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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| Published in: | European food research & technology Vol. 246; no. 9; pp. 1715 - 1724 |
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| Main Authors: | , , , , , |
| Format: | Journal Article |
| Language: | English |
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01-09-2020
Springer Nature B.V |
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| Abstract | 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. |
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| AbstractList | 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. 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. |
| Author | dos Santos da Silva, Marcelo Naves, Maria Margareth Veloso dos Santos, Ingrid Duarte Wagner, Roger Alves-Santos, Aline Medeiros Cordeiro, Madison Willy Silva |
| Author_xml | – sequence: 1 givenname: Marcelo surname: dos Santos da Silva fullname: dos Santos da Silva, Marcelo organization: Federal Institute of Education, Science and Technology of Mato Grosso – sequence: 2 givenname: Aline Medeiros surname: Alves-Santos fullname: Alves-Santos, Aline Medeiros organization: School of Nutrition, Federal University of Goiás (UFG) – sequence: 3 givenname: Ingrid Duarte surname: dos Santos fullname: dos Santos, Ingrid Duarte organization: Department of Technology and Food Science, Federal University of Santa Maria (UFSM) – sequence: 4 givenname: Roger surname: Wagner fullname: Wagner, Roger organization: Department of Technology and Food Science, Federal University of Santa Maria (UFSM) – sequence: 5 givenname: Maria Margareth Veloso orcidid: 0000-0003-4332-6206 surname: Naves fullname: Naves, Maria Margareth Veloso email: mmvnaves@gmail.com, maria_margareth_veloso@ufg.br organization: School of Nutrition, Federal University of Goiás (UFG) – sequence: 6 givenname: Madison Willy Silva orcidid: 0000-0003-0058-3966 surname: Cordeiro fullname: Cordeiro, Madison Willy Silva email: madison.cordeiro@cnp.ifmt.edu.br organization: Federal Institute of Education, Science and Technology of Mato Grosso |
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| CitedBy_id | crossref_primary_10_1016_j_nfs_2021_07_001 crossref_primary_10_1111_ijfs_16164 crossref_primary_10_1016_j_jfca_2022_104684 crossref_primary_10_1007_s00217_021_03752_8 crossref_primary_10_3390_foods13111620 crossref_primary_10_3389_fpls_2021_814138 crossref_primary_10_1007_s12649_024_02539_8 crossref_primary_10_3989_gya_0102211 crossref_primary_10_1590_0103_8478cr20220063 |
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| Copyright | Springer-Verlag GmbH Germany, part of Springer Nature 2020 Springer-Verlag GmbH Germany, part of Springer Nature 2020. |
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| Snippet | 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,... 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,... |
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| SubjectTerms | 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 |
| Title | A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages |
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