Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
Food Res Int. 2018 Jun;108:27-34. doi: 10.1016/j.foodres.2018.03.028. Epub 2018 Mar 11.
The nutritional composition of the sapucaia nut, cake and shell, the nut and cake minerals content and the lipid profile of the nut oil (fatty acids, tocopherols, phytosterols and triacylglycerols) were determined. The nuts and cake exhibited a high content of lipid (47.9 to 60.8 mg 100 g), protein (15.8 to 19.5 mg 100 g), dietary fiber (16.5 to 22.6 mg 100 g) and provided an excellent source of selenium (26.4 to 46.94 μg g). The oil contained a high amount of unsaturated fatty acids (39.7 to 45.4% of oleic and 32.2 to 46.6% of linoleic acids) and presented a high Oxidative Stability Index (8.57-12.95 h) indicating the presence of antioxidant compounds in the oil. The major triacylglycerols in the sapucaia oil were LLO, PLO, LOO, POO, OOO, PLL and LLL. The main bioactive lipids identified in the oil were γ-tocopherol (19.2 to 28.5 mg 100 g) and β-sitosterol (92.8 to 194 mg 100 g). The results showed that the sapucaia nut and its by-products are a promising natural source of bioactive and nutritional compounds and when present in the diet can contribute to the maintenance of human health. In addition, the nut and by-product represents a promising raw material for the food industry.
测定了 sapucaia 坚果、蛋糕和外壳的营养成分、坚果和蛋糕的矿物质含量以及坚果油的脂质谱（脂肪酸、生育酚、植物甾醇和三酰基甘油）。坚果和蛋糕的脂质（47.9 至 60.8mg/100g）、蛋白质（15.8 至 19.5mg/100g）、膳食纤维（16.5 至 22.6mg/100g）含量高，是硒的极好来源（26.4 至 46.94μg/g）。油中含有大量不饱和脂肪酸（油酸 39.7 至 45.4%，亚油酸 32.2 至 46.6%），具有较高的氧化稳定性指数（8.57-12.95h），表明油中含有抗氧化化合物。sapucaia 油中的主要三酰基甘油是 LLO、PLO、LLO、POO、OOO、PLL 和 LLL。油中鉴定出的主要生物活性脂质是γ-生育酚（19.2 至 28.5mg/100g）和β-谷甾醇（92.8 至 194mg/100g）。结果表明，sapucaia 坚果及其副产品是生物活性和营养化合物的有前途的天然来源，当存在于饮食中时，可有助于维持人体健康。此外，坚果和副产品是食品工业有前途的原料。
