European Food Research and Technology

, Volume 218, Issue 4, pp 380–384

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

Authors

    • Department of Food and Chemical EngineeringFederal University of Pará
  • Raphaële Buxant
    • Unité de biochimie de la nutritionUniversité catholique de Louvain
  • Eric Mignolet
    • Unité de biochimie de la nutritionUniversité catholique de Louvain
  • Jesus N. S. Souza
    • Department of Food and Chemical EngineeringFederal University of Pará
  • Evaldo M. Silva
    • Department of Food and Chemical EngineeringFederal University of Pará
  • Yvan Larondelle
    • Unité de biochimie de la nutritionUniversité catholique de Louvain
Original Paper

DOI: 10.1007/s00217-003-0853-6

Cite this article as:
Rogez, H., Buxant, R., Mignolet, E. et al. Eur Food Res Technol (2004) 218: 380. doi:10.1007/s00217-003-0853-6

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.

Keywords

Amazonian fruitsChemical compositionEugenia stipitataPlatonia insignisTheobroma grandiflorum

Copyright information

© Springer-Verlag 2004