Effect of the Harvest Date on the Chemical Composition of Patauá (Oenocarpus batauaMart.) Fruits from a Forest Reserve in the Brazilian Amazon

Abstract

This study aims to evaluate the effect of harvest date on the chemical composition of patauá (Oenocarpus bataua Mart.). Fruits were harvested monthly during the harvest season (June-December, 2009) from native plants in the Adolpho Ducke Forest Reserve located in Manaus, Amazonas, Brazil. The patauá was assessed for pulp yield and chemical composition. Variations in the bunch size, quantity of fruits, chemical constituents and calories occur throughout the season. The pulp yield showed two plateaus, the first from June to September and the second from October to December. The pulp yield was highest in the last three months, the amount of added water equilibrates the total solids and the lipids stood out as the major chemical constituent. At the end of harvest, the patauá became dry and oily and less fibrous. Despite the significant differences, considering that the pulp yield and solids content can be standardized by added water, the entire period of the season may be indicated for the patauá can be periodically collected and considered as a high-energy food for the people of Amazon.

Amazonian Fruits: An Overview of Nutrients, Calories and Use in Metabolic Disorders

“…In this context, their interchangeable usage is acceptable. Another similarity among them is due to high content of unsaturated fatty acid in buriti, patauá and tucumã [44].…”

“…World-famous fruits such as avocado (Persea americana Mill., Lauraceae) and olive (Olea europaea L., Oleaceae) have, respectively, 20% and 15% oil present as oil droplets in their cells [43]. On the contrary, an unknown Amazonian oleaginous fruit, patauá, has (g/100g dry matter) 60.19 of edible lipids, (5.62) proteins, (5.54) dietary fibers and (1.84) ash [44]. In the Amazonian region, oleaginous fruits such as patauá, açaí and buriti are similar in the processing, i.e.…”

“…In the Amazonian region, oleaginous fruits such as patauá, açaí and buriti are similar in the processing, i.e. with softening of the pulp by tepid water immersion first, followed by scraping/pressing of the fruit (release and fragmentation of the pulp), sieving (retention of the seeds and noncrushed fragments) and homogenization of the pulp in a dense juice, then consumed in various culinary preparations [44]. Açaí maceration produces a thick, purple beverage of creamy texture, oily appearance and characteristic flavor [45].…”

“…Fruit seasonality should be taught to diabetic patients so that they might take the most advantage of fruit nutritional value. For instance, the chemical composition of patauá varies during the harvest season (from June to December), but the entire season is worthy since this fruit can be collected periodically [44]. As patauá is a high-energy fruit, it would be especially indicated for diabetic patients with malnutrition.…”

Effects of inclusion of patauá, Oenocarpus bataua meal on elephant grass silage

“…They have an oval shape, with pulp that can be white, greenish, or purple (Seixas et al 2015). Oil is extracted from these fruits, and used in medicines, cosmetics, and food (Souza et al 2012). The residual product of the oil extraction process is known as patauá meal (Ramalho and Suarez 2013), consisting of unused parts of the fruit (peel, endocarp, and seed), which has no added value for agro-industries and is hence discarded.…”