Carbohydrate composition of peach palm ( Bactris gasipaes Kunth) by-products flours

Abstract

The flours obtained from peach palm by-products are rich in dietary fiber (62-71%) and they can be used as food ingredients. The aim of this work was to investigate the carbohydrate composition of the flours processed from the residual parts (stem and median sheath) of a hearts-of-palm industry. The flours were fractionated, based on their solubility, whose monomeric compounds were determined. The fraction containing mostly cellulose (S5) was the most abundant (26-28%), followed by the sum of fractions (S2, 53, S4) extracted with alkaline solutions (21-22%). The S1 fraction contained the highest percentage of uronic acids, which characterizes the presence of pectin. Xylose and arabinose were found in high proportion in S2 and S3 fractions. The S4 and S5 fractions, rich in glucose, were the main portion of the cell wall material and correspond to the insoluble fraction of the dietary fiber.

Review of recent advances in the biodegradability of polyhydroxyalkanoate (PHA) bioplastics and their composites

“…Hemicellulose does provide benefits; being the amorphous fraction of the fibre, it is more easily hydrolysed. Peach palm fibre contains a significant amount of hemicellulose which is composed of a number of other hexose and pentose monomers besides glucose, 305 and 0-25% weight ratios in PHBV showed a slight improvement in physical disintegration. 221 Abaca fibre contains 66% cellulose, 24% hemicellulose and 12% lignin, giving a balance between the cellulose and hemicellulose, with little lignin, 306 and 10% abaca fibre improves the degradation of PHBV from 30% to 50% in 180 days in regularly watered gardening soil at 25-30°C.…”

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

“…The flours processed from peach palm by-products have high level of non-starch polysaccharides, and consequently, they are important as a source of dietary fiber for inclusion in other foods, such as breakfast cereals or bakery products (Bolanho et al, 2015).…”

“…However, they are often considered junk food (unhealthy) because of their composition, mainly of carbohydrates (Bolanho et al, 2015).…”

Meloidogyne javanica parasitism and its impacts on the vegetative parameters, physicochemical composition, and antioxidant potential of beet

“…Chromatogram analysis was performed using the software package Chromeleon version 6.8 (Dionex Corporation, Sunnyvale, CA, USA). Calibration curves were generated using different glucose, fructose, and sucrose concentrations, obtained from Sigma-Aldrich (New Orleans, MO, USA) (Bolanho et al, 2015), and the results were expressed in mg g -1 of sample on a wet basis.…”