Abstract
The guabijú (Myrcianthes pungens) is a fruit native from Brazil, characterized by its pleasant sweet flavor, yellow pulp and purple skin in the ripe stage. Its maturation period occurs between december and april in the southern regions of Brazil. The aim of this study was to evaluate the physico-chemical characteristics of guabijú in natura and lyophilized from two different harvest times (December and January). The proximal composition, bioactive profile (anthocyanins, phenolic compounds, and antioxidant activity), mineral profile (Ca, Cu, Fe, Mg, Mn, K, and Zn), and color parameters (L*, a*, and b*) were evaluated. The fruits from January presented a higher content of carbohydrates, reducing sugars, antioxidant potential, and more intense characteristic color, while the fruits from December showed a higher total anthocyanin and mineral content. Moreover, the samples submitted to lyophilization showed good retention of bioactives, highlighting as a suitable method of processing to increase the stability without profound physico-chemical changes. In the colorimetric analysis, the lyophilized samples have a higher intensity of red color, especially in guabijú from January. Both guabijú forms (in natura and lyophilized) from two harvesting times were considered a source of bioactives, with great potential for application in foods.
Highlights
Wild fruits present great genetic diversity, and fruit consumption is associated with health benefits due to the presence of antioxidants, phytochemicals, minerals, vitamins, and fibers (Betta et al, 2018; Seraglio et al, 2018)
Four samples were obtained: (1) GIND - guabijú in natura from December; (2) GINJ - guabijú in natura from January; (3) GLPD – guabijú lyophilized in powder from December; and (4) GLPJ - guabijú lyophilized in powder from January; all samples were analyzed in triplicate
The guabijú fruits collected in both December and January had a surface purple color, which was kept in the lyophilized fruits and in the powder obtained after milling
Summary
Wild fruits present great genetic diversity, and fruit consumption is associated with health benefits due to the presence of antioxidants, phytochemicals, minerals, vitamins, and fibers (Betta et al, 2018; Seraglio et al, 2018). Guabijú (Myrcianthes pungens) is a fruit native from Brazil, belonging to the Myrtaceae family, disposed of in tropical and subtropical regions of the world and abundant throughout the Brazilian territory (Seraglio et al, 2018). The fruit has the indigenous name wa'bi (edible) yu (yellow), is consumed in regions where the species is popularly known and does not have large-scale trade (Andrade et al, 2011; Sarmento et al, 2012). The Guabijú is largely consumed in natura form; it may be used in the preparation of sweets, jellies, juices, and liqueurs (Sarmento et al, 2012; Souza, 2010)
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