Baru (Dipteryx alata Vog.) is a native fruit of the Brazilian Savannah that can be used in the food industry and may contribute to the economy of the Brazilian Midwest. The proximate composition, the phenolic content and the antioxidant capacity of the peel, pulp and raw and roasted baru almond were examined and compared. Peel showed higher concentrations of dietary fibers (24.1 g/100 g) followed by pulp and roasted almond (18 g/100 g and 16 g/100 g, respectively), and raw almond (12.0 g/100 g). However, the almonds presented the highest lipid and protein concentrations compared to baru peel and pulp. On addition, raw almond showed the highest total phenolic contents (1,107.0 mg GAE/100 g) and antioxidant capacity, but the roasted almond, and baru peel with its pulp, also presented high phenolic contents. The correlation coefficients between phenolic content and antioxidant capacity (via ABTS and FRAP) were strong and significant. The chemical composition of baru peel has not previously been reported. The results showed promising prospects for the consumption of baru pulp with its peel, the fruit component richest in fiber, whose phenolic content and antioxidant capacity are comparable to those of the baru almond.
Tabela 1-Conteúdo de fenólicos totais e umidade de polpas comerciais de frutos nativos e das partes comestíveis de frutas tradicionais. Os resultados estão expressos como média ± desvio padrão (n = 3). b.s.: amostra em base seca. Tabela 2-Valores de IC50 expressos em massa de base seca da amostra (mg b.s./mL reação) e em conteúdo de fenólicos totais (µg EAG/ mL reação). Os resultados estão expressos como média ±
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