Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product

Abstract

Jatobá (Hymenaea sp.) is an arboreal legume native to the Brazilian Savannah (Cerrado) and its fruit has a high functional potential, but the jatobá-da-mata specie has been poorly explored. This study evaluated the nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata byproducts: pulp flour, fibrous pulp residue and sap. Jatobá fruits were pulped to obtain pulp flour and fibrous pulp residue, and the jatobá tree's sap was obtained in a typical extraction location in the Cerrado (Brazilian Savannah). Fibrous pulp residue and pulp flour had high protein (11 and 12 g/100 g) and dietary fiber (49 and 44 g/100 g) content, respectively, and the fibrous residue showed the highest total and insoluble fibers, ash and vitamin C content. Regarding polyphenols, the fibrous residue showed a high concentration (775 mg GAE/100 g); an intermediate value in pulp flour (462 mg GAE/100 g); and considerable content in sap(181 mg GAE/100 g). Jatobá residue and pulp flour are suitable ingredients for the formulation of functional foods, and the sap is a promising non-caloric product with potential health benefits.

Extracts from jatobá (Hymenaea courbaril L.) peel and seeds: Antioxidant and antimicrobial activities and synergistic effect of extract combinations

“…Some researchers have demonstrated the bioactive potential of parts of jatobá. Arakaki et al (2016) evaluated the antioxidant potential of the pulp of jatobá species ( Hymenaea stigonocarpa ); Dias et al (2013) evaluated the jatobá pulp ( Hymenaea coubaril ) and the essential oil of the seeds; Santos et al (2020a) evaluated the pulp of jatobá-da-mata ( Hymenaea courbaril , var. stilbocarpa ) and Contreras-Calderón et al (2011) evaluated the antioxidant potential as well as the phenolic and vitamin C contents of Hymenaea coubaril from Colombia (Algarrobo).…”