Accessing the nutritional variability of Butia odorata: a food with identity

• Autor(a) principal: WAGNER,Julia Goetten
• Data de Publicação: 2022
• Outros Autores: CRUZ,Jéssica Gonsalez, SILVEIRA,Tatieli, FERRI,Nubia Marilin Lettnin, RICHTER,Vanessa Baptista, LIMA,Francielle Müller, FIGUEIRA,Kathleen Uszacki, MISTURA,Claudete Clarice, VIZZOTTO,Márcia, BARBIERI,Rosa Lía
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101342
• topic: plant genetic resources; butia palm; physical-chemical evaluations; functional food; neglected and underutilized species

Abstract Butia odorata (Arecaceae) is a palm species in southern Brazil and eastern Uruguay, which produces tasty fruits consumed by humans and animals. Despite the ecological and sociocultural relevance of the species, B. odorata is endangered by extinction. This study aimed to characterize physical aspects, chromatic parameters, chemical, and centesimal composition and determine the bioactive compounds and antioxidant activity of fruits of B. odorata. Fifteen accessions of B. odorata from Pelotas and Capão do Leão (RS-Brazil) were evaluated for bunches weight, fruit yield, fruit diameter and height, total soluble solids (TSS), pH, total titratable acidity (TTA), TSS/TST ratio, color parameters, total phenolic compounds, total carotenoids, antioxidant activity, percentage of moisture, dry matter, vitamin C, crude fiber, fat, ash, protein and pulp yield. There was genetic variability among the analyzed accessions for several parameters. Some of them influence consumer acceptance, such as coloration and sugar content, which highlights the possibility of selection for genetic improvement. The fruits showed a rich composition in fibers, vitamin C, total carotenoids, and total phenolic content, which contribute to health maintenance. With the growing demand for functional foods, Butia fruits represent a potential product for nutritional enrichment in diets.