Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil
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International Journal of Food Sciences and Nutrition
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The percent composition, soluble and insoluble food fibers, oil fatty acids and
minerals were determined in the mesocarp of fruits of three peach palm (Bactris gasipaes Kunth)
populations grown in Central Amazonia, Brazil. Amino acids were also determined in one of the
populations. The mean protein levels ranged from 1.8 to 2.7%, lipid levels ranged from 3.5 to
11.1%, the nitrogen free fraction ranged from 24.3 to 35%, food fiber ranged from 5.2% to 8.7%,
and energy ranged from 179.1 to 207.4 kcal %. All essential, as well as nonessential, amino acids
were present, with tryptophan and methionine presenting the lowest mean concentrations. The
mono-unsaturated oleic acid predominated in the oil, ranging from 42.8 to 60.8%, and palmitic
acid was the most abundant saturated fatty acid, ranging from 24.1 to 42.3%. Among the essential
fatty acids, linoleic acid was the most abundant, with a maximum of 5.4% in Pampa-8. The most
important mineral elements were potassium, selenium and chromium, respectively corresponding
to 12%, 9% and 9% of daily recommended allowances. Considering the nutritional potential of
the fruit, we suggest its more frequent incorporation into the diet of the Amazonian population.
Como referenciar
YUYAMA, LUCIA K.O.; AGUIAR, JAIME P.L.; YUYAMA, KAORU; CLEMENT, CHARLES R.; MACEDO, SONJA H.M.; FAVARO, DEBORAH I.T.; AFONSO, CLAUDIA; VASCONCELLOS, MARINA B.A.; PIMENTEL, SABRIA A.; BADOLATO, ELSA S.G.; VANNUCCHI, HELIO. Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil. International Journal of Food Sciences and Nutrition, v. 54, n. 1, p. 49-56, 2003. DOI: 10.1080/0963748031000061994. Disponível em: http://repositorio.ipen.br/handle/123456789/26711. Acesso em: 30 Dec 2025.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.