Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part I: Nutritional composition and lipid profile

被引:16
作者
Demoliner, Fernanda [1 ]
Policarpi, Priscila de Britto [1 ]
Ramos, Juliano Carvalho [2 ]
Azzolin Frescura Bascunan, Vera Lucia [2 ]
Ferrari, Roseli Aparecida [3 ]
Jachmanian, Ivan [4 ]
de Casas, Alicia de Francisco [5 ]
Lopes Vasconcelos, Lucio Flavo [6 ]
Block, Jane Mara [1 ]
机构
[1] Univ Fed Santa Catarina, Dept Food Sci & Technol, Lab Fats & Oils, Floriandpolis, SC, Brazil
[2] Univ Fed Santa Catarina, Dept Chem, Floriandpolis, SC, Brazil
[3] Inst Food Technol ITAL, Campinas, SP, Brazil
[4] Univ Republ UDELAR, Dept Food Sci & Technol, Lab Fats & Oils, Montevideo, Uruguay
[5] Univ Fed Santa Catarina, Dept Food Sci & Technol, Lab Cereals, Florianopolis, SC, Brazil
[6] Empresa Brasileira Pesquisa Agr Meio Norte EMBRAP, Teresina, Piaui, Brazil
关键词
Minerals; Selenium; Fatty acids; Triacylglycerol; Tocopherols; Phytosterols; FATTY-ACIDS; BRAZIL NUTS; SELENIUM; OIL; CONSUMPTION; EXTRACTION; PARAMETERS;
D O I
10.1016/j.foodres.2018.03.028
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g(-1)), protein (15.8 to 19.5 mg 100 g(-1)), dietary fiber (16.5 to 22.6 mg 100 g(-1)) and provided an excellent source of selenium (26.4 to 46.94 mu g g(-1)). The oil contained a high amount of unsaturated fatty acids (39.7 to 45.4% of oleic and 32.2 to 46.6% of linoleic acids) and presented a high Oxidative Stability Index (8.57-12.95 h) indicating the presence of antioxidant compounds in the oil. The major triacylglycerols in the sapucaia oil were LLO, PLO, LOO, POO, OOO, PLL and LLL. The main bioactive lipids identified in the oil were gamma-tocopherol (19.2 to 28.5 mg 100 g(-1)) and beta-sitosterol (92.8 to 194 mg 100 g(-1)). The results showed that the sapucaia nut and its by-products are a promising natural source of bioactive and nutritional compounds and when present in the diet can contribute to the maintenance of human health. In addition, the nut and by-product represents a promising raw material for the food industry.
引用
收藏
页码:27 / 34
页数:8
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