@article{Manfio:197972,
      recid = {197972},
      author = {Manfio, Daniel and Rodrigues, Manuel N.F. and Savi,  Geovana D.},
      title = {Brazil Nut (Bertholettia excelsa H.B.K.) Selenium  Distribution and Physical Chemical Characteristics of  Shell, Brown Skin and Edible Part from Two Amazon Regions},
      journal = {Asian Journal of Agriculture and Rural Development},
      address = {2012-06},
      number = {393-2016-23997},
      series = {26-76-2(2)2012-AJARD-287-293},
      pages = {8},
      year = {2012},
      abstract = {Brazil nuts (Bertholettia excelsa H.B.K.) shell, brown  skin and edible part from Eastern (E) and Central-Western  (C-W) Amazon regions were evaluated for their selenium (Se)  distribution, physical chemical characteristics regarding  proximate composition, nut ratio and water availability  (moisture content and water activity). Nuts samples were  collected from two factories located in Manaus and Cameta  cities (C-W and E, respectively) to where they are  delivered from each State (Amazonas and Para) for  processing. Se analysis was carried out by mass  spectrometry with inductively coupled plasma, proximate  composition by the AOAC official methods and nut ration by  gravimetry. Se levels varied among nut parts from the shell  to edible part as follows: shell<brown skin<edible part  with 0.44/0.31<20.58/6.12<44.13/19.25 mg/kg for  Manaus/Cameta. Regarding lipid and protein content, they  were low for shell and brown skin, however high in dietary  fiber (57.17%). The shell/brown skin/edible part ratio was  4.2/3.8 g (1.2). Brown skin weight was only 1.2+-3.05 g of  the whole nut. Se is a powerful antioxidant for human  metabolism balance being the highest concentration detected  in the edible part. From the discarded nuts parts, the  brown skin had the highest percentage of that element,  especially those from C-W region which could be used as a  source of Se in different food applications. As expected  the shell and brown skin showed low level of lipids and  proteins, however quite high fiber content, especially the  brown skin which is quite promising on the food fiber  enrichment point of view.},
      url = {http://ageconsearch.umn.edu/record/197972},
      doi = {https://doi.org/10.22004/ag.econ.197972},
}