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: 2296

Full Length Research Paper

Nutritional characterization pulp of Chrysobalanus icaco L.

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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Ismael Montero Fernández
  • Ismael Montero Fernández
  • Department of Organic and Inorganic Chemistry, University of Extremadura, Cáceres, Spain.
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Luis Antonio Beltrán Alemán
  • Luis Antonio Beltrán Alemán
  • Higher Tecnological Institute, National Autonomous University of Honduras, Tela, Honduras.
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Ricardo Santos Alemán
  • Ricardo Santos Alemán
  • Department 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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  •  Received: 23 April 2020
  •  Accepted: 12 May 2020
  •  Published: 30 June 2020

Abstract

After Southeast Asia, Brazil is the second largest producer of tropical fruits having more than 500 species, and many of these have high potential regarding nutritional content that can be marketed. Among them, Chrysobalanus icaco L., which can be found in abundance in several countries of South America stands out. Among its nutritional profile, it had low value of titratable acidity (0.41 ± 0.02%) and lipid value of 0.71 ± 0.02%, and is very notable for its minerals content such as calcium (0.74 ± 0.02 g 100 g-1), potassium (1.38 ± 0.12 g 100 g-1), iron (0.14 ± 0.03 g 100 g-1), and copper (0.04 ± 0.01 g 100 g-1). By identifying the functional groups using IR, the characteristic peaks of fatty acids were identified.

Key words: Amazon, bromatology, minerals, sustainability.

 

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This article is published under the terms of the Creative Commons Attribution License 4.0

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