Genotype |
Seed |
Peel color |
Weight (g) |
Size (cm) |
Diameter (cm) |
Macrocarpa |
Presence |
Red-green |
45.45 ± 8.18 |
3.97 ± 0.30 |
4.93 ± 0.43 |
(Pires et al., 2019Pires, M. B., Amante, E. R., Lopes, A. S., Rodrigues, A. M. C., & Silva, L. H. M. (2019). Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry. Food Science and Technology (Campinas), 39(3), 613-619. http://dx.doi.org/10.1590/fst.34617. http://dx.doi.org/10.1590/fst.34617...
) |
Microcarpa |
Absence |
Green |
21.20 ± 3.56 |
1.99 ± 0.15 |
2.95 ± 0.20 |
(Costa et al., 2019Costa, R. D. S., Rodrigues, A. M. C., Laurindo, J. B., & Silva, L. H. M. (2019). Development of dehydrated products from peach palm – tucupi blends with edible film characteristics using refractance window. Journal of Food Science and Technology, 56(2), 560-570. http://dx.doi.org/10.1007/s13197-018-3454-x. PMid:30906013. http://dx.doi.org/10.1007/s13197-018-345...
) |
Mesocarpa |
Presence |
Yellow-green |
30.05 ± 2.15 |
3.14 ± 0.22 |
3.03 ± 0.13 |
Macrocarpa |
Presence |
Red-green |
52.30 ± 1.98 |
4.68 ± 0.10 |
5.63 ± 0.32 |
Macrocarpa |
Presence |
Yellow-red |
58 |
- |
- |
(Clement et al., 1998Clement, C., Aguiar, J. P., & Arkcoll, D. (1998). Composição química do mesocarpo e do óleo de três populações de pupunha (Bactris gasipaes) do Rio Solimões, Amazonas, Brasil. Revista Brasileira de Fruticultura, 20, 115-118.) |
Nutritional composition macrocarpa (g 100 g-1)
|
Moisture |
Lipids |
Proteins |
Ashes |
Total fiber |
Starch |
(Arkcoll & Aguiar, 1984Arkcoll, D., & Aguiar, J. P. (1984). Peach palm (Bactris gasipaes H.B.K.), a new source of vegetable oil from the wet tropics. Journal of the Science of Food and Agriculture, 35(5), 520-526. http://dx.doi.org/10.1002/jsfa.2740350508. http://dx.doi.org/10.1002/jsfa.274035050...
) |
44.3 |
23.0 |
6.9 |
1.3 |
9.3 |
59.5 |
(Andrade et al., 2003Andrade, J. S., Pantoja, L., & Maeda, R. N. (2003). Improvement on beverage volume yield and on process of alcoholic beverage production from pejibaye (Bactris gasipaes Kunth). Food Science and Technology, 23, 34-38. ) |
46 ± 0.42 |
5.93 ± 0.43 |
1.30 ± 0.09 |
0.72 ± 0.31 |
0.76 ± 0.12 |
44.32 ± 0.32 |
(Ferreira & Pena, 2003Ferreira, C. D., & Pena, R. S. (2003). Hygroscopic behavior of the pupunha flour (Bactris gasipaes). Food Science and Technology, 23(2), 251-255. http://dx.doi.org/10.1590/S0101-20612003000200025. http://dx.doi.org/10.1590/S0101-20612003...
