Physicochemical characterization, bioactive compounds and correlations in native fruits of western Mato Grosso do Sul

Abstract

PurposeThe native species from western Mato Grosso do Sul provide fruits with unique sensory characteristics and high nutrient concentrations. Tropical fruit consumption is increasing due to the growing recognition of the nutritional value. These fruits play important roles through the marketing of their products and nutritionally through their consumption. All fruits are edible and are used in the food industry and well sensory accepted. The purpose of this paper is to verify the physicochemical characteristics, bioactive compounds and antioxidant activity in fruits collected in the Cerrado and Pantanal biomes from western Mato Grosso do Sul.Design/methodology/approachThe fruits of baru, bocaiuva, jatobá, jenipapo and pequi were collected. To characterize them, longitudinal diameter, transverse diameter, total soluble solids, acidity, pH, ascorbic acid, total phenolics, antioxidant capacity, total sugar, glucose and macro and micronutrient contents analysis were performed in triplicate.FindingsJatobá presented the highest values of vitamin C. For phenolics, baru and jatobá stood out; bocaiuva presented the highest results for sugars, while jatobá was superior for glucose. The fruits with the highest antioxidant capacity, DPPH, were pequi and baru, while via ABTS the jatobá was the highest. Baru presented higher levels of nitrogen, phosphorus, magnesium, copper, zinc and iron. The bocaiuva presented the highest results for potassium and sulfur, the jatobá calcium and manganese. Jenipapo stood out with its boron content. Magnesium presented superior results in the baru, jenipapo and bocaiuva. The results reinforce the diversity of physicochemical characteristics.Originality/valueThe increase of the flow of available information, together with the growth of multicultural influences, the search for wholesome diet and the diversity of flavors and colors make these fruits important regional development tools. Their characteristics encompass national and international exploration potential that arouse consumer interest and contribute to the pursuit of innovations. In addition, the native species mentioned above provide fruits with unique sensory characteristics. Their consumption is increasing in the markets due to the growing recognition of their nutritional value. Therefore, these fruits play important roles, economically, through the marketing of their products and nutritionally through their consumption.

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

“…About longitudinal diameter, matrix 7 (89.49 mm) had a superior mean value, and the fruits from matrix 4, the lowest one (60.38 mm), the same for whole fruit (Table 1). The means for transversal and longitudinal diameters, in all arrays, are within the values observed in the literature (De Oliveira et al, 2020). 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).…”

“…In pulps of the studied pequis, average contents of TA ranged from 0.161 to 0.407% of citric acid (Table 3). These are similar to what observed in pequis from Sete Lagoas -MG, 0.33% of citric acid (Garcia et al, 2017), western Mato Grosso do Sul, with 0.40% (De Oliveira et al, 2020), and Jequitaí-MG, with 0.11% of citric acid (Nascimento-Silva et al, 2020). Obtained TA contents are lower than the results for fruits in Uberlândia -MG, 0.7% of citric acid (Da Paz et al, 2014); West Bahia, 1.76% (Nascimento & Cocozza, 2015); Lagoa Santa-MG, 1.52% (Plácido et al, 2015) and Ponto Chique-MG, 0.55% of citric acid (Nascimento-Silva et al, 2020).…”

“…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.…”

“…Fruits from Cerrado species are regularly consumed chiefly by the Midwest region population, whether in natura or after processing, as in juices, ice cream, bread, cakes, among others. The species on this ecosystem have applications not only in food industry but also in the pharmaceutical one, for its high biotechnological interest (Oliveira & Rocha, 2008;De Almeida et al, 2019;De Oliveira et al, 2020).…”

“…From the native Cerrado species, the pequi, also known as piqui, piquiá-bravo, grão-de-cavalo, amêndoa-do-espinho, pequiá, pequiá-pedra, pequerim, suari and piquiá (Lorenzi, 2002) stands out for its pulp which is rich in vitamins (it is the richest fruit in vitamin A contents, twenty times higher than in carrots), fats (oils extracted for several purposes) and proteins. Because it is a highly nutritious fruit, it is considered necessary for the population in Cerrado (Carvalho & Burguer, 1960;Vilela, 1998;De Oliveira et al, 2020). The locals explore the fruits of the pequi tree (Caryocar brasiliense), especially for oil extraction, liquor manufacturing and for cooking.…”