Tocopherols and Fatty Acid Profile in Baru Nuts (Dipteryx Alata Vog.), Raw and Roasted: Important Sources in Nature that Can Prevent Diseases
Journal Title: Food Science & Nutrition Technology - Year 2016, Vol 1, Issue 2
Abstract
Brazil has extensive biodiversity in their biomes, where the Cerrado, vegetation of the Brazilian interior, contributes a nutritional and medicinal potential still unexplored. The reduced risk of cardiovascular disease and secondary complications, which stand out with a higher incidence rate and prevalence on the world stage, have been positively associated with the consumption of fruits, vegetables and rich oil seeds of antioxidants. This protective potential is attributed to the presence of bioactive compounds that exert antioxidant activity, preventing risks to biological systems. Studies have shown that the constituents of plant foods have recognized ability to chelate divalent metals involved in the production of Reactive Oxygen Species (ROS), which can prevent damage to the organism and the onset of diseases. Recent studies have shown that daily supplementation with Baru nuts [Dipteryx alata Vog.] reduced oxidative stress induced by iron in rats protecting biological systems from the harmful effects of free radicals. Baru (Dipteryx alata Vog) is a fruit that contains inside nuts with exploration of possibilities for food and pharmaceutical industry, due to the antioxidant content of their bioactive compounds and lipid profile, rich in unsaturated fatty acids. This study aimed to identify by chromatography, the fatty acid profile and tocopherols content in baru nuts, with or without peels, and to evaluate the effect of the roasting process on this composition and antioxidant action. The lipid content in the roasted nuts without peel was 40.2±0.8 mg/100g and in the nuts with peel was 48.6±1.3g/100g. The total content of tocopherols ranged from 2.0±0. 2 at 2.7±0.1 mg/100g in the nuts with peel and without peel. The lipid content in roasted nuts without peels was 40.2±0.8 mg/100 g and that in raw nuts with peels was 48.6±1.3 g/100 g. The total tocopherol content ranged from 2.0±0.2 to 2.7±0.1 mg/100 g in roasted nuts with peels and in raw nuts with peels, respectively. Oleic (C18: 1), linoleic (C18: 2), linolenic (C18: 3), elaidic (C20: 1) and tetracosenoic acids (C24: 1) were the major unsaturated fatty acids, representing approximately 81% of the fatty acids of the nuts, and of these, the oleic and linoleic acids were the major fatty acids. It was concluded that the heat treatment used does not significantly affect the fatty acid profile and tocopherols content Baru nuts, with and without peels, preserving its antioxidant activity along with other bioactive compounds contained therein and previously studied and identified.
Authors and Affiliations
Lemos MRB*, Zambiazi RC, de Almeida EMS and de Alencar ER
Keywords
Related Articles
- EP ID EP745958
- DOI -
- Views 2
- Downloads 0
Variation in Time and Sensitivity of Anthropometric Measures of MUAC and WFH/WFL Z-Score for Screening, Admission to Follow Up and Discharge of Moderately Malnourished Children 6-59 months on Supplementary Feeding Program
Under nutrition is a direct causal factor of more than half of child mortality globally, reduces human productivity and cripples national economy by an estimated 10%. It is therefore imperative that malnourished children...
Measurement of Serotonin Distribution and 5- Hydroxyindoleacetic Acid Excretion after Oral Administration of Serotonin using HPLC Fluorescence Detection
Serotonin (5-hydroxytryptamine) is a well - known neurotransmitter with both central and peripheral functions and is involved in diverse physiological processes.The aim of this study was to determine bioavailability and...
Dyslipidemia Prevalence of Severe Mentally Ill Patients Who are under Pharmacotherapy Scheme
There is an increased mortality rate associated with severe mental illness due to preventable causes; such as, metabolic disorders, cardiovascular diseases, diabetes mellitus and prevalence of obesity associated to the...
Effect of Boiling, Pressure Cooking and Germination on the Nutrient and Antinutrients Content of Cowpea (Vigna unguiculata)
The study was conducted to investigate the effect of boiling, pressure cooking and germination on the proximate, nutrients, amino acids and anti - nutrients content of cowpea (Vignaunguiculata). The results showed that t...
Genetic Modification in Plants and Food: Human Health; Risks and Benefits
Genetically modified (GM) foods are items that had their deoxyribsoe nucleic acid (DNA) altered through genetic engineering. Unlike conventional genetic modification that is carried out through time-tested conventional b...