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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/47956
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dc.creatorMíriam Andrade Santospt_BR
dc.creatorEderson Paulo Xavier Guilhermept_BR
dc.creatorLorendane Millena de Carvalhopt_BR
dc.creatorIgor Viana Brandipt_BR
dc.creatorGleidson Giordano Pinto de Carvalhopt_BR
dc.creatorJúnio Cota Silvapt_BR
dc.creatorBruna Mara Aparecida de Carvalhopt_BR
dc.date.accessioned2022-12-14T13:28:12Z-
dc.date.available2022-12-14T13:28:12Z-
dc.date.issued2020-12-
dc.citation.volume40pt_BR
dc.citation.spage489pt_BR
dc.citation.epage495pt_BR
dc.identifier.doihttps://doi.org/10.1590/fst.31819pt_BR
dc.identifier.issn1678-457Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/47956-
dc.description.resumoChicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99% neutral detergent fiber and 3.99% acid detergent fiber. With regard to fatty acids; 5 components were identified, of which 56.2% were unsaturated fatty acids. Oleic acid presented the highest fatty acid content in chicha, followed by palmitic acid. With regard to the nut’s protein content; 2 proteins were identified, legumin, a soluble globulin, and prurin-1, the most allergic component of 11S globulins. The identification of the characteristics of chicha provides nutritional and functional information regarding this plant and its contribution to food products.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.description.sponsorshipOutra Agênciapt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Science and Technologypt_BR
dc.rightsAcesso Abertopt_BR
dc.subject.otherNozpt_BR
dc.subject.otherÁcidos graxospt_BR
dc.subject.otherEspectrometria de massapt_BR
dc.titleFatty acid and proteomic analysis of Sterculia striata nutpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.scielo.br/j/cta/a/pLsbs4b56scvPjrGKySmRGG/?lang=enpt_BR
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