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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

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Abstract

This is the first investigation concerning the white peach palm (Bactris gasipaes Kunt) variety. The aim was to determine the nutritional composition, chromatographic profile, triglyceride composition, thermogravimetric-differential behavior, spectroscopic profile and morphological patterns. The analysis results showed that white peach palm is a promising source of nutritional compounds, such as lipids (7.80%), fiber (10.37%), proteins (5.35%), minerals such as copper, manganese and zinc, supplying from 30 to 80% of the daily recommended doses of those minerals The plant is low in sodium (1%) and has adequate selenium (above 10%). Its oil showed high quality and functionality (ω-6 and ω-3) and predominance of long-chain triacylglycerol, with high thermogravimetric stability (350 ºC), and no oxidative changes in its spectroscopic profile. The Morphological analysis revealed the presence of fibers and starches in the granules. The potential of this new variety expands the application possibilities of this matrix in different industrial segments.

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... At a global level of processed foods containing açai and launched on the world market, 22 % are represented by juices, 12 % energy and sports drinks, 9 % by snacks, 7 % desserts and ice creams, 5 % in the dairy category, and 3 % in sweets and candies, with the United States (30 %), Brazil (19 %), and Canada (8 %) being the most representative countries in the launch of these products [13]. 39.80 [90] 62.43 a [29] 28.85 [23] 64.45 a [35] 36.76 [91] 5.68 [92] Lipids 48.00 [93] 25.12 [90] 6.88 a [29] 7.80 [23] 14.28 a [35] 32.37 [91] 32.73 [92] Proteins 12.00 [93] 8.26 [90] 3.90 a [29] 5 [23] 2.42 a [35]. 9.19 [91] 4.58 [92] Ash 4.00 [93] 2.36 [90] 2.74 a [29] 3.87 [23] 0.93 a [35] 1.67 [91] 2.52 [92] Carbohydrates 36 [93] 64.26 [90] 24.05 a [29] 43.76 [23] 11.31 a [35] 20.51 [91] 54.49 [92] Total caloric value (kcal/100 g) nd 515.92 [90] 173.76 a [29] 266.60 [23] 184.60 a [35] 362.57 ...
... At a global level of processed foods containing açai and launched on the world market, 22 % are represented by juices, 12 % energy and sports drinks, 9 % by snacks, 7 % desserts and ice creams, 5 % in the dairy category, and 3 % in sweets and candies, with the United States (30 %), Brazil (19 %), and Canada (8 %) being the most representative countries in the launch of these products [13]. 39.80 [90] 62.43 a [29] 28.85 [23] 64.45 a [35] 36.76 [91] 5.68 [92] Lipids 48.00 [93] 25.12 [90] 6.88 a [29] 7.80 [23] 14.28 a [35] 32.37 [91] 32.73 [92] Proteins 12.00 [93] 8.26 [90] 3.90 a [29] 5 [23] 2.42 a [35]. 9.19 [91] 4.58 [92] Ash 4.00 [93] 2.36 [90] 2.74 a [29] 3.87 [23] 0.93 a [35] 1.67 [91] 2.52 [92] Carbohydrates 36 [93] 64.26 [90] 24.05 a [29] 43.76 [23] 11.31 a [35] 20.51 [91] 54.49 [92] Total caloric value (kcal/100 g) nd 515.92 [90] 173.76 a [29] 266.60 [23] 184.60 a [35] 362.57 ...
... At a global level of processed foods containing açai and launched on the world market, 22 % are represented by juices, 12 % energy and sports drinks, 9 % by snacks, 7 % desserts and ice creams, 5 % in the dairy category, and 3 % in sweets and candies, with the United States (30 %), Brazil (19 %), and Canada (8 %) being the most representative countries in the launch of these products [13]. 39.80 [90] 62.43 a [29] 28.85 [23] 64.45 a [35] 36.76 [91] 5.68 [92] Lipids 48.00 [93] 25.12 [90] 6.88 a [29] 7.80 [23] 14.28 a [35] 32.37 [91] 32.73 [92] Proteins 12.00 [93] 8.26 [90] 3.90 a [29] 5 [23] 2.42 a [35]. 9.19 [91] 4.58 [92] Ash 4.00 [93] 2.36 [90] 2.74 a [29] 3.87 [23] 0.93 a [35] 1.67 [91] 2.52 [92] Carbohydrates 36 [93] 64.26 [90] 24.05 a [29] 43.76 [23] 11.31 a [35] 20.51 [91] 54.49 [92] Total caloric value (kcal/100 g) nd 515.92 [90] 173.76 a [29] 266.60 [23] 184.60 a [35] 362.57 ...
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The rapid growth of the world population has increased the demand for new food sources, constituting a major challenge concerning the maximum use of existing food resources. The fruits of Amazonian palm trees have excellent nutritional composition and bioactive compounds. This review highlights four fruits of Amazonian palm trees that are still little explored by the food industry: açai (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), and tucumã (Astrocaryum aculeatum). This paper aims to inspire new ideas for researching and developing products for the food industry. It also explores the impacts of Amazonian palm fruits on health, highlighting their role in disease prevention through their nutritional effects.
... The Amazon region is rich in native fruits of various species, which are of great importance for the local population's culture, food, economy, and health [1]. These fruits have been a source of research related to micronutrients, bioactive compounds, antioxidant capacity, and biological activities [2][3][4]. More than 40% of the native Brazilian fruits are found in the Amazonian region, especially the northern region, which produces approximately 220 species of plants that produce fruit for human consumption. ...
... On the other hand, the ash contents observed in the pulps (9.68-13.93 g/100 g dm) were higher than the values reported by dos Santos [3] for cooked albino peach palm (5.43 g/100 g dm) from other varieties. ...
... g/100 g dm), but were higher than the values observed by Basto et al. [42] (6.6-7.5 g/100 g dm). In our recent study [3], we reported for the first time the fatty acid profile in peach palm oil, which is mainly composed of saturated fatty acids (51.75%), especially palmitic acid (49.71%)-with 42.29% being monounsaturated fatty acids and 4.86% being polyunsaturated fatty acids. ...
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This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product’s chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional–technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59–72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.
... The Amazon region is rich in native fruits of various species, which are of great importance for the local population's culture, food, economy, and health [1]. These fruits have been a source of research related to micronutrients, bioactive compounds, antioxidant capacity, and biological activities [2][3][4]. More than 40% of the native Brazilian fruits are found in the Amazonian region, especially the northern region, which produces approximately 220 species of plants that produce fruit for human consumption. ...
... On the other hand, the ash contents observed in the pulps (9.68-13.93 g/100 g dm) were higher than the values reported by dos Santos [3] for cooked albino peach palm (5.43 g/100 g dm) from other varieties. ...
