White peach palm (pupunha) a new Bactris gasipaes Kunt variety from the Amazon: Nutritional composition, bioactive lipid profile, thermogravimetric and morphological characteristics

Santos, Orquídea Vasconcelos dos; Soares, Stephanie Dias; Dias, Pamela Cristina Sodré; Nascimento, Francisco as Chagas Alves do; Conceição, Leyvison Rafael Vieira da; Costa, Rusany Silva da; Pena, Rosinelson da Silva

doi:10.1016/j.jfca.2022.104684

Cited by 11 publications

(15 citation statements)

References 34 publications

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“…The fruits have either a rounded or ovoid form, and the fibrous epicarp may vary from a yellow ocher to a reddish color [ 3 , 8 ]. A natural segregant that produces white fruit is now also documented [ 25 ].…”

Section: Peach Palm Is a Domesticated Palm In Neotropicsmentioning

confidence: 99%

Understanding the Technical-Scientific Gaps of Underutilized Tropical Species: The Case of Bactris gasipaes Kunth

Kramer

Clement

Carvalho

et al. 2023

Plants

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The extraction and commercialization of palm hearts is the most profitable activity involving the peach palm (Bactris gasipaes), while consumption of its fruits is limited to Amazonian communities. The excessive attention paid to the implementation of germplasm banks contributed to the lack of development of high-performance varieties, limiting the production and consumption of peach palm fruits and by-products. In addition, with the fragmentation of the Amazonian rainforest, wild populations are in danger of extinction. The species domestication, initiated by Native Amazonians, generated a large variety of peach palm populations, as evidenced by the diversity in fruit sizes and quality. Some advances in agronomic traits also took place. However, more research needs to be conducted to understand the implications of climatic changes on plant physiological performance. Indeed, the key point is that the exploitation of the full potential of B. gasipaes has not been completely exploited. Therefore, understanding the state-of-the-art research on the peach palm with a focus on its underutilized resources is essential for expanding plantations and, consequently, promoting the market expansion of the peach palm as a fruit crop.

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Section: Peach Palm Is a Domesticated Palm In Neotropicsmentioning

confidence: 99%

Understanding the Technical-Scientific Gaps of Underutilized Tropical Species: The Case of Bactris gasipaes Kunth

Kramer

Clement

Carvalho

et al. 2023

Plants

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“…25 However, such low 16:0 percentages have been found in a only few individuals of a single wild population of oil palm from Côte d'Ivoire, 28 and the range of 16:0 content usually reported for refined palm oil is 39%-46%. 29 Therefore, thanks to a high lipid content and a low 16:0 percentage (≤25%), some Pa and An populations may provide substantial amounts of low SFA vegetable lipids to local populations along with other palm species found in Ecuador that produce oily fruits (e.g., E. oleifera, Euterpe oleracea, Mauritia flexuosa, and O. bataua 20,22,25,26,[30][31][32][33][34][35][36][37][38][39][40][41] (Table 2).…”

Section: Fa Composition Varied Significantly Among Species and Betweenmentioning

confidence: 99%

Exploring fruit lipid diversity in a neglected group of tropical palms: The tribe Phytelepheae

Romero‐Estévez,

Vaissayre,

Morcillo

et al. 2023

JSFA Reports

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BackgroundThe palm tribe Phytelepheae (vegetable ivory palms) produces oleaginous fruits traditionally consumed by indigenous and local communities. We therefore analyzed the oil content as well as fatty acid (FA), carotenoid, and tocochromanol composition of fruits collected from 35 palm trees in their natural habitats, namely Phytelephas aequatorialis (Pa, n = 28), Aphandra natalia (An, n = 5), and Ammandra decasperma (Ad, n = 2).ResultsAverage mesocarp oil content was high in Pa and An (ca. 30% dry mass [DM]) but not in Ad (10% DM). However, significant differences in fruit oil content between Pa populations were observed. Further, FA composition varied significantly among species and between Pa populations. The main FAs were oleic (17%–73%), palmitic (17%–41%), linoleic (2%–32%), and stearic (3%–13%) acids. The mesocarp oil of some Pa palms contained a high amount (>20%) of linoleic acid and a low amount of saturated FA (<25%). A high variability of total tocochromanol (89, 122, and 145 mg/kg oil for Pa, An, and Ad, respectively) and total carotenoids (96, 42, and 157 mg/kg for Pa, An, and Ad, respectively) content was also found.ConclusionThe fruits of the neglected Phytelepheae palms may represent a valuable source of lipids, including the essential FA linoleic acid and lipid‐soluble vitamins, and help to diversify dietary lipid sources in Ecuadorian geographical areas where there is a high rate of saturated fat consumption.

