Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity

Abstract

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.

Quality of Roasted Baru Almonds Stored in Different Packages

“…This packaging is permeable to light, and to preserve the phenolic content, transparent packaging can be used. Siqueira et al (2012) found 154.6 mg 100g -1 of total phenols in baru almonds, a value lower than that found in this study during storage for up to 60 days, but over time, values came close, while Santiago et al (2018) obtained higher values 728 mg GAE100g -1 ).…”

“…Almonds have high protein (22.9 100g -1 ) and lipid (40.6g 100g -1 ) content (Santiago et al, 2018) with predominance of oleic (omega-9) and linoleic (omega-3) fatty acids (Siqueira et al, 2016), in addition to high content of phenolic compounds with antioxidant capacity.…”

Influência das temperaturas de secagem nas características físico-químicas da polpa do baru

“…A mesma tendência pôde ser verificada neste trabalho, pois, a 80 °C houve redução dos flavonoides. Este decréscimo é devido à facilidade de degradação desses compostos em temperaturas elevadas, indicando que o método de secagem deve considerar temperaturas de até 70 ºC para manter os melhores níveis de flavonoides, que são constituintes considerados bioativos e com capacidade de sequestrar radicais livres (Santiago et al, 2018).…”

“…As variações de temperaturas de secagem entre 50 e 80 ºC não foram suficientes para degradar os compostos fenólicos. Santiago et al (2018) analisaram a influência do tratamento térmico na quantidade de compostos fenólicos e capacidade antioxidante do baru presentes na polpa e amêndoas cruas e torradas. Os resultados expressaram quantidades superiores de fenólicos e maior capacidade antioxidante na amêndoa crua quando comparada com a amêndoa torrada a 140 ºC.…”

Total phenolic compounds and antioxidant capacity of baru almond and by-products evaluated under optimizing extraction conditions

“…This edible seed is popularly known as baru almond (or baru nut) and consumed roasted, whole, or without skin (Sousa et al, 2011). Baru almond is rich in nutrients, such as monounsaturated fatty acids, dietary fiber, vitamin E, and zinc, and the whole baru almond (with skin) is a source of phenolic compounds and has a high antioxidant capacity (Fernandes et al, 2015;Santiago et al, 2018) compared to other oilseeds (Rodríguez-Bencomo et al, 2015;Ozer, 2017). However, the seed without skin contains significantly lower phenolic compounds content and antioxidant capacity (Lemos et al, 2012).…”