Bioactive Compounds in Baru Almond (Dipteryx alata Vogel): Nutritional Composition and Health Effects

Egea, Mariana Buranelo; Takeuchi, Katiuchia Pereira

doi:10.1007/978-3-030-06120-3_17-1

Cited by 2 publications

(4 citation statements)

References 38 publications

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“…Studies on the nutritional potential of Brazilian savanna fruits have shown that the bioactive compounds of baru are present in the pulp and in the kernel of the fruit, and that the ingestion of 100g of baru pulp provides 6% of the daily requirement of protein intake (Egea & Takeuchi, 2020;Alves-Santos, et al, 2021), and 28% of carbohydrate intake (Almeida et al, 2019). The high energy potential of the fruits was also confirmed by De Matos Teixeira et al (2020).…”

Section: Resultsmentioning

confidence: 69%

Baru (Dipteryx alata Voug.), the Brazilian savanna’s brown gold: A scientometric analysis of investigative trend

Azevedo¹,

Sander²,

Morais

et al. 2022

RSD

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This work is a scientometric analysis of articles published in journals related to the subject “Dipteryx alata, Baru and Brazilian savanna” in its main area of occurrence, the Brazilian savanna biome. The proposal was to draw a scientometric profile related to the aforementioned topic, which is a key species with enormous potential for socio-environmental development, presenting the panorama of the state of knowledge and the main areas of research until the year 2021. A total of 205 articles that had baru as the focus of the study were found, having been published in 114 journals between 1988 and 2021. The area of biotechnology had the greatest representation, followed by ecology. In the area of biotechnology, research had different approaches, such as the nutritional part of the development of new products for the industry, highlighting the importance and plasticity for the use of the species, as a potential product for socio-environmental development, and for some communities, mainly those formed by small family units, it is an important element in complementing the source of income. Another important point of the species is its potential use for the recovery of degraded areas, due to its morphophysiological characteristics, which, in addition to helping in sustainable production and productivity, have a broad, complex and highly important ecological relationship to the Brazilian savanna ecosystem.

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Section: Resultsmentioning

confidence: 69%

Baru (Dipteryx alata Voug.), the Brazilian savanna’s brown gold: A scientometric analysis of investigative trend

Azevedo¹,

Sander²,

Morais

et al. 2022

RSD

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“…Although there were no significant ( p = 0.639) differences in the pulp yield after pasteurization, there were quantitative yield reductions irrespective of the extraction method, and this averaged 4.3%, with the highest losses (5.8%) being in the hot water blanched white guava pulp (Figure 3). In terms of color, the steam‐blanched white guava had a significant ( p < 0.05) increase in lightness index 28 with subsequent redness reduction (−0.9). White guava pulp, on the other hand, had a significantly higher ( p = 0.004) b* increase and thus a higher yellowness index change (25.8) than the unpasteurized pulp (Figures 3).…”

Section: Resultsmentioning

confidence: 99%

“…The pulp proximate, chemical, and phytochemical compositions were least affected in the cold extracted guava pulps as the steam and hot water blanching probably increased the diffusion of the chemicals from the tissues into the heating medium 2,28,36–38 . Apart from leaching minerals and phytochemicals, the heating process also led to vaporization of the pulp's bound water, leading to the moisture content loss through evaporation and subsequently resulting in weight loss in the final pulp.…”

Section: Discussionmentioning

confidence: 99%

“…6 The pulp proximate, chemical, and phytochemical compositions were least affected in the cold extracted guava pulps as the steam and hot water blanching probably increased the diffusion of the chemicals from the tissues into the heating medium. 2,28,[36][37][38] Apart from leaching minerals and phytochemicals, the heating process also led to vaporization of the pulp's bound water, leading to the moisture content loss through evaporation and subsequently resulting in weight loss in the final pulp. These findings corroborate similar reports by Rossi et al 31 and Tanwar et al 39 The high retention of beta carotenes, phytochemicals, and minerals in the cold extracted red guava pulp despite the relatively lower yield in the pulp is consistent with the findings of Omayio 2021 (Unpublished thesis) which found nutritional superiority and higher processing qualities for Kenya red flesh guava varieties.…”

Section: Discussionmentioning

confidence: 99%

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Effect of pulping methods on the physicochemical properties of the Kenyan red and white‐fleshed guava pulp

et al. 2022

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Background Although fruit pulping is a highly effective global practice for ensuring a steady supply of fruit for processing during the off‐season, industrial pulping of Kenyan guava cultivars is lacking, contributing to their annual losses. The present study compared the yield characteristics, physicochemical profile, and nutrient retention of pulp extracted from white and red‐fleshed Kenyan guavas using cold and hot extraction methods. Results The pulp yield was highest in the red guava with the pulp to by‐product ratio being significantly (p < 0.05) higher at 2.58, 2.97, and 3.30 for cold, hot water, and steam‐blanched compared to 1.66, 1.95, and 2.03 for the white guava respectively. Although hot extraction methods resulted in significantly (p < 0.0001) higher yields (67%–77%) compared to the cold (62%–73%), the heat‐labile nutrients were affected with as much as 60% and 64% of the white and the red guava's vitamin C being lost. The steam blanched pulps exhibited significantly (p < 0.0001) high overall color changes (∆E) ranging from 22–30 in the pasteurized white guava pulp compared to the red's (−0.24–6). The cold extraction method resulted in better retention of β‐carotene (1.9 ± 0.4 mg), zinc (5.6 ± 2.1 mg), iron (20.1 ± 8.6 mg), flavonoids (241.3 ± 56mgCE), phenolics (1548.7 ± 25.8mgGAE) and antioxidant activities (1998.6 ± 333μMTE) per 100 g in the red guava pulp. Conclusion Compared to the white cold‐extracted pulp, the red guava pulp was more suitable for further processing due to its high nutrient retention, high pulp to by‐products ratio, and textural properties therefore recommended for the adoption of processing the Kenyan guava cultivars.

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Bioactive Compounds in Baru Almond (Dipteryx alata Vogel): Nutritional Composition and Health Effects

Cited by 2 publications

References 38 publications

Baru (Dipteryx alata Voug.), the Brazilian savanna’s brown gold: A scientometric analysis of investigative trend

Baru (Dipteryx alata Voug.), the Brazilian savanna’s brown gold: A scientometric analysis of investigative trend

Effect of pulping methods on the physicochemical properties of the Kenyan red and white‐fleshed guava pulp

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