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dc.contributor.authorCoimbra, Michelle Cardoso [UNESP]
dc.contributor.authorJorge, Neuza [UNESP]
dc.date.accessioned2014-05-27T11:25:57Z
dc.date.available2014-05-27T11:25:57Z
dc.date.issued2011-08-01
dc.identifierhttp://dx.doi.org/10.1016/j.foodres.2011.03.032
dc.identifier.citationFood Research International, v. 44, n. 7, p. 2139-2142, 2011.
dc.identifier.issn0963-9969
dc.identifier.urihttp://hdl.handle.net/11449/72570
dc.description.abstractThis study aimed to characterize the pulp and kernel of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits, through their proximate composition, carotenoids contents and tocopherol composition. The three kernels showed to be composed mainly of lipids and proteins, as the three pulps, of carbohydrate and fiber. In the kernels the levels of lipids ranged from 45.17 to 56.37% and proteins from 15.46 to 28.61%. In the pulps the total fiber content ranged from 20.26 to 26.98%. The pulps also presented a significant amount of ash, which represents a significant mineral content, especially in the guariroba (5.16%). Moreover, the pulp oils showed higher carotenoids and tocopherol contents. The jerivá pulp oil contained carotenoid and tocopherol on average 1219 μg/g and 323.50. mg/kg, respectively. The consumption of the whole fruit, pulp, and kernel supplies important quantities of many necessary nutrients for human diet, including vitamins A and E. © 2011 Elsevier Ltd.en
dc.format.extent2139-2142
dc.language.isoeng
dc.relation.ispartofFood Research International
dc.sourceScopus
dc.subjectFiber
dc.subjectGuariroba
dc.subjectJerivá
dc.subjectKernel
dc.subjectMacaúba
dc.subjectPalm
dc.subjectProximate composition
dc.subjectPulp
dc.subjectFiber contents
dc.subjectHuman diet
dc.subjectMineral content
dc.subjectProximate compositions
dc.subjectTocopherol contents
dc.subjectCarbohydrates
dc.subjectLipids
dc.subjectPigments
dc.subjectFruits
dc.subjectAcrocomia aculeata
dc.subjectSyagrus
dc.subjectSyagrus romanzoffiana
dc.titleProximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruitsen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University, São José do Rio Preto
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University, São José do Rio Preto
dc.identifier.doi10.1016/j.foodres.2011.03.032
dc.rights.accessRightsAcesso aberto
dc.identifier.scopus2-s2.0-79959946964
unesp.campusUniversidade Estadual Paulista (UNESP), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
dc.identifier.file2-s2.0-79959946964.pdf
dc.identifier.lattes6605948620230104
unesp.author.lattes6605948620230104
dc.relation.ispartofjcr3.520
dc.relation.ispartofsjr1,472
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