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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2004
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72440302 |
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Table of Contents:
- Macaiba palm: fatty and amino acids composition of fruits P. S. Bora R. V. M. Rocha Química Macaíba palm pulp and kernel oil Acrocomia intumescens fatty acid and amino acids composition The lipid content of dried pulp and kernels of Acrocomia intumescens palm fruits grown in the Northeast region of Brazilwas determined to be about 34.6 and 49.2.6%, respectively. The hexane extracted oils from these parts showed refractive indices -1.4427 and 1.4310, specific gravity - 0.9012 and 0.9213, peroxide - 2.96 and 1.37, acid - 1.5 and 2.1, iodine - 77.1 and 18.0, andsaponification values - 158.0 and 230.4 respectively. Gas chromatography analysis showed a total of 24 and 18 fatty acids in pulp andkernel oils, respectively. The fatty acid composition of the pulp and kernel oils was 18.6 and 78.9% saturated, 65.5 and 20.0%monounsaturated 15.6 and 0.0% polyunsaturated, respectively. The principal saturated acids in pulp and kernel oil were palmitic andlauric acid with 13.3 and 45.5% of total fatty acids. Oleic acid was the predominant monounsaturated fatty acid in both oils with aconcentration of 63.2 and 19.7%, respectively. The amino acid profile of pulp proteins was superior to kernel proteins, but containedonly 49.5 of the methionine, 59.1 of he lysine and 96.2% of the valine found in the FAO reference protein. However, it containedleucine, isoleucine phenylalanine and threonine at 117, 136, 183 and 124% of the reference protein. The kernel proteins were deficientin essential amino acids with the exception of phenylalanine and isoleucine found at 156 and 101% of the reference protein,respectively 2004 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72440302 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.3 Vol.4