The microscopic structure of edible oilseeds

Abstract

Continuing the series of papers which are being published in order to facilitate the study of Food Microscopy to those interested in this important branch of Bromatology, the author presents this paper, considering the deficiency of specialized literature on this subject in our country, The Instituto Adolfo Lutz being at the moment engaged in continuing the studies for the publication of the second volume of the “Métodos de Análises Bromatológicas”, concerning the “Microscopic Analysis”, this paper will surely be an important contribution to accelerate its realization. The author studies the following edible seeds, considered of large importance and consumption in our country: walnuts (European and North American) , almonds (sweet and bitter ) , filbert, peanut, cocoa, cocoanut, cashew nut, Brazil nut, sesame and sunflower seeds, The author gives, after the botanical classification of the plant from which comes each seed, its origin, species and cultivated varieties, morphology and microscopical structure, as well as the chemical composition, production, commerce and uses, ending with the technical part, which makes possible the preparation of slides for its microscopical identification. The author believes that the present paper will be of great interest to the governmental institutions for the analytical control of products distributed for consumption, to the industry of food products for the control of raw material, to the faculties and other schools in which Bromatology is a part of the regular curriculum, and to all others interested in this subject.