The Sterculia striata nut commonly known as chichá is consumed raw or toasted inBrazil but information on its chemical composition and antioxidant activity are scarce in the literature. In this work, the nutritional composition, minerals profile, lipid composition and phenolic compounds profile of chichá nuts and its by-products (pellicle and shell) were determined. The results showed that the nuts and the cake contain considerable amount of fibers and proteins and are rich in minerals (Fe, Mn and Cu). Oleic acid was the main fatty acid (37.8%), and PPO (36.0%) and POP (15.6%) were the main triacylglycerides present in the chichá oil. The phytosterols β-sitosterol, stigmasteroland campesterol (1848.5 μg g^− 1, 542.2 μg g^− 1 and 186.3 μg g^− 1, respectively), and the γ-, δ-, α- and β-tocopherol (8.85; 2.10; 1.64, and 0.11 mg 100 g^− 1, respectively) were identified in the oil. The antioxidant activity (ABTS and FRAP assays) followed the order pellicle > shell > nuts (13.25 and 84.65; 8.71 and 64.3; 5.85 and 36.79 μmol TEACg^− 1, respectively). The main phenolic compounds identified in the extracts were ellagic and ferulic acids; ellagic and protocatechuic acids; and protocatechuic, ellagic and methoxyphenylacetic acids for the nuts, shells and pellicle, respectively. A strong positive correlation was observed between total phenolic content and antioxidant activity determined by ABTS and FRAP assays (r = 0.9067, p < 0.01; and r = 0.9584, p < 0.01; respectively). Collectively, the results showed that the chichá is a nut of high nutritional value, rich in bioactive compounds.

在巴西，原味或烤制的Sterculia striata坚果是食用或烤制的，但文献中缺乏有关其化学成分和抗氧化活性的信息。在这项工作中，确定了契卡坚果及其副产物（表皮和壳）的营养成分，矿物质成分，脂质成分和酚类化合物成分。结果表明，坚果和蛋糕含有大量的纤维和蛋白质，并富含矿物质（铁，锰和铜）。油酸是主要的脂肪酸（37.8％），而PPO（36.0％）和POP（15.6％）是chichá油中主要的三酰基甘油酯。植物甾醇β谷甾醇，菜油甾醇stigmasteroland（1848.5微克克^{- 1}，542.2微克克^{- 1}和186.3微克克^{- 1}，并在油中鉴定出γ-，δ-，α-和β-生育酚（分别为8.85、2.10、1.64和0.11 mg 100 g ^-1）。抗氧化活性（ABTS和FRAP分析）的顺序为表皮>壳>坚果（13.25和84.65； 8.71和64.3； 5.85和36.79μmolTEACg ^{− 1}， 分别）。提取物中鉴定出的主要酚类化合物是鞣花酸和阿魏酸。鞣花酸和原儿茶酸；分别用于坚果，壳和防护膜的原儿茶酸，松香酸和甲氧基苯基乙酸。通过ABTS和FRAP分析确定的总酚含量和抗氧化活性之间存在很强的正相关性（分别为r = 0.9067，p <0.01； r ​​= 0.9584，p <0.01；）。总体而言，结果表明，chuchá是一种具有高营养价值的坚果，富含生物活性化合物。