Open Journal Systems

CENTESIMAL COMPOSITION AND FATTY ACIDS PROFILE OF SOME NATIVE FRUITS IN MATO GROSSO DO SUL STATE BRAZIL

PRISCILA AIKO HIANE, MARIA ISABEL LIMA RAMOS, MANOEL MENDES RAMOS FILHO, JOSÉ GONÇALVES PEREIRA

Abstract

The edible portions of seven different native fruits frem Mato Grosso do = State, namely, buriti (Mauritia vinifera Martius), rnangaba (Hancornia speciosa Gomes), caraguatá (Bromelia sp), bocaiúva (Acromia mokayáyba Barb. Rodr.) , piqui (Caryocar brasilienseCambess), pitanga (Eugenia sp) and ara- icum (Anona coriaceae Martius) were analysed for composition of nutrients and fatty acid contento The protein contents of the fruits ranged frem 0.6 to 21 g/l00g of fresh edible portion. The piqui kernel had the highest protein content. The kernels and pulps of piqui and bocaiúva showed high oil content with concentrations frem 16.50 to 42.10/100 g. The lipid fractions of bocaiúva pulp and both pulp and piqui kernel consisted principally of oleic acid (58 - 73%) and palmitic acid (16 - 38%)

Keywords

BURITI; MANGABA; CARAGUATÁ; BOCAIÚVA; PIQUI; PITANGA; ARATICUM; COMPOSIÇÃO CENTESIMAL; ÁCIDOS GRAXOS. Mauritia vinifera Martius; Hancornia speciosa Gomes; Bromelia sp; Acromia mokayayba; Caryocar brasiliense Cambess; Eugenia sp; Anona coriaceae Martius;