Composição química e compostos bioativos presentes na polpa e na amêndoa do pequi (Caryocar brasiliense, Camb.)

Abstract

RESUMO -O conhecimento da composição química dos alimentos é fundamental para se avaliarem a disponibilidade de nutrientes e o seu consumo por populações. Neste trabalho, o pequi (Caryocar brasiliense, Camb.) foi caracterizado pela composição centesimal e pela presença de compostos bioativos na polpa e na amêndoa. Os dados do perfil lipídico mostram alto teor de lípides tanto na polpa quanto na amêndoa, destacando-se nos mesmos a presença dos ácidos graxos insaturados, predominando o ácido oléico como principal componente entre os ácidos graxos. Foi observada também a relação entre os elevados teores de ácidos graxos insaturados com os compostos fenólicos e carotenóides presentes, tendo a polpa quantidades mais expressivas dessas substâncias quando comparada à amêndoa, além de conter uma quantidade superior de fibra alimentar. Os resultados obtidos abrem a perspectiva de se utilizar o pequi como fruto que apresenta, na sua composição, compostos importantes para a formulação de uma dieta saudável. Termos para indexação: pequi, perfil de ácidos graxos, fibras, compostos bioativos. CHEMICAL COMPOSITION AND BIOACTIVE COMPOUNDS IN THE PULP AND ALMOND OF PEQUI FRUITABSTRACT -The knowledge of the chemical composition of foods is basic for evaluate the nutrients availability and its consumption for the population. In this work, the pulp and the almond of pequi fruit (Caryocar brasiliense, Camb.) were characterized by the centesimal composition and the presence of nutrients. The results showed high amount of lipids and in the fatty acids profile, the oleic fatty acid was the main component. The presence between high unsaturated fatty acids and antioxidant compounds (phenolic acids and carotenoids) was correlated with the fruit protection. In the pulp was observed too high amount of alimentary fiber. These results are suggesting the pequi utilization in a healthful diet preparation.

Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations

“…The results cited from the literature were also recalculated on a dry weight basis so as to allow for comparison with the results from the present work, since the moisture contents varied widely. The ash content (1.06%) was similar to the value of 1.08% reported by Lima et al (2007). According to Cordeiro et al (2013), the ash content present in the souari pulp from four locations in the state of Mato Grosso ranged from 0.46% to 0.57%.…”

“…However, higher protein values for souari pulp were observed by Lima et al (2007), who observed 5.1%, and by Machado (2011), who encountered 5.8%. Ribeiro (2011) observed protein contents from 4.5% to 6.2%, and Ramos and Souza (2011) found contents that varied from 3.02% to 3.57% in souari pulp from the Brazillian Cerrado.…”

“…The quantity of dietary fibre found by Lima et al (2007) was 17.13%. Ribeiro (2011) found fibre contents ranging from 15.9% to 31.7% in souari pulp from the Brazilian Cerrado.…”

“…According to Ribeiro (2011), the lipid contents of souari fruits from different regions of the Brazilian Cerrado ranged from 43% to 70%. According to Lima et al (2007), the lipid fraction of souari pulp contains predominately unsaturated fatty acids (61.35%), and of these, oleic acid was found in the highest concentration (55.87%). This fact means that the souari pulp is an important source of fatty acids for a healthy diet, since oleic acid is known to cause a reduction in blood lipids, mainly cholesterol, LDL-cholesterol and triglycerides (LOPEZ-HUERTAS, 2010) The high lipid content of the souari pulp contributed to the high energy value found in the present work (704 kcal/100 g dry pulp).…”

“…The souari fruit has been extensively studied, mainly because of its attractive nutritional composition, which features components such as carotenoids, phenolic compounds, proteins, lipids, carbohydrates and antioxidants (ROESLER et al, 2008;OLIVEIRA et al, 2010;MACHADO et al, 2013). Some authors have evaluated the use of the souari fruit or its oil for the prevention of chronic and degenerative diseases such as cancer and gastric ulcers (LIMA et al, 2007;QUIRINO et al, 2009). …”