Contenido de ácidos grasos en cuatro poblaciones de pejibaye, Bactris gasipaes (Palmae)
Date
Authors
Fernández Piedra, Mireya
Blanco Metzler, Adriana
Mora Urpí, Jorge
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad de Costa Rica
Abstract
Description
Se determinó el contenido de humedad, extracto etéreo y seis ácidos grasos (CI6: 0 a CI8:3) en cuatro poblaciones de pejibaye fresco y cocido. Se encontró un aumento en el contenido de humedad, una reducción en el extracto etéreo (p<0.05) en muestras cocidas en comparación a las no cocidas. La cocción no modifica el perfil de los AG, pero se encontró diferencias (p<0.05) entre poblaciones en cuatro AG. La grasa de pejibaye se caracteriza por ser principalmente monoinsaturada (45.6 % promedio) y tiene una relación de AG polünsaturada a saturada baja (0.5). El perfil de ácidos grasos (AG) en pejibaye crudo es: ácido oleico (32.6 a 47.8 %), ácido palmítico (30.5 a 40.3 %), ácido linoleico (11.2 a 21.1 %), ácido palmitoleico (5.7 a 7.1 %), ácido linolénico (1.5 a 5.5 %), y ácido esteárico (1.7 a 2.4 %).
Cooked and uncooked samples from four pejibaye palm races were analyzed to detenrune the moisture content, ether extract and the content of six fatty acids (C16:0 to C18:3). There was an increase in moisture and a decrease in ether extract (p<0.05) in the cooked samples in comparison with the uncooked ones. No significant differences were found in fatty acid content between cooked an uncooked samples, but there were differences (p<0.05) among races conceming the content of four fatty acids. Pejibaye fat is mainly mono-unsaturated (45.6%) and has a low poly-unsaturated to saturated fatty acid ratio (0.5). The fatty acid profile of uncooked pejibaye samples was: oleic acid, 32.6 to 47.8 %; palmitic acid, 30.5 to 40.3 %; linoleic acid, 11.2 to 21.1 %; palmiloleic acid, 5.7 lo 7.1 %; linolenic acid, 1.5 lo 5.5 %; and stearic acid, 1.7 to 2.4 %.
Cooked and uncooked samples from four pejibaye palm races were analyzed to detenrune the moisture content, ether extract and the content of six fatty acids (C16:0 to C18:3). There was an increase in moisture and a decrease in ether extract (p<0.05) in the cooked samples in comparison with the uncooked ones. No significant differences were found in fatty acid content between cooked an uncooked samples, but there were differences (p<0.05) among races conceming the content of four fatty acids. Pejibaye fat is mainly mono-unsaturated (45.6%) and has a low poly-unsaturated to saturated fatty acid ratio (0.5). The fatty acid profile of uncooked pejibaye samples was: oleic acid, 32.6 to 47.8 %; palmitic acid, 30.5 to 40.3 %; linoleic acid, 11.2 to 21.1 %; palmiloleic acid, 5.7 lo 7.1 %; linolenic acid, 1.5 lo 5.5 %; and stearic acid, 1.7 to 2.4 %.
Keywords
pejibaye, fatty acids, food composilion, fal