Centesimal composition and bioactive compounds in fruits of buriti collected in Pará
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126316545572864 |