Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities

Abstract

Yellow mombin (Spondias mombin) and Brazil plum (Spondias tuberosa) seeds are byproducts of exploiting their pulp and currently have no relevant food or industrial applications. Thus, the present study aimed to evaluate the physicochemical, technological, and functional characteristics of flours obtained from yellow mombin (YMF) and Brazil plum (BPF) residues. The flours presented a high percentage of insoluble fiber (68.8–70.2 g/100 g) and low carbohydrate (2.7–4.0 g/100 g) and caloric (91.9–95.3 kcal) values. The flours showed potential for technological application. In addition, the highest concentration of total phenolic content (31.1–50.2 mg GAE/g) was obtained with 70% acetone, which provided excellent results for antioxidant capacity evaluated by 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (81.0%–89.7%) and 2,2‐diphenyl‐1‐picrylhydrazyl (60.6%–69.1%) radical scavenging capacity assays. Flour extracts in 70% acetone also exhibited inhibition of α‐amylase (63.3%–78.8%) and amyloglucosidase (63.5%–71.0%). The antibacterial study revealed that extracts inhibited the growth of Escherichia coli, Burkholderia cepacia, and Burkholderia multivorans. Therefore, this study suggests the use of yellow mombin and Brazil plum residues for different food or industrial applications.Practical ApplicationThe knowledge gained from this study will open a new approach to add value to yellow mombin and Brazil plum fruit seeds as sources of fiber and bioactive compounds, with promising application in the formulation of functional and nutraceutical products, benefiting both a sustainable environment and a sustainable industry.