Artículos de revistas
Chemical Characterization Of Sapucaia Nuts (lecythis Pisonis Cambess.) From Zona Da Mata Mineira Region [caracterização Química Da Castanha De Sapucaia (lecythis Pisonis Cambess.) Da Região Da Zona Da Mata Mineira]
Registro en:
Bioscience Journal. , v. 28, n. 6, p. 971 - 977, 2012.
15163725
2-s2.0-84875158534
Autor
de Carvalho I.M.M.
Queiros L.D.
Brito L.F.
Santos F.A.
Bandeira A.V.M.
de Souza A.L.
de Queiroz J.H.
Institución
Resumen
Currently the nuts have received special attention of researchers because they are natural sources of vitamins, minerals, protein and essential fatty acids, could also contribute to the diet of humans and animals. Recent research confirms that these foods are also sources of bioactive compounds, which can bring significant benefits to human health through regular consumption. This study evaluated the chemical composition of sapucaia nut (Lecythis pisonis Cambess.) of the state of Minas Gerais. We analyzed the chemical composition (lipids, proteins, carbohydrates, ash and moisture), and the mineral content by mass spectrometry, and the lipid profile by gas chromatography. The chemical composition showed 54,8% lipids; 26,82% protein; 5,01% carbohydrates; 3,17% ash and 10,2% moisture. The lipid, 43,1% were polyunsaturated fatty acids, monounsaturated fatty acids 41,7% and 15,2% saturated fatty acids. 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