Banca de DEFESA: BEATRIZ DE OLIVEIRA LOPES
Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.STUDENT : BEATRIZ DE OLIVEIRA LOPES
DATE: 25/05/2021
TIME: 09:00
LOCAL: meet.google.com/eim-rfxi-nch
TITLE:
Amazonian nuts: nutritional composition and health benefits.
KEY WORDS:
Couepia edulis Prance, Couepia longipendula, Lecythidaceae, food nutrition,
chestnut, nutritional composition.
PAGES: 68
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Química, Física, Fisico-Química e Bioquímica dos Alim. e das Mat-Primas Alimentares
SUMMARY:
The Brazilian Amazon Region is characterized by a huge biodiversity of flora and fauna, with the production of fruits and oilseeds present in food in various ways. Originating from the Amazon Forest, Cutia nut (Couepia edulis) and Egg nut (Couepia longipendula) of the Chrysobalanaceae family, are little known species, but consumed regionally, in contrast, the Brazil nut (Bertholletia excelsa) of the family of Lecythidaceae already has national and international recognition, and has great production, through the vegetal extraction and the Sapucaia nut (Lecythis pisonis), also of the same family, that besides having production in the Amazon biome is also found in the Cerrado and Atlantic forest biomes. With the objective of expanding the knowledge of little-known species of Amazonian nuts, the work sought to evaluate the physical-chemical composition of the fruits in their entirety, almond, and shell, and to show the differentials they present. For this, physical-chemical analyzes were carried out in order to determine their nutritional composition in carbohydrates, lipids and proteins, mineral composition, and the presence of mycotoxins. The nuts samples (Cutia, Egg, Sapucaia and Brazil) were separated into almonds and bark for analysis. The nutritional composition, the caloric value of the almonds showed that the Cutia nut showed the highest value (675.7 kcal/100g), right after it has the Sapucaia nut with (672.19 kcal/100 g), followed by per Egg nut (627.87 kcal/100 g) and finally, Brazil nut (620.23 kcal/100 g) with the lowest index. Nuts present in their composition good levels of fats and proteins, in addition to a good profile of micronutrients. The selenium content evaluated in the almonds showed a high quantity in the composition of the Brazil nut (147.79 ± 4.02 mg/Kg), in the other nuts an approximate amount was not verified, counting: Sapucaia nut with (15.09 ± 0.50 mg/kg), Cutia nut with (3.82 ± 0.58 mg/kg) and Egg nut (3.80 ± 0.81 mg/kg). Still, its presence in almonds is positive, since selenium protects against oxidative damage and its consumption can reduce the risk of developing chronic diseases. The levels of aflatoxins (AFG2, AFG1, AFB2, and AFB1) were not detected in the analyzed samples (<0.01 mg/kg). As for the mineral content present in almonds, among the macrominerals, the levels of potassium, phosphorus, and magnesium were quite expressive and among the micro minerals the iron content stands out. Being the sapucaia nut the one that obtained the highest values for potassium, phosphorus, copper, manganese, and iron. Analyzing the bark of nuts, the sapucaia nut was also the one that obtained the highest values for most of the minerals: magnesium, calcium, manganese, zinc, copper, phosphorus, boron, rubidium, and cobalt. And due to the constitution of the shells containing insoluble fibers in a great majority, the nutritional value is not very significant, being used more for industrial purposes. Therefore, this work made it possible to know in part the nutritional potential of these species in order to stimulate their valorization through the nutritional appeal and thus stimulate the production/domestication of these species that produce such unique fruits.
BANKING MEMBERS:
Presidente - 170.726.462-72 - OTNIEL FREITAS SILVA - EMBRAPA
Externa ao Programa - 387347 - MARIA ROSA FIGUEIREDO NASCIMENTO
Externa à Instituição - ALEXANDRA MARA GOULART NUNES MAMEDE - IFBA