Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health
Keywords:
Anacardium, Arachis hypogaea, Bertholletia excels, Caryocar brasiliense Camb, Dipteryx alata VogAbstract
Objective
To assess and compare the fatty acid composition of edible seeds and a nut native to the Cerrado (Brazilian savannah) to that of traditional oilseeds.
Methods
Baru almonds, Cerrado cashew nuts, and pequi almonds were extracted from the fruits using appropriate equipment. All edible seeds and nuts were roasted, except for the Brazil nut. The sample lipids were extracted via cold pressing. The fatty acids were esterified, and the fatty acid esters were analyzed by gas chromatography.
Results
The native and traditional edible seeds and nuts contain mostly monounsaturated fatty acids (42.72 g to 63.44 g/100 g), except for the Brazil nut, which showed predominance of polyunsaturated fatty acids (45.48 g/100 g). Pequi almond had the highest saturated fatty acid content (36.14 g/100 g). The fatty acids with the highest concentration were oleic and linoleic acids, and palmitic acid was also found in considerable concentration in the oilseeds studied. The Cerrado cashew nut and the traditional cashew nut have similar fatty acid profiles. Asfor the ratio of ω-6 to ω-3, the baru almond showed the highest ratio, 9:1, which was the closest to the
recommended intake of these fatty acids.
Conclusion
The fatty acid profile of the edible seeds and nuts native to the cerrado is similar to those of traditional oilseeds. We suggest the inclusion of native oilseeds in the diet aiming at reducing the risk of cardiovascular disease, especially the baru almond and the cerrado cashew nut, due to the fact they have high ratio of monounsaturated fatty acids to saturated fatty acids.
References
Freitas JB, Naves MMV. Composição química de nozes e sementes comestíveis e sua relação com a nutrição e saúde. Rev Nutr. 2010; 23(2):269-79. http://dx.doi.org/10.1590/S1415-527320100002 00010
Sousa AGO, Fernandes DC, Alves AM, Freitas JB, Naves MMV. Nutritional quality and protein value of exotic almonds and nut from Brazilian Savanna compared to peanut. Food Res Int. 2011; 44(7):2319-25. http://dx.doi.org/10.1016/j. foodres.2011.02.013
Freitas JB, Fernandes DC, Czeder LP, Lima JCR, Sousa AGO, Naves MMV. Edible seeds and nuts grown in Brazil as sources of protein for human nutrition. Food Nutr Sci. 2012; 3(6):857-62. http://dx.doi.org/ 10.4236/fns.2012.36114
Ros E, Mataix J. Fatty acid composition of nuts: implications for cardiovascular health. Br J Nutr. 2006; 96(Suppl. 2):S29-S35. http://dx.doi.org/10. 1017/BJN20061861
Venkatachalam M, Sathe SK. Chemical composition of selected edible nut seeds. J Agric Food Chem. 2006; 54(13):4705-14. http://dx.doi.org/10.1021/jf 0606959
Costa PA, Ballus CA, Teixeira-Filho J, Godoy HT. Phytosterols and tocopherols content of pulps and nuts of Brazilian fruits. Food Res Int. 2010; 43(6):1603-6. http://dx.doi.org/10.1016/j.foodres. 2010.04.025
Kornsteiner M, Wagner KH, Elmadfa I. Tocopherols and total phenolics in 10 different nut types. Food Chem. 2006; 98(2):381-7. http://dx.doi.org/10. 1016/j.foodchem.2005.07.033
Berryman CE, Grieger JA, West SG, Chen CY, Blumber JB, Rothblat GH, et al. Acute consumption of walnuts and walnut components differentially affect postprandial lipemia, endothelial function, oxidative stress, and cholesterol efflux in humans with mild hypercholesterolemia. J Nutr. 2013; 143(6):788-94. http://dx.doi.org/10.3945/jn.112. 170993
Cominetti C, Bortoli MC, Garrido Jr AB, Cozzolino SMF. Brazilian nut consumption improves selenium status and glutathione peroxidase activity and reduces atherogenic risk in obese women. Nutr Res. 2012; 32(6):403-7. http://dx.doi.org/10.1016/j. nutres.2012.05.005
Fernandes DC, Alves AM, Castro GSF, Jordão Junior AA, Naves MMV. Effects baru almond and Brazil nut against hyperlipidemia and oxidative stress in vivo. J Food Res. 2015; 4(4):38-46. http://dx.doi. org/10.5539/jfr.v4n4p38
Bento APN, Cominetti C, Simões Filho A, Naves MMV. Baru almond improves lipid profile in mildly hypercholesterolemic subjects: A randomized, controlled, crossover study. Nutr Metab Cardiovasc Dis. 2014; 24(12):1330-6. http://dx.doi.org/10. 1016/j.numecd.2014.07.002
Fernandes DC, Freitas JB, Czeder LP, Naves MMV. Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna. J Sci Food Agric. 2010; 90(10):1650-5. http://dx.doi.org/10.1002/jsfa.3997
Bligh EG, Dyer WJ. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 1959; 37(8):911-17. http://dx.doi.org/10.1139/ o59-099
Hartman L, Lago RCA. Rapid preparation of fatty acids methyl esters. Lab Pract. 1973; 22(6):475-6.
