Please use this identifier to cite or link to this item:
https://repositorio.inpa.gov.br/handle/1/13641| Title: | Estudo químico das sementes de bacuri. |
| Authors: | Silva Bentes, M. H. Serruya, H. Rocha Filho, G. N. Oliveira Godoy, R. L. Silva Cabral, J. A. Maia, J. G. Soares |
| Issue Date: | 1986 |
| metadata.dc.publisher.journal: | Acta Amazonica |
| metadata.dc.relation.ispartof: | Volume 16, Pags. 363-368 |
| Abstract: | The comparative analysis of the seeds of bacuri and bacuripari show,with respects to the fat content, diferences in the quantitative composition of theirs fatty acids (palmitic 44,2:42,3, palmitoleic 13,2:1,0, stearic 2,3:4,6, oleic 37,8:39,9 and linoleic acids 2,5:12,2; %:%, respectively), and the fact that tripalmitin is present in the fatty extracts of bacuri seeds, in appreciable quantities (10%). These fats, especially from bacuri seeds, can be recommended as alternative sources for industry. |
| metadata.dc.description.resumo: | A análise comparativa das sementes de bacuri e baripari mostrou, com respeito à gordura, diferenças na composição quantitativa de seus ácidos graxos (ácidos palmítico 44,242,3, palmitoleíco 13,2:1,0, estárico 2,3:4, 6, oleíco 37,8:39,9 e linoleíco 2,5:12,3; %:%, respectivamente), além da presença de tripalmitina nos extrativos graxos das sementes de bacuri, podem ser indicadas como fontes alternativas à indústria. |
| metadata.dc.identifier.doi: | 10.1590/1809-43921986161368 |
| Appears in Collections: | Artigos |
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