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

Detalhes bibliográficos
Autor(a) principal: Manhães,Luciana Ribeiro Trajano
Data de Publicação: 2011
Outros Autores: Sabaa-Srur,Armando Ubirajara Oliveira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400005
Resumo: 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.
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spelling Centesimal composition and bioactive compounds in fruits of buriti collected in ParáburitiMauritia flexuosafunctional foodoleic acidcarotenoidsantioxidant substancesThe 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400005Food Science and Technology v.31 n.4 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000400005info:eu-repo/semantics/openAccessManhães,Luciana Ribeiro TrajanoSabaa-Srur,Armando Ubirajara Oliveiraeng2012-02-06T00:00:00Zoai:scielo:S0101-20612011000400005Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-02-06T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
title Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
spellingShingle Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
Manhães,Luciana Ribeiro Trajano
buriti
Mauritia flexuosa
functional food
oleic acid
carotenoids
antioxidant substances
title_short Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
title_full Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
title_fullStr Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
title_full_unstemmed Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
title_sort Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
author Manhães,Luciana Ribeiro Trajano
author_facet Manhães,Luciana Ribeiro Trajano
Sabaa-Srur,Armando Ubirajara Oliveira
author_role author
author2 Sabaa-Srur,Armando Ubirajara Oliveira
author2_role author
dc.contributor.author.fl_str_mv Manhães,Luciana Ribeiro Trajano
Sabaa-Srur,Armando Ubirajara Oliveira
dc.subject.por.fl_str_mv buriti
Mauritia flexuosa
functional food
oleic acid
carotenoids
antioxidant substances
topic buriti
Mauritia flexuosa
functional food
oleic acid
carotenoids
antioxidant substances
description 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.
publishDate 2011
dc.date.none.fl_str_mv 2011-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400005
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000400005
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.4 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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