Grasas y Aceites, Vol 56, No 4 (2005)

Physical and chemical characteristics of coroba ( Jessenia polycarpa Karst) fruit: a Venezuelan oleaginous specie


https://doi.org/10.3989/gya.2005.v56.i4.99

Douglas R. Belén-Camacho
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas, Venezuela, Bolivarian Republic of

Saiver Herrera
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas, Venezuela, Bolivarian Republic of

Alviomar Castillo
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas, Venezuela, Bolivarian Republic of

Mario José Moreno-Álvarez
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas, Venezuela, Bolivarian Republic of

David García
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas, Venezuela, Bolivarian Republic of

Carlos Medina
Universidad Simón Rodríguez, Núcleo Canoabo. Laboratorio de Biomoléculas, Venezuela, Bolivarian Republic of

Abstract


In this research, the structural and proximate compositions of the mature fruit of the coroba palm ( Jessenia polycarpa Karst) were evaluated. The fruits were harvested in Cuchivero, Cedeño Municipality , Bolívar state-Venezuela, in July 2003. The average weight of a whole fruit was 33.00 ± 5.21 g (P<0.05) and the major structural component was the endocarp (33.09 %), followed by epicarp (28.45 %), mesocarp or edible fraction (20.67 %) and seed (17.79 %). The seed showed major levels of fat (54.50 %) and protein (9.10 %), while in the mesocarp these values were 28.36 % and 2.89 %, respectively. Both components presented high contents of dietary fiber, calcium and phosphorus. Available carbohydrates were not found in the seed. On the other hand, mesocarp presented starch (42.16 %) with an amilose/amilopectin ratio of 1:24. The fatty acid composition showed lauric acid as the major fatty acid in the seed (45.00 %), while in the mesocarp the oleic acid was (45.46 %).

Keywords


Coroba; Fat; Food; Oil; Oleaginous; Palmaceae

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