Chemical Composition of the Fruit of Imbuia (Ocotea porosa) from Colombo, PR, Brazil
Keywords:
Oil, lauric acid, micro and macronutrients, α-tocopherol.Abstract
The aim of this work was to determine the chemical composition of Ocotea porosa fruit (rind and seed) (centesimal composition, macronutrients, micronutrients lipids, fatty acid distribution, and α-tocopherol) from matrixes collected in Colombo, PR. The rind and seed components were carbohydrates (54.4 %),proteins
(38.5 %) and lipids (5.6 %), and carbohydrates (33.4%), lipids (19.9 %) and proteins (2.9 %), respectively. The fatty acid composition from Imbuia seed oil showed a percentual of 89.9 % of saturated fatty acids, lauric (11.49 %), capric (2.46 %) and myristic (1.54 %) acids were the major components. α-tocopherol was found in both compartment in concentration equal of 180.0 mg.kg-1 (seeds) and 120 mg.kg-1 (rind). Thus, the seeds of Ocotea porosa constitute a significant protein and lipids sources and the high concentration of lauric acid showed a potential use in cosmetic industry.
doi: 10.4336/2009.pfb.58.29
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