Nutritional and bioactive composition of achachairu (Garcinia humilis) seed flour: A potential ingredient at three stages of ripening

Abstract

Achachairu is the fruit of the Garcinia humilis, a species originally from Bolivia that is cultivated in various regions of Brazil. Although achachairu seeds are known to contain compounds that exhibit promising analgesic and antiulcer activity, no studies exist regarding their characterization and nutritional potential. Therefore, the goal of this study was to understand the properties and composition of the seeds at three different maturation stages. The fruits were harvested during different production periods (December, February and April), and their seeds were made into flour in order to determine proximate composition, toxicity (cyanogenic glycosides), antioxidant capacity, bioactive profile, spectrometry and thermal and morphological characteristics. The results revealed high dietary fiber content and total phenolics (approximately 28 g.100 g−1 and 900 mg GAE.100−1, respectively), mainly in the mature seed flour, as well as the presence of phenolic acids, flavonoids and an alkaloid. The proximate composition, thermal and morphological characterization of the three ripening stages classified the flour as an amylaceous product. As such, achachairu seed flours are a viable alternative for application in food products as a replacement for conventional flours. Such applications would promote the use of a waste product that is capable of adding nutritional and technological value to other products.