... g/100 g dm), but were higher than the values observed by Basto et al. [42] (6.6-7.5 g/100 g dm). In our recent study [3], we reported for the first time the fatty acid profile in peach palm oil, which is mainly composed of saturated fatty acids (51.75%), especially palmitic acid (49.71%)-with 42.29% being monounsaturated fatty acids and 4.86% being polyunsaturated fatty acids. ...
... It a good source of carbohydrates, vitamins A and E, and heart-healthy fats, such as 36% oleic and 11-21% linolenic acids [19,66,67]. The white variety is richer in minerals than yellow or red varieties [68]. Eugenia stipitata is a nutritious fruit with double the vitamin C content of oranges [57], rich in magnesium and copper, although most phytochemicals reside in the seeds [69]. ...
... Ap sources [53,109]. Bg sources [68,69]. Es sources [69]. ...
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The Ecuadorian Amazon harbors numerous wild and cultivated species used as food, many of which are underutilized. This review explores the bioactive potential of five such fruits—Borojó (Alibertia patinoi); Chonta (Bactris gasipaes); Arazá (Eugenia stipitata); Amazon grape (Pourouma cecropiifolia), a wild edible plant; and Cocona (Solanum sessiliflorum)—and their applications against metabolic syndrome. This study highlights their health-promoting ingredients and validates traditional medicinal properties, emphasizing their significance in improving health and mitigating the effects of the Western diet. These fruits, integral to Ecuadorian cuisine, are consumed fresh and processed. Chonta is widely cultivated but less prominent than in pre-Hispanic times, Borojó is known for its aphrodisiac properties, Cocona is traditional in northern provinces, Arazá is economically significant in food products, and Amazon grape is the least utilized and researched. The fruits are rich in phenolics (A. patinoi, E. stipitata) and carotenoids (B. gasipaes, E. stipitata), which are beneficial in controlling metabolic syndrome. This study advocates for more research and product development, especially for lesser-known species with high phenolic and anthocyanin content. This research underscores the economic, cultural, and nutritional value of these fruits, promoting their integration into modern diets and contributing to sustainable agriculture, cultural preservation, and public health through functional foods and nutraceuticals.
... The inside of the pulp is floury or oily depending on the variety, and in the center, there is a seed that resembles a very oily small coconut ( Figure 2B). According to the weight of the fruit, B. gasipaes is categorized as microcarpa (<20 g), mesocarpa (>21 g, <70 g) and macrocarpa (>70 g) ( Figure 2C), and also as orange, yellow, and lately, white varieties [25,26]. The fruit presents low polyphenol oxidase activity, which makes it suitable for minimally processed products [18]. ...
... The inside of the pulp is floury or oily de-pending on the variety, and in the center, there is a seed that resembles a very oily small coconut ( Figure 2B). According to the weight of the fruit, B. gasipaes is categorized as 4acrocarpa (<20 g), mesocarpa (>21 g, <70 g) and macrocarpa (>70 g) ( Figure 2C), and also as orange, yellow, and lately, white varieties [25,26]. The fruit presents low polyphenol oxidase activity, which makes it suitable for minimally processed products [18]. ...
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A pre-Columbian staple, Bactris gasipaes Kunth. is a palm tree domesticated around 4000 years ago, so appreciated that a Spanish chronicler wrote in 1545, “only their wives and children were held in higher regard” by the Mesoamerican natives. The peach palm is an integral part of the foodways and gastronomy of Ecuador, Colombia, Bolivia, Peru, Brazil, and other tropical American countries; meanwhile, it is almost unknown in the rest of the world, except for hearts of palm. Although abundant, the species faces anthropogenic threats. The purpose of this study is to describe and summarize the physicochemical, nutritional, and bioactive characteristics of the peach palm and its two main alimentary products: hearts of palm and fruits, highlighting the functional and antioxidant potential of the latter, showing both ancestral and modern uses. There is active research on peach palm products and coproducts that aim for better, more sustainable uses of its traditional and recently found properties. The review and presentation of studies on this strategically relevant species can motivate the protection of endangered populations and stimulate new lines of research to advance development in the food, pharmaceutical, and cosmetic industries, with fair trade, sustainable development goals, and adaptation to climate change in mind
... 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). ...
... 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). ...
Article
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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
... However, the peach palm (Bactris gasipaes) presents several advantages over them, such as precocity (it can be processed sooner than the others), higher quality, and higher productivity (Monteiro et al., 2002). Peach palm is native to the Amazon region and Brazil is the world's largest producer of peach palm products (Santos et al., 2022), which includes fruits (mostly consumed in the North and Northeast regions of Brazil) and palm heart (mostly consumed in Southern Brazil). ...
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Peach palm (Bactris gasipaes) is a native tree from Brazil widely used for obtaining palm heart. Due to the increasing interest in palm heart, plantations are expanding to the Brazilian South and Southeast regions. Peach palm processing generates high amounts of solid wastes, which are inadequately disposed of and have no consolidated use. Proposing potential utilizations for the valorization of these lignocellulosic matrices requires knowing their chemical composition. This work aimed to determine the chemical composition (at mineral, nutritional, and macromolecular levels) of the three by-products (internal sheath, external sheath, and basal portion) generated during the processing of the peach palm, to characterize their semi-volatile compounds, and to compare them to the edible palm heart. The by-products represent 83.6% (w/w) of the biomass in the peach palm processing and have a high dietary fiber content (59.2 - 68.1%). Internal sheath and basal portion showed high protein content (8.40 - 11.8%) according to Brazilian legislation and several bioactive compounds such as myo-inositol and organic acids (succinic, gallic, and linoleic acids), indicating their nutraceutical properties and potential to be used as food additives or ingredients in food formulation. Besides, the external sheath had high cellulose content (39.6%) that could be extracted and applied in material science. All by-products have compounds of interest to the industry and a high potential to be employed in the development of products with higher added value. Index terms: Waste; Bactris gasipaes; bioactive compound; biorefinery
... The other minerals in the whole fruit (Table 1), zinc, iron, copper, chrome, aluminum, and manganese, had low concentrations or were not identified and consequently quantified. Analyzing the mineral content reported in the present study, we can state that such results are below the values reported in the literature [8,33,46]. These differences found between the studies about the minerals of the whole fruit can be explained by the differences in the physiological and biochemical metabolisms, which make them respond differently to the edaphoclimatic conditions of the region [47]. ...
