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Astrocaryum vulgare

About: Astrocaryum vulgare is a research topic. Over the lifetime, 45 publications have been published within this topic receiving 409 citations. The topic is also known as: Tucuma palm & Tucum palm.

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Journal ArticleDOI
TL;DR: Total extractable polyphenols and anthocyanins were directly correlated to antioxidant activity in these fruits, and bacaba had the highest total antioxidant activity by the Oxygen Radical Antioxidant Capacity.
Abstract: The Amazon region has many sources of fruits, especially native ones not yet explored, but which have some potential for use, as is the case with certain palms. The objective of this study was to evaluate the content of bioactive compounds and total antioxidant capacities of fruits from native palms from the Brazilian Amazon. The fruits of five palm species (bacaba, buriti, inaja, pupunha, and tucuma) were evaluated for levels of ascorbic acid, anthocyanins, yellow flavonoids, total carotenoids, and total extractable polyphenols, as well as the total antioxidant capacities. The fruits had high contents of extractable total polyphenols, especially bacaba and tucuma (941.56 and 158.98 mg of galic acid·100g−1), total carotenoids in the case of tucuma and buriti (7.24 and 4.67 mg·100g−1), and anthocyanins in bacaba (80.76 mg·100g−1). As for the antioxidant capacity, bacaba had the highest total antioxidant activity by the Oxygen Radical Antioxidant Capacity (ORAC) (194.67 µM·Trolox·g−1), 2,2-diphenyl-1-picrylhydrazyl (DPPH) (47.46 g·pulp·g−1 DPPH), and β-carotene/linoleic acid (92.17% Oxidation Inhibition (O.I) methods. Bacaba phenolic profile revealed the presence of cyanidin-3-O-rutinoside and other flavonoids. The palm fruits studied can be considered good sources of bioactive compounds, some containing higher amounts than that of commonly consumed fruits. Total extractable polyphenols and anthocyanins were directly correlated to antioxidant activity in these fruits.

59 citations

Journal ArticleDOI
TL;DR: Peels of tucuma and peach palm fruits were classified as very high carotenoid sources to be used by any potential interested industry.

51 citations

Journal ArticleDOI
TL;DR: The results relating to acidity, peroxide value and polar compounds indicate good quality of the oils obtained, and the major TAG species in all the samples were POP, POO and OOO.
Abstract: Native palm trees belong to the Arecaceae family and are among the most useful plant resources in the Amazons. Despite its great diversity and various uses, few species have been study in detail, which makes it necessary to perform more comprehensive studies on the quality and composition of species not yet explored. This study deals with the characterization of the major compounds in the oils obtained from the mesocarp of fruits of the main palm species from the State of Amapa, Brasil, i.e. bacaba ( Oenocarpus bacaba ), buriti ( Mauritia flexuosa ), inaja ( Maximiliana maripa ), pupunha ( Bactris gasipaes ) and tucuma ( Astrocaryum vulgare ). Physicochemical characteristics, fatty acids and triacylglycerol (TAG) contents were analyzed by HPLC and GC. The proximate composition of the fruits was also analyzed. The results relating to acidity, peroxide value and polar compounds indicate good quality of the oils obtained. Oleic acid ranging from 39.2 to 71.6% and palmitic acid ranging from 20.8 to 39.6% were the two major fatty acids in all the samples. The oils from inaja were characterized by the presence of significant amounts of lauric (4.6%) and miristic (10.7%) acids while in bacaba, buriti, pupunha and tucuma, as in most edible vegetable oils, only the fatty acids of 16 and 18 carbon atoms were present. Accordingly, the major TAG species in all the samples were POP, POO and OOO. The mesocarp of the palm fruit had a high content in lipids ranging from 17.0% for pupunha to 38.3% for bacaba, expressed as dry basis.

50 citations

01 Oct 2008
TL;DR: In this paper, the caracteristicas fisico-quimicas do fruto and do oleo extraido de tucuma (Astrocaryum vulgare) were investigated.
Abstract: Este estudo teve como objetivo determinar as caracteristicas fisico-quimicas do fruto e do oleo extraido de tucuma (Astrocaryum vulgare). Frutos de tucuma foram submetidos a analise dos aspectos fisicos. Na polpa in natura e na torta foram realizadas determinacoes de composicao quimica. O oleo bruto do fruto foi submetido as determinacoes fisico-quimicas e de quantificacao dos principais acidos graxos. O fruto de tucuma demonstrou rendimento de 25% de polpa, caracterizado por elevados teores lipidico, calorico e de concentracao de β-caroteno. A torta mostrou ser uma consideravel fonte de fibras e carboidratos. O oleo bruto de tucuma reportou propriedades quimicas proximas as caracteristicas do oleo de palma. Por outro lado, a quantificacao dos principais acidos graxos mostrou que sua composicao apresenta 29% de acidos saturados e apenas 1% de poliinsaturados. Os acidos monoinsaturados representam 68%, tendo como principal representante o acido oleico que constituiu 67% da composicao quimica. Os resultados indicaram que o fruto de tucuma apresenta importantes propriedades nutricionais, como fonte de caloria, pro-vitamina A, fibras e lipidios, especialmente, do acido graxo oleico.

40 citations

Journal ArticleDOI
TL;DR: Analysis of the kernel oils of five different palm species native to the Amazon basin and French Guyana revealed the preponderance of sitosterol and the presence of two triterpene alcohols, with the levels being more similar to olive than to palm oil.
Abstract: The kernel oils of five different palm species native to the Amazon basin and French Guyana were studied. Those studied were Acrocomia lasiospatha Wall., Astrocaryum vulgare C. Mart., Bactris gasipaes H.B.K., Elaeis oleifera (Kunth) Cortes, and Maximiliana maripa Drude. Lauric and myristic acids were found in all of the oils. Analysis of the unsaponifiable contents, especially the sterol and triterpene alcohol determinations, revealed the preponderance of sitosterol and the presence of two triterpene alcohols (cycloartenol and 24-methylenecycloartanol). Antioxidant (vitamin E) levels were present in small amounts, with the levels being more similar to olive than to palm oil.

38 citations

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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
20216
20203
20193
20184
20172
20161