Characterization of Buritirana (<i>Mauritiella armata</i>) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential
Florisvaldo Gama de Souza,
Fábio Fernandes de Araújo,
Eduardo Adilson Orlando,
Fernando Morais Rodrigues,
Davy William Hidalgo Chávez,
Juliana Azevedo Lima Pallone,
Iramaia Angélica Neri-Numa,
Alexandra Christine Helena Frankland Sawaya,
Glaucia Maria Pastore
Affiliations
Florisvaldo Gama de Souza
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
Fábio Fernandes de Araújo
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
Eduardo Adilson Orlando
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
Fernando Morais Rodrigues
Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Tocantins, Paraíso of Tocantins 77600-000, TO, Brazil
Davy William Hidalgo Chávez
Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropédica 23890-000, RJ, Brazil
Juliana Azevedo Lima Pallone
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
Iramaia Angélica Neri-Numa
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
Alexandra Christine Helena Frankland Sawaya
Faculty of Pharmaceutical Sciences, Institute of Biology, University of Campinas, Campinas 13083-862, SP, Brazil
Glaucia Maria Pastore
Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g−1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g−1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g−1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.
