Perfil de ácidos graxos e fatores antinutricionais de amêndoas de pequi crua e torrada
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Data
2013-03-01
Autores
Damiani, Clarissa
Almeida, Thatyana Lacerda de
Costa, Naiane Vieira
Medeiros, Nadielly Xavier de
Silva, Aline Gomes de Moura e [UNESP]
Silva, Flávio Alves da
Lage, Moacir Evandro
Becker, Fernanda Salamoni
Título da Revista
ISSN da Revista
Título de Volume
Editor
Escola de Agronomia e Engenharia de Alimentos/UFG
Resumo
O pequi é um dos frutos mais abundantes no Cerrado, sendo sua polpa muito apreciada na culinária regional, porém, sua amêndoa (também comestível) é pouco aproveitada. O consumo da amêndoa crua pode acarretar em problemas digestivos, devido à possível presença de fatores antinutricionais, assim como a torra pode alterar, nutricionalmente, a amêndoa. Este trabalho objetivou verificar a composição centesimal, o perfil de ácidos graxos e os fatores antinutricionais, em amêndoas de pequi crua e torrada (a 270ºC, por 15 minutos), oriundas do Estado de Goiás e submetidas às análises de composição centesimal (umidade, proteínas, lipídeos, cinzas, carboidratos e valor energético), perfil de ácidos graxos e fatores antinutricionais (inibidores de tripsina, tanino e fitatos). A composição centesimal e os fatores antinutricionais, respectivamente para as amêndoas crua e torrada, apresentaram os seguintes teores: umidade: 25,40% e 1,70%; cinzas: 3,90% e 4,60%; proteínas: 13,40% e 14,70%; lipídeos: 24,70% e 25,70%; carboidratos: 32,50% e 53,30%; e valor energético: 406,20 kcal/100 g e 503,00 kcal/100 g, com ausência de inibidores de tripsina e taninos com 1,21% e 1,17% e fitatos com 2,64% e 1,86%. No perfil de ácidos graxos, respectivamente para as amêndoas crua e torrada, foram obtidos 86,90% e 84,61% de ácidos saturados e 10,57% e 10,40% de insaturados. A torra das amêndoas não influenciou, significativamente (p > 0,05), somente a variável proteína, interferindo, assim, nas características nutricionais e antinutricionais.
Caryocar brasiliense Camb. is one of the most abundant fruits in the Brazilian Savannah. Its pulp is highly appreciated in the regional cuisine, but its almond (also edible) is little used. The consumption of raw almond can cause digestive problems, due to the possible presence of anti-nutritional factors, as well as roasting can nutritionally change it. This study aimed at evaluating the centesimal composition, fatty acids profile and anti-nutritional factors, in raw and roasted (at 270ºC, for 15 minutes) Caryocar brasiliense almonds from the Goiás State, Brazil, submitted to analyses of centesimal composition (moisture, proteins, lipids, ashes, carbohydrates and energy value), fatty acids profile and anti-nutritional factors (trypsin, tannin and phytate inhibitors). The centesimal composition and anti-nutritional factors, respectively for raw and roasted almonds, showed the following values: moisture: 25.40% and 1.70%; ashes: 3.90% and 4.60%; proteins: 13.40% and 14.70%; lipids: 24.70% and 25.70%; carbohydrates: 32.50% and 53.30%; and energy value: 406.20 kcal/100 g and 503.00 kcal/100 g, with absence of trypsin inhibitors and tannins with 1.21% and 1.17% and phytates with 2.64% and 1.86%. In the fatty acids profile, respectively for raw and roasted almonds, 86.90% and 84.61% of saturated acids and 10.57% and 10.40% of unsaturated acids were observed. The roasting of almonds did not significantly affect (p > 0.05) only the protein, thus interfering both in the nutritional and anti-nutritional characteristics.
Caryocar brasiliense Camb. is one of the most abundant fruits in the Brazilian Savannah. Its pulp is highly appreciated in the regional cuisine, but its almond (also edible) is little used. The consumption of raw almond can cause digestive problems, due to the possible presence of anti-nutritional factors, as well as roasting can nutritionally change it. This study aimed at evaluating the centesimal composition, fatty acids profile and anti-nutritional factors, in raw and roasted (at 270ºC, for 15 minutes) Caryocar brasiliense almonds from the Goiás State, Brazil, submitted to analyses of centesimal composition (moisture, proteins, lipids, ashes, carbohydrates and energy value), fatty acids profile and anti-nutritional factors (trypsin, tannin and phytate inhibitors). The centesimal composition and anti-nutritional factors, respectively for raw and roasted almonds, showed the following values: moisture: 25.40% and 1.70%; ashes: 3.90% and 4.60%; proteins: 13.40% and 14.70%; lipids: 24.70% and 25.70%; carbohydrates: 32.50% and 53.30%; and energy value: 406.20 kcal/100 g and 503.00 kcal/100 g, with absence of trypsin inhibitors and tannins with 1.21% and 1.17% and phytates with 2.64% and 1.86%. In the fatty acids profile, respectively for raw and roasted almonds, 86.90% and 84.61% of saturated acids and 10.57% and 10.40% of unsaturated acids were observed. The roasting of almonds did not significantly affect (p > 0.05) only the protein, thus interfering both in the nutritional and anti-nutritional characteristics.
Descrição
Palavras-chave
Caryocar brasiliense Camb., valor nutricional, tripsina, Caryocar brasiliense Camb., nutritional value, trypsin
Como citar
Pesquisa Agropecuária Tropical. Escola de Agronomia e Engenharia de Alimentos/UFG, v. 43, n. 1, p. 71-78, 2013.