Labanca, Renata Adriana |
author_role |
author |
author2 |
Anastácio, Lucilene Rezende Melo, Júlio Onésio Ferreira Labanca, Renata Adriana |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Minighin, Elaine Carvalho Anastácio, Lucilene Rezende Melo, Júlio Onésio Ferreira Labanca, Renata Adriana |
dc.subject.por.fl_str_mv |
Açaí-blanco Açaí-púrpura Spray de papel Perfil químico. Açaí-branco Açaí-roxo Paper spray Perfil químico. White-açaí Purple-açaí Paper spray Chemical profile. |
topic |
Açaí-blanco Açaí-púrpura Spray de papel Perfil químico. Açaí-branco Açaí-roxo Paper spray Perfil químico. White-açaí Purple-açaí Paper spray Chemical profile. |
description |
The objective of this study was to characterize and compare purple açaí pulps (coarse-PAC, medium-PAM, and fine-PAF) and white açaí (coarse-WAC) pulps in terms of their centesimal composition, phenolic compounds (PC) profile and fatty acid profile (FA). Thus, it will be able to evaluate the contribution of essential FA that are present in these pulps to reach an acceptable daily intake of FA. The average composition of the samples was determined by conventional methods, whereas the PC profile was identified by mass spectrometry. On the other hand, the amount of FA was carried out by gas chromatography. The moisture content varied between 82.74-92.00 g/100g. With respect to ash content, all samples differed ranging from 0.42-0.94 g/100g. Regarding lipids, the PAC sample (10.67 g/100g) had the highest content, while the PAF (2.94 g/100g) had the lowest content. The contents of protein and carbohydrates varied respectively from 1.21 to 1.62 g/100g and 2.88 to 5.24 g/100g. As for the PC profile, 21 compounds were identified: 11 in the negative mode and 10 in the positive mode. Among these compounds, caffeic acid and crosserial stand out: they were present in all samples. Concerning the FA profile, there was a predominance of unsaturated, especially monounsaturated, fatty acids as oleic acid (56.80-59.50%). As for the contribution of polyunsaturated FA in reaching the recommendations of essential FA, the PAC sample stands out again, with contributions of at least 17.71% for linoleic FA and 12.06% for alpha-linolenic FA per usual portions of consumption. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-07-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/6116 10.33448/rsd-v9i8.6116 |
url |
https://rsdjournal.org/index.php/rsd/article/view/6116 |
identifier_str_mv |
10.33448/rsd-v9i8.6116 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/6116/5199 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 8; e760986116 Research, Society and Development; Vol. 9 Núm. 8; e760986116 Research, Society and Development; v. 9 n. 8; e760986116 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052654052966400 |