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Brazil has native fruits in its flora with high nutritional, mineral, bioactive, and antioxidant potential. Therefore, this work aimed to study the biochemical composition, bioactive potential, and the presence of antinutritional compounds in tucumã, peach palm, and bacupari fruits. Analyses of total carotenoids, vitamin C, total phenolics, antioxidant activity, antinutritional compounds, mineral profiles, carbohydrates and organic acids profiles, and individual phenolics were performed. The results showed that tucumã, peach palm, and bacupari are sources of vitamin C (108.31, 206.22, and 163.49 mg ascorbic acid 100 g⁻¹ sample), carotenoids (2.55, 3.47, and 0.14 mg carotenoids 100 g⁻¹ sample), and high antioxidant potential by the FRAP (105.96, 41.61, and 55.54 μM ferrous sulfate g⁻¹ pulp), and ABTS (591.14, 105.03, and 46.59 μM Trolox g⁻¹ pulp) methods, respectively. The results obtained on antinutritional compounds demonstrated that tucumã had a tannin content of 0.26 mg tannic acid 100 g⁻¹; on the other hand, bacupari showed positive results for trypsin inhibitors (1.02 TIU mg⁻¹ sample), peach palm did not show positive results for any of the applied antinutritional tests. All the fruits stood out for their high potassium and magnesium content (70.0 and 22.50 mg L⁻¹, 58.0 and 4.90 mg L⁻¹, 99.75 and 16.90 mg L⁻¹ for tucumã, peach palm, and bacupari, respectively). The main acids identified in the tucumã and peach palm samples were oleic acid (58.51, and 54.23 %) and palmitic acid (30.63, and 35.81 %), respectively. Among the individual phenolics, the samples proved to be rich in catechin, gallic acid, rutin, and chlorogenic acid. It has been reported that these phenolics are sources for the maintenance of several crucial biological functions in our organisms, acting as antimicrobials and antitumor and reducing the incidence of neurodegenerative and cardiovascular diseases. The work demonstrated the potential of these fruits as a source of compounds with high added value for application in food and pharmaceutical products. Graphical abstract
... The low 16:0 levels found in An and Pa from Central Manabí are not unusual in palms.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. bataua20,22,25,26,[30][31][32][33][34][35][36][37][38][39][40][41] (Table 2).The mesocarp oil in An showed the highest 18:1n-9 percentage (x = 66.7 ± 3.8%) among the three Phytelepheae species examined (Figure 4). Viafara et al.20 reported a similar high 18:1n-9 percentage in An. ...
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Background The 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). Results Average 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. Conclusion The 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.
... 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]. ...
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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.
... Studies have found that using near-infrared diffuse reflectance spectroscopy and VIS-NIR spectroscopy can effectively identify peach varieties (Guo et al., 2016;Rong et al., 2020). Research has shown that the white peach palm (Bactris gasipaes Kunt) variety is a new peach variety to be investigated for the first time and found to be a promising source of nutrient compounds, rich in minerals, and the potential of this new variety expands its application possibilities in different industrial fields (Santos et al., 2022). Different peach varieties exhibit different sensory and nutritional properties during ripening. ...
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Low temperature (LT)-induced membrane lipid metabolism resulted in different degrees of chilling injury (CI) in five different chill-sensitive peach varieties. Among them, ‘Chibaifen’ peaches had the most serious occurrence of CI and the strongest cold sensitivity by having the largest up- and down-regulated numbers of phosphatidylcholine (PC) and triacylglycerol (TAG) components and maintaining higher levels of fold change, peak area abundance and unsaturation of TAG components induced by LT. However, ‘Hujing’ peaches had the most lightest occurrence of CI and had the strongest cold tolerance by having the more up-regulated numbers of PC and TAG components, but maintaining lower levels of fold change, peak area abundance and unsaturation of each lipid component induced by LT. This study provides suitable research materials for improving chill-sensitive peach varieties and developing effective fresh-keeping technologies and a scientific basis for improving the quality competitiveness of cold-tolerant peach varieties.
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The Arecaceae and Myrtaceae families are widespread across Brazil. They include many of Brazil's native fruit species. Local communities use these plants for many purposes. Their health impacts come from bioactive compounds, notably phytochemicals. These compounds are crucial for managing chronic diseases and can serve as antimicrobial agents. Therefore, this review aimed to present and discuss the importance of commercialization, consumption, and development of new products from some plant matrices native to Brazil, such as purple-araçá, bacaba, cherry of Rio Grande, grumixama, juçara, and pitanga with emphasis on the phenolic profile and functional potential as agents in biological activities. The information presented herein serves as a foundation for enhancing practices ranging from cultivation and consumption to the formulation of innovative ingredients and food products. This emphasis is particularly relevant for underexplored fruits, such as purple-araçá and bacaba, which possess untapped potential for further investigation and application.
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This study represents a pioneering investigation and comparative analysis of lipid extracts from four different colors of peach palm (Bactris gasipaes Kunt) fruits—red, yellow, green, and white—by employing a green method based on ethanolic ultrasound-assisted extraction. This study examined the extraction yield, physico-chemical-quality attributes, chromatographic profiles (GC), color measurements, total carotenoid content, differential thermogravimetry (TG/DTA), and infrared spectroscopy (FTIR). The obtained lipid extracts displayed a high quality, considering the physico-chemical parameters of the Codex Alimentarius, and a fatty acids profile characterized by unsaturated fatty acids, notably omegas (ω-3, ω-6, and ω-9). The indices of atherogenicity (A.I.), thrombogenicity (I.T.), and hypocholesterolemic and hypercholesterolemic ratios revealed superior outcomes for the red peach palm lipid extract (approximately 0.35, 0.52, and 2.75, respectively), along with higher levels of β-carotene (748.36 µg of β-carotene per 100 g−1 of lipid extract) compared to the yellow, green, and white counterparts. Consequently, this research successfully demonstrates the efficacy of using a green extraction method in preserving the lipid’s quality, which can display cardiovascular functionality and thermal stability. These findings underscore the considerable potential of peach palm lipid extract as a valuable raw material for diverse industrial applications across various sectors. The results support its utilization in the production of functional food products and nutraceuticals due to its favorable fatty acid composition, potent antioxidant properties exhibited by its high β-carotene content, and notable cardiovascular functionality indices.
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Background The conservation of the Amazon is necessary to mitigate two planetary crises: climate change and the loss of biodiversity that threatens different species. The current economic model practiced in the region is directly linked to the exploitation of natural resources without much concern for the environment. Therefore, there is an urgent need for incentives aimed at the full development of the bioeconomy in the region, with the application of green technologies to obtain sustainable added-value products. Scope and approach This review will highlight some green technologies to develop the bioeconomy in the Amazon region. Additionally, five Amazonian raw materials will be explored as potential boosters of the bioeconomy. Moreover, this study brings a panoramic approach to the current scenario, trends, challenges, and business opportunities for those who want to invest in the Amazon, in addition to supporting government public policies aimed at the region's sustainable development. Key findings and conclusions Green technologies related to the bioeconomy should provide significant advancements in revenue creation and sustainable development of the Amazon, preserving the forest, adding value to local raw resources, and supporting the socio-bioeconomy development. However, for this to become a reality, the public and private sectors must work together toward a common goal: preserving Amazon biodiversity and using it sustainably and consciously, uniting science with the traditional knowledge of the local people.
