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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940111005 |
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Table of Contents:
- Centesimal composition and bioactive compounds in fruits of buriti collected in Pará Luciana Ribeiro Trajano MANHÃES Armando Ubirajara Oliveira SABAA-SRUR Agrociencias Buriti oleic acid carotenoids functional food Mauritia flexuosa 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. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940111005 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.31