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

• Published in: European food research & technology Vol. 246; no. 9; pp. 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: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-09-2020; Springer Nature B.V
• 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; Polyphenols; Phytochemicals; Aroma; Brazilian fruit; Bioactive compounds
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-020-03525-9

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.