Chemical constituents of chichá (Sterculia striata St. Hil. et Naud.) seeds

• Autor(a) principal: Fráguas, Rodrigo Martins
• Data de Publicação: 2015
• Outros Autores: Simão, Anderson Assaid, Lima, Rafaella Araújo Zambaldi, Rocha, Denise Alvarenga, Queiroz, Estela de Resende, Braga, Mariana Aparecida, Cesar, Pedro Henrique Souza, Corrêa, Angelita Duarte, Abreu, Celeste Maria Patto de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/15114
• topic: Chichá; Bioactive compound; Citric acid; Fatty acids; Composto bioativo; Ácido cítrico; Ácidos graxos; Sterculia striata

The proximate and mineral composition of chichá seeds was evaluated, as well as protein digestibility, bioactive compounds (phenols and flavonoids) and profiles of organic and fatty acids, in order to provide information to support the dietary use of this seed, adding value to the fruit and contributing to the preservation of the Brazilian Cerrado. Chichá (Sterculia striata St. Hil. et Naud.) fruits were collected in the city of Jataí, in the southern Goiás state. The seeds were lyophilized, ground and packed in hermetically sealed vials at -18°C. Composition analyses found high contents (g 100 g-1 dry matter [DM]) of proteins (22.34), lipids (23.91), dietary fiber (26.29), and the minerals (mg 100 g-1 DM) potassium (1,165.78), phosphorus (701.44), and magnesium (277.32). The in vitro protein digestibility was 65.67%. Oleic acid (35.17%), palmitic acid (27.13%) and linoleic acid (16.50%) were the major fatty acids; citric acid was the major organic acid. It is concluded that chichá seeds are a source of many nutrients, which supports their inclusion in the formulation of a healthy diet.