Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by nmr spectroscopy
Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of pequi fruit pulp; however, NMR spectroscopy is us...
| Main Authors: | Miranda-Vilela, Ana Luisa, Grisolia, Cesar Koppe, Resck, Inês Sabioni, Mendonça, Márcio Antônio |
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| Format: | Artigo |
| Language: | English |
| Published: |
Sociedade Brasileira de Química
2017
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| Subjects: | |
| Online Access: |
http://repositorio.unb.br/handle/10482/27459 https://dx.doi.org/10.1590/S0100-40422009000900013 |
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| Summary: |
Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of pequi fruit pulp; however, NMR spectroscopy is used for the first time to characterize the nutritional components of organic and aqueous-ethanolic extracts. This spectroscopic technique determined the triacylglycerols in the pequi organic fraction, which is constituted mainly by oleate and palmitate esters, and detected the carbohydrate mixtures as the major components of aqueous and ethanolic fractions, respectively. In this study, presence of phenolic compounds was only evidenced in the ethanolic fraction. |
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