Exploring the potential of the tropical almond (Terminalia catappa L.): Analysis of bioactive compounds, morphology and metabolites

• Published in: Industrial crops and products 2024-12, Vol.221, p.119378, Article 119378
• Main Authors: de Oliveira, Natália Dantas, Martins, Ana Cristina Silveira, Cirino, Janaína André, Dutra, Larissa Maria Gomes, da Silva, Evandro Ferreira, do Nascimento, Yuri Mangueira, da Silva, Marcelo Sobral, dos Santos Lima, Marcos, Freitas, Juliano Carlo Rufino, Viera, Vanessa Bordin, Soares, Juliana Késsia Barbosa
• Format: Article
• Language: English
• Subjects: citric acid; Combretaceae; flour; fructose; hesperidin; Industrial; metabolites; NMR; nuclear magnetic resonance spectroscopy; Phenolic Compounds; potassium; Products; rutin; Terminalia catappa; water activity
• ISSN: 0926-6690
• DOI: 10.1016/j.indcrop.2024.119378

The objective of this study was to develop flour from Terminalia catappa L. (TCF) and evaluate its nutritional, bioactive, morphological and metabolic potential. The elaboration of TCF can increase its conservation, avoid waste and preserve its. TCF showed a low percentage of water activity (0.52 %), moisture (14.12 %) and lipids (1.38 %); high protein (6.47 %), ash (5.92 %), insoluble fibers (31.45 g/100 g) and potassium (2.97 g/100 g). Nuclear magnetic resonance imaging identified the presence of sugar and organic acids. HPLC detected fructose (165 g/L) and citric acid (25.08 g/L). The main phenolic compounds identified were hesperidin (2122.50 mg/L) and rutin (833.38 mg/L. Morphological characterization of TCF showed non-uniform particles, with fibrous characteristics and porous surfaces. The results show that Terminalia catappa L. is a viable matrix for flour elaboration, under drying it maintained macronutrients, minerals and phenolic compounds. Therefore, the development of Terminalia catappa L. flour promotes the use of underutilized fruits, offering potential for savings, nutritional enrichment and sustainability. [Display omitted] •Terminalia catappa pulp flour was developed to exploit underutilized fruits.•Terminalia catappa flour is a source of soluble and insoluble fiber.•HPLC revealed 15 phenolics in flour, including hesperidin, rutin and kaempferol.•The flour is a source of potassium and calcium.•The fibrous structure and porous surface of flour can enhance products properties.