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In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes (p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R2 = 0.99 and P70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.
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Physical and chemical properties of 190 fruit samples from 26 matrices of a new population of Caryocar spp. were investigated. Whole fruit, named giant pequi, was composed of 67% shell (exocarp and external mesocarp) and 33% pyrene, and the edible pulp (internal mesocarp) comprised 46% pyrene and 15% total fruit mass. The pulp presented moderate contents of energy (269 kcal/100 g) and lipid (16/100 g), mainly monounsaturated fatty acids (56/100 g lipids); high carotenoid concentration (47 µg/g) and considerable phenolic content (101 mg GAE/100 g). Gallic and p-coumaric acids were the main phenolic compounds identified in the pulp, and the larger classes of volatile compounds were esters and monoterpenes, mostly ethyl hexanoate (44%) and β-cis-ocimene (21%). The giant pequi features higher pyrene and pulp yields, and its edible pulp has a lighter color and lower energy and lipid contents compared to those of common species of pequi, as well as is rich in carotenoids and is a source of polyphenols and volatile compounds. These attributes are highly promising for agro-industrial use, with great potential for nutritional and nutraceutical applications.
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Consumption of processed foods-which are generally composed of nutritionally starved refined ingredients-has increased exponentially worldwide. A rise in public health awareness that low fiber intake is strongly linked to new-age disorders has spurred food manufacturers to fortify processed foods with refined dietary fibers (RDFs). Consumption of whole foods rich in natural fibers undoubtedly confers an array of health benefits. However, it is not clear whether RDFs extracted from the whole plant, kernel, and fruit peels exert similar physiological effects to their naturally occurring counterparts. Recent studies caution that RDFs are not universally beneficial and that inappropriate consumption of RDFs may risk both gastrointestinal and liver health. Herein, we briefly summarize the beneficial and detrimental effects of RDFs on digestive health and discuss the contribution of metabolites derived from microbial fermentation of RDFs in driving such positive or negative health outcomes.
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The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). The parameters obtained indicate conservation quality standards in accordance with Brazilian legislation. The fatty acid profile shows a predominance of ω-9, ω-6, and ω-3 fatty acids. The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase and the presence of endothermic and exothermic peaks characteristic of thermal and oxidative decomposition at high temperatures only. The spectroscopic profile evidenced long-chain unsaturated fatty acids confirming the fatty acid profile results. It was found that, in general, the Patauá oil has good nutritional and functional quality and high thermal and oxidative stability; therefore it can be considered as a raw material with potential applications in various industries.
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Cupuassu is a fruitful species from the Amazon basin with great economical potential, due to the multiple uses of its pulp and seeds in the food and cosmetic industries. This fruit generates large amounts of solid waste, which, despite of its high content of bioactive compounds, is discarded in the environment. Therefore, with the aim of reusing these wastes and adding economic value, we investigated the nutritional potential of the seed by-product resulting from industrial cupuassu oil extraction. The by-product was submitted to green extraction, and its contents of bioactive compounds were quantified by HPLC. The extract had a total polyphenol content (16.9 ± 1.8 mg/gDM) and an antioxidant activity, ABTS + (151.0 ± 5.5 mg/100 g) and DPPH. (85.4 ± 1.7 mmol/L). HPLC analysis of the extract identified epicatechin and glycosylated quercetin as the major flavonoids. This by-product shows great potential for being used as a source of the ingredients of high nutritional value, especially dietary fiber and polyphenols.
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Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source (≥300 kcal/100 g). MEF and MAF can be considered rich in dietary fibers since their fiber contents were above 6 g/100 g, which contributes to the nutritional enrichment of products prepared with those flours. The assessment of the technological properties, WAC (≥255%) and OAC (≥65%) showed the peach palm flours can be used as raw material in different products such as breads, cakes, meat products, and breaded foods, thus adding energy, nutritional, and economic value. It is worth pointing out that peach palm is gluten free, hence it is an option for the development of new products targeted at consumers with celiac disease.
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Bacaba is widely consumed by the Amazonian population, and is promising for the production of cooking oil. The objective of this research was to determine the parameters of bacaba oil extraction with supercritical CO2: the fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity of the extracted oil. Extractions of bacaba (Oenocarpus bacaba) oil were performed with supercritical CO2 at temperatures of 40 and 60 ºC, with pressures varying from 120 to 420 bar. The highest mass yield was 60.39 ± 0.72% on a dry basis, obtained in the isotherm of 60 °C and 420 bar. Oleic acid was the major compound. The Infrared spectroscopic profile showed the predominance of unsaturated fatty acids. The results indicate that bacaba oil presents good functional quality.
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The aim of this work was to perform analysis of the α-tocopherol content by HPLC in Amazonian fruits consumed in Roraima state, Brazil, namely: ata brava, açaí, bacaba, buriti, buritirana, yellow murici, red murici, piaçaba braba, pupunha varieties red and yellow and tucumanzinho. A high concentration of the vitamin in the açaí pulp (1101.11 mg L-1) and of the ata brava seeds (644.27 mg L-1) was observed, but other fruits such as buritirana pulp (166.34 mg L-1), red murici (179.52 mg L-1), and piaçaba brava (8.77 mg L-1) presented low amounts of α-tocopherol. As for the yellow and red varieties of pupunha and the tucumanzinho, no presence of the isomer was detected. Identification and quantification of α-tocopherol cited in this work are unpublished for the ata brava, buritirana and red murici, as for the other fruits studied there were variations. Amazonian fruits may present α-tocopherol in its lipid composition, which is one of the most bioactive isomers of vitamin E, for this reason.
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This aim of this study was to apply analytical technologies to the tropical almond fruits (Terminalia catappa Linn.), in order to add nutritional value to this peculiar fruit of urban areas with classic function of afforestation. Its fruits have been considered only as an environmental contaminant, rarely used in the economic sectors. Thus, it is necessary to apply basic methods in food analysis in order to indentify the nutritional and functional quality of edible and non-edible parts of this fruit, isolating its compounds, as oil from its almond. The results of the application of technologies for oil extraction, by solid-liquid route, with organic solvents showed a high concentration of macronutrients, in quantitative terms, of 52.85%. When analyzed from the aspect of quality standards of the current Brazilian law, the fruit presented a good quality standard expressed by its acidity and peroxide values below the recommended values. Its functional quality related to its chromatographic profile showed predominance in unsaturated fatty acids, with considerable emphasis on oleic fatty acids (33.87%), linoleic acid (22.24%) and linolenic acid with (0.068%), which are known as omega 9, 6 and 3, respectively. These data demonstrate a high importance for nutrition based on the lipids of its functional constitution, since they are pro- and anti-inflammatory agents, directly responsible for maintaining the human immune defense and they may no longer be considered as environmental contaminants.
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Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L*) and hue angle (h°), while the values of browning index (BI) and color change (ΔE*) increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products.
