PERFIL DOS EXTRATOS HIDROSSOLÚVEL E GORDUROSO OBTIDOS DA CASTANHA-DO BRASIL

Abstract

Brazil nut has great economic and mainly nutritional importance and is among the most traded products both in the domestic market and in international exports. For the extraction of the water-soluble extract from the Brazil nut, the ratio of 1:3 was used (1 kg of Brazil nut/3 L of water), the water used was pasteurized, and later cooled to 30°C. The oily extract was obtained by a decantation process. The extracts were subjected to analyses of pH, total titratable acidity, proteins, lipids, vitamin C, and phenolic compounds. The water-soluble extract obtained 5.28 acidity, 5.33 pH, 1.23 GAE/100 g of phenolic compounds, 8.6% lipids, 73.57 mg/100g of vitamin C, and 0.93 g/100 g of protein. The oily extract presented 1.24 acidity, 6.56 pH, 2.312 GAE/100 of phenolic compounds, 38% lipids, 59.48 mg/100g of vitamin C, and 6.10 g/100 g of protein. The analyses were performed to outline a physicochemical profile of the water-soluble and oily extracts obtained from the Brazil nut; therefore, through the evaluation of the results extracted in the research, it is possible to conclude that both the water-soluble and oily extracts have satisfactory indices for the development of possible new products. Further research is necessary to evaluate the nutritional profile to verify if the claims regarding the Brazil nut remain true for the products derived from it.