Pupunha (Bactris gasipaes): General and Consumption Aspects

Bezerra, Carolina Vieira; Silva, Luiza Helena Meller da

doi:10.1007/978-1-4899-7648-2_33

Cited by 10 publications

(28 citation statements)

References 15 publications

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“…Among the species, the peach palm (pupunha: Brazil; chontaduro, cachipay: Colombia; pejibaye: Costa Rica; chontaruro: form the palm heart, an important economic product. The palm heart is removed from the top of the stem corresponding to the central part, with pleasant taste, smooth and low calorie (Bezerra & Silva, 2016). The monoic inflorescence appears in the armpits of the senescent leaves.…”

Section: Peach Palm (Bactris Gasipaes)mentioning

confidence: 99%

“…The multiple origin of peach palm and the segregation of its hybrids increased the high genetic diversity (Figure 2) (Clement, 1986;Clement & Mora-Urpí, 1988), therefore, there is visible variability in the fruit shape, color, fibrosis, oil content, starch content, among others. Thus, there are no definite varieties of peach palm, distinguished by "primitive races" or ecotype, Equador; pijuayo: Perú; gachipaes: Venezuela) is a palm tree belonging to the Arecaceae family, native representative from Americas, fully domesticated in the Amazon region, with a great variety of races and ecotypes (Bezerra & Silva, 2016;Bolanho et al, 2014).…”

Section: Peach Palm (Bactris Gasipaes)mentioning

confidence: 99%

“…According to studies, there are approximately 73 species spread in South Mexico, the Caribbean, Brazil and Paraguay. The cultivated peach palm is widely distributed from Honduras to the Central region of Bolivia and Eastern Pará (Brazil) (Bezerra & Silva, 2016;Graefe et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…The peach palm tree can be cultivated with different purposes: for palm heart and fruit (popularly known as peach palm) (Bezerra & Silva, 2016;Matos et al, 2019). In the Brazilian Amazon, the peach palm tree is almost exclusively cultivated for fruit purpose, which is consumed after its cooking in water and salt (Carvalho et al, 2013a;Chisté & Fernandes, 2016).…”

Section: Introductionmentioning

confidence: 99%

“…The peach palm in the form of flour is an alternative to avoid the market saturation of fresh fruits and to diversify its demand. High-starch mesocarp species are the most appropriate because when starch is heated, it tends to generate technological properties of interest for certain types of products, such as breads, cakes, soups, creams, sauces and porridge (Bezerra & Silva, 2016).…”

Section: Introductionmentioning

confidence: 99%

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The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview

2022

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The Amazon hosts numerous fruit species, which are consumed by the local population and distributed by the local economy in the commerce markets, but most of them are unknown to the general population. Therefore, for a better understanding of the Amazon biome, the main objective of this review was to describe the physicochemical, nutritional and biological characteristics of the peach palm, highlighting its antioxidant potential. The peach palm tree is considered a polyvalent palm native to tropical Latin America, predominantly cultivated by small farmers in agroforestry systems, its fruits present high potential for functional food production because of the presence of bioactive compounds in its composition, and high nutritive value with considerable amounts of carbohydrates and lipids, as well as it provides an important source of vitamin A. Thus, an approach has been taken on the main topics for further studies that may benefit the industry and improve the local economy where these fruits are found. In view of this, the dissemination of works already performed with this fruit, strategically relevant, can stimulate new lines of research to consolidate this field for food, pharmaceutical and cosmetic industries.

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Section: Peach Palm (Bactris Gasipaes)mentioning

confidence: 99%

Section: Peach Palm (Bactris Gasipaes)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%