Physicochemical composition and quality parameters of almond and macauba almond oil (Acrocomia aculeata (jacq.) lodd)
DOI:
https://doi.org/10.33448/rsd-v9i9.7228Keywords:
Oilseeds; Nutritional composition; Savanna biome.Abstract
The macauba almonds (Acrocomia aculeata) have aroused great economic and nutritional interest as they are a promising source of chemical compounds and oils with high oxidative stability. This study proposed to carry out the characterization of the physicochemical composition and to evaluate the quality parameters of the macauba almond, as well as to verify the amounts of fatty acids, peroxides and selenium present in the macauba's oil. This is a field and laboratory research of qualitative nature. Among the main results, high levels of ash (1.37 g/100g-1), proteins (12.12 g/100g-1) and fibers (11.31g/100g-1) were found in the almond, placing it in front of other oilseeds due to superiority of these nutrients. In the oil, a low presence of free fatty acids (2.30% w/w) and peroxides (0.56 meq Kg oil-1) was detected, indicating that this food has high oxidative stability. As for the selenium content, no significant presence of this mineral was identified in both foods. As a result, it is concluded that the almond and the oil of the macauba almond can be inserted in the market as a viable strategy aimed at people who wish to positively modify their diet, as they present satisfactory physicochemical characteristics and quality parameters.
References
Almeida, S. P. (1998). Frutas nativas do Cerrado: caracterização físico-química e fonte potencial de nutrientes. In: Sano, S. M., & Almeida, S. P. Cerrado: ambiente e flora. Planaltina: EMBRAPA.
AOAC. (2005). Official and tentative methods, American Oil Chemists’ Society. USA: Champaign, AOCS.
Aprile J. (2008). Óleos vegetais gorduras do bem. Revista Online. São Paulo: Editora Escala.
Aune, D., Giovannucci, E., Boffertta, P., Farnes, L. T,, Keum, N., Norat, T., Greenwood, D. C., Rioboli, E., Vatten, L. J., & Tonstad, S. (2017). Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality – a systematic review and dose response Meta-analysis of prospective studies. International Journal of Epidemiology, 46 (3), 1-2.
Ayerza, R. (2009). The seed’s protein and oil content, fatty acid composition and growing cycle length of a single genotype of Chia (Salvia hispanica L.) as affected by environmental factors. Journal of Oleo Science, 58 (7), 347 – 354.
Brazil. (2014). Foods with claims of functional and / or health properties, new foods / ingredients, bioactive substances and probiotics. Brasília, 2014.
Brazil. (2012). Resolution of the collegiate board - RDC nº 54, of November 12, 2012. Provides for the Technical Regulation on Complementary Nutritional Information. Official Gazette of the Federative Republic of Brazil, Brasília - DF, November 12, 2012.
Brazil. (2005). Resolution RDC / ANVISA / MS nº 270, of September 22, 2005. Technical regulation for vegetable oils, vegetable fats and vegetable cream. Official Gazette of the Federative Republic of Brazil, Brasília - DF, September 23, 2005.
Cella, R. C. F., Regitano-D‟arce, M. A. B., & Spoto, M. H. F. (2002). Comportamento do óleo de soja refinado utilizado em fritura por imersão com alimentos de origem vegetal. Ciência e Tecnologia de Alimentos, 22, 111-116.
Coimbra, M. N., & Jorge, N. (2011). Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macauba (Acrocomia aculeata) palm fruits. Food Research International, 44, 2139–2142.
De Almeida, A. B., Silva, A. K. C., Lodete, A. R., & Egea, M. B. Assessment of chemical and bioactive properties of native fruits from the Brazilian Cerrado. Nutrition & Food Science, 49, 3, 381-392, 2019.
Dessimoni-Pinto, N. A. V., et al. (2010). Características Físico-Químicas Da Amêndoa De Macauba E Seu Aproveitamento Na Elaboração De Barras De Cereais. Revista de Alimentos e Nutrição Araraquara., 21 (1), 79-86.
Faria, L. de F. (2010). Hydrolysis of macauba almond oil with extracellular lipase from Colletotrichum gloesporioides produced by fermentation in liquid substrate. Dissertation (Master's), Food Science, Faculty of Pharmacy, Federal University of Minas Gerais.
Hiane, P. A., Baldasso, P. A., Marangoni, S., & Macedo, M. L. R. (2006). Chemical and nutritional evaluation of kernels of bocaiuva, Acrocomia aculeata (Jacq.) Lodd. Food Science and Technology, 26 (3), 683-689.
Lima, A., Silva, A. M. O., Trindade, R. A., Torres, R. P., & Mancini-Filho, J. (2007). Composição química e compostos bioativos presentes na polpa e na amêndoa do pequi (Caryocar brasiliense, Camb. Revista Brasileira de Fruticultura, 29, 3.
Lira, F. F., Machado, W., Dos Santos, J. V. F., Takahashi, L. S. A., Guimarães, M. F., & Leal, A. C. (2013). Avaliação da Composição Centesimal de Frutos de Macauba. III Simpósio de Bioquímica e Biotecnologia, 17-20.
Moretto, E., & Fett, R. (1998). Vegetable oils and fats technology in the food industry. São Paulo: Ed. UFSC.
Paucar-Menacho, L. M., Silva, L. H., Sant‟ana, A. de S., & Gonçalves, L. A. G. (2007). Refino de óleo de farelo de arroz (Oriza sativa L.) em condições brandas para preservação do γ-orizanol. Ciência e Tecnologia de Alimentos, 27, 45-53.
Pereira, A. S., et al. (2018). Scientific research methodology. [eBook]. Santa Maria. Ed. UAB / NTE / UFSM. Retrieved from https://repositorio.ufsm.br/bitstream/handle/1/ 15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1.
Prates-Valério, P., Celayeta, J. M. F., & Cren, E. C. (2019). Quality parameters of mechanically extracted edible macauba oils (Acrocomia aculeata) for potential food and alternative industrial feedstock application. European Journal of Lipid Science and Technology, 121 (5), 1800329.
Schex, R., Lieb, V. M.; Jiménez, V. M.; Esquivel, P.; Schweiggert, R. M.; Carle, R., & Steingass, C. B. (2018). HPLC-DAD-APCI/ESI-MSn analysis of carotenoids and α-tocopherol in Costa Rican Acrocomia aculeata fruits of varying maturity stages. Food Research International, 105, 645–653.
Slavin, J. L., & Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in Nutrition (Bethesda, Md.), 3 (4), 506-516.
Teixeira, N., Melo, J. C. S., Batista, L. F., Paula-Souza, J.; Fronza, P., & Brandão, M. G. L. (2019). Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research. Food Research International, 119, 325–348.
Tezotto, T., Ffavarin, J. L., Neto, A. P., Gratão, P. L., Azevedo, R. A., & Mazzafera, P. Simple procedure for nutrient analysis of coffee plant with energy dispersive X-ray fluorescence spectrometry (EDXRF). (2013). Scientia Agricola,70 (4), 263-267.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Marina Leopoldina Lamounier Campidelli; Rafael Alexandre Rodrigues; Maísa Lamounier Magalhães; Renata Abadia Reis Rocha; João Pedro Marinho Guimarães
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
