A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages

Physical and chemical properties of 190 fruit samples from 26 matrices of a new population of Caryocar spp. were investigated. Whole fruit, named giant pequi, was composed of 67% shell (exocarp and external mesocarp) and 33% pyrene, and the edible pulp (internal mesocarp) comprised 46% pyrene and 15...

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Bibliographic Details
Published in:European food research & technology 2020-09, Vol.246 (9), p.1715-1724
Main Authors: dos Santos da Silva, Marcelo, Alves-Santos, Aline Medeiros, dos Santos, Ingrid Duarte, Wagner, Roger, Naves, Maria Margareth Veloso, Cordeiro, Madison Willy Silva
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Biotechnology
Carotenoids
Caryocar
Chemical properties
Chemistry
Chemistry and Materials Science
Esters
Ethyl hexanoate
Fatty acids
Food Science
Forestry
Fruits
Functional foods & nutraceuticals
Indigenous peoples
Industrial applications
Lipids
Monoterpenes
Ocimene
Original Paper
Phenolic compounds
Phenols
Polyphenols
Pulp
Pyrene
Volatile compounds
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Summary:Physical and chemical properties of 190 fruit samples from 26 matrices of a new population of Caryocar spp. were investigated. Whole fruit, named giant pequi, was composed of 67% shell (exocarp and external mesocarp) and 33% pyrene, and the edible pulp (internal mesocarp) comprised 46% pyrene and 15% total fruit mass. The pulp presented moderate contents of energy (269 kcal/100 g) and lipid (16/100 g), mainly monounsaturated fatty acids (56/100 g lipids); high carotenoid concentration (47 µg/g) and considerable phenolic content (101 mg GAE/100 g). Gallic and p-coumaric acids were the main phenolic compounds identified in the pulp, and the larger classes of volatile compounds were esters and monoterpenes, mostly ethyl hexanoate (44%) and β-cis-ocimene (21%). The giant pequi features higher pyrene and pulp yields, and its edible pulp has a lighter color and lower energy and lipid contents compared to those of common species of pequi, as well as is rich in carotenoids and is a source of polyphenols and volatile compounds. These attributes are highly promising for agro-industrial use, with great potential for nutritional and nutraceutical applications.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-020-03525-9