Fatty acid and proteomic analysis of Sterculia striata nut
| dc.creator | Míriam Andrade Santos | |
| dc.creator | Ederson Paulo Xavier Guilherme | |
| dc.creator | Lorendane Millena de Carvalho | |
| dc.creator | Igor Viana Brandi | |
| dc.creator | Gleidson Giordano Pinto de Carvalho | |
| dc.creator | Júnio Cota Silva | |
| dc.creator | Bruna Mara Aparecida de Carvalho | |
| dc.date.accessioned | 2022-12-14T13:28:12Z | |
| dc.date.accessioned | 2025-09-09T00:31:15Z | |
| dc.date.available | 2022-12-14T13:28:12Z | |
| dc.date.issued | 2020-12 | |
| dc.description.sponsorship | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico | |
| dc.description.sponsorship | FAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais | |
| dc.description.sponsorship | CAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior | |
| dc.description.sponsorship | Outra Agência | |
| dc.identifier.doi | https://doi.org/10.1590/fst.31819 | |
| dc.identifier.issn | 1678-457X | |
| dc.identifier.uri | https://hdl.handle.net/1843/47956 | |
| dc.language | eng | |
| dc.publisher | Universidade Federal de Minas Gerais | |
| dc.relation.ispartof | Food Science and Technology | |
| dc.rights | Acesso Aberto | |
| dc.subject | Noz | |
| dc.subject | Ácidos graxos | |
| dc.subject | Espectrometria de massa | |
| dc.title | Fatty acid and proteomic analysis of Sterculia striata nut | |
| dc.type | Artigo de periódico | |
| local.citation.epage | 495 | |
| local.citation.spage | 489 | |
| local.citation.volume | 40 | |
| local.description.resumo | Chicha (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. | |
| local.publisher.country | Brasil | |
| local.publisher.department | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS | |
| local.publisher.initials | UFMG | |
| local.url.externa | https://www.scielo.br/j/cta/a/pLsbs4b56scvPjrGKySmRGG/?lang=en |