A comparative study of nutritional composition and potential use of some underutilized tropical fruits of Arecaceae

Abstract

In this study, pulp and kernel of fruits from six Arecaceae species were subjected to proximate analysis, fatty acid composition and total carotenoid content analysis. The species with the highest carbohydrate, lipid and protein values were Ptychosperma macarthurii (70.1 g/100 g in the kernel), Syagrus cearensis (40.6 g/100 g in the kernel), and S. coronata (20.6 g/100 g in the pulp). The ash content ranged from 0.61 to 7.51 g/100 g. Lauric, palmitic, and oleic acids were the major fatty acids identified. The total carotenoid contents and retinol activity equivalents were highest in the Pinanga kuhlii (180.3 µg/g) and Acrocomia intumescens (138.0 µg/g) pulp oils. Retinol activity equivalents varied between the investigated species (456 to 1515 μg RAE/100 g). Native species such as A. intumescens, S. coronata, and S. cearensis are good sources of fresh food for the underserved populations that inhabit poorly developed areas such as the semi-arid region of Brazil. P. macarthurii, an exotic species, is an excellent source of ash and carotenoids, demonstrating its potential both as a food source and as bioactive compounds. Pulp and kernel of A. intumescens, could be a good alternative feedstock for soap and biodiesel production, respectively.

Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit

“…In the present study, the chemical composition of whole carnauba fruit, and its pulp and kernel were independently assessed, as shown in Table 3. Silva et al (2015b) evaluated several fruit species belonging to the Arecaceae family, and observed that for most species, the total protein contents of the pulp (1.50 to 20.60 g 100 g -1 ) and kernel (2.60 to 11.70 g 100 g -1 ) resented a wide variation, but was typically higher in the kernel relative to the pulp. One exception was Syagrus cearensis, which had the highest content in the pulp as seen in kernel (20.60 g 100 g -1 versus 4.30 g 100 g -1 ) (Silva et al, 2015b).…”

“…Silva et al (2015b) evaluated several fruit species belonging to the Arecaceae family, and observed that for most species, the total protein contents of the pulp (1.50 to 20.60 g 100 g -1 ) and kernel (2.60 to 11.70 g 100 g -1 ) resented a wide variation, but was typically higher in the kernel relative to the pulp. One exception was Syagrus cearensis, which had the highest content in the pulp as seen in kernel (20.60 g 100 g -1 versus 4.30 g 100 g -1 ) (Silva et al, 2015b). Braga (1960) reported that values of protein relatively close to those obtained in the present study for the pulp content (5.46%) and higher values for the kernel (6.89%), compared to those found in present study (6.30, 5.21 and 4.50% in the dried whole fruit, the pulp and fresh kernel, respectively).…”

Perfil De Ácidos Graxos De Folhas E Amêndoas Orgânicas De Guariroba

“…O teor de umidade de amêndoas é variável em função da espécie, beneficiamento de frutos e técnica de extração. Silva et al (2015) encontraram os seguintes níveis de umidade em amêndoas de arecáceas: Acrocomia intumescens -macaúba (62,2%), Pinanga kuhlii -pinanga (22,9%), Ptychosperma macarthurii -palmeira de macarthurii (65,4%), Syagrus cearensiscoco babão (72,5%), Syagrus coronata -licuri (74,9%) e Veitchia merrillipalmeira de manila (74,4%). Os autores coletaram os frutos e ocorreu armazenamento a 4°C até a execução das análises.…”

“…Este teor é muito superior a espécies oleaginosas usadas na fabricação de óleos comerciais, tais como: soja (18-20%), algodão (21%), canola (24-27%), amendoim (41,3%) (Constantino et al, 2014;Silva et al, 2015), porém inferior a amendoim (44,57%), avelã (63,18%), baru (41,04%), castanhade-caju (42,06%), castanha-do-Brasil (64,94%), macadâmia (66,16%), noz (65,07%), pecã (62,14%) e pistache (45,83%) (FREITAS & VELOSO, 2010).…”

“…A composição majoritária de ácido láurico em amêndoas de guariroba é semelhante a outros arecáceas tais como: macaúba (45,44%), coco babão (38,11%), licuri (44,55%) e coco (47-50%) (KAMARIAH et al, 2008) (SILVA et al, 2015). O metabolismo deste ácido graxo proporciona a formação de monolaurina que auxilia na oxidação de ácidos graxos e obtenção de energia.…”