African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6638

Full Length Research Paper

Chemical composition of processed baru (Dipteryx alata Vog.) almonds: Lyophilization and roasting

Rodrigo Martins Fraguas
  • Rodrigo Martins Fraguas
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Anderson Assaid Simão
  • Anderson Assaid Simão
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Renato Leal Silva
  • Renato Leal Silva
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Claudia Mendes dos Santos
  • Claudia Mendes dos Santos
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Denise Alvaranga Rocha
  • Denise Alvaranga Rocha
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Tassia Silva Tavares
  • Tassia Silva Tavares
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Tamara Rezende Marques
  • Tamara Rezende Marques
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Mariene Helena Duarte
  • Mariene Helena Duarte
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Silvana Marcussi
  • Silvana Marcussi
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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Celeste Maria Patto de Abreu
  • Celeste Maria Patto de Abreu
  • Department of Chemistry, Biochemistry Laboratory, Federal University of Lavras - UFLA, P.O. Box 3037, Zip Code 37200.000, Lavras, MG, Brazil.
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  •  Received: 04 January 2014
  •  Accepted: 21 March 2014
  •  Published: 31 March 2014

Abstract

The objective of this study was to evaluate percent and mineral composition, protein digestibility, bioactive compounds (phenols and flavonoids), total soluble solids (TSS), titratable acidity, pH, profiles of fatty acids (FA) and proteins, and the organic acids of baru (Dipteryx alata Vog.) almonds, subjected to different treatments (lyophilization and roasting), aiming to determine which process results in a better use of the almond constituents, adding value to the fruit. High levels (g 100 g-1 dry matter - DM) were found for proteins: 32.04 and 36.08; lipids: 34.50 and 36.67; dietary fiber: 21.55 and 21.46; and for the following minerals (mg 100 g-1 DM); phosphorus: 652.35 and 703.14; and iron: 8.42 and 9.51, respectively, in lyophilized and roasted almonds. Among the FA, oleic and linoleic acids were the major ones, as well as citric acid among the organic acids, both in lyophilized and in roasted almonds. The roasting process increased the levels of lipids, proteins and of the minerals: phosphorus, calcium, magnesium, copper, zinc and iron. However, it resulted in a decrease in the levels of phenolic compounds, flavonoids, protein digestibility and in the number of absorption bands and proteins shown in the electrophoretic profile.

 

Key words: Chemical characterization, lyophilization, roasting, Dipteryx alata Vog.