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ResumoO pequi é um fruto nativo do Cerrado que apresenta uma grande diversidade em suas características físicas e químicas. Estudos com frutos oriundos de diferentes ambientes de Cerrado são escassos na literatura. O objetivo deste estudo foi analisar as características físicas e nutricionais de frutos de pequizeiro oriundos dos estados de Tocantins (TO), Goiás (GO) e Minas Gerais (MG). Realizou-se a caracterização física de 30 frutos de pequi selecionados aleatoriamente, por estado, e determinou-se a composição química de sua polpa. Os frutos de pequi oriundos de MG apresentaram valores elevados para características físicas de importância comercial, como massa dos frutos, massa da polpa e rendimento de semente (amêndoa). Entretanto, os frutos oriundos de GO apresentaram alto rendimento de polpa. Foi observado conteúdo reduzido de lipídios nos frutos de TO (8 g.100 g -1 ), ao contrário dos frutos provenientes de GO e MG (24 e 26 g.100 g -1 , respectivamente). Em relação ao conteúdo de minerais, a polpa de pequi dos três estados constitui fonte de ferro, zinco, fósforo e magnésio, e a polpa de pequi oriundo de TO apresentou teor considerável de cálcio (107 mg.100 g -1 ). Conclui-se que a região de origem infl uencia nas características físicas e químicas dos frutos, sobretudo no rendimento de polpa, nos teores de umidade e lipídios, na densidade energética e no conteúdo de cálcio da polpa de pequi. Esses resultados indicam a necessidade de caracterização da região de origem e das espécies de pequizeiro para a comercialização dos frutos e utilização da polpa como matéria-prima nutritiva em diferentes sistemas alimentares. Palavras-chave: Caryocar brasiliense; Cerrado; Frutíferas nativas; Composição química. SummaryPequi 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 -1 ) were observed in the fruits from TO, on the contrary of the fruits from GO and MG (24 and 26 g.100g -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 -1 ). The native region of the fruits infl uences 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...

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<p>This study evaluated the effect of baru (<em>Dipteryx alata </em>Vog.) almond, an edible seed native from Brazilian Savanna, and Brazil nut (<em>Bertholletia excelsa</em> H. B. K.) on serum lipid profile and hepatic lipid peroxidation in rats fed high-fat diets. Four groups of eight young adult male Wistar rats were treated for nine weeks with one of the following diets: high-fat diets - 0.1% colic acid + 1% cholesterol + 5% lard + 15% of lipid from lard, baru almond or Brazil nut - and reference diet (7% soybean oil). Groups fed with baru almond and Brazil nut showed lower serum contents of total cholesterol and triacylglycerols than those of lard group. Baru almond group also showed higher HDL-c concentration than those of Brazil nut and lard groups, similar to that of reference group. Lipid peroxidation (through total malondialdehyde) was lower and vitamin E content was higher in the livers of the animals treated with baru almond and Brazil nut than those of lard group. These results indicate that the Brazilian native oilseeds, especially baru almond, have great potential for dietary use in dyslipidemia prevention and control.</p>

PHYSICAL AND CHEMICAL CHARACTERIZATION, TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY OF THE GABIROBA PULP AND RESIDUEABSTRACT -The Brazilian Cerrado has a wide range of fruit species that have not been sufficiently studied regarding their physical, chemical and functional characteristics. This study aimed to measure the physical characteristics of gabiroba tree's fruits and analyze the proximate and mineral compositions, total phenolic content and antioxidant activity of the gabiroba pulp and residue. The physical characteristics of greatest variability were pulp and fruit mass, especially the high pulp yield (46.24%). Gabiroba pulp and residue have high moisture and dietary fiber contents and considerable iron amounts. The gabiroba residue showed higher content of phenolic compounds (1787.65 mg AGE.100g , respectively) are higher than those of many fruits traditionally consumed. The total phenolic content showed a strong correlation (r = 0.9723) with antioxidant activity. The results indicate promising prospects for the use of the whole fruit of gabiroba tree due to its appreciable content of nutrients and phenolic compounds, and its antioxidant activity.