) |
68.5 |
1.9 |
2.4 |
0.5 |
1.6 |
- |
(Yuyama et al., 2003Yuyama, L. K., Aguiar, J. P., Yuyama, K., Clement, C. R., Macedo, S. H., Fávaro, D. I., Afonso, C., Vasconcellos, M. B., Pimentel, S. A., Badolato, E. S., & Vannucchi, H. (2003). Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil. International Journal of Food Sciences and Nutrition, 54(1), 49-56. PMid:12701237.) |
47.0 ± 3.5 |
7.7 ± 3.2 |
2.3 ± 0.4 |
0.6 ± 0.1 |
6.6 ± 1.5 |
- |
(Carvalho et al., 2013bCarvalho, R. P., Lemos, J. R. G., Sales, R. A. A., Martins, M. G., Nascimento, C. H., Bayona, M., Marcon, J. L., & Monteiro, J. B. (2013b). The consumption of red pupunha (Bactris gasipaes Kunth) increases HDL cholesterol and reduces weight gain of lactating and post-lactating Wistar. The Journal of Aging Research & Clinical Practice, 2(3), 257-260. PMid:25580386.) |
43.90-65.39 |
8.25-40.83 |
4.20-6.47 |
1.08-2.54 |
0.87-3.40 |
- |
(Costa et al., 2019Costa, R. D. S., Rodrigues, A. M. C., Laurindo, J. B., & Silva, L. H. M. (2019). Development of dehydrated products from peach palm – tucupi blends with edible film characteristics using refractance window. Journal of Food Science and Technology, 56(2), 560-570. http://dx.doi.org/10.1007/s13197-018-3454-x. PMid:30906013. http://dx.doi.org/10.1007/s13197-018-345...
) |
50.69-57.76 |
2.24-5.50 |
1.39-2.54 |
1.15-1.37 |
- |
- |
|
47.98-63.96 |
2.62-6.88 |
2.00-3.90 |
0.80-2.74 |
- |
- |
(Pires et al., 2019Pires, M. B., Amante, E. R., Lopes, A. S., Rodrigues, A. M. C., & Silva, L. H. M. (2019). Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry. Food Science and Technology (Campinas), 39(3), 613-619. http://dx.doi.org/10.1590/fst.34617. http://dx.doi.org/10.1590/fst.34617...
) |
Essential minerals composition macrocarpa (100 g-1)
|
Ca (mg) |
K (mg) |
Na (mg) |
Mg (mg) |
Cl (µg) |
Mn (µg) |
Zn (µg) |
Se (µg) |
Iron (µg) |
Cr (µg) |
(Yuyama et al., 2003Yuyama, L. K., Aguiar, J. P., Yuyama, K., Clement, C. R., Macedo, S. H., Fávaro, D. I., Afonso, C., Vasconcellos, M. B., Pimentel, S. A., Badolato, E. S., & Vannucchi, H. (2003). Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil. International Journal of Food Sciences and Nutrition, 54(1), 49-56. PMid:12701237.) |
21.8 ± 2.4 |
206.4 ± 3.3 |
12.6 ± 2.0 |
17.6 ± 1.0 |
30.7 ± 3.7 |
82.6 ± 8.7 |
278.3 ± 30.4 |
11.4 ± 0.7 |
739.3 ± 130.5 |
13.9 ± 0.9 |
800 |
2000 |
500 |
350 |
2.0-5.0 (mg) |
15 |
70 |
10 |
50-200 |
8.2 ± 0.4 |
RDA |
2% |
12% |
1% |
5% |
2% |
5% |
2% |
9% |
6% |
9% |
Mean contribution |
Non-essential minerals composition macrocarpa (100 g-1)
|
Au (ng) |
Ba (μg) |
Br (μg) |
Ce (μg) |
Se (ng) |
Pa (μg) |
Sb (ng) |
La (ng) |
Rb (μg) |
(Yuyama et al., 2003Yuyama, L. K., Aguiar, J. P., Yuyama, K., Clement, C. R., Macedo, S. H., Fávaro, D. I., Afonso, C., Vasconcellos, M. B., Pimentel, S. A., Badolato, E. S., & Vannucchi, H. (2003). Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil. International Journal of Food Sciences and Nutrition, 54(1), 49-56. PMid:12701237.) |
57.8 ± 2.2 |
103.9 ± 2.6 |
143.5 ± 8.7 |
2.1 ± 0.4 |
10.4 ± 2.6 |
60.9 ± 21.7 |
56.5 ± 17.4 |
521.8 ± 87 |
491.4 ± 39.1 |
Fatty acids composition macrocarpa (g 100 g-1)
|
Clement et al. (1998)Clement, C., Aguiar, J. P., & Arkcoll, D. (1998). Composição química do mesocarpo e do óleo de três populações de pupunha (Bactris gasipaes) do Rio Solimões, Amazonas, Brasil. Revista Brasileira de Fruticultura, 20, 115-118.
