Physico-chemical characterization of the palm heart of bamboo of the genus Guadua native in state of Acre

Abstract

The study of the physico-chemical parameters of the palm bamboo of bamboo of the genus Guadua aims to contribute to the knowledge of this chemical species. In Japanese culture, bamboo shoot is marketed canned highly valued by their admirers, in addition to being extremely tasty, it is capable of bringing countless benefits to the life and health of the people who consume it. A sample of plant material was collected in the municipality of Rio Branco, Acre on private property. At the Chemistry of Natural Products Laboratory, palm hearts were obtained and preserved in acidified brine formed by 5% sodium chloride and 1% citric acid. The physical-chemical parameters were determined in triplicates according to the standards of the Instituto Adolfo Lutz. The pH (3.32 ± 0.03) was below the recommended for these food products, however it showed titratable acidity expressed in mg of citric acid (0.46 ± 0.03) and the vitamin C content in mg of acid ascorbic acid per 100 g of sample (21.15 ± 3.57) relatively high. The analysis of the physical-chemical parameters, mainly of vitamin C, showed that the palm of the bamboo shoot represents a product with high vitamin content, according to the current legislation.