Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region

Detalhes bibliográficos
Autor(a) principal: CÂNDIDO,Thalita Lin Netto
Data de Publicação: 2017
Outros Autores: SILVA,Mara Reis
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=S0101-20612017000500078
Resumo: Abstract Demand for native fruits has been expanding, due to the increasing interest in foods with possible health benefits. The buriti (Mauritia flexuosa L. f.) is a native Brazilian fruit, appreciated by local populations, and its products are already on the market. This study investigated the physical characteristics and nutritional composition of buriti pulp, obtained from typical Cerrado and Amazon regions in Brazil. These regions influenced physical parameters and chemical composition. The fruits originating in the Cerrado were bigger and heavier than the ones from the Amazon. Nevertheless, protein, fatty acid and carbohydrate contents were higher in fruits from the Amazon region. The analyzed buriti fruits presented high monounsaturated fatty acid concentration (73.03 to 79.43 g/100 g), with the predominance of oleic acid (72.21 to 78.57 g/100 g). Buriti fruits may be a promising source of good nutritional quality vegetable oil and dietary fiber.
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spelling Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon regionMauritia flexuosa L. f.nutritional valuefatty acidsmineralsAbstract Demand for native fruits has been expanding, due to the increasing interest in foods with possible health benefits. The buriti (Mauritia flexuosa L. f.) is a native Brazilian fruit, appreciated by local populations, and its products are already on the market. This study investigated the physical characteristics and nutritional composition of buriti pulp, obtained from typical Cerrado and Amazon regions in Brazil. These regions influenced physical parameters and chemical composition. The fruits originating in the Cerrado were bigger and heavier than the ones from the Amazon. Nevertheless, protein, fatty acid and carbohydrate contents were higher in fruits from the Amazon region. The analyzed buriti fruits presented high monounsaturated fatty acid concentration (73.03 to 79.43 g/100 g), with the predominance of oleic acid (72.21 to 78.57 g/100 g). Buriti fruits may be a promising source of good nutritional quality vegetable oil and dietary fiber.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500078Food Science and Technology v.37 suppl.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.32516info:eu-repo/semantics/openAccessCÂNDIDO,Thalita Lin NettoSILVA,Mara Reiseng2018-05-17T00:00:00Zoai:scielo:S0101-20612017000500078Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
title Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
spellingShingle Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
CÂNDIDO,Thalita Lin Netto
Mauritia flexuosa L. f.
nutritional value
fatty acids
minerals
title_short Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
title_full Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
title_fullStr Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
title_full_unstemmed Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
title_sort Comparison of the physicochemical profiles of buriti from the Brazilian Cerrado and the Amazon region
author CÂNDIDO,Thalita Lin Netto
author_facet CÂNDIDO,Thalita Lin Netto
SILVA,Mara Reis
author_role author
author2 SILVA,Mara Reis
author2_role author
dc.contributor.author.fl_str_mv CÂNDIDO,Thalita Lin Netto
SILVA,Mara Reis
dc.subject.por.fl_str_mv Mauritia flexuosa L. f.
nutritional value
fatty acids
minerals
topic Mauritia flexuosa L. f.
nutritional value
fatty acids
minerals
description Abstract Demand for native fruits has been expanding, due to the increasing interest in foods with possible health benefits. The buriti (Mauritia flexuosa L. f.) is a native Brazilian fruit, appreciated by local populations, and its products are already on the market. This study investigated the physical characteristics and nutritional composition of buriti pulp, obtained from typical Cerrado and Amazon regions in Brazil. These regions influenced physical parameters and chemical composition. The fruits originating in the Cerrado were bigger and heavier than the ones from the Amazon. Nevertheless, protein, fatty acid and carbohydrate contents were higher in fruits from the Amazon region. The analyzed buriti fruits presented high monounsaturated fatty acid concentration (73.03 to 79.43 g/100 g), with the predominance of oleic acid (72.21 to 78.57 g/100 g). Buriti fruits may be a promising source of good nutritional quality vegetable oil and dietary fiber.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-01
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=S0101-20612017000500078
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.32516
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.37 suppl.1 2017
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)
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