|
Yuyama et al. (2003)Yuyama, L. K., Aguiar, J. P., Yuyama, K., Clement, C. R., Macedo, S. H., Fávaro, D. I., Afonso, C., Vasconcellos, M. B., Pimentel, S. A., Badolato, E. S., & Vannucchi, H. (2003). Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil. International Journal of Food Sciences and Nutrition, 54(1), 49-56. PMid:12701237.
|
Osorio et al. (2012)Osorio, J. R., Vinasco, L. E., & Estupiñán, J. A. (2012). Estudio Comparativo del contenido de ácidos grasos en 4 variedades de chontaduro (Bactris gasipaes) de la refión del Pacífico Colombiano. Revista de Ciencias, 16, 123-129. http://dx.doi.org/10.25100/rc.v16i0.508. http://dx.doi.org/10.25100/rc.v16i0.508...
|
Lauric 12:0 |
- |
- |
0.014-0.015 |
Myristic 14:0 |
0.42-0.52 |
- |
0.105-0.147 |
Palmitic16:0 |
26.6-47.4 |
24.1-42.3 |
34.0-39.9 |
Palmitoleic 16:1 |
5.09-6.72 |
3.9-7.4 |
7.9-10.8 |
Stearic 18:0 |
1.84-3.27 |
0.8-3.5 |
1.0-1.6 |
Oleic 18:1 |
37.0-49.9 |
42.8-60.8 |
38-51.9 |
Linoleic 18:2 |
1.19-1.73 |
2.5-5.4 |
2.4-8.6 |
Linolenic 18:3 |
2.10-6.35 |
0.0-1.4 |
0.2-1.5 |
|
Σ Saturated fatty acids (SFA) |
28.86-51.19 |
24.9-46.0 |
36.1-41.7 |
|
Σ Monounsaturated fatty acids (MFA) |
42.09-56.62 |
46.7-68.2 |
45.9-62.7 |
|
Σ Polyunsaturated fatty acids (PFA) |
3.39-8.08 |
2.5-6.8 |
6.2-10.1 |
|
Ratio PFA/SFA |
0.12-0.16 |
0.05-0.27 |
0.06-0.25 |
Amino acids composition (% g N) |
Essential |
Phenylalanine |
Histidine |
Isoleucine |
Leucine |
Lysine |
Methionine |
Threonine |
Tryptophan |
Valine |
|
2.4 ± 0.02 |
- |
1.70 ± 0.05 |
3.14 ± 0.03 |
1.67 ± 0.06 |
0.80 ± 0.01 |
2.71 ± 0.08 |
0.45 ± 0.02 |
2.83 ± 0.09 |
(Yuyama et al., 2003Yuyama, L. K., Aguiar, J. P., Yuyama, K., Clement, C. R., Macedo, S. H., Fávaro, D. I., Afonso, C., Vasconcellos, M. B., Pimentel, S. A., Badolato, E. S., & Vannucchi, H. (2003). Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil. International Journal of Food Sciences and Nutrition, 54(1), 49-56. PMid:12701237.) |
6.0 |
- |
4.0 |
7.0 |
3.5 |
5.5 |
4.0 |
1.0 |
5.0 |
(FAO/WHO, 1973) |
Non-essential |
Aspartic acid |
Glutamic acid |
Alanine |
Cysteine |
Glycine |
Prolamine |
Serine |
|
4.43 ± 0.19 |
|
4.98 ± 0.33 |
|
- |
3.51 ± 0.21 |
2.87 ± 0.06 |
2.57 ± 0.08 |
2.72 ± 0.31 |
(Yuyama et al., 2003Yuyama, L. K., Aguiar, J. P., Yuyama, K., Clement, C. R., Macedo, S. H., Fávaro, D. I., Afonso, C., Vasconcellos, M. B., Pimentel, S. A., Badolato, E. S., & Vannucchi, H. (2003). Chemical composition of the fruit mesocarp of three peach palm (Bactris gasipaes) populations grown in Central Amazonia, Brazil. International Journal of Food Sciences and Nutrition, 54(1), 49-56. PMid:12701237.) |