Introduction. The Brazilian Savannah presents a wide vegetable diversity
that produces fruit that have unique characteristics and should be better characterized
and exploited. The agricultural-economic exploration of the fruits from the Savannah
contributes to income generation and may play an important role in improving human
nutrition. 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 (ascorbic
acid and dehydroascorbic acid), carotenoids (α-carotene, β-carotene, β-cryptoxanthin and
lycopene), vitamin E (α-, β-, γ- and δ-tocopherols and tocotrienols) and folates
(tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate) in pequi from
the Savannah of Minas Gerais, Brazil. Materials and methods. Analyses of
carotenoids and vitamin C were carried out by HPLC-DAD, and vitamin E and folates by HPLC
with fluorescence detection. Results. The pulp of cooked pequi presented high
contents of dietary fiber (9.9 g·100 g–1), lipids (33 g·100 g–1), carotenoids (8.11 mg·100
g–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 110.52
μg·100 g–1, respectively. Conclusion. The pulp of cooked pequi presents a
high energy value, as well as elevated contents of dietary fiber and lipids. It is a good
source of vitamin C and an excellent source of vitamin A. The nutritional value and the
wide availability of pequi make it an important tool for the reduction of food and
nutritional insecurity.