Keywords
Lecythidaceae
Nutritional value
Oilseeds
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Abstract
Objective: To determine the nutritional composition of sapucaia nuts in samples from the Lago Grande (LPLG) and Pinduri (LPP) regions, in the municipality of Santarém-PA. Methods: Analyzes of the centesimal composition of nuts were carried out according to the "Analytical Norms of the Adolfo Lutz Institute", for lipid, protein, carbohydrate, moisture and ash levels. The constitution of fatty acids was also analyzed by GC-MS. Results: The carbohydrate content was 17.02% and 31.12% for the LPLG and LPP samples, respectively. Moisture content also varied, being 31.33% for LPLG and only 9.54% for LPP. Regarding the protein content, the variation was not so high, but it also showed a significant difference, being 10.99% for LPLG and 8.8 for LPP. In both samples the lipid content found was considered high, with 39.95% for LPLG and 46% for LPP. The analysis of the chemical composition of the nut oil showed a high content of unsaturated fatty acids, with oleic acid being the most abundant in both samples, 52.41% (LPLG) and 44.7% in the LPP sample. Conclusion: It is concluded that the sapucaia nut from Santarém-PA has a rich nutritional value, being a source of unsaturated fatty acids, proteins and carbohydrates.
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