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On-line version ISSN 1678-4596
NOZAKI, Vanessa Taís et al. Nutritional quality of oil and almond guarirova pulp. Cienc. Rural [online]. 2012, vol.42, n.8, pp.1518-1523. ISSN 1678-4596. http://dx.doi.org/10.1590/S0103-84782012000800030.
The oils of fruits are being studied for its potential in the food industry and also to increase the consumption of mono and polyunsaturated fatty acids. This study aimed to determine the physio-chemical constants, chemical composition and identify and quantify the major fatty acids present in the lipid fraction of pulp and kernel of the fruits of guarirova, species Syagrus oleracea (Mart.) Becc. It was performed the physicochemical characterization of oils, fatty acid composition and nutritional quality indexes. Almond oil has the highest concentration of saturated fatty acids (89,2%), represented mainly by lauric acid (48,34%). The pulp showed monounsaturated (24,84%) and polyunsaturated fatty acids (33,25%), with higher percentage of omega-6 (31,94%) and omega-9 (19,15%) and lower omega-3 (1,31%).
Keywords : fatty acids; lipids; guarirova.