African Journal of
Pharmacy and Pharmacology

  • Abbreviation: Afr. J. Pharm. Pharmacol.
  • Language: English
  • ISSN: 1996-0816
  • DOI: 10.5897/AJPP
  • Start Year: 2007
  • Published Articles: 2173

Full Length Research Paper

Chemical characterization of seeds of Amazon fruits as nutritional contribution with functional medicinal potential

Ismael Montero Fernández
  • Ismael Montero Fernández
  • Department of Organic and Inorganic Chemistry, University of Extremadura, Cáceres, Spain.
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Selvin Antonio Saravia Maldonado
  • Selvin Antonio Saravia Maldonado
  • Faculty of Earth Sciences and Conservation, National University of Agriculture, Catacamas, Olancho, Honduras.
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Vany Perpetua Ferraz
  • Vany Perpetua Ferraz
  • Chromatography Laboratory, Institute of Exact Sciences, Department of Chemistry, UFMG, Belo Horizonte-MG, Brazil.
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Ricardo Santos Alemán
  • Ricardo Santos Alemán
  • Departament of Food Science, Louisiana State University, United States.
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Jhunior Abrahan Marcia Fuentes
  • Jhunior Abrahan Marcia Fuentes
  • Faculty of Technological Sciences, National University of Agriculture, Catacamas, Olancho, Honduras.
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Antonio Alves de Melo Filho
  • Antonio Alves de Melo Filho
  • Department of Chemistry, Federal University of Roraima, Boa Vista-RR, Brazil.
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  •  Received: 19 February 2020
  •  Accepted: 19 March 2020
  •  Published: 31 May 2020

Abstract

The fruit seeds of the Northern Amazon Region were evaluated bromatologically and nutritionally in terms of the level of macro- and micro-elements and fatty acids present in them. Bromatologically, the seeds of camu-camu (369.08 kcal 100 g-1) and biribá (364.78 kcal 100 g-1) have the highest energy value. In terms of the macroelements, the highest concentration was potassium (554.23 mg 100 g-1) seen in graviola, followed by magnesium (123.11 mg 100 g-1) in biribá. In terms of micronutrients, the highest concentrations are zinc (4.14 mg 100 g-1) and manganese (4.12 mg 100 g-1) in abiu seeds. The fatty acids composition of the seeds studied had a higher percentage of unsaturated fatty acids. Among the most saturated is palmitic acid with a concentration of 40.4% for taperebá seeds while among the unsaturated is oleic acid with a concentration of 47.4% for bacuparí seeds.

Key words: Oleic acid, bromatological, minerals, saturated fatty acids (SFA), unsaturated fatty acids (UFA).