Physical and nutritional assessment of fruits of Acrocomia aculeata (Jacq.) Lodd ex Mart. (Arecaceae) based on pulp color

Abstract

Harverters select fruits of the palm Acrocomia aculeata according to pulp color in order to manufacture particular products being this one of the most important characteristics of this fruit in the market. We conducted a study on the physical and chemical characteristics of pulp of A. aculeate of different colors. Pulp color was visually determined including the following colors: yellow, orange, white, brown and pink for the species. We observed a higher proportion of plants (34.3%) with yellow pulp. We did not detect significant differences in physical characteristics of equatorial length (cm), fresh mass of fruits (g), fresh mass of pulp (g) and pulp yield (%) among different pulp colors. We determined the components (g.100 g–1) moisture, total fats, proteins, fibers, fixed mineral residues and caloric value (kcal.100g-1) of pulps with different colors. Fruits with yellow pulp presented higher fat content (17.5±2.9 g.100 g–1) and, consequently, higher caloric value (249.4±30.3 kcal.100g-1). Ash content was significantly higher in the white pulp (3.17 g.100g-1), compared with other colors. Pulp color does not influence quality, but can be chosen to improve or make the final product more attractive. We confirm the nutritive potential of this native palm.