Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata

• Autor(a) principal: Antoniassi,Rosemar
• Data de Publicação: 2020
• Outros Autores: Freitas,Sidinea Cordeiro de, Silva,Tania dos Santos, Santiago,Manuela Cristina Pessanha de Araujo, Wilhelm,Allan Eduardo, Junqueira,Nilton Tadeu Vilela
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista brasileira de fruticultura (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000600902
• topic: Macauba; total dietary fiber; sugars; mesocarp; kernel

Abstract 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/100 g, total dietary fiber varied from 6.8 to 9.3 g/100 g, while protein content was up to 2.2 g/100 g (wet basis). There was a significant difference among genotypes for fruit characteristics, pulp oil content (7-29 g/100 g 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.