Nutritional and functional potential of yellow variety peach palm oil (Bactris gasipaes Kunth)
DOI:
https://doi.org/10.14808/sci.plena.2022.061501Keywords:
yellow peach palm, oil, functionalityAbstract
The objective of this research was to evaluate the nutritional and functional profile of peach palm oil of the yellow variety (Bactris gasipaes Kunth). The methodological bases followed the American Oil Chemists' Society. The lipid profile was evaluated by gas chromatography (GC), and the triglyceride pattern was evaluated by the 1,3-random-2-random distribution, which predicts the triacylglycerol molar percentage present in oil. The results showed 12.95% oil, acidity index 1.03 mg KOH/g and peroxide 2.17 mEq/kg, indicative of good quality and conservation. Its functionality is expressed by the high concentration of carotenoids (629.46 µg/g) and unsaturated fatty acids (53.7%), with 29.94% for ω-9 and 20.77% for ω-6. The oil showed low indices of atherogenicity and thrombogenicity (0.85, 1.65), showing the cardioprotective potential of this oil. Its profile in triglycerides showed mixed compositions between saturated and unsaturated fatty acids with averages of 40.7% and 44.5%, respectively, with carbon equivalents ECN50 (35.08%) and ECN52 (32.74%) evidencing long chain triglycerides. The data evaluated in this research reveal the potential of this oil for dietary applications based on its nutritional and functional constituents that act in the prevention of cardiovascular diseases, in addition to contributing to the reduction of risk factors for other chronic noncommunicable diseases.
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Copyright (c) 2022 Orquidea Vasconcelos dos Santos, Giovanna Medeiros Pereira, Mayara Priscila Lima dos Santos, Rosely Carvalho do Rosário, Mayara Galvão Martins, Francisco das Chagas Alves do Nascimento, Stephanie Dias Soares, Levison Rafael Vieira da Conceição
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