Physical and chemical parameters, total phenols and the antioxidant activity of Pequi (Caryocar brasiliense Camb)

Abstract

Pequi is a Brazilian cerrado fruit with nutritive and sensory characteristics and good taste and is used in numerous typical dishes. The purpose of this study was to analyze the physical and chemical characteristics, total phenols and the antioxidant activity and the scanning electron microscope (SEM) of pequi pulp, mesocarp and peel. Physical and chemical analyses such as antioxidants and phenolic compounds compositions were performed. Physical analyses showed high variation in length, equatorial diameter, weight and volume characteristics. Green peel, dark gray mesocarp and bright yellow pulp were observed. Significant differences were observed in the physical and chemical analyses of the fruit, with the pulp showing the most relevant characteristics such as high presence of lipids and proteins. The SEM of the peel and mesocarp showed a multiform, irregular and fibrous structure while the pulp showed irregular aspect, with the presence of granules and fibers. The highest antioxidant activity (EC 50 =280.1) was seen in pulp and the lowest (EC 50 =4.89) in peel. However, the highest concentration (204.37 mg EAG/g) of phenols is in the peel and the lowest (26.55 mg EAG/g) in the pulp. This study concluded that the fruit pulp presents potential for body maintenance and human consumption.

Biometric and physical-chemical analysis of pequis collected in the state of Mato Grosso.

“…The means found in pequis for moisture content vary from 34.50% (matrix 6) to 49.80% (matrix 7) (Table 3). Most of the results obtained are close to what was found in the cities of Acorizal (47.28%); Cuiabá (46.80%), Santo Antônio do Leverger (45.73%) and Várzea Grande (50.62%), in MT (Cordeiro et al, 2012); also from GO (56.21%) and MG (54.78%) (Alves et al, 2014): Lagoa Santa-MG (54.40%) (Plácido et al, 2015); and Rio Verde-GO (45.10%) (De Almeida et al, 2019), Ponto Chique-MG (50.46%) and Jequitaí-MG (52.14%) (Nascimento-Silva et al, 2020). The means obtained for pulp in this study are lower than the results from TO (72.17%) (Alves et al, 2014).…”

“…For transversal diameter, the mean obtained in matrix 5 is higher than what was observed in pequis from TO (56.4 mm), GO (55.2 mm), MG (63.7 mm), western Bahia (61.29 mm) and Lagoa Santa-MG (61.42 mm). The longitudinal diameter mean in fruits from TO (72.4 mm), GO (64.3 mm), MG (74.3 mm), western Bahia (63.49 mm) and Lagoa Santa-MG (63.17 mm) are lower than matrix 7's mean (Alves et al, 2014;Nascimento & Cocozza, 2015;Plácido et al, 2015).…”

“…Pequis from other states, as Tocantins (TO), Goiás (GO) and Minas Gerais (MG) have an average fruit mass of 138.7 g, 120.9 g and 191.4 g, respectively (ALVES et al, 2014). In western Bahia, fruits have a 114.41g mean for mass (Nascimento & Cocozza, 2015); 132.04 g in fruits found in Lagoa Santa-MG (Plácido et al, 2015); 187.51 g in Sete Lagoas -MG (Garcia et al, 2017); and 165.07 g and 138.8 g, respectively, in pequis from Curvelo-MG and Rio Preto-MG (Soares et al 2017). Cordeiro (2012) observed the following mean mass results of whole fruits from four cities in Mato Grosso: 77.91 g (Acorizal); 137.29 g (Várzea Grande); 139.63 g (Cuiabá); and 187.10 g, (Santo Antônio do Leverger).…”

“…PH means found in the observed matrixes vary from 5.13 to 7.23 (Table 3), similar to other studies. In pulps from Chapada do Araripe-Ceará (CE) (Oliveira et al, 2010) and Lagoa Santa-MG (Plácido et al, 2015) pH mean was 6.9; 7.0 in Uberlândia-MG (Da Paz et al, 2014), 5.32 in western Bahia (Nascimento & Cocozza, 2015); 5.70 and 6.75, respectively, in Ponto Chique and Jequitaí-MG (Nascimento-Silva et al, 2020;De Oliveira et al 2020), and in western Mato Grosso do Sul, mean pH was 5.10.…”

<b>Pequi peel flour in diets for Japanese quail

“…There are some phenolic compounds in pequi that reduce the action of reactive oxygen species. According to Plácido et al (2015), pequi peel has 204.37 mg g -1 expressed as galic acid equivalent (more than its pulp or internal mesocarp) and antioxidant activity of 4.89 EC 50 .…”