Perfil dos extratos hidrossolúvel e gorduroso obtidos da castanha-do-Brasil

Abstract

ABSTRACT The Brazil nut has a great economic and especially nutritional importance and is among the most commercialized products both in the national market and in international exports. For the extraction of the nut water-soluble extract, the ratio 1:3 (1 kg of Brazil nuts/3 L of water) was used, the water used was pasteurized and, subsequently, it was cooled to 30 °C. The fat extract was obtained by decantation process. The extracts were analyzed for pH, total titratable acidity, proteins, lipids, vitamin C and phenolic compounds. The water-soluble extract obtained 5.28 acidity, 5.33 pH, 1.23 AGE/100 g of phenolic compounds, 8.6% of lipids, 73.57 mg/100g of vitamin C and 0.93 g/100 g g of protein. The fat extract had 1.24 acidity, 6.56 pH, 2.312 AGE/100 phenolic compounds, 38% lipids, 59.48 mg/100g vitamin C and 6.10 g/100 g protein. The analyzes were carried out in order to trace a physicochemical profile of the water-soluble and fat extracts obtained from Brazil nuts, so through the evaluation of the results obtained in the research it is possible to conclude that both the water-soluble extract and the fat extract have indexes satisfactory for the development of possible new products, it is necessary to deepen the research to assess the nutritional profile so that you can verify whether the claims referring to Brazil nuts remain on the products that derive from it.