Chemical characterization and antioxidant potential of native fruits of the Cerrado of northern Minas Gerais

• Autor(a) principal: Nascimento,Amanda Laís Alves Almeida
• Data de Publicação: 2020
• Outros Autores: Brandi,Igor Viana, Durães,Carla Adriana Ferreira, Lima,Juliana Pinto de, Soares,Sandro Braga, Mesquita,Bruna Mara Aparecida de Carvalho
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Journal of Food Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100479
• topic: Bioactive compounds; Micronutrients; Fruit pulp; Araticum; Buriti; Coquinho azedo; Cagaita; Cajá

Abstract This study aimed to chemically characterize the pulps of the tropical fruits araticum (Annona crassiflora), buriti (Mauritia flexuosa), coquinho azedo (Butia capitata), cagaita (Eugenia dysenterica), and cajá (Spondias mombin), with a focus on antioxidant potential and microminerals. Calcium levels in the Araticum pulp are 9.35 mg/100 g and the iron content was 4.78 mg/100 g. In cagaita pulp, the calcium content was 15.35 mg/100 g and magnesium content was 66.00 mg/100 g. The iron content present in coquinho pulp was 11.47 mg/100 g and in cagaita it was 11.53 mg/100 g. The extracts with the highest contents of total phenolic compounds were araticum (433.80 mg GAE/g) and coquinho (173.5 mg GAE/g). Araticum pulp had the highest antioxidant potential because it had the lowest EC50 (0.04 mg/mL). The results presented here demonstrate the great potential of the fruits of the Cerrado in terms of rich mineral nutrients and bioactive compounds.