Seed Composition of Amazonian Lecythidaceae Species: Part 3 in the Series “Studies of Edible Amazonian Plants”

Andrade, Eloísa Helena A.; Maia, J. G. S.; Streich, René; Marx, Friedhelm

doi:10.1006/jfca.1998.0803

Cited by 25 publications

(17 citation statements)

References 13 publications

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“…This nut is a rich source of nutrients, such as proteins (10-20%, m/m), fat (50-70%, m/m), carbohydrates (10-20%, m/m), vitamins, minerals and dietary fiber. [13][14][15][16][17] The concentrations of Ag, Al, Ag, As, Ba, Ca, Co, Fe, Hg, Mg, Mn, Mo, Pb, Se, Sr, and Zn associated to different molecular weight fractions of Brazil-nut were determined. 14- 22 Andrade et al 16 studied the elemental distribution of soluble organic species in a methanol plus chloroform mixture and water, as well as insoluble metal species in these extractants.…”

Section: Introductionmentioning

confidence: 99%

“…[5][6][7][8] In the latest years, fruits and nuts from Amazon region have arisen interest among the scientific community due to the high concentrations of some essential elements in their compositions. [9][10][11][12][13][14][15][16][17] Special attention are devoted to Brazil-nut (Bertholletia excelsa), known as "castanha-doPará". This nut is a rich source of nutrients, such as proteins (10-20%, m/m), fat (50-70%, m/m), carbohydrates (10-20%, m/m), vitamins, minerals and dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

“…[13][14][15][16][17] The concentrations of Ag, Al, Ag, As, Ba, Ca, Co, Fe, Hg, Mg, Mn, Mo, Pb, Se, Sr, and Zn associated to different molecular weight fractions of Brazil-nut were determined. 14- 22 Andrade et al 16 studied the elemental distribution of soluble organic species in a methanol plus chloroform mixture and water, as well as insoluble metal species in these extractants. Chunhieng et al 17 separated proteins of the Brazil-nut using sequential extraction with a mixture of methanol plus chloroform, water, sodium chlorine solution, ethanol, and sodium hydroxide solution to obtain lipids, albumins, globulins, prolamins, and glutelins fractions, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…The protein standard was prepared dissolving 4.0 mg of ovoalbumin in 2.0 mL of deionized water, submitted to Vortex stirring for 2 min and diluted 10 times with deionized water. The spectrophotometer calibration was performed using analytical reference solutions of 4,6,8,10,12,16 and 20 μg of ovoalbumin in 1.0 mL of Bradford reagent.Water, NaCl, and NaOH extracts of the Brazil-nut samples were diluted 100 times and ethanol extract was diluted 10 times. A volume of 50 μL of these solutions was used for protein determination.…”

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Cu, Fe, Mn and Zn distribution in protein fractions of Brazil-nut, cupuassu seed and coconut pulp by solid-liquid extraction and electrothermal atomic absorption spectrometry

Naozuka¹,

Oliveira²

2007

J. Braz. Chem. Soc.

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Neste trabalho foram determinados Cu, Fe, Mn and Zn em extratos de castanha-do-Pará (Bertholletia excelsa), semente de cupuaçu (Theobroma grandiflorum) e polpa de coco (Cocos nucifera) usando extração sólido-líquido e espectrometria de absorção atômica com atomização eletrotérmica. Foram empregadas diferentes soluções extratoras (mistura de metanol e clorofórmio 1:2 v/v, água, 0,5 mol L -1 NaCl, 70% v/v etanol e 0,5 mol L -1 NaOH) para extração de lipídios, albuminas, globulinas, prolaminas e glutelinas, respectivamente. As concentrações de proteínas encontradas na castanha-do-pará foram maiores do que aquelas encontradas na semente de cupuaçu e polpa de coco. Nas frações lipídicas foram encontradas maiores concentrações de Fe em castanhado-pará e semente de cupuaçu e Zn em polpa de coco. As determinações dos elementos nos extratos proteicos de castanha-do-pará indicaram que eles estão ligados, preferencialmente, às albuminas, globulinas e glutelinas. O mesmo comportamento não foi observado para semente de cupuaçu e polpa de coco. As concetrações dos elementos variaram para os diferentes extratos proteícos. Em geral, as maiores concentrações de proteínas foram determinadas nos extratos em NaOH. Por outro lado, as menores concentrações de Cu, Fe, Mn e Zn foram encontradas nessa fração.In this work Cu, Fe, Mn and Zn were determined in extracts of Brazil-nut (Bertholletia excelsa), cupuassu (Theobroma grandiflorum) seeds and coconut (Cocos nucifera) pulp, using solid-liquid extraction and electrothermal atomic absorption spectrometry. Different extractant solutions (mixture of methanol and chloroform 1:2 v/v, water, 0.5 mol L -1 NaCl, 70% v/v ethanol, and 0.5 mol L -1 NaOH) were used for extracting lipids, albumins, globulins, prolamins and glutelins, respectively. The protein concentrations determined in Brazil-nut are higher than those observed for cupuassu and coconut pulp. The analysis of lipid fractions reveals high concentations of Fe in Brazil-nut and cupuassu seed and Zn in coconut pulp. For Brazil-nut, these elements are mainly associated to albumin, globulin and glutelin fractions. The same behaviour was not observed for cupuassu seed and coconut pulp. The element concentrations changed in each protein fraction. In general, high concentrations of proteins were determined in NaOH extractants. On the other hand, low concentration of Cu, Fe, Mn and Zn were found in this fraction.Keywords: solid-liquid extraction, electrothermal atomic absorption spectrometry, Brazilnut, cupuassu, coconut IntroductionFoods are one of the main sources of metals for human body. Most of the metal ions present in foods are bound to specific proteins or enzymes and exert their effects as active or structural centers, command process such as catalysts, substrate binding and activation, transportation and storage. 1,2 In this way, the knowledge of the foods compositional, nutritional and functional properties is fundamental for defining their quality. In general, nutritional properties are characterized by both the abundance and bio...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Cu, Fe, Mn and Zn distribution in protein fractions of Brazil-nut, cupuassu seed and coconut pulp by solid-liquid extraction and electrothermal atomic absorption spectrometry

