Chemical, morphological, and thermogravimetric of Terminalia catappa Linn

• Main Authors: Orquídea Vasconcelos dos SANTOS, Natasha Dantas LORENZO, Suzana Caetano da Silva LANNES
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016-01-01
• Series: Food Science and Technology
• Subjects: thermogravimetric; micrographs; fruits
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005002105&lng=en&tlng=en

The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products.