ABSTRACT
The Brazil nut (Bertholletia excelsa H.B.K.) (Figure 10.1) is a native plant from the Amazonian region (Brazil, Peru, Colombia, Venezuela, and Ecuador). Its fruit called ouriço, a capsule of a spherical format with a hard shell that contains around 15-24 seeds, is processed by breaking the pod and shell of the individual nut before exportation, usually to North America and Europe where seeds are used
Brazil Nut ................................................................................................................................................213 Phenolics ............................................................................................................................................214 Neutral Lipids ....................................................................................................................................214 Polar Lipids ........................................................................................................................................214 Phytosterols and Tocols .....................................................................................................................215
Cashew ....................................................................................................................................................216 Phenolics ............................................................................................................................................216 Neutral Lipids ....................................................................................................................................216 Polar Lipids ........................................................................................................................................217 Phytosterols and Tocols .....................................................................................................................217
Macadamia ..............................................................................................................................................217 Phenolics ............................................................................................................................................218 Neutral Lipids ....................................................................................................................................218 Polar Lipids ........................................................................................................................................219 Phytosterols and Tocols .....................................................................................................................219
Pecan .......................................................................................................................................................219 Phenolics ............................................................................................................................................219 Neutral Lipids ................................................................................................................................... 220 Polar Lipids ....................................................................................................................................... 220 Phytosterols and Tocols .................................................................................................................... 220
Pinenut ................................................................................................................................................... 221 Phenolics ........................................................................................................................................... 221 Neutral Lipids ................................................................................................................................... 221 Polar Lipids ....................................................................................................................................... 223 Phytosterols and Tocols .................................................................................................................... 224
References .............................................................................................................................................. 224
most extensively in confections (Sun et al. 1987). The Brazil nut is also used to produce oil, soaps, and shampoos and for the cosmetic industries (Bonelli et al. 2001).
