Application of mid-infrared spectroscopy and nuclear magnetic resonance to assess the quality of processed Amazon nuts

Authors

DOI:

https://doi.org/10.5902/2179460X92511

Keywords:

Nutritional quality, Bertholletia excelsa Bonpl, Instrumental analytical methods

Abstract

The Amazon nut exhibits considerable variation in its nutritional composition, influenced by geographic origin, genetic characteristics of the plant, and production environments. To characterize the composition of almonds from various processed Amazon nut samples, mid-infrared spectroscopy (MIR) and Nuclear Magnetic Resonance (NMR) were employed. MIR analysis identified functional groups of proteins and lipids, offering valuable insights into the molecular composition of the samples. In contrast, NMR was used to evaluate transverse relaxation times (T2), indicating a high presence of unsaturated fatty acids in the almonds. These methodologies can expedite sample characterization for the industry, aiding in the selection of nutritionally superior products. This study underscores the significance of advanced instrumental methods in food analysis, presenting an efficient and accurate alternative for nutritional characterization. MIR spectroscopy, NMR, and traditional analytical methods together provide consistent and complementary information on the nutritional variability of Amazon nuts and can be used jointly to analyze and characterize different samples.

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Author Biographies

Tiago Bratilieri dos Santos, Universidade Federal de Rondônia

He holds a degree in Biological Sciences from the Federal Institute of Education, Science and Technology of Rondônia (2021), a degree in Physical Education from the University of Northern Paraná (2022) and a master's degree in AMAZONIAN AGROECOSYSTEMS from the Federal University of Rondônia (2024). He is currently a food and dairy technician at the Federal University of Rondônia.

Ladyslene Chrísthyns de Paula, Universidade Federal de Rondônia

Bachelor's degree in Food Engineering from the Universidade Federal de Mato Grosso (UFMT). Master's degree in Food Science and Technology and Doctorate in Biological Sciences from the Universidade Federal de Goiás (UFG).

Luiz Alberto Colnago, Brazilian Agricultural Research Corporation

Bachelor's degree in Pharmacy from the Faculdade de Farmácia e Bioquímica do Espirito Santo (FAFABES). Master's and Doctoral degrees in Chemistry from the Instituto Militar de Engenharia (IME). Postdoctoral research at the University of Pennsylvania (UPENN).

Lúcia Helena de Oliveira Wadt, Brazilian Agricultural Research Corporation

Bachelor's degree in Forest Engineering from the Universidade Federal de Viçosa (UFV). Master's degree in Plant Production from the Universidade Estadual do Norte Fluminense Darcy Ribeiro (UENF). PhD in Genetics and Plant Breeding from theEscola Superior de Agricultura Luiz de Queiroz (ESALQ). Postdoctoral research at the University of Florida (UF), United States.

Samir Carvalho Buzaglo Pinto, Universidade Federal do Amazonas

Bachelor's degree in Pharmacy, Master's degree in Pharmaceutical Sciences, and Doctorate in Pharmaceutical Innovation from the Universidade Federal do Amazonas (UFAM).

Ariane Mendonça Kluczkovski, Universidade Federal do Amazonas

Bachelor's degree in Biochemical Pharmacy and Master's degree in Food Science from the Universidade Federal do Amazonas (UFAM). PhD in Food Science and postdoctoral research at the Universidade Federal de Santa Catarina (UFSC). Postdoctoral research at the Universidade do Minho (UMINHO), Portugal.

Anthonioni Peron Dal Sasso, Instituto Federal de Educação, Ciência e Tecnologia de Rondônia

Degree in Dairy Technology and Professional Master's degree in Food Science and Technology from the Instituto Federal do Sudeste de Minas Gerais (IFSUDESTEMG). Currently pursuing a degree in Theology at the Centro de Ensino Superior de Maringá (CESUMAR).

Gabrieli Oliveira Folador, Universidade Federal de Rondônia

Bachelor's degree in Plant-Based Food Processing Technology from the Universidade Tecnológica Federal do Paraná (UTFPR). Master's degree in Food Technology and Doctorate in Food Engineering from the Universidade Federal do Paraná (UFPR).

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Published

2026-08-11

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Vol. 48 (2026): Publicação contínua

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Chemistry

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