Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in central Amazonia, Brazil

• Published in: International journal of food sciences and nutrition Vol. 54; no. 1; p. 49
• Main Authors: Yuyama, Lúcia K O, Aguiar, Jaime P L, Yuyama, Kaoru, Clement, Charles R, Macedo, Sonja H M, Fávaro, Deborah I T, Afonso, Claudia, Vasconcellos, Marina B A, Pimentel, Sabria A, Badolato, Elsa S G, Vannucchi, Helio
• Format: Journal Article
• Language: English
• Published: England 01-01-2003
• Subjects: Amino Acids - analysis; Arecaceae - chemistry; Brazil; Calcium - analysis; Chromium - analysis; Dietary Fiber - analysis; Dietary Proteins - analysis; Fruit - chemistry; Humans; Magnesium - analysis; Methionine - analysis; Nutritive Value; Oleic Acid - analysis; Palmitic Acid - analysis; Potassium - analysis; Selenium - analysis; Tryptophan - analysis
• ISSN: 0963-7486
• DOI: 10.1080/0963748031000061994

The percent composition, soluble and insoluble food fibers, oil fatty acids and minerals were determined in the mesocarp of fruits of three peach palm (Bactris gasipaes Kunth) populations grown in Central Amazonia, Brazil. Amino acids were also determined in one of the populations. The mean protein levels ranged from 1.8 to 2.7%, lipid levels ranged from 3.5 to 11.1%, the nitrogen free fraction ranged from 24.3 to 35%, food fiber ranged from 5.2% to 8.7%, and energy ranged from 179.1 to 207.4 kcal%. All essential, as well as non-essential, amino acids were present, with tryptophan and methionine presenting the lowest mean concentrations. The mono-unsaturated oleic acid predominated in the oil, ranging from 42.8 to 60.8%, and palmitic acid was the most abundant saturated fatty acid, ranging from 24.1 to 42.3%. Among the essential fatty acids, linoleic acid was the most abundant, with a maximum of 5.4% in Pampa-8. The most important mineral elements were potassium, selenium and chromium, respectively corresponding to 12%, 9% and 9% of daily recommended allowances. Considering the nutritional potential of the fruit, we suggest its more frequent incorporation into the diet of the Amazonian population.