Baru Nut Research Articles

Multi-mycotoxins and mycoflora in commercial Brazilian roasted baru nuts (Dipteryx alata vog)

Multi-mycotoxins and mycoflora in commercial Brazilian roasted baru nuts (Dipteryx alata vog)

Baru nut oil physicochemical properties, fatty acid and mineral nutritional quality: a high source of oligoelement selenium

Baru nut (Dipteryx alata Vogel) oil obtained by cold pressed machine yielded 24% (mg g–1), primarily composed of unsaturated fatty acids (⁓ 79%), with oleic and linoleic acids in the proportion of 2:1. The oxidative stability assessed by Rancimat method, Thermogravimetry analysis and Differential Scanning Calorimetry revealed thermal stability, which attributed to a higher amount of oleic than linoleic fatty acids, synergistic action of the natural antioxidants and low iodine index. The nutritional qualities were calculated to atherogenic (AI = 0.07), thrombogenic (TI = 0.22) and hypocholesterolemic/ hypercholesterolemic (HH = 13.77), and physicochemical indices: acidity (0.62), peroxide (9.99), saponification (179.93) were higher, whereas iodine (93.00) and relative density (0.9121) were found between the recommended Codex Alimentarius parameters. Mineral elements were quantified using ICP OES (inductively coupled plasma optical emission spectroscopy) in decreased order of Mg > Se > Zn > Mn > Al > Cu, whereas As, Co, Cd, Cr, Fe, Ni, and Pb < LOD. In addition, this oil showed optimal indices to non-cancer risk (CR < 10–6), and non-carcinogenic: hazard quotient (HQ), and total hazard indices (HI) < 1. Nevertheless, major attention is necessary for children and Se hypersensitive consumers, which baru oil daily consumption quantity was estimated based on selenium (Se) trace element at 0.7964 g kg–1. Thus, we recommend the consumption of baru nut oil for human health promotion and metabolic disease prevention.

Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.

The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402-443mg GAE/100g). Replacing textured pea protein of control burger (PPB) with 35% of BFI3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins - 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128mg GAE/100g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.

Phenolic content and lipid quality of nuts of baru fruits submitted to pest management and stored at different temperatures

Baru is a fruit produced only once a year which requires adequate planning of seasonal maintenance to maintain the quality of its nut for consumption. This study aimed to evaluate the effect of hydrothermal treatment on pest control and temperature and storage time on baru fruits on the phenolic content and the lipidic quality of the nuts. We stored the fruits at ambient temperature (29°C) and climatized at 18°C. We evaluated them at 0, 60, 120, and 180 days for insect damage, water content, total phenols, tannins, antioxidant activity, lipid profile, acidity, peroxide and iodine indices, and oxidative stability by Rancimat. The integrated management was efficient in pest control, and nuts extracted from fruits preserved the bioactive compounds independently of storage temperature and presented chemical characteristics acceptable for consumption. The fatty acids found in higher proportions in baru nuts were oleic (50%) and linoleic acids (27%) and remained preserved over time. Thus, it promotes the supply of oilseeds to the market with consistency and quality between crops, avoiding unnecessary losses during storage.

Baru (Dipteryx alata): a comprehensive review of its nutritional value, functional foods, chemical composition, ethnopharmacology, pharmacological activities and benefits for human health.

