Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry

Vieira, Manoela Alano; Podestá, Rossana; Tramonte, Karina Cardoso; Amboni, Renata Dias de Mello Castanho; Simas, Karina Nunes de; Avancini, Sandra Regina Paulon; Amante, Edna Regina

doi:10.1590/s1516-89132009000400021

Cited by 4 publications

(4 citation statements)

References 33 publications

(36 reference statements)

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“…Higher concentrations of PA were found in chickpea, cowpea and horse gram (Sreerama et al, 2012). Similar values of these compounds were verified in king palm flour 762.5 mg·100g −1 for phytate and 281.8 mg·100g −1 for tannins (Vieira et al, 2009).…”

Section: Resultssupporting

confidence: 75%

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Barros

Danesi

Beléia

2013

FSTR

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The peach palm cultivated for the industrial canning of heart-of-palm has different portions whose utilization can be maximized. The aim of this work was to evaluate the composition and structure of all portions of peach palm rod and to investigate the possible utilization of the by-products for flours processing. The central edible portion had the highest content of protein, fat, starch and the lowest level of dietary fiber. The highest content of oxalic acid was found in the shell. The tissue is formed by fibrous elements, xylem and phloem vessels, amiloplasts and calcium oxalates in druses and raphides. Although the oxidative enzymes of by-products were inactivated during drying at 90℃ for 36 h, the color parameter indicated that the flours should be dried at 60℃. The median sheath flour had a lower content of oxalic acid and tannins than the stem flour, but similar content of phytic acid.

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Section: Resultssupporting

confidence: 75%

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Barros

Danesi

Beléia

2013

FSTR

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“…Viera et al 5 reported the nutrient and anti-nutrient composition of flours made from Archontophoenix alexandrae residue obtained after heart-of-palm production. (Fig.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition and Acute Toxicity Potentials of Archontophoenix tukeri and Adonidia merrilli Kernels

Antia¹,

Essien²,

Udonkanga³

2017

PBJ

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Archontophoenix tukeri and Adonidia merrilli are exotic species widely grown in Nigeria as ornamental palms. In this study, the kernels of A. tukeri and A. merrilli were subjected to amino acids, fatty acids, proximate, anti-nutrients and mineral element analyses, in addition to acute toxicity evaluation. Glutamic acid (11.30 and 5.33 g/100 g) and leucine (5.9 and 4.2 g/100 g) were the most abundant essential and non-essential amino acids; the fatty acids profile revealed three major fatty acids: palmitic acid (20.14 and 11.27%), oleic acid (61.83 and 25.78%) and linoleic acid (13.05 and 55.26%); low linolenic acid levels were also observed (˂1%) with 75.87 and 81.98% total unsaturated fatty acids in A. tukeri and A.

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“…The exploration of palm trees for the production of canned hearts of palm generates large amounts of solid residue because it requires the felling of the whole plant, where only the inner sheath is exploited, and the leaves, the stems, and the external and the median sheaths are discarded (Vieira et al. , 2009).…”

Section: Introductionmentioning

confidence: 99%

“…However, besides high concentrations of fibre and minerals, such as calcium, iron, magnesium and potassium, there are a number of other water soluble compounds in the residue from king palm, such as proteins, sugars and phenolic compounds, which could be utilised for the preparation of nutritionally interesting food products (Vieira et al. , 2009).…”

Section: Introductionmentioning

confidence: 99%

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

Tramonte

Provesi

Silva

et al. 2011

Int J of Food Sci Tech

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The heart of palm is a food extracted from several species of palm trees. Only 10-20% of the raw material is transformed into canned hearts of palm, therefore this agro-industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with the traditional fruit juices (orange and pineapple juices), obtaining higher contents of minerals, such as magnesium (22.80 mg ⁄ 100 g) and potassium (276.90 mg ⁄ 100 g), phenolic compounds (gallic, 3,4-dihydroxybenzoic, chlorogenic, syringic and caffeic acids) and high free radical scavenging capacity (expressed as 2,2-diphenyl-1-picrylhydrazyl), which suggest high antioxidant activity. Additionally, a new soft drink was formulated using this king palm juice as its main ingredient. The soft drink samples formulated with this juice had high sensory acceptability and high intention of consumption, which suggests an important and low-cost application for this industrial residue.

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Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry

Abstract: Residues from King palm (Archontophoenix alexandrae) processing were used for the production of flours, which were then chemically characterized. The protein content in these flours ranged from 3.62 to 9.75 g/100g and was higher in sifted leaf flour (SLF)

Cited by 4 publications

References 33 publications

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Nutritional Composition and Acute Toxicity Potentials of Archontophoenix tukeri and Adonidia merrilli Kernels

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

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