Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

Abstract

The functional applications of chontaduro (Bactris gasipaes Kunth) flour and starches depend on its ripeness state. However, there are no reports of the physicochemical properties of chontaduro flours and starches nor their associated fatty acid profile. This research aimed to study the physicochemical properties of ripe/unripe chontaduro flours, isolated starches, and fats. Compared to unripe flour, ripe flour exhibited higher (p<0.05) protein (16.79%) but lower lipid content (‐25.72%). Minerals such as K, S, Ca, P, and Mg were the most abundant in the flours (0.025–0.030 g 100 g−1). Ripeness did not impact the morphology of the starch granules and its orthorhombic crystalline structure, but the cooking process partially damaged this structure, characteristic of A‐type starches. Ripe flour showed higher viscosity than unripe flour, while defatted flour did not exhibit increased peak viscosity due to fatty acid loss. There are no changes in the infrared spectra of the oil from unripe/ripe flour, but stearic, oleic, and palmitic acids were identified. The results suggested that chontaduro flour is an important source of minerals (mainly K, S, Ca, P, Mg, and Na), unsaturated fatty acids, and low‐viscosity starch, making it a suitable nutritious ingredient to supplement existing food line under functional terms.

Characterization of Lipid Extracts from Different Colors of Peach Palm Fruits—Red, Yellow, Green, and White—Obtained through Ultrasound-Assisted Green Extraction

“…It was noted that extractions assisted by ultrasound and green solvent presented a lower yield when compared to other conventional extraction methods, such as those that use solvents derived from waste from the petrochemical industry. Studies performing solid-liquid extractions using solvents such as petroleum ether or hexane from peach palm fruits by Santos et al [1], Torres-Vargas et al [31], Monteiro et al [32], and Santos et al [33] (2022) found a higher percentage of lipid extract yield than this study. The choice of the extraction method to be applied must follow parameters that consider factors such as raw material, process efficiency, complexity or simplicity of the extraction method, cost, extraction speed, possibilities of loss or degradation, absence of chemical product waste, quality of the extracted product, and, with regard to this research, its suitability for the principles of green chemistry.…”

Gold Nanoparticles Synthesized with Common Mullein (Verbascum thapsus) and Castor Bean (Ricinus communis) Ethanolic Extracts Displayed Antiproliferative Effects and Induced Caspase 3 Activity in Human HT29 and SW480 Cancer Cells

“…Infrared absorption spectra of dried AuNPs and lyophilized extracts were recorded using Fourier-transformed infrared (FT-IR) equipment (Spectrometer Spectrum Two, PerkinElmer, Waltham, MA, USA). The X-ray pattern of the AuNPs was obtained with an X-ray diffractometer (Dmax 2100 Rigaku Americas, The Woodlands, TX, USA) that has a CuKα radiation generator (k = 1.5418° A), from 5 to 50 °, on a 2θ scale, with a step size of 0.02° [ 31 ]. The thermal analysis of the AuNPs was carried out using a TGA-50, Shimzadu thermogravimetric analyzer (Shimzadu Corp., Kyoto, Japan) by increasing the temperature from 25 to 800 °C at the rate of 5 °C/min, and nitrogen gas flow rate of 10 mL/min.…”

Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying

“…The CPF (100 g), in turn, contributed approximately 32 and 64% of the recommended daily protein intake for these respective populations [41]. Thus, peach palm flour can provide excellent protein levels, whether consumed directly or in culinary preparations fortified with this flour [18,42,43].…”

“…In general, the morphological aspects of the CPF (Figure 5) were similar to those observed for the CP (Figure 3C-E), confirming that the main morphological changes occurred during hydrothermal cooking. Torres-Vargas et al [43] observed that green peach palm flour, raw and cooked under pressure (121 • C) for 1 h, showed the same botanical architecture for the starch granules, but there was also a disruption of the amyloplast membranes.…”