Table 1.
Nutritional aspects of peach palm fruit pulp.
| Bactris gasipaes | Mauritia flexuosa | References | |
|---|---|---|---|
| Moisture (%) | 45–65.1 | 50.5–79.35 | [90,95,96,97] |
| Starch (%) | 27–59.5 | 7.28–36.3 | [89,95,98] |
| Protein (%) | 2.12–14.7 | 1.8–3.7 | [89,92,95,99] |
| Oils (%) | 5.57–27 | 11.20–19.0 | [89,95,96,99] |
| Total fiber (%) | 1.25–6.6 | 7.9–22.8 | [90,92,95,99] |
| Ashes (%) | 0.6–0.9 | 0.6–0.8 | |
| Energy (Kcal 100 g−1) | 351.4 | 189.6–1006 | |
| Minerals (100 g) | |||
| K (mg) | 206.4–289.3 | 183.55–919.6 | [90,93,97,100] |
| Ca (mg) | 10.2–24.7 | 35.4–132 | |
| Mg (mg) | 16.9–17.6 | 14.29–60.2 | |
| Na (mg) | 0.2–12.6 | 134.4 | [90,93,100] |
| Fe (mg) | 0.47–0.74 | 0.69–4 | [90,97,100] |
| Cu (mg) | - | 0.61 | [100] |
| Zn (mg) | 0.26–0.28 | 1.08 | [90,93,100] |
| Mn (mg) | 0.08–0.11 | 8.72 | |
| Cl (µg) | 7.6–30.7 | - | [90] |
| Cr (µg) | 8.2–13.9 | - | |
| Se (µg) | 3.3–11.4 | - | |
| Rb (µg) | 491.4–924.1 | - | |
| Br (µg) | 34.3–189.4 | - | |
| Ba (µg) | 103.9–164.5 | - | |
| Pa (µg) | 56.4–60.9 | - | |
| Ce (µg) | 1.3–2.1 | - | |
| La (ng) | 70.5–521.8 | - | |
| Sb (ng) | 31.0–99.0 | - | |
| Au (ng) | 30.3–57.8 | - | |
| Sc (ng) | 7–10.4 | - | |
| Fatty acids (%) | |||
| Palmitic (16:0) | 24.1–39.6 | 18.9 | [90,99] |
| Palmitoleic (16:1) | 5.2–7.4 | 0.3 | |
| Margaric (17:0) | - | - | |
| Stearic (18:0) | 0.8–1.7 | 1.3 | |
| Oleic (18:1) | 42.8–60.8 | 75.7 | |
| Linoleic (18:2) | 1.2–1.4 | 2.1 | |
| Linolenic (18:3) | 0–1.8 | - | |
| Arachidonic (20:0) | - | 1.7 | |
| Amino acids | |||
| Bactris gasipaes | FAO | ||
| Essential (mg g−1) | |||
| Histidine | 0.09 | 16 | [90,101,102] |
| Isoleucine | 0.16–1.70 | 13 | |
| Leucine | 0.28–3.14 | 19 | |
| Lysine | 0.21–1.67 | 16 | |
| Methionine | 0.08–0.8 | 17 a | |
| Phenylalanine | 0.14–2.04 | 19 b | |
| Threonine | 0.18–2.71 | 9 | |
| Valine | 0.19–2.83 | 13 | |
| Tryptophan | 0.45 | 5 | |
| Non-essential (ug g−1) | |||
| Alanine | 3.51 | - | [90,101] |
| Arginine | 0.29 | - | |
| Aspartate | 4.33 | - | |
| Serine | 2.72 | - | |
| Glutamate | 4.98 | - | |
| Glycine | 0.27–2.87 | - | |
| Tyrosine | 0.14 | - | |
| Proline | 2.57 | - | |
Associated with cysteine a or tyrosine b.