Physicochemical characterization of the chontaduro fruit of the varieties (Bactris Gasipaes kunth Var Gasipaes) and (Bactris Gasipaes Var Chichagui) from the Department of Putumayo

Abstract

: Two varieties of chontaduro (Bactris Gasipaes) were characterized physicochemically in order to establish the content of macro components and colorimetry. The percentage of moisture was quantified by drying in thermobalance, carbohydrates by Molish test, proteins by Kjeldahl method, minerals by calcination, acidity by acid-base titration, fats by Soxhlet method and Brix degrees by refractometry. The red fruit chontaduro had an average moisture content of 58.34 %, carbohydrates of 0.27 %, proteins of 18.32 %, ash of 2.59 %, acidity of 0.18 %, fats of 1.19 % and Brix degrees of 3.90 %. On the other hand, the yellow fruit chontaduro had an average moisture content of 54.57 %, carbohydrates of 0.29 %, protein of 16.18 %, ash of 2.12 %, acidity of 0.12 %, fat of 1.68 % and Brix degrees of 3.66 %. With the purpose of establishing through gas chromatography the bioactive components present in the fruits under study, a solid-liquid extraction was carried out, from which an oil was obtained that was subjected to rotary evaporation to remove the excess solvent. The chromatography allowed determining that the component with the highest presence in both red and yellow chontaduro fruits is lauric acid with an A/H ratio of 4.59, followed by myristic acid with a ratio of 3.79 A/H.