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ABSTRACT Native palm trees are highly important plant resources for the Amazon region; however, despite the great diversity and utilities, few species have been studied, requiring more comprehensive studies on quality and composition for species not yet explored. The aim of this study was to evaluate the quality of fruits and oils of palm trees from the Brazilian Amazon and to identify potential uses. Fruits from five palm trees (bacaba, buriti, inajá, pupunha, and tucumã) were evaluated for total mass, length, diameter, and yield, soluble solids (SS), titratable acidity (TA), pH, SS/TA ratio, total soluble sugar (TSS), reducing sugar (RS), total pectin (TP) soluble pectin (SP), and starch. The oils from the edible portion of fruits were evaluated for acidity and peroxide indexes, oxidative stability, unsaponifiable matter, polar compounds and fatty acids composition analyzed by gas chromatography. Pupunha showed the highest yield of the edible portion (76.38%) and starch content (24.89%). The mesocarp of palm fruits showed SS values between 7.5 and 14.3 ºBrix, low acidity (0.30%), pH (4.2 to 6.3), higher content of total sugars in tucuma and reducing sugars in bacaba and 0.81% for total pectin. The content of lipids was high, ranging from 17.0% for pupunha to 38.3% for bacaba in dry basis. In buriti, tucuma, and bacaba oils, high content of unsaturated fatty acids was found, with more than 83, 75, and 61%, respectively. Therefore, not only fruits but also oils showed excellent quality and great nutritional potential.
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Várzea forests of the Amazon estuary contain species of importance to riverine communities. For example, the oil extracted from the seeds of crabwood trees is traditionally used to combat various illnesses and as such artisanal extraction processes have been maintained. The objectives of this study were to (1) describe the process involved in artisanal extraction of crabwood oil in the Fazendinha Protected Area, in the state of Amapá; (2) characterise the processes of knowledge transfer associated with the extraction and use of crabwood oil within a peri-urban riverine community; and (3) discern medicinal uses of the oil. The data were obtained using semistructured interviews with 13 community members involved in crabwood oil extraction and via direct observation. The process of oil extraction is divided into four stages: seed collection; cooking and resting of the seeds; shelling of the seeds and dough preparation; and oil collection. Oil extraction is carried out within the home for personal use, with surplus marketed within the community. More than 90% of the members of the community involved in extraction of crabwood oil highlighted the use of the oil to combat inflammation of the throat. Knowledge transfer occurs via oral transmission and through direct observation.
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Despite of being used for long time by Brazilian people that live on the Amazon bay, as food and beverages, only in the beginning of this century, açaí berries have been object of scientific research. Açaí berries are rich in polyphenols that probably explain its versatile pharmacological actions and huge consumption, not only in Brazil but also in Europe and United States. In this review, not all but some pharmacological aspects of acai berries are analysed. Chemical and pharmacological differences between extracts obtained from the skin and seed of acai are considered. Polyphenols from the seed of açaí increase endothelial NO production leading to endothelium-dependent relaxation, reduce reactive oxygen species and regulate key targets associated with lipid metabolism in different conditions such as hypertension, renal failure and metabolic syndrome. We review the novel mechanisms of actions of açaí on different targets that could trigger the health benefits of the açaí, such as antioxidant, vasodilator, antihypertensive, cardioprotector, renal protector, antidyslipidemic, antiobesity and antidiabetic effects in cardiovascular and metabolic disturbances.
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Resumen Este trabajo tuvo como objetivo evaluar el uso de un extracto oleoso de residuos de chontaduro (Bactris gasipaes) en la coloración de salchichas Frankfurt. Se midieron los valores de luminosidad (L), coordenadas a* y b*, croma (C) y tono (h). Se utilizó un diseño experimental completamente al azar con tres repeticiones, con un total de seis tratamientos derivados de la inclusión de cinco niveles de adición del extracto y uno control. El incremento en el porcentaje de adición del extracto condujo al aumento de los valores de luminosidad (L), coordenada b*, croma (C) y tono (h) de acuerdo con el aumento en el porcentaje de extracto adicionado y la disminución en el porcentaje de nitritos. La coordenada a*, por el contrario presentó un comportamiento decreciente. La aplicación del extracto representa una alternativa favorable, pero no ideal, para la sustitución de nitritos. Abstract This study aimed to evaluate the use of an oily residue of peach palm extract (Bactris gasipaes) for coloring frankfurter sausages. Values of luminosity (L), coordinates a* and b*, chroma (C) and hue (h) were measured. A completely randomized design with three replications was used, with a total of six treatments derived from the inclusion of five levels of addition of the extract and one control. The increasing values of lightness (L), coordinate b*, chroma (C) and hue (h) was caused by the increase in the percentage of extract added and the decrease in the percentage of nitrite. The coordinate a*, by contrast showed a decreasing trend. The oily extract application is a favorable alternative but it is not ideal for the replacement of nitrites.
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One hundred and eight Merino Branco and crossbred Ile de France×Merino Branco ram lambs were used to evaluate the effects of genotype, feeding system and slaughter weight on fatty acid composition of meat (longissimus thoracis muscle). At 60 days of age, lambs were assigned to the experimental feeding systems: P—pasture with dams; SP—pasture with dams, plus concentrate ad libitum; C—weaning and concentrate ad libitum. Lambs were slaughtered at 24 and 30 kg live weight. The meat had a low fatty acid content. Intramuscular fatty acid (FA) composition was not affected by genotype. Pasture raised lambs (P and SP) showed higher proportion of n-3 FA, conjugated linoleic acid (CLA) and trans-octadecenoic FA, and lower n-6:n-3 ratio, than C lambs. When slaughter weight increased, total FA content increased. Palmitic acid and monoenoic FA increased and polyunsaturated FA decreased with slaughter weight. The CLA proportion increased with slaughter weight, but only for lambs raised on pasture (P and SP). Fatty acid profile was effective in the identification of lamb feeding systems.
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The aim of this work was to evaluate the effect of starch extraction method of different genotypes of peach palm (Bactris gasipaes Kunth) fruits. Microcarpa, mesocarpa and macrocarpa peach palm fruits contain 77.29, 81.51 and 80.62 g 100 g⁻¹ (dry basis) of starch. Starches extracted by aqueous and alkaline processes presented total starch content above 85%. There is a significant difference between genotypes and extraction process, with starch yield: macrocarpa > mesocarpa > microcarpa for both processes, with alkaline extraction significantly superior. Starch from microcarpa showed the highest resistant starch content. Regardless of genotypes and extraction process, all starches have low amylose content (≤3.99 g 100 g⁻¹), thus classified as waxy starch. The granule size of peach palm starch was around 2–10 μm. Different genotypes of peach palm fruit, starch aqueous and alkaline extraction process, can have a significant effect on decision about peach palm fruit as starch raw material with properties for pharmaceutical, chemical and food applications. Although alkaline extraction has resulted in higher yields, for environmental and chemical properties for food industry, aqueous extraction may be viable, always considering that macrocarpa has stood out as the largest source of starch.