Baru (Dipteryx alata Vogel) is recognized as a widespread Brazilian tree species, and its almonds and pulp have gained commercial prominence due to their nutritional value. All parts of the baru are important for the environment and are used by traditional communities to treat various diseases. This review provides a comprehensive and current overview of the nutritional composition, human food applications, ethnopharmacological uses, and chemical and biological properties of Dipteryx alata, "baru" (Fabaceae). This study followed the recommendations of the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology. Studies were searched in the Medline (PubMed), Scopus, SciELO, and ScienceDirect databases using the descriptors "Dipteryx alata" OR "baru nut" OR "baru almond" OR "cumaru" OR "Coumarouna". The exclusion criteria included duplicate articles, review articles, case reports, short communications, conference documents, incomplete access to the text, and articles not related to the objective of this review. The initial search yielded 822 results, 127 of which met the inclusion criteria. The almond was the most extensively studied part (59.8%), whereas leaves received the least attention (1.6%). Baru almond is a rich source of proteins (19 to 30 g.100 g-1), unsaturated fatty acids (75 to 81%), and essential amino acids, while the pulp is rich in carbohydrates (22.5 to 75.4%), dietary fiber (4.4 to 41.6 g.100 g-1) and vitamin C (113.48 and 224.5 mg.100 g-1). Phenolic compounds were the main metabolites, with a greater content in the almond (3.1 to 1.306,34 mg GAE g-1) than in the pulp (186 to 477 mg GAE g-1). Terpenes were also detected in the almond, pulp, and bark. The most evaluated biological activity was the antioxidant activity (n = 32.1%), followed by effects on oxidative stress (n = 12.5%). Therefore, emphasis on baru cultivation and bioprospecting could benefit human nutrition and health, strengthen family farming in various regions of the country and favour the achievement of Zero Hunger and Sustainable Agriculture and Health and Well-Being in the UN 2030 Agenda for Sustainable Development Goals.

Subprodutos agroindustriais do baru (Dipteryx alata Vog.) como ingrediente nutritivo e saudável na formulação de brownies

ABSTRACT: The baru (Dipteryx alata Vog.) fruit stands out among the fruits native to the Cerrado for its high agri-food potential, and it consists of a thin peel covering the pulp and a woody endocarp coating the nut. During the extraction process of baru nut or its oil, the peel, pulp, and partially defatted nut are usually discarded or used as animal feed. However, these by-products are rich in proteins, dietary fibers, and bioactive compounds. Food preparations like brownies are attractive and popular despite having a high energy density and a low phytochemical content. Thus, this study developed nutritious brownie formulations using baru food ingredients [BFI: a mixture of partially defatted nut flour (DBF) with baru peel and pulp flour (BPF)]. Three formulations were tested: SBF - standard brownie made with wheat flour; BBF1 - brownie made by replacing wheat flour with BFI1 (50% DBF + 50% BPF); and BBF2 - brownie made by replacing wheat flour with BFI2 (75% DBF + 25% BPF). The chemical composition and functional properties of the brownies were evaluated. The addition of baru by-products in the formulations resulted in products with higher contents of protein, dietary fiber, phenolic compounds, and greater antioxidant capacity than the standard brownie. Therefore, the use of baru food ingredients in food formulations is indicated to design new food products with improved nutritional quality and nutraceutical properties.

Baru (Dipteryx alata Vog.) agro-industrial by-products promote the growth and metabolism of probiotic strains.

To evaluate the phytochemical composition and effects of the baru peel and pulp (BPP) and the partially defatted baru nut (DBN) on the growth and metabolism of probiotics. The proximate composition, including dietary fibers, and polyphenol profile were determined in the BPP and DBN, and the prebiotic activity was evaluated on the growth and metabolism of the Lactobacillus and Bifidobacterium strains. BPP and DBN have a high content of insoluble fibers and phenolic compounds, mainly flavonoids and phenolic acids. Moreover, DBN stands out for its high content of proteins and lipids. BPP and DBN stimulated the growth and metabolism of Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-05, and Lacticaseibacillus casei L-26. Baru by-products have potential prebiotic properties to be confirmed in preclinical and clinical studies, and to be explored as an ingredient in new health-promoting foods. Agro-industrial baru wastes, the peel plus pulp and the partially defatted nut, are sources of health-promoting compounds and stimulate the growth and metabolism of probiotics, indicating prebiotic properties.

New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.

The online version contains supplementary material available at 10.1007/s13197-023-05781-5.

