title: Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in central Amazonia, Brazil.
abstract: 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.
authors.affiliation: National Research Institute for Amazonia (INPA-Instituto Nacional de Pesquisas da Amazônia), Av. André Araújo, 2936 Petrópolis, 69083-000 Manaus, Amazonas, Brazil.
authors.forename: Lúcia K O
authors.initials: LK
authors.lastname: Yuyama
authors.forename: Jaime P L
authors.initials: JP
authors.lastname: Aguiar
authors.forename: Kaoru
authors.initials: K
authors.lastname: Yuyama
authors.forename: Charles R
authors.initials: CR
authors.lastname: Clement
authors.forename: Sonja H M
authors.initials: SH
authors.lastname: Macedo
authors.forename: Deborah I T
authors.initials: DI
authors.lastname: Fávaro
authors.forename: Claudia
authors.initials: C
authors.lastname: Afonso
authors.forename: Marina B A
authors.initials: MB
authors.lastname: Vasconcellos
authors.forename: Sabria A
authors.initials: SA
authors.lastname: Pimentel
authors.forename: Elsa S G
authors.initials: ES
authors.lastname: Badolato
authors.forename: Helio
authors.initials: H
authors.lastname: Vannucchi
mesh_terms: D000596:Amino Acids / Q000032:analysis; D028023:Arecaceae / Q000737:chemistry*; D001938:Brazil; D002118:Calcium / Q000032:analysis; D002857:Chromium / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D008274:Magnesium / Q000032:analysis; D008715:Methionine / Q000032:analysis; D009753:Nutritive Value; D019301:Oleic Acid / Q000032:analysis; D019308:Palmitic Acid / Q000032:analysis; D011188:Potassium / Q000032:analysis; D012643:Selenium / Q000032:analysis; D014364:Tryptophan / Q000032:analysis
chemical_list: D000596:Amino Acids; D004043:Dietary Fiber; D004044:Dietary Proteins; D002857:Chromium; D019301:Oleic Acid; D019308:Palmitic Acid; D014364:Tryptophan; D008715:Methionine; D012643:Selenium; D008274:Magnesium; D011188:Potassium; D002118:Calcium