Fatty acids content and chemical composition of fruit and flour of "Bocaiuva" (Acrocomia mokayayba Barb. Rodr.)

Abstract

The fatty acids composition and proximal analysis of fruit and flour obtained from the processing of "bocaiuva" ( Acrocomia mokayayba Barb. Rodr.) from Mato Grosso do Sul were analysed. The fruit pulp exhibited high oil content (16%) which showed to contain principally oleic and palmitic acids at levels of 73% and 16%, respectively. The "bocaiuva" flours showed in the lipid fractions, decrease of the levels of insaturated fatty acids.