[Fatty acids contained in 4 pejibaye palm species, Bactris gasipaes (Palmae)].
Cooked and uncooked samples from four pejibaye palm races were analyzed to determine the moisture content, ether extract and the content of six fatty acids (C16:0 to C18:3). There was an increase in moisture and a decrease in ether extract (p < 0.05) in the cooked samples in comparison with the uncooked ones. No significant differences were found in fatty acid content between cooked and uncooked samples, but there were differences (p < 0.05) among races concerning the content of four fatty acids. Pejibaye fat is mainly mono-unsaturated (45.6%) and has a low poly-unsaturated to saturated fatty acid ratio (0.5). The fatty acid profile of uncooked pejibaye samples was: oleic acid, 32.6 to 47.8%; palmitic acid, 30.5 to 40.3%; linoleic acid, 11.2 to 21.1%; palmitoleic acid, 5.7 to 7.1%; linoleic acid, 1.5 to 5.5%; and stearic acid, 1.7 to 2.4%.
Fernández-Piedra
M
M
Instituto Costarricense de Investigación y Enseñanza en Nutrición y Salud (INCIENSA), Tres Ríos, Costa Rica.
Blanco-Metzler
A
A
Mora-Urpí
J
J
D005227:Fatty Acids / Q000737:chemistry*; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D005231:Fatty Acids, Unsaturated / Q000737:chemistry; D006358:Hot Temperature; D010936:Plant Extracts / Q000737:chemistry*; D014197:Trees / Q000737:chemistry
D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D005231:Fatty Acids, Unsaturated; D010936:Plant Extracts
Contenido de ácidos grasos en cuatro poblaciones de pejibaye, Bactris gasipaes (Palmae).