Stephanie Dias Soares , Adriana de Souza Lima , Cynthia Tereza Corrêa da Silva Miranda , Iramaia Angélica Neri Numa , Gláucia Maria Pastore
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Abstract
Background
Amazon palm tree fruits have been reported to have natural bioactives. These fruits are rich in oleic acid, tocopherols, sterols, and carotenoids and other bioactive compounds that provide health-promoting properties. The discovery and exploration of plant sources rich in bioactive lipids may provide insights into new alternatives to supply the population and industrial demand for nutritious and health-promoting ingredients.
Scope and approach
This review offered a comprehensive recent research on the bioactive lipid composition of Açaí (Euterpe oleracea), bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), peach palm (Bactris gasipaes), and tucumã (Astrocaryum vulgare) and their biological activities. Furthermore, we also discussed recent oil extraction methods and how these products have been used as a functional ingredient in product development by industries. Açaí was selected due to its high commercial relevance, whereas bacaba, buriti, pupunha, and tucumã were included as underutilized species commonly used by Amazonian populations.
Key findings and conclusions
Several studies have reported that Amazon fruit oils have a varied composition of bioactive lipids, which can be influenced by the specie and extraction method. In addition, the parameters and conditions of each extraction also directly impact these compounds. Furthermore, although relatively scarce, studies have reported the promising biological activities of the lipophilic compounds of these palm tree fruits, although there are no studies in humans. The studies show the applicability of these compounds as functional ingredients, demonstrating the innovative potential for application in the food, nutraceutical, and cosmetic industries.
期刊介绍：
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.
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