| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398098 | Food Research International | 2013 | 7 Pages |
This research aims to assess the nutritional contribution and the presence of functional components in the kernels, oil, and flour of the Brazil nut (Bertholletia excelsa). The kernels and the cake resulting from lipid extraction were subjected to the analysis of physical characteristics, nutritional composition, and evaluation of thermal behavior. The crude oil obtained by supercritical CO2 extraction was subjected to physical and chemical characterization and fatty acid composition analysis. The results showed an average yield of 67.2% of oil confirming the high fat and calorie content of the fruit. The flour was found to be a significant source of protein, fibers, and minerals; it showed good thermal stability when subjected to gradual temperature increase. The oil obtained showed high nutritional value based on the quantification of the major essential fatty acids, especially unsaturated, 75%, and monounsaturated fatty acids, mainly the oleic and linoleic acids. The data show that Brazil nut is of great nutritional and functional importance not only due to the in natura consumption of its kernels but also as a source of essential fatty acids, present in its oil and flour (by-product), and as a of source proteins, fibers, and minerals essential to health confirming the nutritional and functional essentiality of its kernels, oil, and flour.
⺠We studied the properties of partially deffated brazil nut flour. ⺠The flour is rich in amino acids methionine and cysteine (26.7 and 8.7 mg/g). ⺠The thermogravimetric showed a pattern of mass loss around temperature of 250 °C. ⺠Differential thermal analyses show a profile of exothermic reactions. ⺠The micrograph shown granules are either oval or round in shape with smooth surfaces.
