SciELO - Scientific Electronic Library Online

 
vol.77 número3Características morfológicas y químicas de 3 cultivares de maíz morado (Zea mays L.) en Arequipa - PerúEfecto antiagregante plaquetario in vivo y fibrinolítico in vitro del extracto etanólico de las hojas de Oenothera rosea Aiton (chupasangre) índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

  • No hay articulos citadosCitado por SciELO

Links relacionados

  • No hay articulos similaresSimilares en SciELO

Compartir


Revista de la Sociedad Química del Perú

versión impresa ISSN 1810-634X

Resumen

DAVILA GUERRERO, Ericka Jeannette et al. Chemical characterization of three palms of gender Attalea. Rev. Soc. Quím. Perú [online]. 2011, vol.77, n.3, pp.218-224. ISSN 1810-634X.

The seed of the fruits of three palm of the Attalea gender were characterized chemically. They are: Attalea moorei, Attalea sp and Attalea salazarii, which were collected in the Peruvian Amazon. The centesimal composition for the three species presents in dry weight: ash: 1,54%, 1,30% and 1,44%; proteins: 20,63%, 17,48% and 10,16%; greases 23,02%, 18,03% and 19,47%; and carbohydrates: 54,81%, 63,19% and 68,93% for Attalea moorei, Attalea sp. and Attalea salazarii, respectively. The concentration of elements analyzed by atomic absorption spectrophotometríc, indicated (in: mg/100g), (Cu) : 0,955, 0,827 and 1,390; (K) : 490,13, 405,43 and 578,68; (Mn) : 1,43, 1,98 and 1,65; (Mg) : 134,83, 102,37 and 111,68; (Na) : 153,18, 126,28 and 120,55; (Zn) : 1,73, 1,21 and 1,86; (Fe) : 2,95, 1,68 and 0,51; and (Ca) : 24,30, 78,40 and 44,55 for A. moorei, A. sp. and A. salazarii, respectively. The characterization of fat acids, were realized by gas chromatography, and it was observed that this gender in study, presented a higher concentration of saturated acid, and the lauric acid was of the major, with 44,40%, 47,97% y 51,84% for A. moorei, A. sp. and A. salazarii, respectively. Identification of amino acids were made by means of the chromatography of fine layer and is observed that the fruits present all the essential amino acids.

Palabras clave : Attalea; elements; aminoacids; atomic absorption.

        · resumen en Español     · texto en Español     · Español ( pdf )