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This review reports the nutritional, phytochemical compounds and biological properties of 4 fruits commonly consumed by people living in Amazon region, namely Biribá (Rollinia mucosa Jacq.), Rambutan (Nephelium lappaceum L.), Pupunha (Bactris gasipaes Kunth) and Tucumã (Astrocaryum aculeatum Meyer). These fruits have been high held nutritional, functional and economic potential and contribute to the daily intake of nutrients, energy and bioactive compounds by people living in Amazon rainforest region. Phytochemical compounds with biological properties were detected in these fruits, for instance (but not limited to), annonaceous acetogenins in Biribá, geraniin and corilagin in Rambutan, rutin and catechin in Pupunha, and β-carotene and flavonoids in Tucumã. The biological properties of Biribá, Rambutan, Pupunha and Tucumã have been evaluated by in vitro and in vivo assays, especially antioxidant and antimicrobial activities. Therefore, these Amazonian fruits can be exploited by the food industry as a food and therapeutic plant-material to develop valuable products, such as medicine products and can be used as sources for obtaining compounds for the food, cosmetics and pharmaceutical applications.
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Peach palm fruits are native from the Amazonia biome and available as different varieties with distinct colour of the fruit peel. Although peach palm fruits have been known to exhibit high bioactive compound content, the carotenoid profile of some varieties, but not all, was reported, while the phenolic compounds of all varieties remain unknown until now. In our study, the carotenoid and phenolic compound profiles were scrutinized for the first time in cooked pulps of orange and yellow peach palm fruits by HPLC-DAD-MS. The major carotenoid in pulps of both orange and yellow peach palm fruits was β-carotene (20% and 24%, respectively), and lutein accounted for 14% in the yellow variety, which may explain the colour difference between the fruits. Both pulps of peach palm fruits presented the same phenolic compound profile, mostly composed by di-C-glycosyl flavones, with schaftoside the major compound in yellow (45%) and orange (32%) varieties, while vicenin-2 was detected at high relative concentration (21%) in the pulp of orange peach palm fruits, in contrast to 6% found in the yellow fruits. Therefore, orange and yellow peach palm fruits exhibited a promising composition of bioactive compounds for the research and development of high-quality derived food products with claimed health benefits.
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Após a desidratação do alimento, se faz necessário uma avaliação nutricional, já que, altas temperaturas e tempos longos de secagem induzem a perdas de nutrientes. Sendo assim, o objetivo deste trabalho foi determinar em qual temperatura de secagem a polpa da pupunha vermelha integral, sofre menores perdas no seu conteúdo nutricional. As temperaturas de secagem utilizada foram, 45, 55 e 65°C. A temperatura mais eficiente na retirada de água livre da polpa de pupunha foi a 65oC. Apesar dos lipídeos apresentarem-se mais concentrados a temperatura de 45oC, foi a 65oC que houve maior concentração de proteínas e fibras. A polpa desidratada a 55 e 65oC, podem ser consideradas como fonte de fibra alimentar segundo a legislação. O menor teor de cinzas, foi obtido no tratamento a temperatura de 45oC. Os carboidratos e os carotenóides foram significativamente influenciados pelas maiores temperaturas de secagem. Portanto, dependendo da finalidade nutricional ou tecnológica para desidratar o fruto de pupunha, as três temperaturas analisadas nessa pesquisa, devem ser utilizadas para atingir o objetivo proposto.
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Native Amazon palm trees have been target of research and product development especially because of their oil and fat. Tucumã-do-Pará (Astrocaryum vulgare) is a palm tree from which is possible to extract fruit seed fat. This article studied its physico-chemical characterization and analyzed its feasibility of use as raw material for nanostructured lipid nanoparticle (NLC) in pharmaceuticals. Through acidity, refraction and iodine indexes it was possible to determine that the fat has good quality and is in accordance with the literature. Ultraviolet spectrum scanning did not show peaks in region of dienes and trienes, compounds which appear when fat is decomposing. Infrared spectra and nuclear magnetic resonance determined spectral identity of the fat, confirming it is composed mainly by saturated groups. Fatty acid profile by gas chromatography coupled to mass spectrometer evidenced components in greater quantity: lauric and myristic acids in saturated part and oleic acid in unsaturated part. These acids have pharmacotechnical importance as permeation agents of active substances. Tucumã fat has thermal stability up to 350 °C and melting point of 35 °C. To reach nanostructured lipid carriers preparation it was necessary to increase its melting point by mixing it with carnauba wax. Through X-ray diffraction in crystallized tucumã fat/carnauba wax mixture it was possible to identify stable β′-form which is the ideal form for production of stable nanostructured lipid carriers. From this lipidic mixture of tucumã fat/carnauba wax in 1:1 ratio, 9 formulations of nanostructures lipid carriers were prepared, from which 3 formulations were distinguished by their excelente particle size and polydispersity index values.
Article
Peach palm fruit mesocarp (Bactris gasipaes var. gasipaes) is already consumed in the Northern region of Brazil, after its cooking and is known as a source of starch and carotenoids and like all fruits it has low storage stability. This work characterized the starch extracted from the mesocarp of peach palm fruit using with water in terms of its physical and chemical properties. The SEM micrographs show that starch presented bimodal distribution (size 3.9 - 10.4 µm), while the smaller granules had a smooth surface and an oval or conical shape, the larger granules were spherical with holes and cracks on the surface. The starch presented low amylose content (< 20%) and amylopectin branch chain length distribution with the absence of a shoulder, which is suggestive of perfect crystalline structure, and a higher proportion of medium chains (DP 13-24), despite the large number of short chains (DP 6-12), and on average DP 21. X-ray diffraction showed a mixture of polymorphs A and B, which can be considered C-type crystalline pattern, which is indicative of being a slow digestible starch. Through paste viscosity results, by RVA, we can observe low values for thermal and pasting properties, suggesting greater homogeneity of crystals. Also, due to interaction with lipids originally present (2.69%), the starch showed lower retrogradation rate (22.64%), which resulted in a weak gel after 24 h of storage. As a product with greater storage stability, peach palm fruit starch, extracted for the purpose of promoting its regional use, has shown that it can be used in products where slow and smooth retrogradation is desired, such as in breads, soups, chowder and porridges, without the use of emulsifiers or fat.
