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European Food Research and Technology

, Volume 218, Issue 4, pp 380–384 | Cite as

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

  • Hervé Rogez
  • Raphaële Buxant
  • Eric Mignolet
  • Jesus N. S. Souza
  • Evaldo M. Silva
  • Yvan Larondelle
Original Paper

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 fruits Chemical composition Eugenia stipitata Platonia insignis Theobroma grandiflorum 

Notes

Acknowledgements

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

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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Hervé Rogez
    • 1
  • Raphaële Buxant
    • 2
  • Eric Mignolet
    • 2
  • Jesus N. S. Souza
    • 1
  • Evaldo M. Silva
    • 1
  • Yvan Larondelle
    • 2
  1. 1.Department of Food and Chemical EngineeringFederal University of ParáBelémBrazil
  2. 2.Unité de biochimie de la nutritionUniversité catholique de LouvainLouvain-la-NeuveBelgium

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