Composição centesimal da semente de goiaba de polpa vermelha e determinação do perfil de ácidos graxos das sementes de goiaba de polpa branca e de polpa vermelha

Abstract

The guava (Psidium guajava L.) produces the guava, which is an important tropical and subtropical fruit, consumed mainly fresh. The fruit is exceptionally rich in vitamin C, exceeding the content of this vitamin in citrus juices, and is therefore also used as an additive for other juices and purees. This study aims to evaluate the centesimal composition of red-pulp guava seeds supplied by a pulp company in the city of Parnaíba (PI), and to determine the fatty acid profile of the fixed oil extracted from white-pulp guava seeds and red pulp, grown in the municipality of Muricí dos Portelas (PI). The determination of the centesimal composition (moisture, ashes, lipids, proteins, carbohydrates and total caloric value of red guava seeds were carried out according to the methodologies described by the Adolfo Lutz Institute. The lipid fraction of the red pulp and the white pulp were submitted to the esterification of fatty acids, where they were converted into fatty acid methyl esters (FAMEs), following the method described by IUPAC. The FAMEs analysis was performed in the GC/MS-CFU laboratory. The analysis performed on red pulp guava seeds presented the following composition: humidity 3.87%, ashes 1.18%, lipids 18.17%, proteins 9.90%, carbohydrates 66.88% and total caloric value 470.65 Kcal/100g. The analysis of FAMEs diagnosed several compounds, but the most important were palmitic acid and linoleic acid, which represent the class of non-essential fatty acids with relevant chemical characteristics, in the human body among the characteristics have high antioxidant and nutritional activity. Scientific research on the effects of palmitic acid on glucose metabolism is relevant in the chemical and pharmacological industry in order to analyze its plasma concentration in physiological and pathological conditions. The results of the centesimal composition and the fatty acid profile of the white and red pulp seeds show how nutritionally advantageous it would be to invest in by-products using this raw material as it is a rich source of various compounds beneficial to human health.