Article
The aim of this study was to evaluate the use of the peach palm by-product to obtain extracts rich in total phenolic compounds (TPC) and soluble sugars (SS), using the subcritical water extraction (SWE) method. The results obtained by Box-Behnken factorial design showed that temperature and time variables have higher effect in the removal of TPC and SS, than pressure. At 100 bar, 130 °C and 90 min the highest extraction of SS (14.65 g 100 g⁻¹) and TPC (921.50 mg 100 g⁻¹) were achieved, representing increases by factors of 1.2 and 2.5, respectively, when compared to the values obtained applying conventional extraction procedures: orbital and magnetic continuous stirring. In the extract obtained by SWE (100 bar, 130 °C and 90 min), highest values of antioxidant activity, fructose, glucose and phenolic acids were detected. Therefore, SWE can be used to promote the use and valorization of the peach palm by-product.
Article
In this research, uxi (Endopleura uchi) oil was obtained via supercritical CO2 extraction in order to promote the valorization of the species in the industrial scenario, showing the potential of its oil as a functional food. The oil was extracted at temperatures of 40 and 60 °C and pressures of 200-400 bar. The highest yield was obtained at 60 °C / 400 bar (24.48 ± 0.20%) in db. The oil showed a composition with predominance of oleic acid (n-9), as well as a stable thermal behavior up to 300 °C. The uxi oil obtained via supercritical CO2 is presented as a potential product for the food industry due to its good functional quality.
Article
The açaí palm (Euterpe oleracea Mart) is native to the floodplains of central and South America and is cultivated in Brazil for its berries, which are considered to be a ‘superfood’. The waste açaí fiber and seeds obtained after fruit processing pose a challenge since they remain unutilised despite being an abundant waste by-product of açaí processing.This leads to a build-up of waste, regular dumping and environmental management challenges. Here we examine the potential use of açaí seed biochar as a soil conditioner. The biochar was produced from waste seeds in a handmade kiln, incorporated into two soils of different textures and then compacted in volumetric rings with a hydraulic press. The samples were kept in a greenhouse for a 270-day incubation period. After this, the samples were evaluated for their soil physical and chemical attributes. Nine months after the application of the açaí seed biochar, soil physical properties were not affected, except for the soil aggregate size distribution, for which the highest dosage resulted in a larger weighted average diameter. However, biochar increased phosphorus, potassium and magnesium contents, and reduced the aluminum content, which was reflected in an increase of the base saturation and a reduction in aluminum saturation. Therefore, within a relatively short time period, the biochar was found to improve soil chemical quality more so than soil physical properties, thus offering potential as a sustainable solution to manage açaí waste in the Amazon region.
Article
Sapucaia (Lecythis pisonis Camb.), a species native to that region, has tasty almonds with high energy density. The objective of this study was to investigate the lipid profile of sapucaia almonds. Thus, the oil of this oleaginous oilseed was obtained by different extraction methods and subjected to physicochemical analysis to determine its quality standard, nutritional and functional quality based on its fatty acid profile, thermogravimetric and oxidative behaviors, and infrared spectroscopic pattern using Fourier Transform Infrared Spectroscopy (FTIR). The results showed an average oil yield of 57.50% when obtained via solvents (soxhlet), and 58.47% for the oil obtained via supercritical CO2 at 300 bar, 57.81% at 350 bar, and 63.86% at 400 bar, indicating feasibility for commercial use. The high quality standard found is within the standards established by Brazilian law. The fatty acid profile indicates it is rich in unsaturated fatty acids, especially the omega families, which help prevent cardiovascular disease. Infrared spectroscopy showed bands characteristics of long-chain fatty acids confirming the chromatographic results. Based on these analyses, it was found that this species has great potential application in various industrial segments.
Article
This study aimed to obtain a dehydrated product with film characteristics with superior functional and technological quality, prepared from different varieties of peach palm (Bactris gasipaes) using the refractance window drying (RW) process. The experiments were carried out at 70 °C and drying was fully performed at an increasing rate. The physicochemical characteristics and mechanical, technological, and morphological properties were determined and the moisture and water activity curves of the different peach palm varieties were assessed. The dehydrated product by refractance window have good visual appearance and bright yellowish color due to the carotenoid content found in the samples used as raw material. All dehydrated products had non-homogenous microstructure, however, the products had low tensile strength, percent elongation, hygroscopicity, and water absorption and solubility, desired properties to obtain a food product. The presence of components such as proteins, lipids, and fibers had important effects on the mechanical properties of the products because the mechanical resistance of the biopolymers is influenced by the cohesion of the constituents of the polymer matrix. The production of a dehydrated product with film characteristics through the RW technique presented some advantages over conventional casting drying as such as short drying times, lower costs and without addition of plasticizers or non-food grade components. In general, the products dehydrated by RW are promising and can be consumed immediately after production as snacks or in the substitution of other ingredients, such as algae in sushi.
Article
Objective: Evidence from randomized controlled trials (RCTs) suggests that viscous dietary fiber may offer beneficial effects on glycemic control and, thus, an improved cardiovascular disease risk profile. Our purpose was to conduct a systematic review and meta-analysis of RCTs to synthesize the therapeutic effect of viscous fiber supplementation on glycemic control in type 2 diabetes. Research design and methods: MEDLINE, Embase, and Cochrane Central Register of Controlled Trials were searched through 15 June 2018. We included RCTs ≥3 weeks in duration that assessed the effects of viscous fiber on markers of glycemic control in type 2 diabetes. Two independent reviewers extracted data. Data were pooled using the generic inverse variance method and expressed as mean differences (MD) with 95% CIs. Heterogeneity was assessed (Cochran Q statistic) and quantified (I2 statistic). The Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach was used to evaluate the overall certainty of the evidence. Results: We identified 28 eligible trial comparisons (n = 1,394). Viscous fiber at a median dose of ∼13.1 g/day significantly reduced HbA1c (MD -0.58% [95% CI -0.88, -0.28]; P = 0.0002), fasting blood glucose (MD -0.82 mmol/L [95% CI -1.32, -0.31]; P = 0.001), and HOMA-insulin resistance (IR) (MD -1.89 [95% CI -3.45, -0.33]; P = 0.02) compared with control and in addition to standard of care. The certainty of evidence was graded moderate for HbA1c, fasting glucose, fasting insulin, and HOMA-IR and low for fructosamine. Conclusions: Viscous fiber supplements improve conventional markers of glycemic control beyond usual care and should be considered in the management of type 2 diabetes.
Article
Amazonian plants possess high amounts of little-explored lipid compounds. Chemical parameters and lipophilic compounds present in twelve oils and fats from different Amazonian plants were characterized. The fatty acids identified reveal saturated fats, such as babassu oil and muru-muru fat (rich in lauric acid), ucuhuba fat (myristic acid), and bacuri fat (palmitic acid). Buriti, pracaxi, and patawa oils showed high oleic acid content. Passion fruit seed and Brazil nut oils had high levels of the polyunsaturated fatty acids rich in linoleic acid. The oleaginous plants had high unsaturation degree and high content of medium-length-chain fatty acids due to high values of iodine, saponification, and peroxide. For methyl tocols and total carotenes, a simultaneous determination method was used and revealed high levels of these vitamins in buriti oil. No previous work in the literature has described all these parameters in Amazonian oils and fats, especially regarding plant species such as bacuri, cupuassu, and ucuhuba. These results provide information on oils and fats that could be used as alternative sources of raw material for the food and pharmaceutics industries.
