Título:	Pequi: a Brazilian fruit with potential uses for the fat industry.
Autoria:	GUEDES, A. M. M. ANTONIASSI, R. MACHADO, A. F. de F.
Afiliação:	ANDREA MADALENA MACIEL GUEDES, CTAA; ROSEMAR ANTONIASSI, CTAA; ADELIA FERREIRA DE FARIA MACHADO, CTAA.
Ano de publicação:	2017
Referência:	Oilseeds & fats Crops and Lipids, p. 1-4, 2017.
Conteúdo:	Pequi is a native fruit from Brazil, found in the Amazon, Caatinga, Cerrado and Atlantic Rain Forest regions. It is one of the main plants with great potential for sustainable use in Central Brazil. Among 16 species comprising Caryocar genus, three are highlighted: C. brasiliense, C. villosum, and C. coriaceum, of economic importance for families in small communities of Brazilian Cerrado. They are generally organized in cooperatives and use the leaves for preparing medicinal extracts, and the fruits for culinary purposes. When the sale of fresh fruits is reduced, they produce and commercialize fruit preserves, and liqueur products, as well as extract the oil. Harvesting of mature fruits after falling from the tree while keeping some fruits at the plant is the best way for its sustainable production. The internal mesocarp contains from 36 to 66% dry weight of oil having traditional culinary, medicinal and cosmetic uses. This oil has 60% of oleic acid and 35% palmitic acid, thus suitable for industrial fat hardstocks. The presence of the triacylglycerols POO and POP makes the oil of interest for cosmetic and food industries. Both pulp and kernel oils have been studied for their health effects. By physical, enzymatic or chemical modification, the oil has shown potential uses as cocoa butter substitute and zero trans fat product.
Palavras-chave:	Caryocar sp Pequi oil
Digital Object Identifier:	10.1051/ocl/2017040
Tipo do material:	Artigo de periódico
Acesso:	openAccess
Aparece nas coleções:	Artigo em periódico indexado (CTAA)