Fernández-Piedra M, Blanco-Metzler A, Mora-Urpí J
Instituto Costarricense de Investigación y Enseñanza en Nutrición y Salud (INCIENSA), Tres Ríos, Costa Rica.
Rev Biol Trop. 1995 Apr-Dec;43(1-3):61-6.
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%.
对四个桃金娘棕榈品种的生熟样本进行了分析，以测定其水分含量、乙醚提取物以及六种脂肪酸（C16:0至C18:3）的含量。与未煮熟的样本相比，煮熟样本的水分增加，乙醚提取物减少（p < 0.05）。煮熟和未煮熟样本的脂肪酸含量没有显著差异，但在四个脂肪酸的含量方面，不同品种之间存在差异（p < 0.05）。桃金娘棕榈脂肪主要为单不饱和脂肪（45.6%），多不饱和脂肪酸与饱和脂肪酸的比例较低（0.5）。未煮熟的桃金娘棕榈样本的脂肪酸组成如下：油酸，32.6%至47.8%；棕榈酸，30.5%至40.3%；亚油酸，11.2%至21.1%；棕榈油酸，5.7%至7.1%；亚麻酸，1.5%至5.5%；硬脂酸，1.7%至2.4%。
