| Title: | "Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential" |
| Author(s): | de Souza FG; de Araujo FF; Orlando EA; Rodrigues FM; Chavez DWH; Pallone JAL; Neri-Numa IA; Sawaya A; Pastore GM; |
| Address: | "Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil. Department of Food Science and Technology, Federal Institute of Education, Science and Technology of Tocantins, Paraiso of Tocantins 77600-000, TO, Brazil. Department of Food Science and Technology, Federal Rural University of Rio de Janeiro, Seropedica 23890-000, RJ, Brazil. Faculty of Pharmaceutical Sciences, Institute of Biology, University of Campinas, Campinas 13083-862, SP, Brazil" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "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 ORAC(HF) values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity" |
| Keywords: | antimicrobial activity bioactive compounds carbohydrate profile food fibers functional potential nutritional composition phenolic compounds proximate composition volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEde Souza, Florisvaldo Gama de Araujo, Fabio Fernandes Orlando, Eduardo Adilson Rodrigues, Fernando Morais Chavez, Davy William Hidalgo Pallone, Juliana Azevedo Lima Neri-Numa, Iramaia Angelica Sawaya, Alexandra Christine Helena Frankland Pastore, Glaucia Maria eng 406820/2018-0/National Council for Scientific and Technological Development/ 2015/50333-1/Sao Paulo Research Foundation/ Finance Code 001/Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior/ Switzerland 2022/03/26 Foods. 2022 Mar 9; 11(6):786. doi: 10.3390/foods11060786" |