Highly crosslinked polyesters prepared by ring-opening copolymerization of epoxidized baru nut and macaw palm oils with cyclic anhydrides

Epoxidised Brazilian vegetable oils obtained from the baru nut (Dipteryx alata Vogel) and the macaw palm (Acrocomia aculeata) react with bioderivable anhydrides (succinic, glutaric, itaconic or citraconic) to give highly crosslinked polyesters.

Baru nuts reduce abdominal adiposity in type 2 diabetic adults: a randomized, placebo-controlled, crossover trial

Baru nuts reduce abdominal adiposity in type 2 diabetic adults: a randomized, placebo-controlled, crossover trial

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

PurposeBaru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.Design/methodology/approachCakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.FindingsBaru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.Originality/valueThe findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.

Valorization of the baru (Dipteryx alata Vog.) processing chain: Technological properties of defatted nut flour and oil solubility in ethanol and isopropanol

Baru, a Brazilian Cerrado native fruit, stands out for its high nutritional value. Considering that reports about its technological potential are scant, this study aimed to add value to the processing chain. For that, ethanol and isopropanol were evaluated in terms of their suitability to solubilize baru nut oil (BNO), extract baru nut cake oil (BNCO), and obtain a protein-rich defatted flour. The BNO solubility in alcohols was adequately described by nonrandom two-liquid (NRTL) parameters, and the highest solubilization capacity was achieved with absolute isopropanol. Alcoholic extraction did not affect the BNCO tocopherol content (80–112 mg/kg oil) or its fatty acid composition. Both protein solubility and thermal stability were negatively affected by solvent hydration, temperature, and contact stages. However, the materials exhibited adequate water and oil absorption capacities (3.5 and 1 g/g sample), as well as improved foaming capacity and stability, confirming their potential for use in several food formulations.

Baru Nut Intake and Resistance Training Practice have Potential to Reduce the Cardiometabolic Risk Factors in Type 2 Diabetes

Background: Type 2 diabetes mellitus (T2DM) is a disease associated with several cardiometabolic risk factors (CMRF). There is strong evidence about the benefits of oilseeds intake and the practice of resistance training (RT) in the prevention and treatment of T2DM and its associated CMRF. However, no study has evaluated the combination of these interventions yet. Baru nut, an oilseed native to the Brazilian Cerrado, stands out among oilseeds due to its healthy nutritional composition, which has the potential to reduce CMRF in T2DM. RT, in turn, provides positive changes in the composition and metabolism of muscle cells, which contributes to improving cardiometabolic health. Objective: This review aimed to summarize the effects and mechanisms related to the intake of baru nut and the practice of RT in reducing CMRF in T2DM. Methods: Literature research was performed using the keywords “type 2 diabetes mellitus”, “Dipteryx alata Vog”, “nuts”, “physical exercise” and “resistance training”, isolated or associated, in Web of Science and Pubmed databases. Results: Baru nut is oilseed with a high density of nutrients and bioactive compounds with antioxidant and antihypercholesterolemic properties, and the RT is associated with beneficial effects on CMRF of individuals with T2DM. Thus, the consumption of baru nut and the RT have the potential to improve insulin sensitivity, glycemic control, body composition, and serum lipid profile. Conclusion: The baru nut consumption and the RT have the potential to reduce the cardiometabolic risk factors in T2DM. Both interventions are innovative and promising approaches to preserve the health of individuals with T2DM.

