Características físicas e nutricionais de pequis oriundos dos estados de Tocantins, Goiás e Minas Gerais/Physical and nutritional characteristics of pequi fruits from Tocantins, Goiás and Minas Gerais States

• Published in: Revista brasileira de tecnologia de alimentos Vol. 17; no. 3; p. 198
• Main Authors: Alves, Aline Medeiros, Fernandes, Daniela Canuto, Sousa, Amanda Goulart de Oliveira, Naves, Ronaldo Veloso, Naves, Maria Margareth Veloso
• Format: Journal Article
• Language: Portuguese
• Published: Campinas Instituto de Tecnologia de Alimentos (ITAL) 01-07-2014
• Subjects: Chemical compounds; Food science; Fruits; Native species
• ISSN: 1516-7275; 1981-6723

Pequi is a native fruit from the Brazilian Cerrado with a great diversity in its physical and chemical characteristics. Studies with fruits from different environments of the Cerrado are scarce. The objective of this study was to analyze, physically and nutritionally, pequi fruits from Tocantins (TO), Goiás (GO) and Minas Gerais (MG) States. The physical analysis of 30 pequi fruits, randomly selected by region, was carried out, and the chemical composition of their pulps was determined. The pequi fruits from MG showed high values of commercially important physical characteristics, as fruit mass, pulp mass and seed (almond) yield. However, fruits from GO showed high pulp yield. Low lipid contents (8 g.100g^sup -1^) were observed in the fruits from TO, on the contrary of the fruits from GO and MG (24 and 26 g.100g^sup -1^, respectively). Regarding the mineral content, the pequi pulp from the three regions is a source of iron, zinc, phosphorus and magnesium, and the pequi pulp from TO showed considerable contents of calcium (107 mg.100g^sup -1^). The native region of the fruits influences their physical and chemical characteristics, mainly the pulp yield, moisture and lipid contents, energy density and calcium amount of the pequi pulp. These results indicate the necessity of characterization of the native region and the pequi species for commercial use of the fruits and for utilization of the pulp as a nutritious raw material, in different food systems.