Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 214, Issue 4, Pages 331-334Publisher
SPRINGER
DOI: 10.1007/s00217-001-0477-7
Keywords
Endopleura itchi; Humiriaceae; Uxi; Amazonian tropical fruit; chemical composition; phytosterols
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The chemical composition of the fruit pulp of Endopleura uchi growing in the Brazilian Amazon was investigated for characterisation and evaluation of its nutritional value. According to the analyses performed, it possesses a considerably high content of fat, characterised by a high oleic acid content. The fruit also contains remarkably high amounts of dietary fibres and phytosterols, as well as notable contents of vitamin C, vitamin E and minerals. In total, 42 volatile compounds could be identified by GC-MS in the fruit pulp aroma, which consisted mainly of the alcoholic compounds 3,3-dimethyl-2-butanol (18.8%) and eugenol (14.0%), as well as methyl and ethyl esters of fatty acids (18.5%).
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