Caracterização química parcial das sementes de Lecythis pisonis camb. (Sapucaia)

Vallilo, Maria Isabel; Tavares, Mário; Pimentel, Sabria Aued; Badolato, Elza Schware Gastaldo; Inomata, E. I.

doi:10.1590/1809-43921998282140

Cited by 7 publications

(3 citation statements)

References 2 publications

(3 reference statements)

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“…Most of these compounds inhibit the digestive enzymes or react with essential amino acids, limiting the use of whole seeds in food products. Lectins bind to the intestinal mucosa, impairing digestion and absorption of nutrients 20 and reducing protein digestibility by inhibiting digestive enzymes 37 .…”

Section: Antinutritional Factorsmentioning

confidence: 99%

“…The value of plant proteins in supplying the protein needs in developing countries has been recognized in recent years. Furthermore, fruit, seeds, nuts and almonds from regional native plants have been used to complement the diet of indigenous populations and animal feeding 2,33 as they are as rich in proteins, carbohydrates, lipids, vitamins and minerals as legume grains 37 .…”

Section: Introductionmentioning

confidence: 99%

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In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases

Denadai¹,

Hiane²,

Marangoni³

et al. 2007

Ciênc. Tecnol. Aliment.

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Sapucaia (Lecythis pisonis Camb.) raw nuts collected from Brazil were analyzed to determine the proximate composition, amino acid profile of protein fractions, in vitro protein digestibility and antinutritional factors in order to evaluate their potential as a protein alimentary complement. The nuts contained adequate amounts of essential amino acids, fatty acids and minerals. In the present study, no hemagglutinating or inhibitory activities were observed in any of the samples investigated, indicating low or non-detectable levels of proteinase inhibitors or lectins in the samples. In vitro digestibility of in natura and heated nut globulins by mammalian digestive proteinases was carried out using trypsin + chymotrypsin + peptidase, with resulting mean values of approximately 70.30 and 71.35%, respectively. Taken together, the results suggest that sapucaia nuts may provide a new source of protein to use as a potential nutritional agent. Keywords: protein digestibility; antinutritional factors; globulins; proteinases; Lecithys pisonis. ResumoAmêndoas cruas de Sapucaia (Lecythis pisonis Camb.) colhidas no Brasil foram analisadas para se determinar a composição centesimal, o perfil de aminoácidos de suas proteínas, a digestibilidade protéica in vitro e a presença de fatores antinutricionais, para avaliar o seu potencial como complemento alimentar protéico. As amêndoas apresentaram quantidades adequadas de aminoácidos essenciais, ácidos graxos e minerais; no entanto, baixo teor de fibra foi observado. No presente estudo, a presença de lectinas ou inibidores de proteinases, quando detectada, apresentou baixos níveis. A digestibilidade in vitro de globulinas, in natura ou aquecidas, por proteinases digestivas de mamíferos foi realizada utilizando-se tripsina + quimotripsina + peptidase, obtendo-se valores aproximados de 71,5 e 73,5%, respectivamente. Estes resultados sugerem que as amêndoas de sapucaia podem ser utilizadas como complemento alimentar de proteínas, sendo um potencial agente nutricional.

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Section: Antinutritional Factorsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases

Denadai¹,

Hiane²,

Marangoni³

et al. 2007

Ciênc. Tecnol. Aliment.

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“…It has potential for timber and nontimber products, high-fruit production capacity, yielding nuts much appreciated and consumed by indigenous people (Oliveira et al, 2012). Its nuts are rich in phosphorus, magnesium, manganese, and in essential amino acids (Carvalho et al, 2012), as well as important nutritional components such as selenium (Vallilo et al, 1998). The nut also contains a peptide named L. pisonis defensin 1 (Lp-Def1), which inhibits the growth of the fungus Candida albicans that causes oral and vaginal infections in immunocompromised patients (Vieira et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Biometry and genetic diversity of paradise nut genotypes (Lecythidaceae)

Rosa

Araújo

Alexandre

et al. 2019

Pesq. agropec. bras.

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How to cite ROSA, T.L.M.; ARAUJO, C.P. de; ALEXANDRE, R.S.; SCHMILDT, E.R.; LOPES, J.C. Biometry and genetic diversity of paradise nut genotypes (Lecythidaceae).Abstract -The objective of this work was to evaluate the biometry of fruit and seed, and the diversity of paradise nut (Lecythis pisonis) genotypes. Fruit of 12 paradise nut genotypes were collected from plants in the northern region of the state of Espírito Santo and in the eastern region of the state of Minas Gerais, Brazil. Data were subjected to the analysis of variance, and means of the different genotypes were compared by Scott-Knott's mean clustering test. The phenotypic diversity was analyzed using Mahalanobis' generalized distance, and clustering, by Tocher's optimization method and the graphical dispersion of canonical variables. The relative contribution of the characters to diversity was assessed by Singh's method. The paradise nut genotypes differed regarding the morphological characteristics of fruit and seed. Genotype 1 produced the largest number of seed per fruit, and genotypes 2 and 7 produced the largest seed. These genotypes were clustered into different groups, which is indicative of their potential combination for use in genetic breeding programs.

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Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties

Teixeira

Ávila

Hornung

et al. 2018

Food Research International

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The aim of this work was to investigate the physicochemical, thermal, and functional properties of partially defatted sapucaia nut (Lecythis pisonis Cambess.) flours (PDSF) degreased by subcritical propane (20-60 °C; 20-100 bar) and supercritical CO + ethanol (1:1 w/w) as co-solvent (60 °C; 200 bar) in comparison to the PDSF obtained through Soxhlet extraction with petroleum ether. Under the conditions studied herein, compressed propane has a minor effect on the granules' morphology (average particle size between 22 and 32 μm) or in the physicochemical characteristics of the PDSF. It caused a minimum impact on the nutritional profile of the samples; unlike, the thermogravimetric analysis revealed that there is an influence on the thermal stability of the PDSF. Functional characteristics, such as emulsifying (8-20 m/g), foam (6-12%), and high water (0.35-1.38 g/g flour) and oil (0.72-1.57 g/g flour) absorption capacity, were observed in PDSF. Defatted flours were found to be effective in the production of emulsions with structures that showed micrometric-sized droplets (up to 85% droplet size <15.0 μm) with alleged stability. PDSF is a source of proteins (31-49%) and carbohydrates (17-31%), thus it can be used as an ingredient to produce foodstuff in bakery and confectionery aiming to increase their nutritional value and functional properties.

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Caracterização química parcial das sementes de Lecythis pisonis camb. (Sapucaia)

Cited by 7 publications

References 2 publications

In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases

In vitro digestibility of globulins from sapucaia (Lecythis pisonis Camb.) nuts by mammalian digestive proteinases

Biometry and genetic diversity of paradise nut genotypes (Lecythidaceae)

Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties

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