African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Review

Properties of Brazil nuts: A review

Ariane Mendonca KLUCZKOVSKI*
  • Ariane Mendonca KLUCZKOVSKI*
  • Federal University of Amazonas, R. Alexandre Amorim, 330, Aparecida, 69010-300, Manaus-AM-Brazil.
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Maristela MARTINS
  • Maristela MARTINS
  • Federal University of Amazonas, R. Alexandre Amorim, 330, Aparecida, 69010-300, Manaus-AM-Brazil.
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Silmara Miranda MUNDIM
  • Silmara Miranda MUNDIM
  • Federal University of Amazonas, R. Alexandre Amorim, 330, Aparecida, 69010-300, Manaus-AM-Brazil.
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Renata Hanan SIMOES
  • Renata Hanan SIMOES
  • Federal University of Amazonas, R. Alexandre Amorim, 330, Aparecida, 69010-300, Manaus-AM-Brazil.
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Karine Silveira NASCIMENTO
  • Karine Silveira NASCIMENTO
  • Federal University of Amazonas, R. Alexandre Amorim, 330, Aparecida, 69010-300, Manaus-AM-Brazil.
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Helyde Albuquerque MARINHO
  • Helyde Albuquerque MARINHO
  • National Institute for Amazonian Research, Av. General Rodrigo Octavio Jordao Ramos, 2936, Campus Universitario I, Aleixo, 69069-001, Manaus-AM-Brazil.
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Augusto KLUCZKOVSKI JUNIOR
  • Augusto KLUCZKOVSKI JUNIOR
  • Federal University of Santa Catarina, Rod. Admar Gonzaga 1346, 88040-900, Florianopolis-SC- Brazil
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  •  Received: 15 September 2014
  •  Accepted: 10 February 2015
  •  Published: 25 February 2015

Abstract

 

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.

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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