Dados do Trabalho

Título

EVALUATION OF FATTY ACIDS AND VOLATILE COMPOUNDS OF BARU NUTS (DIPTERYX ALATA VOG.) FROM STATE OF MATO GROSSO

Introdução

The baru tree (Dipteryx alata Vog.) is widely distributed throughout Cerrado biome, particularly in the central region of Brazil. Studies have shown considerable variability in the chemical and nutritional characteristics of its nuts, the main edible portion of the fruit. However, investigations into the native baru from the state of Mato Grosso remains scarce in the literature. This study aimed to determine the profile of fatty acids (FAs) and volatile compounds (VCs) in baru nuts harvested in 9 different regions of the state of Mato Grosso.

Material e Métodos

The lipids were extracted from the samples using a cold extraction method. The FAs were analyzed after methylation using a gas chromatograph equipped with a flame ionization detector (GC-FID). VCs were extracted from the ground raw nuts using the solid-phase microextraction technique and analyzed with a gas chromatograph coupled to a mass spectrometer (GC/MS).

Resultados e Discussão

The lipid profile obtained showed mainly monounsaturated fatty acids (oleic acid, 49.7%-53.9%), followed by polyunsaturated fatty acids (linoleic acid, 22.5%-26.4%). Palmitic acid (10.9%-14.5%) and stearic acid (3.9%-5.6%) were the main saturated fatty acids identified. Additionally, this study reports for the first time the VCs in fresh baru nuts. Forty-nine compounds were identified in the samples, belonging to nine chemical classes: acids (3), alcohols (23), aldehydes (2), ketones (4), esters (5), terpenes (7), furan (1), lactones (3), and phenolic (1). The main alcohols included 1-hexanol, ethanol, isopropanol, and pentanol. Isopropanol, ethanol, isobutanol, 3-pentanol, 2-methylbutanol and 3-methylbutanol were detected in all samples. Hexanal was detected as a major aldehyde in the samples, which, at elevated concentrations, this aldehyde can be associated to rancid odors in food. The predominant esters detected were ethyl acetate, ethyl isobutanoate, isobutyl acetate, ethyl isovalerate, and isoamyl acetate. Finally, ketones, furans, lactones, and phenolic volatiles were found in lower frequencies and amounts.

Conclusão

The chemical profiles showed considerable compositional variability according to the regions of origin, indicating potential for geographical origin discrimination of the samples.