出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract Demand for native fruits has been expanding, due to the increasing interest in foods with possible health benefits. The buriti (Mauritia flexuosa L. f.) is a native Brazilian fruit, appreciated by local populations, and its products are already on the market. This study investigated the physical characteristics and nutritional composition of buriti pulp, obtained from typical Cerrado and Amazon regions in Brazil. These regions influenced physical parameters and chemical composition. The fruits originating in the Cerrado were bigger and heavier than the ones from the Amazon. Nevertheless, protein, fatty acid and carbohydrate contents were higher in fruits from the Amazon region. The analyzed buriti fruits presented high monounsaturated fatty acid concentration (73.03 to 79.43 g/100 g), with the predominance of oleic acid (72.21 to 78.57 g/100 g). Buriti fruits may be a promising source of good nutritional quality vegetable oil and dietary fiber.
其他摘要：Abstract Demand for native fruits has been expanding, due to the increasing interest in foods with possible health benefits. The buriti (Mauritia flexuosa L. f.) is a native Brazilian fruit, appreciated by local populations, and its products are already on the market. This study investigated the physical characteristics and nutritional composition of buriti pulp, obtained from typical Cerrado and Amazon regions in Brazil. These regions influenced physical parameters and chemical composition. The fruits originating in the Cerrado were bigger and heavier than the ones from the Amazon. Nevertheless, protein, fatty acid and carbohydrate contents were higher in fruits from the Amazon region. The analyzed buriti fruits presented high monounsaturated fatty acid concentration (73.03 to 79.43 g/100 g), with the predominance of oleic acid (72.21 to 78.57 g/100 g). Buriti fruits may be a promising source of good nutritional quality vegetable oil and dietary fiber.
其他关键词：Mauritia flexuosa L. f.;nutritional value;fatty acids;minerals
