Physicochemical characterization of the pulp and kernel of Acrocomia aculeata
DOI:
https://doi.org/10.18004/investig.agrar.2020.junio.46-52%20Keywords:
mbokaja, coco, fruits, lipids, proteinsAbstract
The fruit of Acrocomiaaculeata, locally known as “coco” or “mbokaja” in Guaraní language is a native species abundant in Paraguayan soil, whose kernel and pulp contain important amounts of proteins, fibers, carbohydrates, lipids, vitamins and minerals, with a high potential for consumption both in natural form or for its use in food production. This study aimed to evaluate physicochemical aspects and nutritional compounds of the fruits. The different fractions of the fruit were evaluated and the edible portion was determined using gravimetric methods. The solvent extraction method (Soxhlet) determined the total lipid content, the Kjeldahl method determined the protein, the anthrone method (spectrophotometry) determined the total carbohydrate content. The mineral residue was determined by calcination in muffle. The fiber content was calculated by difference. Finally, lipid profiled and minerals by instrumental methods.. The pulp and kernel represent 43.9% and 10.13% of the total weight of the fruit respectively. The main components present in the pulp and kernel are lipids (24.1 and 57.1%), fiber (28.2% and 19.7%) and proteins (14.0% and 16.4%) respectively. The results obtained in the evaluation of the physical and chemical characteristics of the native coconut, the contents of nutritious compounds of the coconut were highlighted, mainly the protein in the almond and the high content of oleic acid in the pulp, which are promising for its use in the food industryDownloads
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