Article
Native plants from the Brazilian Amazon Biome are rich in nutrients, oils and fats and, therefore, represent a very important regional food resource. There is a global interest in the nutritional potential of tropical fruits, the potential of Amazonian fruits as source of essential fatty acids is still under exploited, since their composition is still understudied.¹H Magnetic Resonance Nuclear (¹H NMR) is a robust spectroscopic tool to profile fatty acids components in oils. The objectives of this work were to use¹H NMR to determine the fatty acids profile and the physicochemical properties of crude oils and fats obtained from fruits of Brazilian Amazon: açaí, ata-brava, bacaba, buriti, buritirana, yellow murici, red murici, piaçaba braba, tucumanzinho, pupunha red and yellow varieties. Oils were obtained by Soxhlet extraction using hexane as a solvent. After solvent removal by rotoevaporation, the resulting oils and fats were analyzed by¹H NMR spectroscopy. Unsaturated fatty acids oleic (?9), linoleic (?6) and linolenic (?3) acids were quantified in the oils and their physicochemical properties were determined. It was observed that the oils have predominately ?9 fatty acids, followed by ?6 and ?3 representatives. The physicochemical properties confirmed edibility and good quality of oils and fats present in the aforementioned Amazonian fruits.
Article
Large quantities of passion fruit seeds are wasted after juice production. Heat and light can cause loss or reduction of seed oil biological activities including antioxidant and antimicrobial. Thus, co-precipitation with polymers by Supercritical AntiSolvent (SAS) process could be used to preserve seed oil compounds. This work aimed to apply SAS process to produce passion fruit seed oil particles encapsulated with a biopolymer, PLGA (poly(lactic-co-glycolic) acid). The phase behavior of the seed oil in dichloromethane with and without PLGA in CO2 was studied to support to determine the best SAS processing conditions. The static synthetic method was applied for the phase equilibrium assays with different CO2 compositions (60–98.8 wt%) and different temperatures (35–55 °C). Liquid-vapor, liquid-liquid and liquid-liquid-vapor phase transitions were observed. Based on phase behavior, the selected SAS encapsulation conditions were: 35 and 45 °C, CO2 mass fraction of 92.5 and 95.0%, and pressures of 90 and 110 bar. Microscopy images showed that pressure affected PLGA + passion fruit seed oil particles morphology and size, which varied from spherical shape at low pressure (90 bar) to irregular shape at high pressure (110 bar). The particle size ranged from 721 to 1498 nm and the oil encapsulation efficiency varied from 67.8 to 91%. According to differential scanning calorimetry results, all SAS conditions produced particles with encapsulated oil. The oil release consisted of an initial burst, raising gradually (until 24 h), followed by a uniform release up to 72 h. The amount of oil released reached 88% of total entrapped material. This study shows the potential of using green methods to aggregate value to agroindustrial waste materials.
Article
Olive oil is the primary source of fat in the Mediterranean diet, which is associated with a significant improvement in health status, as measured by reduced mortality from several chronic diseases. The current pandemic of obesity, metabolic syndrome, and type 2 diabetes is intimately associated with an atherogenic dyslipidemic phenotype. The core components of the dyslipidemia of the metabolic syndrome, which most likely initiate atherosclerosis, are the "lipid triad" consisting of high plasma triglycerides, low levels of high-density lipoproteins, and a preponderance of small, dense low-density lipoproteins at fasting. However, postprandial (non-fasting) TGs (postprandial hyperlipidemia) are also recognized as an important component for atherosclerosis. Herein, the purpose of this review was to provide an update on the effects and mechanisms related to olive oil on postprandial hyperlipidemia and its implications for the onset and progression of atherosclerosis and metabolic syndrome.
Article
Lophira lanceolata seeds are used by Waama ethnic people in Benin to extract oils. We aimed to evaluate the chemical profiles (fatty acids, tocols and sterols) of the oil obtained following the ancestral process. Two extraction methods (enzymes-assisted aqueous extraction) and organic solvent method, were used to compare the oil properties. The impact of the roasting of seeds in ancestral process was also evaluated. The oil obtained following the ancestral process has shown good chemical parameters with brilliant colors. Results also revealed that all oils are rich in polyunsaturated fatted acids with α-linoleic (>30% w/w) and arachidonic (>14% w/w) acids as majors. Enzymes and roasting of the seeds induced lauric, eicosapentaenoic and adrenic acids formations in oils. The presence of tocols and phytosterols, determined by LC–MS/APCI+, may explain the therapeutic use of these oils in rural area.
Article
A simple computer method for predicting the triacylglycerol composition of vegetable oils from the falty acid composition is described. The results are employed to identify the triacylglycerides present in vegetable oils such as peanut, olive, bacaba and patua pulp oils analyzed by HRGC on non-polar and polarizable columns.
Article
The dietary factors believed to be linked with the incidence of coronary heart disease are reviewed in the light of evidence with regard to their functional role, either in protection or in promotion. Detailed analysis of the evidence shows that the relations are more complex than the current lipid hypothesis suggests. It is proposed that, in particular, the polyunsaturated/saturated ratio as a measure of the propensity of the diet to influence the incidence of coronary heart disease should be replaced by indices of atherogenicity and thrombogenicity.
Official methods of analysis of AOAC International
AOAC, American Oil Chemists Society, 2016. Official methods of analysis of AOAC International. AOAC, Maryland.
Domesticação e melhoramento de pupunha
  • Clement
Codex standards for fats and oils
  • Codex Alimentarius
Codex Alimentarius,1999. Codex standards for fats and oils. Retrieved March 14, 2020 from: 〈http://www.fao.org/3/y2774e/y2774e03.htm#bm3/〉.
Norma para los aceites de oliva y aceites de orujo de oliva
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Valorization of peach palm by-product through subcritical water extraction of soluble sugars and phenolic compounds
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Resolução RDC no 481 de 15 de março de 2021. Dispõe sobre requisitos sanitários para óleos e gorduras vegetais
  • Brazil. Agência Nacional de Vigilância Sanitária
Instrução Normativa no 87, de 15 de março de 2021. Estabelece a lista de espécies vegetais autorizadas, as designações, a composição de ácidos graxos e os valores máximos de acidez e de índice de peróxidos para óleos e gorduras vegetais
  • Brazil. Agência Nacional de Vigilância Sanitária
Dimensiones sensoriales del chontaduro (Bactris gasipaes) e implicaciones para su futura investigación genética
  • Martinez
Discriminant analysis of physical and chemical fruit traits of peach palm (Bactris gasipaes Kunth) from the upper Madeira River, Rondônia, Brazil
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