Naozuka¹,

Oliveira²

2007

J. Braz. Chem. Soc.

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“…La composición química de la especie Lecythis usitata fue analizada y se encontró ácidos grasos, tocoferoles, esteroles, elementos inorgánicos, entre otros (Andrade et al, 1999). En la actualidad no se han reportado estudios científicos acerca de la composición química del aceite contenido en las almendras de la especie Lecythis minor DC, motivo por el cual se llevó a cabo este trabajo, donde se evaluó la extracción del aceite por los métodos de prensado y de solvente (soxhlet), su composición y algunas propiedades químicas de los aceites, así mismo se realizó el análisis proximal de la torta residual de la extracción por prensado y de la harina obtenida en la extracción con solvente; además se examinó el contenido de minerales presentes en la almendra, con el fin de encontrar un potencial valor comercial o posible aplicabilidad.…”

Section: Introductionunclassified

Composición Química del Aceite de Almendras producidas por el Árbol Olleto (Lecythis minor DC)

2013

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ResumenSe comparan dos métodos de extracción del aceite a partir de las almendras del árbol conocido en el norte de Colombia con el nombre de olleto (Lecythis minor DC). Se analizó su composición química y se determinaron algunas propiedades fisicoquímicas. También se realizó el análisis proximal a la torta y la harina y se determinó la presencia de metales en la almendra. Para extraer el aceite, las almendras fueron trituradas y sometidas a procesos de prensado y extracción con solvente. La composición química del aceite se analizó mediante cromatografía de gases acoplada a masas y los análisis de metales se realizaron con un espectrofotómetro de absorción atómica. Se encontró que el método de extracción más eficiente fue el de solvente. La composición química de la almendra, torta, harina y aceite, indicaron alto porcentaje en carbohidratos, proteína, fibra y minerales, importantes nutrientes que pueden ser empleados en la alimentación humana y animal. Palabras claves: Lecythis minor DC, almendras, aceite, análisis proximal, metales. Chemical Composition of Almond Oil obtained from Olleto Trees (Lecythis minor DC) AbstractTwo methods of oil extraction from almonds produced by a tree known in the north region of Colombia as olleto (Lecythis minor DC) are compared. The chemical composition was analyzed and some physicochemical properties were determined. Also, proximal analysis of the cake and the flour was done and the presence of metals in the almond was determined. To extract the oil, the almonds were crushed and subjected to mechanical compression and to solvent extraction. The chemical composition of the oil was analyzed through gas chromatography coupled to mass and the analysis of metals was done with an atomic absorption spectrophotometer. It was found that the most efficient method was solvent extraction. The chemical composition of the almond, cake, flour and oil indicated a high level of carbohydrates, proteins, fiber and minerals, important nutrients that could be used for human and animal consumption.

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Chemical Characterization of the Fruit of Annona squamosa L. Occurring in the Amazon

Andrade

Zoghbi

Maia

et al. 2001

Journal of Food Composition and Analysis

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Seed Composition of Amazonian Lecythidaceae Species: Part 3 in the Series “Studies of Edible Amazonian Plants”

Cited by 25 publications

References 13 publications

Cu, Fe, Mn and Zn distribution in protein fractions of Brazil-nut, cupuassu seed and coconut pulp by solid-liquid extraction and electrothermal atomic absorption spectrometry

Cu, Fe, Mn and Zn distribution in protein fractions of Brazil-nut, cupuassu seed and coconut pulp by solid-liquid extraction and electrothermal atomic absorption spectrometry

Composición Química del Aceite de Almendras producidas por el Árbol Olleto (Lecythis minor DC)

Chemical Characterization of the Fruit of Annona squamosa L. Occurring in the Amazon

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