Pejibaye palm from the pacific coast of colombia (a detailed chemical analysis)

Zapata, Á. Lancharro

doi:10.1007/bf02860777

Cited by 12 publications

(6 citation statements)

References 6 publications

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“…Delgado et al (1988) reported that isoleucine and methionine were the amino acids present in lowest concentrations, in agreement with our results. In contrast to the levels observed here, in other studies lysine concentration was high and comparable to that of the maize (Zea mays) Opaco-2 variety (Zapata, 1972;Piedrahita & Velez, 1982;Zumbado & Murillo, 1984). While tryptophan was present, it was at lower concentration than that reported by Piedrahita & Velez (1982).…”

Section: Amino Acidscontrasting

confidence: 99%

“…The same tendency was observed by Zapata (1972), Piedrahita & Velez (1982) and Zumbado & Murillo (1984). Table 2 Alanine 3.51 ± 0.21 3.9 ± 0.2 Mean±standard deviation of Piedrahita & Velez (1982), Zapata (1972), and Zumbado & Murillo 1 (1984).…”

Section: Amino Acidssupporting

confidence: 82%

“…Although the protein content of peach palm fruit mesocarp was within expected limits (Table 1), all amino acids analyzed were present in lower amounts than previously reported (Zapata, 1972;Piedrahita & Velez, 1982;Zumbado & Murillo, 1984) and lower than those recommended by FAO/WHO (1973), particularly lysine, methionine and tryptophan. Because of the absence of comparative data in Amazonia, it is impossible to explain the data obtained in the present study.…”

Section: Amino Acidssupporting

confidence: 47%

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Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil

Yuyama

Aguiar

Yuyama

et al. 2003

International Journal of Food Sciences and Nutrition

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Section: Amino Acidscontrasting

confidence: 99%

Section: Amino Acidssupporting

confidence: 82%

Section: Amino Acidssupporting

confidence: 47%

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Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil

Yuyama

Aguiar

Yuyama

et al. 2003

International Journal of Food Sciences and Nutrition

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“…The fruit must be cooked to deactivate two anti-nutritional factors: oxalic acid [3] and a trypsin inhibitor [20]. The pejibaye mesocarp has excellent nutritional value, due to a good balance of protein and energy and good protein quality [27]; the carotene levels are generally high enough to be important also. The oil is good quality, with high levels of unsaturated fatty acids [12].…”

Section: Usesmentioning

confidence: 99%

The potential use of the pejibaye palm in agroforestry systems

Clement

1988

Agroforest Syst

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The pejibaye's potential for the small holder, especially in an agroforestry environment, is summarized: the fruit can be a significant addition to the family diet and income, both directly and as animal feed; on farm processing of the fruit for baking and other culinary uses has great potential and excedents can be marketed; small scale palmito production can also play an important part in the diet and farm income; oil production may be interesting after improved varieties are developed. The pejibaye's ecological requirements and limitations, its agronomic requirements and practices for small-scale production and its role in agroforestry systems are discussed. A list of Latin American researchers and germplasm contacts is given.

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“…Harnmond et al (1982) y Kroneberg (1982) afirman que la composición cualitativa del aceite de pijuayo es similar a la encontrada en la palma africana o dendé, pero difiere fundamentalmente en el elevado porcentaje de ácido oleico, el cual es menos saturado y básicamente liquido a la temperatura ambiente -lo que le confiere una ventaja como producto alimenticio-, y la semilla presenta una mayor concentración de ácido láurico. Zapata (1972) identificó cinco ácidos grasos en el fruto: palmítico, palmitoleico, esteárico, oleico y linoleico.…”

Section: Introduccionunclassified

CARACTERIZACIÓN DE LA FRACCIÓN LIPIDICA DE TRES RAZAS DE PIJUAYO (Bactris gasipaes H.B.K)

2006

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RESUMENEn el presente estudio se caracterizó el fruto y la fracción lipídica del mesocarpio de tres razas de pijuayo: «Microcarpa» Pará, «Mesocarpa» Solimóes y «Macrocarpa» Putumayo.Los frutos fueron colectados del Banco Activo de Germoplasma de Pijuayo del Instituto Nacional de Pesquisas de la Amazonia (INPA)-Manaus, Brasil. Los aceites del mesocarpio de cada muestra frieron extraídos con el aparato de Soxhlet, y la composición de los ácidos grasos, determinados por cromatografia gaseosa, fue principalmente de ácido palmítico, oleico y linoleico. Los tres grupos raciales no presentaron variación significativa en la concentración de palmítico y oleico, pero sí difieren significativamente en linoleico. Las concentraciones para la raza «Microcarpa» Pará fue de 49,7 y 5,9% de ácido oleico y linoleico respectivamente; 42,3 y 12,3% en la raza «Mesocarpa» Solimóes; 41,6 y l4,2% en la raza «Macrocarpa» Putumayo. ABSTRACTFmit and the mesocarp lipid fraction were characterized in samples from three different Peach Palm landraces: «Microcarpa» Pará, «Mesocarpa» Solimóes and «Macrocarpa» Putumayo.

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Pejibaye palm from the pacific coast of colombia (a detailed chemical analysis)

Cited by 12 publications

References 6 publications

Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil

Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil

The potential use of the pejibaye palm in agroforestry systems

CARACTERIZACIÓN DE LA FRACCIÓN LIPIDICA DE TRES RAZAS DE PIJUAYO (Bactris gasipaes H.B.K)

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