Skip to main content
SpringerLink
Log in

Chemical composition of the pulp of three typical Amazonian fruits: araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum)

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum) are three exotic fruits typical of the Amazonian region. Their pulps are very much appreciated by the inhabitants and have been recently exported. The present paper reports on the chemical composition of these pulps: the gross composition (carbohydrates, protein, fat, ash and dietary fibre contents) has been determined, together with a more detailed analysis of sugars, amino acids, fatty acids and minerals. Altogether, the data indicate that these fruit pulps of Amazonian origin are of nutritional interest and should be promoted at least at a regional level.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1 a

Similar content being viewed by others

References

  1. Marx F, Andrade EHA, Maia JG (1997) Z Lebensm Unters Forsch 204:442–444

    CAS  Google Scholar 

  2. Marx F, Andrade EHA, Maia JG (1998) Z Lebensm Unters Forsch 206:364–366

    Article  CAS  Google Scholar 

  3. Cavalcante PB (1991) Frutas comestíveis da Amazônia, 5th edn. Cejup, Belém, Pará, Brazil

  4. Aguiar JPL (1983) Acta Amazônica 13:953–954

    Google Scholar 

  5. Monteiro AR, Meireles MAA, Marques MOM, Petenate AJ (1997) J Supercrit Fluids 11:91–102

    Article  CAS  Google Scholar 

  6. Alves S, Jennings WG (1979) Food Chem 4:149–159

    Google Scholar 

  7. Boulanger R, Chassagne D, Crouzet J (1999) Flavour Fragr J 14:303–311

    Article  CAS  Google Scholar 

  8. Clement CR, Venturieri GA (1990) Bacuri and cupuassu. In: Nagy S, Shaw PE, Wardowski WF (eds) Fruits of tropical and subtropical origin. Florida Science Source, Lake Alfred, pp 178–192

  9. Venturieri GA (1993) Cupuaçu: a espécie, sua cultura, usos e processamento. Clube do cupu, Belém, Pará, Brazil

  10. Silva FM, Silva CLM (1999) Int J Food Sci Tech 34:87–94

    Google Scholar 

  11. Boulanger R, Crouzet J (2000) Flavour Fragr J 15:251–257

    Article  CAS  Google Scholar 

  12. AOAC (1995) Official methods of analysis. Association of Official Analytical Chemists, Washington

  13. Prosky L, Asp NG, Schweizer TF, De Vries JW, Furda I (1988) J Assoc Off Anal Chem 71:1017–1023

    CAS  PubMed  Google Scholar 

  14. Jayalekshmy A, Mathew AG (1990) Food Chem 37:123–134

    Google Scholar 

  15. WHO (1985) WHO/FAO Report: Energy and protein requirements. WHO technical report series No. 724. World Health Organization, Geneva

  16. Favier JC, Ireland-Ripert J, Laussucq C, Feinberg M (1994) Répertoire général des aliments: table de composition des fruits exotiques, fruits de cueillette d’Afrique, vol 3. Edns. ORSTOM, Tec&Doc, INRA, Paris

Download references

Acknowledgements

The authors particularly thank the European Union-DGXII (project TS3-CT94-0300) for financial support for this work.

Author information

Authors and Affiliations

  1. Department of Food and Chemical Engineering, Federal University of Pará, av. Perimetral s/n, 66.095-780, Belém, PA, Brazil

    Hervé Rogez, Jesus N. S. Souza & Evaldo M. Silva

  2. Unité de biochimie de la nutrition, Université catholique de Louvain, Croix du Sud 2/8, B-1348, Louvain-la-Neuve, Belgium

    Raphaële Buxant, Eric Mignolet & Yvan Larondelle

Authors
  1. Hervé Rogez
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Raphaële Buxant
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Eric Mignolet
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Jesus N. S. Souza
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Evaldo M. Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Yvan Larondelle
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hervé Rogez.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Rogez, H., Buxant, R., Mignolet, E. et al. Chemical composition of the pulp of three typical Amazonian fruits: araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum). Eur Food Res Technol 218, 380–384 (2004). https://doi.org/10.1007/s00217-003-0853-6

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-003-0853-6

Keywords

Search

Navigation