Composição Química do Fruto de Imbuia (Ocotea porosa) Nativa do Município de Colombo, PR

Maria Lúcia Ferreira Simeone; Antonio Nascim Kalil Filho

Chemical Composition of the Fruit of Imbuia (Ocotea porosa) from Colombo, PR, Brazil

Authors

Maria Lúcia Ferreira Simeone
Antonio Nascim Kalil Filho Embrapa Florestas

Keywords:

Oil, lauric acid, micro and macronutrients, Î±-tocopherol.

Abstract

The aim of this work was to determine the chemical composition of Ocotea porosa fruit (rind and seed) (centesimal composition, macronutrients, micronutrients lipids, fatty acid distribution, and Î±-tocopherol) from matrixes collected in Colombo, PR. The rind and seed components were carbohydrates (54.4 %),proteins
(38.5 %) and lipids (5.6 %), and carbohydrates (33.4%), lipids (19.9 %) and proteins (2.9 %), respectively. The fatty acid composition from Imbuia seed oil showed a percentual of 89.9 % of saturated fatty acids, lauric (11.49 %), capric (2.46 %) and myristic (1.54 %) acids were the major components. Î±-tocopherol was found in both compartment in concentration equal of 180.0 mg.kg-1 (seeds) and 120 mg.kg-1 (rind). Thus, the seeds of Ocotea porosa constitute a significant protein and lipids sources and the high concentration of lauric acid showed a potential use in cosmetic industry.

doi: 10.4336/2009.pfb.58.29

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Published

2010-02-26

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SIMEONE, Maria Lúcia Ferreira; KALIL FILHO, Antonio Nascim. Chemical Composition of the Fruit of Imbuia (Ocotea porosa) from Colombo, PR, Brazil. Pesquisa Florestal Brasileira, [S. l.], n. 58, p. 29, 2010. Disponível em: https://pfb.cnpf.embrapa.br/pfb/index.php/pfb/article/view/3. Acesso em: 17 may. 2024.

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No. 58 (2009): jan./jun.

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Chemical Composition of the Fruit of Imbuia (Ocotea porosa) from Colombo, PR, Brazil

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