Chemical composition and bioactive compounds in the pulp and almond of pequi fruit

The knowledge of the chemical composition of foods is basic for evaluate the nutrients availability and its consumption for the population. In this work, the pulp and the almond of pequi fruit (Caryocar brasiliense, Camb.) were characterized by the centesimal composition and the presence of nutrients. The results showed high amount of lipids and in the fatty acids profile, the oleic fatty acid was the main component. The presence between high unsaturated fatty acids and antioxidant compounds (phenolic acids and carotenoids) was correlated with the fruit protection. In the pulp was observed too high amount of alimentary fiber. These results are suggesting the pequi utilization in a healthful diet preparation.

pequi; fatty acid profile; fiber; bioactive compounds


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