Estudo químico das sementes do Capuacu
A comparative analysis of the seeds of the Sterculiaceae cupu (Theobroma grandiflorum Schum.) and cocoa (Theobroma cacao L.) showed, with respect to the fat only quantitative differences of the liberated acid fraction (palmitic 5.8:32.8, stearic 38.3:35.5, oleic 42.8:29.6, arachidic 4.8:1.0, linoleic 8.3:1.1 acids, percent:percent respectively) and, with respect to purines, presence of 1,3,7,9-tetramethyluric acid in cupu in substitution to caffeine, theobromine and theophylline in cocoa
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
1975
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| Subjects: | SEMILLAS, THEOBROMA GRANDIFLORUM, THEOBROMA CACAO, ANALISIS QUIMICO, COMPOSICION QUIMICA, CONTENIDO DE LIPIDOS, ACIDOS GRASOS LIBRES, PURINAS, COMPUESTOS ORGANICOS, |
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| Summary: | A comparative analysis of the seeds of the Sterculiaceae cupu (Theobroma grandiflorum Schum.) and cocoa (Theobroma cacao L.) showed, with respect to the fat only quantitative differences of the liberated acid fraction (palmitic 5.8:32.8, stearic 38.3:35.5, oleic 42.8:29.6, arachidic 4.8:1.0, linoleic 8.3:1.1 acids, percent:percent respectively) and, with respect to purines, presence of 1,3,7,9-tetramethyluric acid in cupu in substitution to caffeine, theobromine and theophylline in cocoa |
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