EVALUACIÓN NUTRICIONAL DE LOS ÁCIDOS GRASOS DE ACEITE DE SEMILLAS DE PALQUI (Acacia feddeana Harms)
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Se presenta una evaluación nutricional de los aceites extraídos de la semilla de palqui (Acacia feddeana Harms), una planta leguminosa de origen silvestre, que crece en zonas semi-desérticas templadas de la región sud de Bolivia y es consumida tradicionalmente por los campesinos productores, como semilla cocida o tostada. El aceite extraído de las semillas de palqui contiene, mayoritariamente, ácido oleico, 43,4%, un ácido graso mono-insaturado (AGMI) y ácido linoleico (AL), 35,8%.Tambien contiene pequeñas cantidades (1,46%) de ácido α-linolénico (AAL). El ácido linoleico y el α-linolénico, ácidos grasos poliinsaturados (AGPI), son esenciales en la alimentación, como precursores de las familias de ácidos grasos de cadenas más largas, ω-6 y ω-3, respectivamente. Entre los ácidos grasos saturados (AGS), que constituyen el 18,3% restante, el ácido palmítico (10,3%) y el ácido esteárico (7,3%) son los mayoritarios. Los aportes energéticos, %E, de las proteínas, carbohidratos y la materia grasa, son: 37,4%E, 34,8%E y 27,7E%, respectivamente. El aporte calórico de la materia grasa, está por debajo de las recomendaciones de la FAO/OMS, siendo 5,08%E el de los AGS (< 10%E), 12,03%E el de los AGMI y 10,3%E el de los poliinsaturados, AGPI (< 11%E). Sin embargo, el aporte energético del AL, es mayor al máximo recomendado (9,9 > 9%E) y el del AAL, es menor al mínimo recomendado (0,4 < 0,5%E). Estos datos indican que existe un desbalance entre estos dos ácidos esenciales, haciendo necesaria la combinación en la dieta, con aceites ricos en AAL y otros ω-3 AGPI, como el de pescado. Tomando en cuenta los resultados de esta evaluación, se puede concluir que el consumo de semillas de palqui y su aceite, son beneficiosos y no riesgosos para la salud. Por consiguiente, la semilla de palqui puede ser industrializada como aceite comestible.
A nutritional evaluation of the fatty acids contained in oil extracted from palqui seeds (Acacia feddeana Harms) is presented. Palqui is a wild leguminous plant that grows in semiarid temperate regions of southern Bolivia and is traditionally consumed by local producers as cooked or toasted seeds. The oil extracted from palqui seeds contains mainly oleic acid, 43.4%, a monounsaturated fatty acid (MUFA) and linoleic acid (LA), 35.8%. It also contains small concentrations of α-linolenic acid (ALA), 1.46%. Both polyunsaturated fatty acids (PUFA), linoleic and α-linolenic acids are essential in human diet, as precursors of the well-known ω-6 and ω-3 long chain fatty acids, respectively. Among the saturated fatty acids (SFA), which constitute the remaining 18.3%, palmitic acid (10.3%) and stearic acid (7.3%) are the main components. The energy percentage, %E, from proteins, carbohydrates and total lipids were: 37.4%E, 34.8%E and 27.7E%, respectively. The energy percentage from total lipids is lower than that recommended by FAO/WHO: 5.08%E from SFA (< 10%E), 12.03%E from MUFA and 10.3%E from PUFA (< 11%E). Nevertheless, the energy percentage from LA is greater than the recommended maximum (9.9 > 9%E) and that coming from ALA is lower than the recommended minimum (0.4 < 0.5%E). This fact indicates that both essential fatty acids are unbalanced and that a combination in the diet is necessary with other AAL and ω-3 PUFA rich oils. Considering this evaluation, it can be concluded that the consumption of palqui seeds and its oil are beneficial and not deleterious for human health. Thus, palqui seeds can be used by the edible oil industry.
A nutritional evaluation of the fatty acids contained in oil extracted from palqui seeds (Acacia feddeana Harms) is presented. Palqui is a wild leguminous plant that grows in semiarid temperate regions of southern Bolivia and is traditionally consumed by local producers as cooked or toasted seeds. The oil extracted from palqui seeds contains mainly oleic acid, 43.4%, a monounsaturated fatty acid (MUFA) and linoleic acid (LA), 35.8%. It also contains small concentrations of α-linolenic acid (ALA), 1.46%. Both polyunsaturated fatty acids (PUFA), linoleic and α-linolenic acids are essential in human diet, as precursors of the well-known ω-6 and ω-3 long chain fatty acids, respectively. Among the saturated fatty acids (SFA), which constitute the remaining 18.3%, palmitic acid (10.3%) and stearic acid (7.3%) are the main components. The energy percentage, %E, from proteins, carbohydrates and total lipids were: 37.4%E, 34.8%E and 27.7E%, respectively. The energy percentage from total lipids is lower than that recommended by FAO/WHO: 5.08%E from SFA (< 10%E), 12.03%E from MUFA and 10.3%E from PUFA (< 11%E). Nevertheless, the energy percentage from LA is greater than the recommended maximum (9.9 > 9%E) and that coming from ALA is lower than the recommended minimum (0.4 < 0.5%E). This fact indicates that both essential fatty acids are unbalanced and that a combination in the diet is necessary with other AAL and ω-3 PUFA rich oils. Considering this evaluation, it can be concluded that the consumption of palqui seeds and its oil are beneficial and not deleterious for human health. Thus, palqui seeds can be used by the edible oil industry.
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Vol. 1, No. 15