<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2176-6223</journal-id>
<journal-title><![CDATA[Revista Pan-Amazônica de Saúde]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Pan-Amaz Saude]]></abbrev-journal-title>
<issn>2176-6223</issn>
<publisher>
<publisher-name><![CDATA[Instituto Evandro Chagas. Secretaria de Vigilância em Saúde e Ambiente. Ministério da Saúde]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2176-62232016000400003</article-id>
<article-id pub-id-type="doi">10.5123/s2176-62232016000400003</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Aproveitamento dos resíduos de extração de óleo da castanha-do-brasil (Bertholletia excelsa) em produtos alimentícios ricos em proteínas, lipídios e fibras]]></article-title>
<article-title xml:lang="en"><![CDATA[The use of residues of extraction from Brazil nut oil (Bertholletia excelsa) in food products high in proteins, lipids and fibers]]></article-title>
<article-title xml:lang="es"><![CDATA[Aprovechamiento de los residuos de extracción del aceite de la nuez de Brasil (Bertholletia excelsa) en productos alimenticios ricos en proteínas, lípidos y fibras]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Souza]]></surname>
<given-names><![CDATA[Amanda Larissa Garça de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[Maria Caroline Rodrigues]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Corrêa]]></surname>
<given-names><![CDATA[Nádia Cristina Fernandes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Santos]]></surname>
<given-names><![CDATA[Orquídea Vasconcelos dos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal do Pará Instituto de Ciências da Saúde Faculdade de Nutrição]]></institution>
<addr-line><![CDATA[Belém Pará]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Federal do Pará Instituto de Tecnologia Faculdade de Engenharia de Alimentos]]></institution>
<addr-line><![CDATA[Belém Pará]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2016</year>
</pub-date>
<volume>7</volume>
<numero>4</numero>
<fpage>21</fpage>
<lpage>30</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_arttext&amp;pid=S2176-62232016000400003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_abstract&amp;pid=S2176-62232016000400003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.iec.gov.br/scielo.php?script=sci_pdf&amp;pid=S2176-62232016000400003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[RESUMO  OBJETIVO: Analisar as composições nutricionais, minerais e aminoacídicas do material resultante da extração do óleo da castanha-do-brasil.  MATERIAIS E MÉTODOS: Seguiu-se o padrão internacional e a legislação brasileira vigente, obtendo-se a farinha desengordurada por extração em prensa hidráulica. Para a caracterização físico-química, usou-se a metodologia da Association of Official Analytical Chemists; para o teor de fibras totais utilizou-se a metodologia do Instituto Adolfo Lutz. Na composição em macro e microminerais, as amostras foram preparadas por digestão ácida assistida em forno micro-ondas com posterior leitura dos elementos por espectrometria; e o perfil de aminoácidos foi obtido por cromatografia líquida de alta eficiência e calculando-se o escore químico de cada um deles, em seguida comparado ao padrão da Organização das Nações Unidas para a Alimentação e a Agricultura/Organização Mundial da Saúde.  RESULTADOS: O material resultante da extração do óleo da castanha-do-brasil configura-se como uma farinha com alta relevância nutricional, com média de 502,08 kcal por 100 g. Além disso, destaca-se o teor proteico com média de 37,54%, o teor lipídico em torno de 35,68% e de fibras com 9,65 g/100 g. No que se refere aos micronutrientes, a farinha apresentou considerada riqueza mineral, com destaque para o selênio e o magnésio, com valores próximos ou acima das recomendações diárias de referência. Seu perfil de aminoácido mostrou a qualidade dos componentes estruturais, evidenciando os aminoácidos sulfurados, como a metionina e a cisteína, com valores médios de 25,3 e 7,5 mg/g, respectivamente, além da presença dos aminoácidos de cadeia ramificada.  CONCLUSÃO: Evidencia-se que a qualidade nutricional e funcional torna esse subproduto apto para aplicação como matéria-prima de base ou em substituições parciais como composto de enriquecimento nutricional no setor alimentício.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  OBJECTIVE: Analyzing nutritional, mineral and amino acid compositions of resulting material of oil extraction from Brazil nut oil.  