Three Amazonian palms as underestimated and little-known sources of nutrients, bioactive compounds and edible insects

Tatiana Jaramillo-Vivanco, Henrik Balslev, Rommel Montúfar, Rosa M. Cámara, Francesca Giampieri, Maurizio Battino, Montaña Cámara, José M. Alvarez-Suarez

Producción científica: Contribución a una revistaArtículorevisión exhaustiva

11 Citas (Scopus)

Resumen

Mauritia flexuosa, Bactris gasipaes, and Oenocarpus bataua are among the main palms in the Amazon used for food and medicinal purposes. The food most commonly derived from these are fruits, oil, and the larvae of the insect Rhynchophorus palmarum reared in their trunks. Palm fruits are used for oil extraction as they are rich in saturated fatty acids, fiber, pro-vitamin A, carotenoids, tocopherols, macro and microelements, and polyphenols. Furthermore, the larvae of R. palmarum are rich in lipids, vitamin E, and proteins. This review analyzes the chemical composition of the fruit and oil of these palm species, as well as the R. palmarum larvae that breed in them. Our aim is to present information that is not widely known in order to demonstrate the potential of these palms as sources of plant-based and animal food with high nutritional and functional values.

Idioma originalInglés
Número de artículo131273
PublicaciónFood Chemistry
Volumen372
DOI
EstadoPublicada - 15 mar. 2022

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