49F-20 |
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A. RÍOS-MORGAN1, R. D. Corral-Aguayo, G. K. Ramírez-Padilla, I. L. Camacho-Hernández4, and F. Delgado-Vargas. (1) Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sinaloa, 80000, Mexico, (2) Facultad de Ciencias Quimico-Biológicas, Universidad Autónoma de Sinaloa, Apdo. Postal 1354, Culiacán, Sinaloa, 80000, Mexico Mexico is a country with a wide biodiversity plants, particularly on northwestern region it is abundant and little studied. Research on nance (Byrsonima crassifolia) is limited to some ethnobotanic contributions, in which roots, bark, flower, leaf and fruit have indicated its biological activity versus dysentery and fever. Research on fatty acids is important because their potential benefic effect to prevent chronic disease. The purpose of this study was to evaluate the fatty acids and nutritional composition of pulp and seed of nance, a typical fruit consumed in Sinaloa. Fatty acids profiles were determined by gas–liquid chromatography-mass spectrometry. Fat, protein, crude fiber and ash content by standard methods, phytic acid and tannins by Latta-Eskin and Price et-al methods respectively. Unsaturated fatty acids composed the largest proportion, ranging from 82.7 to 62.3% of total fatty acids in pulp and seed respectively. The number of fatty acids was fourteen in pulp versus twenty in seed. In pulp, linoleic (46.4%), oleic (34.3%), palmitic (11.3%), stearic (5.3%) and cis-vaccenic (1.2%) acids were the most important, while in seed, oleic (47.3%), palmitic (26%), linoleic (5.3%), palmitoleic (4.5%) acids. Edible portion showed total fat (3%), protein (3.1%), lipids (10.3%, b.s.), crude fiber (1%) and ash (3.37% b.s.), anti-nutritional compounds as tannins (7.49% d.b.) and phytic acid (4.91% d.b.) were high. Seed composition of nance showed high lipids content (6.0% d.b.), and crude fiber, ash and proteins were 1.4, 2.0 and 5.3% in d.b. respectively. Phytic acid and tannins were 1.56 and 6.02% db respectively. In this work we present a partial nutritional characterization of this fruit in order to establish its potential as an edible source of important nutrients and promote its rational use.
Session 49F, Fruit & Vegetable Products: Fresh vegetables
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