Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review

Abstract

Baru (Dipteryx alata Vog.) is a native Brazilian fruit consisting of a thin peel, a fibrous pulp, and a woody endocarp, which coats the nut covered by skin. The baru nut has relevant commercial value, and nutritional and functional properties. The peel and pulp are residues generated during the extraction of the nut in the agro-industrial processing of baru, and their chemical composition is poorly known. However, some studies indicate that they are a source of phytochemicals, such as dietary fiber and polyphenols, which have several health benefits, including prebiotic activity. This review presents an overview of the nutritional and functional attributes of the components of the baru fruit (nut, oil, skin, peel, and pulp); the health effects of the consumption of baru nut evidenced in preclinical and clinical studies; and the potential use of the different fractions of the baru fruit in functional food products.

Keywords

• Cerrado
• Baru almond
• Fruit by-product
• Nutrients
• Bioactive compounds
• Cardiovascular disease risk