Abstract
Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.
Highlights
Umbu (Spondias tuberosa A.) is a tropical fruit typically of semi-arid regions of the Brazilian northeastern region, occurring from Piauí to the north of Minas Gerais State, with significant local economic relevance [1,2]
The physiological effects associated with insoluble Indigestible fraction (IF) are certainly similar to those of dietary fibers, since dietary fibers are included within the indigestible fractions, and include the ability to increase fecal volume and decrease intestinal transit [14]
The partition step caused a reduction of approximately 50% of the carotenoid content and the saponification step a loss of more than 50%. These results demonstrated that it is not feasible to carry out the saponification of the umbu carotenoids since their degradation was more significant than their release
Summary
Umbu (Spondias tuberosa A.) is a tropical fruit typically of semi-arid regions of the Brazilian northeastern region, occurring from Piauí to the north of Minas Gerais State, with significant local economic relevance [1,2]. It is suitable for arid to semi-arid regions where water is scarce, and the soils are poor [3]. The 2017 production of umbu in Brazil amounted to 7465 tonnes [4]. It has been gaining space in the national and international markets due to its pleasant flavor, peculiar aroma and content of bioactive compounds, such as phenolics [5]. Many bioactive compounds have not yet been investigated in umbu
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