Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata

Abstract Macauba (Acrocomia aculeata) has mainly been evaluated as an oil source focused on biodiesel production. Furthermore, the fruit mesocarp and kernel are edible, and candies, jelly, sweet alcoholic liquor and ice cream are also produced from the mesocarp. Despite its consumption, there is still a lack of information on the nutritional composition of macauba. Selected macauba genotypes producing fruits with a sweet mesocarp were evaluated regarding the fruit characteristics, proximate composition, oil content and fatty acid profile. The mesocarp total sugar (fructose and glucose) content ranged from 4.5 to 9.6 g/100 g, total dietary fiber varied from 6.8 to 9.3 g/100 g, while protein content was up to 2.2 g/100 g (wet basis). There was a significant difference among genotypes for fruit characteristics, pulp oil content (7-29 g/100 g wet basis), and fatty acids from the mesocarp such as C18:1 (36-63%), C18:2 (7-35%) and C18:3 (0.8-7%)(p<0.05), and one of the evaluated genotypes may contribute to daily intake of linoleic and linolenic acids. The carotenes in the mesocarp oil ranged from 30-240 mg/kg. Lauric acid was the main fatty acid in the kernel oil. The differences observed depended on the genetic diversity and point out the nutritional value and different applications for macauba mesocarps.

摘要：马考巴棕榈（Acrocomia aculeata）此前主要被作为油脂资源，聚焦于生物柴油的生产应用。此外，其果实中果皮与果核均可食用，中果皮还可用于制备糖果、果冻、甜制蒸馏酒与冰淇淋。尽管该物种已具备食用基础，但目前关于马考巴棕榈的营养组成信息仍较为匮乏。本研究选取了一批果实中果皮风味清甜的马考巴棕榈基因型，对其果实性状、常规营养成分组成、油脂含量及脂肪酸谱进行了系统评估。结果显示，中果皮总糖（果糖与葡萄糖）含量介于4.5~9.6 g/100 g，总膳食纤维含量为6.8~9.3 g/100 g，蛋白质含量最高可达2.2 g/100 g（湿基）。不同基因型在果实性状、果肉油脂含量（7~29 g/100 g湿基）以及中果皮脂肪酸组成上均存在显著统计学差异（p<0.05）：其中油酸（C18:1）占比36%~63%，亚油酸（C18:2）占比7%~35%，α-亚麻酸（C18:3）占比0.8%~7%；本次评估的其中一个基因型可有效补充人体日常所需的亚油酸与亚麻酸。中果皮油脂中的类胡萝卜素含量介于30~240 mg/kg。果核油脂中的主要脂肪酸为月桂酸。上述性状差异源于该物种的遗传多样性，同时也凸显出马考巴棕榈中果皮的营养价值与多元化开发应用前景。