Abstract
ABSTRACT Fruits of the Brazilian cerrado usually have typical flavor and high levels of nutrients; however, many of these fruits are little known and marketed. The aim of this study was to chemically and bioactively characterize guapeva fruit, according to standard methodologies. Guapeva has high moisture (65 %) and minerals (1%) content and significant content of phenolic compounds (220 GAE/100g) and consequent antioxidant activity (329.29 µmol/ Trolox eq). This fruit has desirable features to compose a healthy diet and should be further explored in research and economically.
Highlights
Resumo- Os frutos do cerrado em geral apresentam sabores próprios e elevados teores de nutrientes, no entanto, grande parte desses frutos ainda é pouco conhecida e comercializada
A guapeva possui alto teor de umidade (65%) e de minerais (1%) além do teor expressivo de fenólicos (220 GAE/100 g) e consequente atividade antioxidante (329,29 μmol/ Trolox eq)
Among the multiplicity of native fruits of the cerrado, those of greatest economic and / or social interest have already been widely studied such as baru and mangaba, for example
Summary
Resumo- Os frutos do cerrado em geral apresentam sabores próprios e elevados teores de nutrientes, no entanto, grande parte desses frutos ainda é pouco conhecida e comercializada. The aim of this study was to determine the chemical composition, the total phenolic content and the antioxidant capacity of guapeva pulp, peel and seed, important data to suggest the use of the fruit in human food and to establish the chemical value of guapeva fruit. An ethanolic extract of each fruit part, peel, pulp and seed was elaborated in a refrigerated environment and protected from light to determine total phenolics and antioxidant capacity.
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