Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

Sousa, A; Fernandes, Daniela Canuto; Alves, Aline Medeiros; Freitas, Jullyana Borges de; Naves, Maria Margareth Veloso

doi:10.1016/j.foodres.2011.02.013

Cited by 111 publications

(68 citation statements)

References 17 publications

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“…The ash contents of baru almonds were similar to those reported in the literature, which range from 2.70 to 3.18 g 100 g -1 (Togashi and Sgarbieri, 1994;Takemoto et al, 2001;Sousa et al, 2011).…”

Section: Resultssupporting

confidence: 85%

“…The levels of total dietary fiber in the samples are superior to those mentioned in the literature, in studies with baru almonds, whose contents ranged from 9.21 to 19.00 g 100 g -1 (Togashi and Sgarbieri, 1995;Takemoto et al, 2001;Sousa et al, 2011). Baru almonds are rich in fiber, which are important in both the prevention and treatment of various diseases, such as diabetes, obesity, among others, and their consumption favors a diet of better nutritional quality.…”

Section: Resultsmentioning

confidence: 53%

“…Baru almonds stand out for their high content of proteins, insoluble fiber (Takemoto et al, 2001) and the minerals potassium, magnesium, phosphorus and zinc (Sousa et al, 2011). The oil from the seeds is composed of more than 75% unsaturated fatty acids (FA) (Vera et al, 2009), among which a substance that inhibits melanin was isolated, which demonstrates the presence of medicinal properties in this fruit (Sano et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition of processed baru (Dipteryx alata Vog.) almonds: Lyophilization and roasting

Rodrigo¹,

Anderson²,

Renato³

et al. 2014

Afr. J. Agric. Res.

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The objective of this study was to evaluate percent and mineral composition, protein digestibility, bioactive compounds (phenols and flavonoids), total soluble solids (TSS), titratable acidity, pH, profiles of fatty acids (FA) and proteins, and the organic acids of baru (Dipteryx alata Vog.) almonds, subjected to different treatments (lyophilization and roasting), aiming to determine which process results in a better use of the almond constituents, adding value to the fruit. High levels (g 100 g -1 dry matter -DM) were found for proteins: 32.04 and 36.08; lipids: 34.50 and 36.67; dietary fiber: 21.55 and 21.46; and for the following minerals (mg 100 g -1 DM); phosphorus: 652.35 and 703.14; and iron: 8.42 and 9.51, respectively, in lyophilized and roasted almonds. Among the FA, oleic and linoleic acids were the major ones, as well as citric acid among the organic acids, both in lyophilized and in roasted almonds. The roasting process increased the levels of lipids, proteins and of the minerals: phosphorus, calcium, magnesium, copper, zinc and iron. However, it resulted in a decrease in the levels of phenolic compounds, flavonoids, protein digestibility and in the number of absorption bands and proteins shown in the electrophoretic profile.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 53%

Section: Introductionmentioning

confidence: 99%

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Chemical composition of processed baru (Dipteryx alata Vog.) almonds: Lyophilization and roasting

Rodrigo¹,

Anderson²,

Renato³

et al. 2014

Afr. J. Agric. Res.

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“…This exotic seed is rich in proteins (approximately 30 g/100g), lipids (around 40 g/100g) and fibers (12 g/100g). Moreover, baru almond is a mineral source, chiefly of calcium, iron and zinc Sousa et al, 2011). Besides its nutritional properties, the baru almond has become an important native fruit from Brazil because of its health benefits, as reported in a clinical trial (Bento et al, 2014), although studies on its bioactive potential are scarce.…”

Section: Introductionmentioning

confidence: 99%

Nutritional quality and bioactive compounds of partially defatted baru almond flour

Siqueira¹,

Pacheco²,

Naves³

2015

Food Sci. Technol (Campinas)

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This study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour's proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour's protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 µmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in natura BAF. Autoclaved BAF might be used for human consumption as a source of quality protein and bioactive compounds, in healthy diets and processed foods.Keywords: baru seed; protein; chemical composition; amino acids; antioxidants.Practical Application: Defatted baru almond flour is a bioactive compound-rich raw material for healthy and innovative foods.

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“…The amount of Zn present in the roasted C. brasiliense almond is higher than that of any other almond or nut reported in the literature, reaching 67% of the dietary reference intake for adults (De Oliveira Sousa et al, 2011).…”

Section: Nutritional Compositionmentioning

confidence: 54%

Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

et al. 2018

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SUMMARY:Pequi is an indigenous word that means "thorny covering" and is used to describe fruits from the Caryocar spp. These fruits are widely consumed as food and used in traditional medicine by Brazilians in the savannah (Cerrado biome) and the Amazon region. The fruit is rich in lipids, mainly oleic acid, and other bioactive substances including carotenoids, phenolics, and tocopherols. The oil extracted from the pulp or "almond" (seed) has a high local socioeconomic impact and is associated with nutritional and therapeutic benefits. A wide array of health benefits such as antioxidant, anti-inflammatory, antitumor, and antimicrobial effects, improved cardiac function, as well as an increased lymphocyte-dependent immunity have been attributed to the pequi fruit, especially its pulp. This review provides a comprehensive overview on the edible parts of pequi fruits (pulp and almond), more specifically the oil produced from these parts, as a source of functional compounds with biological activity. Moreover, it considers the differences among the three more commercially-important species from the genus Caryocar. KEYWORDS: Bioactive compounds; Caryocaraceae; Fruit; Health benefits; Oleic acid RESUMEN:Compuestos bioactivos y funcionalidad potencial del pequi (Caryocar spp.), fruta nativa brasileña. Revisión. Pequi es una palabra indígena que significa "piel espinosa" y es utilizada para describir los frutos de Caryocar spp. Estos frutos son ampliamente consumidos como alimentos y son utilizados en la medicina popular por los brasileños ubicados en el Savannah (bioma Cerrado) y en la región amazónica. La fruta es rica en grasas, ácido oleico y otros bioactivos, incluyendo carotenoides, fenoles y tocoferoles. El aceite procedente de la pulpa o de la almendra (semilla) tiene un importante impacto socioeconómico local y está asociado con beneficios nutricionales y terapéuticos. Una amplia gama de beneficios para la salud tales como antioxidante, antiinflamatorio, antitumoral, antimicrobiano, mejora de la función cardíaca, así como el aumento de la inmunidad linfocitaria han sido atribuidas a la fruta, especialmente a su pulpa. Esta revisión proporciona una descripción exhaustiva sobre las partes comestibles de la fruta del pequi (pulpa y almendra), más específicamente del aceite producido a partir de estas partes, como una fuente de compuestos funcionales con actividad biológica. Además se consideran las diferencias encontradas entre las tres especies comerciales más importantes del género Caryocar.

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Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut

Cited by 111 publications

References 17 publications

Chemical composition of processed baru (Dipteryx alata Vog.) almonds: Lyophilization and roasting

Chemical composition of processed baru (Dipteryx alata Vog.) almonds: Lyophilization and roasting

Nutritional quality and bioactive compounds of partially defatted baru almond flour

Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

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