<b>teores de Ãcidos gracos e composiÇÃo centesimal do fruto e da farinha da bocaiÚva (acrocomia mokayáyba barb. rodr.)</b>
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ID: 151502
2009
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Abstract
<p align="justify">RESUMO: Foram analisados o perfil dos ácidos graxos e a composição centesimal das polpas dos frutos e da farinha de bocaiúva (Acrocomia mokayáyba Barb. Rodr.) provenientes do Estado de mato Grosso do Sul. A polpa do fruto apresentou 16% de fração lipÃdica, composta de 73% de ácido oléico e 16% de ácido palmÃtico como ácidos graxos predominantes; enquanto a farinha da bocaiúva apresentou, em sua fração lipÃdica, uma diminuição nos teores dos ácidos graxos insaturados. PALAVRAS – CHAVE: Bocaiúva; Acrocomia mokayáyba Barb. Rodr.; ácidos graxos.</p>
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| Reference Key |
hiane2009alimentos<b>teores
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|---|---|
| Authors | ;PRISCILA AIKO HIANE;MARILENE DE VUONO CAMARGO PENTEADO;ELZA BADOLATO |
| Journal | Journal of natural products |
| Year | 2009 |
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