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“…On the other hand, it was observed an increase in the content of detectable carotenoids in the peach palm fruits that had their peel remove, cooked and dried at 60ºC, being observed values of carotenoids 22.6% higher for the dried fruits and 29.88% for the produced flour. This increase can be explained by the softening the cell walls and by the breakdown of carotenoid complexes with proteins and fatty acids, which increases the availability of carotenoids (Carvalho et al, 2009;Silva, 2022;Rojas-Garbanzo et al, 2012).…”

Section: Optimization Of the Parameters For Obtaining Peach Palm Flourmentioning

confidence: 99%

“…The diversity of colors observed in the fruits are a result of a varied content of carotenoids, which are pigments found in plant foods with orange, yellow and red color. Carotenoids are also considered precursor agents of vitamin A, which act as antioxidants, and have the ability to neutralize free radicals in the human body, being capable of preventing or even reducing the damage that these free radicals can cause to cells (Mezzomo, Ferreira 2016;Santos et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Production and characterization of a carotenoid-rich peach palm flour

et al. 2022

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Neste trabalho foi produzida e caracterizada uma farinha de pupunheira enriquecida com carotenóides visando agregar valor ao fruto da pupunheira, uma fruta amazônica ainda negligenciada comercialmente. A produção da farinha de pupunha permite o melhor aproveitamento do fruto, bem como o fornecimento do produto à indústria durante todo o ano. Primeiramente, os parâmetros do processo de produção da farinha de pupunheira foram otimizados visando obter um produto final com alto teor de carotenóides. A otimização foi realizada variando a composição do fruto (com ou sem casca), o pré-tratamento (com ou sem cozimento) e a temperatura de secagem (50, 60 e 70 °C). De maneira geral, a presença de casca e o uso de temperaturas mais altas (70ºC) durante a secagem foi capaz de proporcionar uma maior retenção de carotenóides na farinha. No entanto, o pré-tratamento por cozimento reduziu o teor de carotenóides totais na farinha produzida. Assim, uma farinha obtida a partir de frutos com casca preservada, sem pré-tratamento e seca a 70 °C, apresentou maior retenção de carotenóides. Nessas condições, a farinha de pupunha produzida apresentou alto teor de carotenóides totais (160 ?g/g), fibra alimentar total (11,1%), vitamina C (18 mg/100 g), lipídios (13%) e carboidratos totais ( 72,04%). A farinha também apresentou alta acidez titulável (34,79 mg/100 g), baixo pH (3,99), índice de absorção de água de 3,12 g/ge índice de solubilidade em água de 7,98%. Além disso, os parâmetros instrumentais de cor L (67,4), a* (8,6) e b* (71,2) indicaram uma farinha mais escura e alaranjada. Resumindo,

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White peach palm (pupunha) a new Bactris gasipaes Kunt variety from the Amazon: Nutritional composition, bioactive lipid profile, thermogravimetric and morphological characteristics

Cited by 11 publications

References 34 publications

Understanding the Technical-Scientific Gaps of Underutilized Tropical Species: The Case of Bactris gasipaes Kunth

Understanding the Technical-Scientific Gaps of Underutilized Tropical Species: The Case of Bactris gasipaes Kunth

Exploring fruit lipid diversity in a neglected group of tropical palms: The tribe Phytelepheae

Production and characterization of a carotenoid-rich peach palm flour

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