Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.)

Nara Rúbia Rodrigues Nascimento-Silva; Nathalia Silva Rodrigues Mendes; Flávio Alves Silva

doi:10.18067/jbfs.v7i2.281

Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.)

Nara Rúbia Rodrigues Nascimento-Silva, Nathalia Silva Rodrigues Mendes, Flávio Alves Silva

Abstract

Pequi (Caryocar brasiliense subsp. brasiliense, Cambess), has relevant levels of lipids, fibers, and carotenoids, and can thus have a relevant effect on lipid metabolism and as an antioxidant agent. Therefore, the purpose of the present study was to describe the physical and chemical characteristics of the pulp of C. brasiliense Cambess collected in two cities of Minas Gerais, as well as its content of phenolic compounds. The fruits of C. brasiliense Cambess were collected in two cities in Minas Gerais: the Ponto Chique and the Jequitai on the ground after a natural fall, being submitted to hygiene and manually pulped. Then, the fruits underwent physical and chemical analyzes. To determine the nutritional composition of the fruits, moisture, ash, lipids, proteins, and total carbohydrates were analyzed. In order to prove the bioactive potential of the pequi pulp, an analysis of total phenolic compounds was carried out. The evaluation of the physical and chemical composition of the pulp of C. brasiliense Cambess from different cities in the north of Minas Gerais showed only physical differences and in the contents of phenolic compounds, possibly due to the great geographical proximity. However, further study is needed to determine the viability of pequi pulp as well as the fruits native to different regions of Minas Gerais. Both pulps stood out because of their considerable lipid and ash concentrations. Through the results, the potential of C. brasiliense Cambess was determined. There is evidence for significant antioxidant potential because of natural bioactive compounds present in the pulps.

Keywords

Functional food; Health benefits; Nutrients; Polyphenols

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DOI: http://dx.doi.org/10.18067/jbfs.v7i2.281