Branch chain lengths of amylopectin determined by peak fraction showed polymerization degrees of 18 and 30 for short and long branches, respectively. The authors attributed variations in physical properties mainly to differences in amylose content and amylopectin structure (Jane et al. 1992). According Poziotinib to Leterme et al. (2005) the content of truly digestible protein in peach palm is 51 g kg−1 dry matter with 3.691 kcal kg−1 dry matter of digestible energy. Average values for the digestibility of dry matter, energy, starch and protein are 91, 87, 96 and 95 %, respectively. Varieties differed significantly only for starch. Quesada et al. (2011) reported a glycemic index of 35 mg dl−1 in peach palm mesocarp, which is low compared

to white bread. Foods with low glycemic index values are considered beneficial for patients with diabetes and coronary diseases, as released sugars are absorbed more slowly. Lipids Peach palm oil contains omega-3 (linolenic

acid), omega-6 (linoleic acid) and omega-9 (oleic acid) fatty acids. Oil content has been shown to increase as fruits mature, but with high variability between bunches and harvest seasons (Arkcoll and Aguiar 1984). Mono-unsaturated oleic acids predominated (except one outlier from French Guyana), and palmitic acid was found to be the most abundant saturated fatty acid. Among Selleck R428 the essential fatty acids, linoleic acid was the most selleck products common (Table 5). Saturated fatty acids predominate in the seed, with very high content of lauric and myristic acids (Zumbado and Murillo 1984). Clement and Arkcoll (1991) have

evaluated potential breeding strategies for converting peach palm into an oil crop. This is especially important given the deficiency of omega-3 fatty acids in industrialized country diets, which contribute to the so-called “diseases of civilization”, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases (Simopoulos 2004). There is strong evidence that increasing dietary omega-3 and other long-chain polyunsaturated fatty acids may ameliorate such diseases (Ruxton Glycogen branching enzyme et al. 2004; Gogus and Smith 2010). Table 5 Unsaturated and saturated fatty acid in peach palm (% of fatty acid) Country Brazil Brazil Colombia Costa Rica Costa Rica French Guiana French Guiana Unsatured fatty acids 53.3 53.7 59.4 45.6 69.9 63 12.9 Palmitoleic 16:1 (n − 7) 6.5 3.9–7.4 10.5 5.7–7.1 5.3 3.5 – Oleic 18:1 (n − 9) 41 42.8–60.8 47.5 32.6–47.8 50.3 54 12.9 Linoleic 18:2 (n − 6) 4.8 2.5–5.4 1.4 11.2–21.1 12.5 4.5 – Linolenic 18:3 (n − 3) 1 0.0–1.4 – 1.5-5.5 1.8 – – Satured fatty acids 46.3 39.2 40.6 – 29.6 37.5 85.5 Lauric 12:0 – – – – – – 60.6 Myristic 14:0 – – – – – – 18.9 Palmitic 16:0 44.8 24.1–42.3 40.2 30.5–40.3 29.6 32 6 Stearic 18:0 1.5 0.8–3.5 0.4 1.7–2.4 – 3 – Arachidic 20:0 – – – – – 2.5 – Source Gomes da Silva and Amelotti (1983) Yuyama et al. (2003) Zapata (1972) Fernández-Piedra et al. (1995) Hammond et al. (1982) Lubrano and Robin (1997) Bereau et al.