Evaluation of Phenolic and Flavonoid Content, Antioxidant and Radical Scavenging Capacity of Baru (Dipteryx alata Vog.) Almond

Abstract Objectives The legume plant species Dipteryx alata Vog., commonly known as baru, is a tree that grows in the Brazilian savanna. It produces drupe type of fruit and has an edible seed referred to as the baru nut. The baru nut is of interest as it possesses bioactive compounds useful in managing chronic diseases, yet little is known about its composition. Thus, the aim of this study was to determine the phenolic and flavonoid content, as well as antioxidant and radical scavenging capacity of the baru nut. Methods Baru nuts were roasted, pulverized, and freeze-dried prior to polyphenolic extractions, which were performed using 80% ethanol and ultrasonic bath. Baru crude extracts were then purified with chloroform, evaporated, and freeze-dried prior to being assayed. Total phenolic content and total flavonoid content of purified baru polyphenolic extracts were determined using Folin-Ciocalteu reagent and aluminum chloride colorimetric assay, respectively. Antioxidant capacity was measured using Trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) while 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) assays were used to determine radical scavenging capacity. Results Total phenolic content of purified baru nut extract was 58 ± 10 μmol gallic acid equivalent/L while total flavonoid content was 7 ± 0 μg quercetin equivalent/mL. The TEAC of purified baru nut extract was 161 ± 5 μmol trolox equivalent (TE)/L, which was higher than its FRAP, 55 ± 0.5 μmol TE/L. Radical scavenging capacity of baru nut extract was 17 ± 3 and 5 ± 7 μmol TE/L according to DPPH and ORAC, respectively. Conclusions Baru nut is rich in polyphenols and has high antioxidant activity. Further research is warranted to determine the antioxidant properties of baru nut in vitro and in vivo. Funding Sources No sources of funding.

Processing and physicochemical characterization of a water-soluble extract based on Pará nut (Bertholletia excelsa) and baru nut (Dipteryx alata Vogel)

Despite the nutritional and functional qualities of Pará nut (Bertholletia excelsa) and of Baru nut (Dipteryx alata Vogel), the industrial exploitation of these two nuts is still scarce. With this, the elaboration of a water-soluble extract based on Pará and Baru nuts could be consider an alternative for the consumption of foods based on these vegetables, both little used industrially. Thus, by way of a simplex centroid experimental mixture design, this study aimed to elaborate water-soluble vegetable extracts based on Pará and Baru nuts. This study allowed evaluate the behavior of the physicochemical and physical characteristics of the processed vegetable extracts. The special cubic model obtained the best fit for the response variables, both for the physicochemical characterizations of moisture, lipid, protein, ash, carbohydrate, pH value and acidity, and for the physical characteristics of luminosity, chroma and hue angle. The results obtained showed that the model is highly predictive (all R2 > 97%). The water content directly influenced the nutritional aspects of the water-soluble extracts, where a decrease in the proportion of water in the mixture provided greater content of proximate composition. The behavior of the color parameter predicted by the model showed that variations in the proportions of the nuts concentrations changes the behavior of the luminosity indexes. The pH had higher values when there was an increase in the concentration of Pará nuts, while an increase in the proportion of baru nuts decreased the acidity of the water-soluble extract. The mathematical models used allow to evaluate the effects of the interactions between variables and responses, highlighting their applicability in the food industry.

Spectroscopic characterization and thermal behavior of baru nut and macaw palm vegetable oils and their epoxidized derivatives

The ability to produce new and renewable, epoxidized Brazilian vegetable oils from baru nut (Dipteryx alata Vogel) and macaw palm (Acrocomia aculeata) oil, using a fast and clean heterogeneous catalytic method, was investigated. The Wijs method and Proton Nuclear Magnetic Resonance (1H-NMR) analysis were utilized, and compared to one another, to calculate the iodine value (IV), average number of double bonds (DBaverage) and fatty acid content, and thus degree of epoxidation, for both vegetable oils. This analysis indicated that alkene conversions of >99% and 95.3% were obtained for baru nut oil and macaw palm oil, respectively; which is an excellent result when compared with some works in literature. The epoxidized Baru nut oil is a solid at room temperature, which was related to the percentage of mono-unsaturated fatty acids present in its structure. Epoxide samples were also analyzed via mid-Infrared Spectroscopy and 13C NMR analysis. Thermogravimetry-differential thermal analysis (TG-DTA) was used to determine the thermal stability of these epoxidized oils. Differential Scanning Calorimetry (DSC) also provided information about their crystallization, melting and solid-solid transition processes.

Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel)

The objective of this work was to prepare a hydrosoluble base extract of baru nut and to evaluate the physical and chemical stability, as well as the content of bioactive compounds. Three formulations with different proportions of baru:mineral water were prepared: 1:6, 1:8 and 1:10. Baru almonds were purchased from the local market in Rio Verde, GO, Brazil. The extracts were prepared with water, centrifuged, pasteurized, packaged and refrigerated at 5ºC. The pH, titratable acidity, colour parameters, antioxidant activity and total phenolic content of all formulations. Satisfactory levels of the bioactive compounds were found in all the proposed formulations of water soluble extract of baru. The 1:6 formulation presented minor changes throughout the ten days of storage. The processing used in this study was useful for obtaining the water soluble extract of baru.

Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect

This work aimed to contribute to the nutritional and functional characterization of roasted baru nuts, a seed widely consumed and produced in Brazil. Baru nut was characterized in terms of its nutritional value and volatile composition (SPME-GC–MS analysis). The ultrasound assisted extraction was used to extract free and bound phenolic compounds that were identified by LC-DAD-ESI-MS/MS method. Bioactivity assays were carried out to evaluate the antioxidant activity (ORAC and HOSC assay) and anticancer effect (inhibition of HT29 cell growth and targeting of cancer stemness) of baru nut extracts and phenolic compounds. Results showed that baru is a good source of protein and monounsaturated fatty acids, specifically oleic acid (47.20 g/100 g). The predominant volatile compounds are hexanal (71.18%) and 2,5-dimethyl-pyrazine (9.43%). The main phenolic compounds identified were gallic acid and its derivatives, such as gallic acid esters and gallotannins. Among all, gallic acid and methyl gallate seemed to be the main compounds responsible for the high antioxidant activity. The antiproliferative effect evaluated of baru extracts in HT29 cell line showed ability to impair cell growth in both monolayer and spheroid cultures and to reduce ALDH+ population. These results supply new information about the functional compounds presents in baru nut, which are important sources of natural antioxidants and antiproliferative compounds.

Production and characterization of mixed water-soluble plant extracts

The use of plant-based products as a substitute for cow's milk has increased in recent years, with emphasis on plant extracts. Cashew nuts and baru nuts have excellent nutritional characteristics for the production of water-soluble plant extracts. Thus, this study aimed to produce and characterize mixed water-soluble plant extracts based on cashew nuts and baru nuts. Preliminary tests were carried out to determine the best nut to water ratio, and the type and concentration of gum to be used in the formulation. Nut: water ratios of 1:6 and 1:8 (w/w) were selected for the production of water-soluble extracts of baru nuts (EBN) and cashew nuts (ECN), respectively. Subsequently, tests were performed with the gums, and xanthan gum at 0.25% was selected for both extracts. From the results of preliminary tests, three mixed extracts were prepared in the following proportions: 60% EBN + 40% ECN; 50% EBN + 50% ECN; and 40% EBN + 60% ECN. No significant difference was observed between the three mixed extracts for protein, lipid, and ash contents, with a significant difference for moisture and carbohydrates contents.

A sustainability analysis of the exploitation of the baru almond (Dipteryx alata Vogel) in the Brazilian Savanna

This article seeks to discuss the results of a survey that sought to identify, by means of indicators and social-economic information, if the exploitation of the baru nut (Dipteryx alata Vogel) - a Brazilian species from the savanna - represents a sustainable alternative to generate income for family farmers in Goias and the Federal District. The results showed that, under the current circumstances, the baru extrativism done by family farmers isn’t a sustainable income generation activity. This result considers the premise that for an activity to be sustainable, it needs to show equilibrium among the various factors of sustainability. The obstacles that the family farmers of the baru nut production chain face may be prejudicial to the proper exploitation of the nut, which could compromise the sustainability of the activity as a whole.