Characterization of açaí (E. oleracea) fruits and its processing residues.
Characterization of açaí (E. oleracea) fruits and its processing residues.
Author(s): PESSOA, J. D. C.; ARDUIN, M.; MARTINS, M. A.; CARVALHO, J. E. U. de
Summary: The aim of this work was to study the source of the açaí residue for its possible commercial applications by characterizing the fruit (fresh and dry mass), and performing an anatomic study of the pericarp from which were identified the origin of the anthocyanins, and fatty acids, and fibers; also the vascular system, its fibers constituents and fibrils were characterized. It was concluded that anthocyanins were located on the epiderm and external parenchyma, and that solids retained on the sieve come from the sclerenchyma, and that the fatty acids come from the storage parenchyma. The vascular tissue was formed by the fibers around 20 mm length. The length distribution of the fibrils had a mean length of 580µm.
Publication year: 2010
Types of publication: Journal article
Unit: Embrapa Eastern Amazon
Keywords: Açaí, Euterpe Oleracea
Observation
Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.
Access other publications
Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.