Table 4. Mass fractions of fatty acids and phytosterols and rheological parameters of pulp and by- products of buriti (Mauritia flexuosa) fruits.
| Parameter | Fresh pulp | Lyophilized pulp | Lyophilized peel | Lyophilized endocarp |
|---|---|---|---|---|
| w(fatty acid)/% | ||||
| Palmitic acid (C16:0) | 15.96 | 17.71 | 20.81 | 16.72 |
| Stearic acid (C18:0) | 4.60 | 1.59 | 2.37 | 1.46 |
| Total saturated fatty acids | 20.56 | 19.30 | 23.18 | 18.18 |
| Palmitoleic acid (C16:1) | n.d. | n.d. | 0.77 | n.d. |
| Oleic acid (C18:1) | 79.15 | 80.11 | 67.39 | 78.28 |
| Total monounsaturated fatty acids | 79.15 | 80.11 | 68.16 | 78.28 |
| Linoleic acid (C18:2) | n.d. | n.d. | 2.11 | 1.71 |
| Linolenic acid (C18:3) | n.d. | n.d. | n.d. | n.d. |
| Total polyunsaturated fatty acids | n.d. | n.d. | 2.11 | 1.71 |
| w(phytosterol)/% | ||||
| β-sitosterol | n.d. | n.d. | 1.37 | n.d. |
| Stigmasterol | n.d. | n.d. | 0.37 | n.d. |
| Total phytosterols | n.d. | n.d. | 1.74 | n.d. |
| Total fatty acids and phytosterols | 99.71 | 99.41 | 95.19 | 98.17 |
| Rheological parameters | ||||
| K | n.d. | 0.001±0.000 | 3.0±0.6 | 2.1±0.5 |
| n | n.d. | 1.47±0.07 | 0.38±0.04 | 0.30±0.04 |
| R2 | n.d. | 0.99 | 0.86 | 0.89 |
n.d.=not determined, K=consistency index, n=flow behavior index