Data/hora: 03/06/2024 18:23:02

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Tucum-do-Pantanal (Bactris setosa Mart.): Physicochemical Characterization of Almonds, Press Cake and Crude Oil	
Autores: 	Aydos,Leonardo Recena; Amaral,Luane Aparecida do; Souza,Gabriel Henrique Oliveira de; Cavalheiro,Leandro Fontoura; Vargas,Márcio Olívio Figueiredo; Rafacho,Bruna Paola Murino; Nazário,Carlos Eduardo Domingues; Oliveira,Rodrigo Juliano; Macedo,Maria Ligia Rodrigues; Santos,Elisvânia Freitas dos.	
Data: 	2019-01-01	
Ano: 	2019	
Palavras-chave: 	Food analysis; Fatty acids; Tucum-do-Pantanal; Pantanal.	
Resumo: 	Abstract Brazil has high diversity of native fruits with high nutritional and biochemical value. Bactris setosa Mart. (tucum-do-Pantanal) stands out by its oil-rich almond. This study aimed to determine the physicochemical characteristics of tucum-do-Pantanal almond and its by-products: press cake and crude oil. The almond of tucum-do-Pantanal had total weight of 0.81g, lager diameter 10.87mm, small diameter 8.21mm, height 12.50, weight of almond 0.38g, weight of endocarp 0.25g. In relation to the chemical analysis, the cake had higher ash, protein and carbohydrate contents than the almond. On the other hand, the content of moisture, lipids and calories were higher in the almond. The press cake showed 636.80 g kg-1 of total fiber. The fatty acids that predominated in tucum-do-Pantanal oil were lauric (58.48), myristic (12.59) and oleic (10.15%) acids. The oil of tucum-do-Pantanal had an acid index of 3.01 KOH / g, peroxide index of 4.84 meq / kg, saponification index of 140.91 mg KOH / oil g, iodine index of 3.72 gI2 / 100 g, refractive index of 1.46, density of 0.92 g / mL, water content of 493.11 ppm and oxidation stability of 32.01 h. The results suggest that tucum-do-Pantanal almond as an important source of oil, calories and fibers, with potential use in the food industry.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100511	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/1678-4324-2019180420	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.62 2019	
Fonte: 	info:eu-repo/semantics/openAccess