Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd.

Abstract

SUMMARYProtein characterization and results of proximate composition and mineral analyses of fruit kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd., are reported. The kernels presented high contents of oil (51.7%), protein (17.6%) and fiber (15.8%). The seeds´ soluble proteins were isolated according to their solubility. The main separated proteins were globulins (53.5%) and glutelins (40.0%). Moreover, the presence of low molecular mass proteases in these two fractions was shown by the SDS-PAGE method. The assays of proteaseinhibitory and hemagglutinating activities showed that bocaiuva´s protein fractions were not resistant to trypsin or chymotrypsin activities and that both had low lectin content. The globulin in vitro digestibility assay resembled a casein standard. Neither globulin nor glutelin enzymatic hydrolyses increased significantly (p < 0.05) after heat treatment. Threonine and lysine are the most limiting amino acids, respectively from two major protein fractions of the bocaiuva kernel, globulin (47.1% amino acid score) and glutelin (49.5% amino acid score), in terms of the theoretical profiles for children in the age range of 2 to 5 years recommended by the FAO/ WHO. Bocaiuva kernels are found to be rich in calcium, phosphorus and manganese compared to some fruit nuts such as cashew and coconut. Keywords: kernel, Acrocomia aculeata, globulin, glutelin, chemical analysis, digestibility. RESUMOAVALIAÇÃO QUÍMICA E NUTRICIONAL DE AMÊNDOAS DA BOCAIÚVA, Acrocomia aculeata (JACQ.) LODD. Caracterização de proteínas e análises da composição centesimal e teores de minerais foram realizados nas amêndoas da bocaiúva, Acrocomia aculeata (Jacq.) Lodd. As amêndoas apresentaram alto teor de lipídio (51,7%), proteína (17,6%) e fibra (15,8%). Proteínas solúveis das sementes foram fracionadas de acordo com a sua solubilidade. As principais proteínas separadas foram as globulinas (53,5%) e glutelinas (40,0%), e a presença de proteases de baixo peso molecular nessas duas frações foi revelada por eletroforese em gel de poliacrilamida (SDS-PAGE). Ensaios da atividade inibitória de proteases e da hemaglutinação mostraram que as frações protéicas da bocaiúva não foram resistentes à ação da tripsina e quimotripsina e apresentaram baixo teor de lectina. A digestibilidade in vitro da globulina foi semelhante à da caseína padrão. Hidrólises enzimáticas da globulina e glutelina não aumentaram significativamente (p < 0,05), com o aquecimento. Treonina e lisina são os aminoácidos mais limitantes, respectivamente, das duas principais frações de proteínas da amêndoa da bocaiúva, a globulina (escore de aminoácido de 47,1%) e glutelina (escore de aminoácido de 49,5%), relativamente ao padrão teórico para crianças de 2 a 5 anos de idade, recomendado pela FAO/WHO. Amêndoas de bocaiúva mostraram ser ricas em cálcio, fósforo e manganês, em comparação com algumas amêndoas de frutos como caju e coco.

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

“…The protein content of quinoa was higher than that of maize (Dshodi et al, 1999), palmtree (Hiane et al, 2006), barley (Comai et al, 2007), and legumes (Vadivel & Pugalenthi, 2008).…”

“…Dn the other hand, in a study on kernels of Bocaiuva (Acrocomia aculeate), the amino acids threonine and lysine are the most limiting amino acids, respectively from two major protein fractions of the bocaiuva kernel, globulin (47.1% amino acid score) and glutelin (49.5% amino acid score) (Hiane et al, 2006).…”

“…(Yin et al, 2011). The first two fractions represent about 8-20% and 40-60% of the total protein of seeds, respectively (Hiane et al, 2006).…”

Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds

“…In a study by Hiane et al (2006), it was observed that the globulin protein bocaiuva almond showed three bands, one above 100 kDa, 66 kDa and another of 60 kDa. In almond sapucaia, Denadai et al (2007) identified the bands for globulin for 18, 34, 40 and 50 kDa.…”

“…Lima et al (2008) found a trypsin inhibitor in jabuticabas, with higher levels observed in seeds, followed by the peel and the entire fruit, with lower levels in the pulp and hemagglutination activity in the peel. Peptidase inhibitors and lectin were observed in almonds bacuri and seeds sapucaia (Barbosa, 2006;Denadai et al, 2007), while Hiane et al (2006) detected low concentrations of lectins and no peptidase inhibitors in bocaiuva almonds.…”