Título:	Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by nmr spectroscopy
Autor(es):	Miranda-Vilela, Ana Luisa Grisolia, Cesar Koppe Resck, Inês Sabioni Mendonça, Márcio Antônio
Assunto:	Pequi Ésteres graxos Ressonância magnética nuclear Espectroscopia
Data de publicação:	2009
Editora:	Sociedade Brasileira de Química
Referência:	MIRANDA-VILELA, Ana Luisa et al. Characterization of the major nutritional components of Caryocar brasiliense fruit pulp by nmr spectroscopy. Química Nova, São Paulo, v. 32, n. 9, p. 2310-2313, 2009. DOI: https://doi.org/10.1590/S0100-40422009000900013. Disponível em: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000900013&lng=en&nrm=iso. Acesso em: 12 jan. 2021.
Abstract:	Pequi (Caryocar brasiliense Camb.), a typical fruit of Brazilian Cerrado, is well known in regional cookery and used in folk medicine to treat various illnesses. Mass spectrometry and chromatographic methods have identified the organic composition of pequi fruit pulp; however, NMR spectroscopy is used for the first time to characterize the nutritional components of organic and aqueous-ethanolic extracts. This spectroscopic technique determined the triacylglycerols in the pequi organic fraction, which is constituted mainly by oleate and palmitate esters, and detected the carbohydrate mixtures as the major components of aqueous and ethanolic fractions, respectively. In this study, presence of phenolic compounds was only evidenced in the ethanolic fraction.
Unidade Acadêmica:	Instituto de Química (IQ)
Licença:	Química Nova - All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License (CC BY NC 4.0). Fonte: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000900013&lng=en&nrm=iso&tlng=en. Acesso em: 12 jan. 2021.
DOI:	https://dx.doi.org/10.1590/S0100-40422009000900013
Aparece nas coleções:	Artigos publicados em periódicos e afins

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