Physical properties of Brazil nuts

Nogueira, Roberta Martins; Alvares, V. de S.; Ruffato, Solenir; Lopes, Roberto P.; Silva, Juarez de S. E

doi:10.1590/s0100-69162014000500015

Cited by 15 publications

(13 citation statements)

References 2 publications

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“…Guapeva seed has protein and lipid content higher than that found for its pulp and bark (table 1), corroborating what has already been described in literature regarding the considerable amounts of lipids and proteins for seeds and nuts that, as a result, are good energy sources (NOGueIRA et al, 2014). the estimated total carbohydrate content (Table 1) was higher in guapeva seed and was similar to that of raw pequi seed (35 mg.100g -1 ) and higher than that of raw baru nut (DANIANI et al, 2013;SIQUEIRA et.…”

supporting

confidence: 89%

Chemical Characterization and Antioxidant Capacity of Guapeva

et al. 2017

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AbSTRACT-Fruits of the Brazilian cerrado usually have typical flavor and high levels of nutrients; however, many of these fruits are little known and marketed. The aim of this study was to chemically and bioactively characterize guapeva fruit, according to standard methodologies. Guapeva has high moisture (65 %) and minerals (1%) content and significant content of phenolic compounds (220 GAE/100g) and consequent antioxidant activity (329.29 µmol/ Trolox eq). This fruit has desirable features to compose a healthy diet and should be further explored in research and economically. Index terms: bioactives, cerrado, fruits, Pouteria gardneriana. CARACTERIZAÇÃO QUÍMICA E CAPACIDADE ANTIOXIDANTEDA GUAPEVA RESUMO-Os frutos do cerrado em geral apresentam sabores próprios e elevados teores de nutrientes, no entanto, grande parte desses frutos ainda é pouco conhecida e comercializada. O objetivo deste estudo foi caracterizar química e bioativamente o fruto da guapeva, de acordo com metodologias padronizadas, para colaborar com a literatura e contribuir a título de informação, socialmente. A guapeva possui alto teor de umidade (65%) e de minerais (1%) além do teor expressivo de fenólicos (220 GAE/100 g) e consequente atividade antioxidante (329,29 µmol/ Trolox eq). Esse fruto tem características desejáveis para compor uma dieta saudável e deve ser mais explorado tanto em pesquisa quanto economicamente. Termos para indexação: bioativos, cerrado, frutas, Pouteria gardneriana.

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confidence: 89%

Chemical Characterization and Antioxidant Capacity of Guapeva

et al. 2017

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“…However, the Itaúba seeds presented the lowest values for the highest (a) and lowest (c) dimension characteristics of the seeds, meaning the length and thickness, respectively, as presented in Table 2. In studying the physical properties of Brazil nut seeds harvested in the municipality of Itaúba, Nogueira et al (2014) found values higher than these, being about 39.35 mm for the largest (a) and 17.88 mm for the smaller (c) characteristic sizes of the seeds.…”

Section: Resultsmentioning

confidence: 80%

Fruits, Seeds and Oil of Brazil Nuts Produced in Mato Grosso State

et al. 2019

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Bertholletia excelsa (Brazil nut) is the only representative of the Bertholletia genus, but presents great phenotypic variability. The objective of this study was to characterize the fruits, seeds and crude oil of Brazil nuts from the state of Mato Grosso, Brazil. Fruit and seeds from adult trees were collected at the municipalities of Alta Floresta, Cotriguaçu, Itaúba and Juína. Physical characteristics, yield and composition of the seeds, as well as crude oil characteristics were evaluated. The fruits produced in Itaúba were the smallest and had the lowest number of seeds, while those from Juína presented larger size and mass. The nuts produced in Itaúba had the lowest mean unit mass and ten-seed mass values. The seeds produced in Juína presented higher lipid content and lower ash content. The selenium content of the nuts was higher in Cotriguaçu. There were no significant differences in fruit peel thickness, yield and protein content of the nuts or characteristics of the crude oil.

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“…done in the forest (NOGUEIRA et al, 2014) until the product commercialization (3.73% w.b.) phase (ÁLVARES et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

A valid method for determining the water content of the Brazil nut (Bertholletia excelsa)

Monteiro¹,

Nogueira²,

Pires³

2016

Biosci. J.

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ABSTRACT:For proper handling of a product knowledge regarding its water content is essential. To provide fast, inexpensive and reliable results, the direct evaporation method of water in oil bath (EDABO) has been proven to be a viable alternative, at all stages of production of the Brazil nut. Therefore, adaptation and validation of the EDABO method for the almonds was developed using ten lots, five for each stage, maintaining the water content range between 3.73 and 29.13% w.b, which is the typical water content range for the product from the collection phase until its final marketing. The oil bath temperatures tested were 150° C to 200° C, from 10 to 10° C for the adaptation step. The results thus obtained were compared with the water content recorded for the same batch employing the vacuum oven method as the standard. In the adaptation step the most suitable temperature range was set. Next, the method was validated to test for the precision, accuracy and linearity of the pre-set temperature range. During this step, temperature of 150° C were observed to ensured water content results consistent with those determined by the standard method. In the validation step the temperature of 150° C revealed precision, accuracy and linearity and were comparable to the standard method. Therefore, considering the technical aspects for implementation of this method, it was concluded that 150° C temperature was validated.

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Physical properties of Brazil nuts

Cited by 15 publications

References 2 publications

Chemical Characterization and Antioxidant Capacity of Guapeva

Chemical Characterization and Antioxidant Capacity of Guapeva

Fruits, Seeds and Oil of Brazil Nuts Produced in Mato Grosso State

A valid method for determining the water content of the Brazil nut (Bertholletia excelsa)

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