Catolé palm (Syagrus oleracea Mart) fruits: fatty and amino acids composition
DOI:
https://doi.org/10.3989/gya.2003.v54.i2.257Keywords:
Catolé Palm (Syagrus oleracea Mart.), Fatty acids and amino acids composition, Oil and protein, Physicochemical propertiesAbstract
Catolé Palm (Syagrus oleracea Mart) Fruits were analysed for their chemical composition. The pulp and kernel portions contained 0.7 and 40.0% lipids. Freshly extracted kernel oil showed a small concentration (0.4 meq/kg) of peroxides but did not contain free fatty acids. The iodine and saponification values were 27.4 and 226, respectively. A large qualitative as well as quantitative difference in the fatty acid composition between the catolé pulp and kernel oil was observed. Fifteen and 19 fatty acids were identified in the pulp and kernel oil, respectively. These oils contained 48.9 and 73.2 % saturated fatty acids. The principal saturated fatty acids of the pulp oil was palmitic (C16) acid, while that of kernel oil was lauric (C12) acid. Oleic acid was the main monounsaturated fatty acid in both oils. In pulp oil, linoleic (C18:2) and linolenic (C18:3) were present at 23.5 and 11,3% concentrations, while kernel oil contained only linoleic acid (3.59%). In relation to amino acid composition of proteins, pulp proteins presented better amino acid profile than kernel proteins. In pulp proteins, the essential amino acids were present at concentrations higher than recommended by FAO except for methionine and lysine, while kernel proteins were deficient in all essential amino acids except phenylalanine, isoleucine and threonine.
Downloads
Download data is not yet available.
Downloads
Published
2003-06-30
How to Cite
1.
Bora PS, Moreira RVR. Catolé palm (Syagrus oleracea Mart) fruits: fatty and amino acids composition. grasasaceites [Internet]. 2003Jun.30 [cited 2023Oct.3];54(2):145-50. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/257
Issue
Section
Research
License
Copyright (c) 2003 Consejo Superior de Investigaciones Científicas (CSIC)

This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.