Estudo químico das sementes do Cupuaçu

M. N. Lima Vasconcelos M. Leão da Silva J. G. Soares Maia O. R. Gottlieb About the authors

Summary

a comparative analysis of the seeds of the Sterculiaceae cupu (Theobroma grandiflorum Schum.) and cocoa (Treobroma cacao L.) showed, with respect to the fat only quantitative differences of the liberated acid fraction (palmitic 5.8:32.8, stearic 38.3:35.5, oleic 42.8:29.6, arachidic 4.8:1.0, linoleic 8.3:1.1 acids, %:% respectively) and, with respect to purines, presence of 1,3,7,9-tetramethyluric acid in cupu in substitution to caffeine, theobromine and theophylline in cocoa.

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