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Chemical characteristics and bioactive compounds of cookedpequi fruits (Caryocar brasiliense Camb.) from the BrazilianSavannah

Published online by Cambridge University Press:  19 December 2012

Leandro de Morais Cardoso ,
Bárbara De Lazzari Reis ,
Fabiana Rossi Hamacek  and
Helena Maria Pinheiro Sant’ana
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Abstract

Introduction. The Brazilian Savannah presents a wide vegetable diversitythat produces fruit that have unique characteristics and should be better characterizedand exploited. The agricultural-economic exploration of the fruits from the Savannahcontributes to income generation and may play an important role in improving humannutrition. The aim of our research was to evaluate the physical characteristics (diameter,height and mass), chemical composition (moisture, ash, proteins, lipids, dietary fiber,titratable acidity, soluble solids and pH), occurrence and content of vitamin C (ascorbicacid and dehydroascorbic acid), carotenoids (α-carotene, β-carotene, β-cryptoxanthin andlycopene), vitamin E (α-, β-, γ- and δ-tocopherols and tocotrienols) and folates(tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate) in pequi fromthe Savannah of Minas Gerais, Brazil. Materials and methods. Analyses ofcarotenoids and vitamin C were carried out by HPLC-DAD, and vitamin E and folates by HPLCwith fluorescence detection. Results. The pulp of cooked pequi presented highcontents of dietary fiber (9.9 g·100 g–1), lipids (33 g·100 g–1), carotenoids (8.11 mg·100g–1), vitamin C (14.33 mg·100 g–1), vitamin A (514.38 RAE·100 g–1) and total energy(317.19 kcal·100 g–1). Contents of folates and vitamin E were 5.1 μg·100 g–1 and 110.52μg·100 g–1, respectively. Conclusion. The pulp of cooked pequi presents ahigh energy value, as well as elevated contents of dietary fiber and lipids. It is a goodsource of vitamin C and an excellent source of vitamin A. The nutritional value and thewide availability of pequi make it an important tool for the reduction of food andnutritional insecurity.

Keywords

BrazilMinas GeraisCaryocar brasiliensefruitscookingchemical compositioncarotenoidsvitamin contentenergy valueBrésilMinas GeraisCaryocar brasiliensefruitscuissoncomposition chimiquecaroténoïdeteneur en vitaminesvaleur énergetiqueBrasilMinas GeraisCaryocar brasiliensefrutascoccióncomposición quimicacarotenoidescontenido vitamínicovalor energético
Type
Original article
Information
Fruits , Volume 68 , Issue 1 , January 2013 , pp. 3 - 14
Copyright
© 2013 Cirad/EDP Sciences

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