Lima A, Silva AMO, Trindade RA, Torres RP, Mancini Filho J. Composição química e compostos bioativos presentes na polpa e na amêndoa de pequi (Caryocar brasiliense Camb.). Rev Bras Frutic. 2007; 29(3):695-8. http://dx.doi.org/10.1590/S0100-29 452007000300052
Togashi M, Sgarbieri VC. Caracterização química parcial do fruto do baru (Dipteryx alata, Vog.). Ciênc Tecnol Aliment. 1994; 14(1):85-95.
Sebei K, Gnouma A, Herchi W, Sakouhi F, Boukhchina S. Lipids, proteins, phenolic composition, antioxidant and antibacterial activities of seeds of peanuts (Arachis hypogaea l) cultivated in Tunisia. Biol Res. 2013; 46(3):257-63. http://dx.doi.org/10. 4067/S0716-97602013000300006
Noorali M, Barzegar M, Sahari MA. Sterol and fatty acid compositions of olive oil as an indicator of cultivar and growing area. J Am Oil Chem Soc. 2014. http://dx.doi.org/10.1007/s11746-014-24 97-z
Lee H, Park WJ. Unsaturated fatty acids, desaturases, and human health. J Med Food. 2014; 17(2):189-97. http://dx.doi.org/10.1089/jmf.201 3.2917
Egert S, Kratz M, Kannenberg F, Fobker M, Wahrburg U. Effects of high-fat and low-fat dietsrich in monounsaturated fatty acids on serum lipids, LDL size and indices of lipid peroxidation in healthy non-obese men and women when consumed under controlled conditions. Eur J Nutr. 2011; 50(1):71-9. http://dx.doi.org/10.1007/s00 394-010-0116-9
Tvrzicka E, Kremmyda LS, Stankova B, Zak A. Fatty acids as biocompounds: Their role in human metabolism, health and disease: A review. Part 1: classification, dietary sources and biological functions. Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub. 2011; 155(2):117-30.
Institute of Medicine. Dietary Reference Intakes: Recommended intakes for individuals. [cited: 30 July 2014]. Available from: http://www.iom.edu/ Activities/Nutrition/SummaryDRIs/~/media/Files/ Activity%20/Files/Nutrition/DRIs/5_Summary% 20Table%20Tables%201-4.pdf
Souza RGM, Gomes AC, Naves MMV, Mota JF. Nuts and legume seeds for cardiovascular risk reduction: Scientific evidence and mechanisms of action. Nutr Rev. 2015; 73(6):335-47. http://dx.doi.org/10.10 93/nutrit/nuu008
Siqueira EMA, Marin AMF, Cunha MSB, Fustinoni MA, Sant’Ana LP, Arruda SF. Consumption of baru seeds (Dipteryx alata Vog.), a Brazilian savanna nut, prevents iron-induced oxidative stress in rats. Food Res Int. 2012; 45(1):427-33. http://dx.doi.org/10. 1016/j.foodres.2011.11.005
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Aline Medeiros ALVES, Daniela Canuto FERNANDES , Jullyana Freitas BORGES, Maria Margareth Veloso NAVES
This work is licensed under a Creative Commons Attribution 4.0 International License.