Fatty acid and proteomic analysis of Sterculia striata nut

• Published in: Ciência e tecnologia de alimentos 2020-12, Vol.40 (suppl 2), p.489-495
• Main Authors: SANTOS, Míriam Andrade, GUILHERME, Ederson Paulo Xavier, CARVALHO, Lorendane Millena, BRANDI, Igor Viana, CARVALHO, Gleidson Giordano Pinto, COTA, Junio, CARVALHO, Bruna Mara Aparecida de
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 0101-2061; 1678-457X; 1678-457X
• DOI: 10.1590/fst.31819

Abstract Chicha (Sterculia striata) is a native plant of the Cerrado biome that has only recently been explored nutritionally. The aim of this study was to determine its fatty acid profile and obtain the proteomic analysis of chicha nut. The nut was found to be composed of 22.19% protein, 20.62% lipids, 3.91% moisture, 3.63% ash, 53.56% carbohydrates, 19.99% neutral detergent fiber and 3.99% acid detergent fiber. With regard to fatty acids; 5 components were identified, of which 56.2% were unsaturated fatty acids. Oleic acid presented the highest fatty acid content in chicha, followed by palmitic acid. With regard to the nut’s protein content; 2 proteins were identified, legumin, a soluble globulin, and prurin-1, the most allergic component of 11S globulins. The identification of the characteristics of chicha provides nutritional and functional information regarding this plant and its contribution to food products.