MATERIALS AND METHODS: International standard and current Brazilian laws were used, so the defatted Brazil nut flour was obtained by extraction in hydraulic press. For the physicochemical characterization it was used the methodology from Association of Official Analytical Chemists, the methodology from the Instituto Adolfo Lutz was used for the contents of total fibers. In the composition of macro and microminerals, the samples were prepared by acid digestion in microwave with further reading of the elements by spectrometry; and amino acid profile was obtained by high performance liquid chromatography and by chemical score of each amino acid, after that was compared to the Food and Agriculture Organization of the United Nations/World Health Organization.  RESULTS: The material resulting from Brazil nut oil is flour with a high nutritional quality with an average of 502.08 kcal per 100 g. In addition, the protein content showed an average of 37.54%, the lipid content around 35.68% and fibers with 9.65 g/100 g. About micronutrients, flour presented mineral richness, especially selenium and magnesium, with values close to or above the daily recommendations of references. Its amino acid profile showed the quality of structural components, evidencing sulfur amino acids such as methionine and cysteine, with mean values of 25.3 and 7.5 mg/g, respectively, besides the presence of branched-chain amino acids.  CONCLUSION: It is evidenced that nutritional and functional quality makes this by-product suitable for application as a basic raw material or in partial substitutions as compound of nutritional enrichment in the food industry.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  OBJETIVO:  Analizar las composiciones nutricionales, minerales y aminoacídicas del material resultante de la extracción del aceite de la nuez de Brasil.  MATERIALES Y MÉTODOS:  La metodología siguió el estándar internacional y la legislación brasileña vigente, así, la harina desgrasada se obtuvo por extracción en prensa hidráulica. Para la caracterización físico-química se siguió la metodología de la Association of Official Analytical Chemists, el tenor de fibras totales siguió la metodología del Instituto Adolfo Lutz. En la composición en macro y micro minerales las muestras se prepararon por digestión ácida asistida en horno microondas con posterior lectura de los elementos en espectrometría; y el perfil de aminoácidos se obtuvo por cromatografía líquida de alta eficiencia y a través del score químico de cada aminoácido, enseguida fueron comparados al estándar de la Organización de las Naciones Unidas para la Alimentación y la Agricultura/Organización Mundial de la Salud.  RESULTADOS:  Los resultados muestran que el material resultante de la extracción del aceite de la nuez de Brasil se configura como una harina con alta relevancia nutricional, con media de 502,08 kcal por 100 g. Además, se destaca el valor proteico con media de 37,54%, el tenor lipídico alrededor de los 35,68% y de fibras con 9,65 g/100 g. En lo que se refiere a los micronutrientes la harina presentó una considerable riqueza mineral, con destaque para el selenio y el magnesio, con valores próximos o superiores a las recomendaciones diarias de referencia. Su perfil de aminoácido mostró la calidad de los componentes estructurales, evidenciando los aminoácidos azufrados, como la metionina y la cisteína, con valores medios de 25,3 y 7,5 mg/g, respectivamente, además de la presencia de los aminoácidos de cadena ramificada.  CONCLUSIÓN:  En la conclusión queda evidente que la calidad nutricional y funcional torna este subproducto apto para aplicación como materia prima de base o en sustituciones parciales, como compuesto de enriquecimiento nutricional en el sector alimentario.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Análise de Alimentos]]></kwd>
<kwd lng="pt"><![CDATA[Valor Nutritivo]]></kwd>
<kwd lng="pt"><![CDATA[Controle da Contaminação Ambiental]]></kwd>
<kwd lng="en"><![CDATA[Food Analysis]]></kwd>
<kwd lng="en"><![CDATA[Nutritional Value]]></kwd>
<kwd lng="en"><![CDATA[Control of Environmental Contamination]]></kwd>
<kwd lng="es"><![CDATA[Análisis de Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Valor Nutritivo]]></kwd>
<kwd lng="es"><![CDATA[Control de la Contaminación Ambiental]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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