Properties of Brazil nuts: A review | Zendy

Mendonça Kluczkovski Ariane | Zendy; Martins Maristela | Zendy; Miranda MUNDIM Silmara | Zendy; Hanan SIMOES Renata | Zendy; Silveira NASCIMENTO Karine | Zendy; Albuquerque Marinho Helyde | Zendy; Augusto Kluczkovski | Zendy

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Properties of Brazil nuts: A review

Author(s) -

Mendonça Kluczkovski Ariane,

Martins Maristela,

Miranda MUNDIM Silmara,

Hanan SIMOES Renata,

Silveira NASCIMENTO Karine,

Albuquerque Marinho Helyde,

Augusto Kluczkovski

Publication year - 2015

Publication title -

african journal of biotechnology

Language(s) - English

Resource type - Journals

ISSN - 1684-5315

DOI - 10.5897/ajb2014.14184

Subject(s) - brazil nut , nut , oleic acid , food science , nutrient , microbiology and biotechnology , chemistry , biology , botany , ecology , engineering , structural engineering

Brazil nut is a seed with high nutritional value and of great economic importance to the Northern region of Brazil. In addition to enabling direct consumption, its nutritional potential enables the development of various products. Among its nutrients, emphasis is given to the amino acid-rich proteins, lipid content and selenium, which exhibits antioxidant properties. This review addresses the nutritional value and approaches different technologies applied in the Brazil nut products process. Key words: Bertholletia excelsa , selenium, oleic acid

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