Detailed study of Brazil nut (Bertholletia excelsa) oil micro-compounds: phospholipids, tocopherols and sterols
| Autor: | José Brochier, Abdellatif Hafidi, Didier Montet, Daniel Pioch, Thavarith Chunhieng |
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| Jazyk: | angličtina |
| Rok vydání: | 2008 |
| Předmět: |
Bertholletia excelsa
Linolenic acid Phospholipid sterols fatty acids chemistry.chemical_compound food Stérol Organic chemistry Tocopherol Food science Q04 - Composition des produits alimentaires phospholipids Phosphatidylethanolamine chemistry.chemical_classification Tocophérol Brazil nut oil food and beverages General Chemistry Composition chimique Phosphatide food.food Sterol Acide gras chemistry Bertholletia Huile végétale lipids (amino acids peptides and proteins) tocopherols Brazil nut Polyunsaturated fatty acid |
| Zdroj: | Journal of the Brazilian Chemical Society v.19 n.7 2008 Journal of the Brazilian Chemical Society Sociedade Brasileira de Química (SBQ) instacron:SBQ Journal of the Brazilian Chemical Society, Volume: 19, Issue: 7, Pages: 1374-1380, Published: 2008 |
| Popis: | The oil of the Brazil nut (Bertholletia excelsa) was studied for its composition in fatty acids, tocopherols, sterols and phospholipids. The fatty acids composition of phospholipids was also studied. These results were compared to those of sunflower, walnut, almond, soya and olive oils. Its high content of unsaturated fatty acids, of β-tocopherol and of β-sitosterol gave to the Brazil nut interesting antioxidant and anti-cholesterol properties. The composition of fatty acids in phospholipid is very different from the composition of the oil. Linolenic acid, which is not present in the oil, is present at a high level in phosphatidylethanolamine. O óleo da castanha-do-pará (Bertholletia excelsa) foi estudado por causa da sua composição em ácidos graxos, tocoferóis, esteróis e fosfolipídios. A composição de ácidos graxos nos fosfolipídeos também foi estudada. Os resultados foram comparados com os do girassol, da castanha, amêndoa, noz, soja e azeites. O seu alto teor em ácidos graxos insaturados, em β-tocoferol e em β-sitosterol confere à castanha-do-pará interessantes propriedades antioxidantes e de prevenção do colesterol. A composição de ácidos graxos em fosfolipídio é muito diferente da composição do óleo. O ácido linolênico, que não se encontra no óleo, encontra-se em grande quantidade na fosfatidiletanolamina. |
| Databáze: | OpenAIRE |
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