Cerrado Fruit Research Articles

Nutritional potential of the Brazilian Cerrado: greek yogurt with cashew jelly enriched with pequi almond

Innovation in the food industry is essential to meet the growing demand for healthy products. Utilizing natural resources, the fruits of the Brazilian Cerrado, particularly pequi (Caryocar brasiliense) and cashew (Anacardium occidentale), stand out. This study aimed to develop Greek yogurt with the addition of cashew jelly and different concentrations of almond extracted from pequi, to characterize the physicochemical composition, and to calculate the nutritional value of the final product. Three formulations were developed: the standard with 0% (FP) almonds, the one with 8.33% (FI), and the one with 16.66% (FII) of pequi almonds. The physicochemical parameters showed the highest average values for the FII formulation in lipid content with 6.2±0.0%; dry extract at 33.42±0.46%; and ash at 1.08±0.08%. Regarding nutritional value, total fats ranged from 2.7 to 5.8%, with the highest content for FII, while saturated fats decreased with the addition of almonds. For macronutrients and micronutrients, there was an increase in mineral content: magnesium, phosphorus, potassium, zinc, and iron in Greek yogurt. Compared to the standard formulation (FP), the FII formulation stood out for its enhanced nutritional value. This research demonstrates the potential use of Cerrado fruits in products to enrich them. It is concluded that the incorporation of pequi almond in products like Greek yogurt not only improves the nutritional value but also contributes to the use of agro-industrial waste, adding commercial value, and meeting consumer demand by offering more complete food options.

Proteome and metabolome of Caryocar brasiliense camb. fruit and their interaction during development

Considered the symbol fruit of the Brazilian Cerrado, pequi (Caryocar brasiliense Camb.) is an exotic and much-appreciated fruit with an internal mesocarp (edible part) with an eye-catching golden yellow color. In an unprecedented way, this study characterized the proteome throughout pequi development. The most influential and essential transcription factors operating in the regulation of pequi ripening identified were members of the MAD-box family. A group of proteins related to the methionine cycle indicates the high consumption and recycling of methionine. However this consumption does not occur mainly for the biosynthesis of ethylene, a process dependent on methionine consumption. In the bioactive compounds presented, different proteins could be correlated with the presence of these phytochemicals, such as monodehydroascorbate reductase and ascorbate peroxidase in ascorbic acid recycling; pyruvate kinase, fructose bisphosphate aldolase and phytoene synthase with carotenoid biosynthesis; S-adenosylmethionine synthase 1 as a donor of methyl groups in the formation of trigonelline and aspartate aminotransferase as a biomarker of initial regulation of the trigonelline biosynthetic pathway; phenylalanine ammonia lyase, chorismate synthesis and chalcone-flavononone isomerase in the biosynthesis of phenolic compounds. Among the volatile organic compounds identified, the majority compound in pequi was ethyl hexanoate ester, with an area of 50.68 % in the ripe fruit, and in this group of esters that was the most representative, alcohol dehydrogenase, a fundamental enzyme in the synthesis of esters, was identified with an increase of approximately 7.2 times between the first and last stages. Therefore, an extensive group of proteins and some metabolites can serve as biomarkers of ripening in pequi, as most were more expressed in the last stage, which is the ripe fruit suitable for consumption.

Impact of supplementation with native cerrado fruit oil on the composition of breast milk of lactating Wistar rats

The study aimed to evaluate the effect of baru oil (Dipteryx alata Vog) supplementation on maternal milk and offspring of female Wistar rats. Animals were divided into three groups (n = 12), supplemented with baru oil, soybean oil, or olive oil, at a daily dose of 1,000 mg/kg during pregnancy and lactation. The body weights and food intake of rats were measured weekly and analyzed. Milk collection was performed manually from the 12th to the 21st day of lactation. After weaning, rats and pups were euthanized after a 6-h fast. Blood was collected from the animals, five sites of adipose tissue were removed from each mother rat, and the mesenteric site was removed from the pups. It was observed that breast milk from the group supplemented with baru oil had higher concentrations of polyunsaturated and monounsaturated fatty acids, such as linoleic and oleic acids. However, there was no statistical difference between the group supplemented with Baru and soybean oil or olive oil group. Supplementation of the three types of oils did not interfere with body weight gain, animal consumption, serum parameters, liver weight, and adipose tissue sites. However, it showed antiatherogenic activity.

Fruits of the Brazilian Cerrado are a potential alternative for food tourism and regional development

Fruits of the Brazilian Cerrado are a potential alternative for food tourism and regional development

Fruits of the Brazilian Cerrado: Possibilities of Uses for the Manufacture of Food Products

Fruits of the Brazilian Cerrado: Possibilities of Uses for the Manufacture of Food Products

Histological investigation in aging male and female gerbil prostates after prenatal exposure to pequi (Caryocar brasiliense Cambess) oil and 17α-ethinylestradiol

ABSTRACT The female prostate, also known as Skene’s gland, is present in both humans and rodents. Prenatal exposure to ethinylestradiol (EE2), a synthetic estrogen found in oral contraceptives, induces pormotes neoplasic prostate lesions in gerbils (Meriones unguiculatus). Conversely, pequi oil (Pe), extracted from the Brazilian Cerrado fruit, has antioxidant, anti-inflammatory, and anticancer properties, mitigates risks associated with chronic diseases related to lifestyle and aging. This study evaluates the impact of prenatal exposure to Pe (300 mg/kg) on senile gerbil offspring’s male and female prostates under normal conditions and EE2 exposure (15 μg/kg/day). Histological and morphometric analyses revealed that Pe reduced male body weight and prostate epithelial height, along with a thinner muscle layer. In females, EE2 exposure reduced prostatic weight, while Pe exposure lowered epithelial height and the relative stromal compartment volume, increasing the muscle layer. Pequi oil holds potential in mitigating alterations induced by exposure to the endocrine disruptor EE2.

Multivariate Optimization of Brazilian Cerrado Fruit Mixed Jelly

ABSTRACT The purpose of this study was to evaluate the effect of the mixture of the three fruits (yellow mombin, mangaba and marolo) on the physicochemical and rheological characteristics, besides the optimization based on sensory characteristics. Titratable pH, acidity, color, texture profile and sensory attributes of mixed fruit jellies from the Brazilian cerrado were evaluated. The fruits have great influence on the jelly characteristics. Mangaba contributed to darker acidic jelly, yellow mombin favored the acidity and the orange color and marolo the reddish color. It was found that the yellow mombin and marolo were the fruits that most contributed to the acceptance of mixed jelly. The development of a mixed jelly containing the Cerrado fruits seems to be viable. The ideal proportion for the formulation of the mixed jelly is from 0 to 60% yellow mombin, 40 to 100 marolo, and 0 to 10% mangaba.

Application of response surface methodology in the characterization and sensorial analysis of Anacardium humile liqueur

Anacardium humile, known as “cajuzinho-do-cerrado,” is a native Brazilian Cerrado fruit similar to the cashew but less studied, particularly its phenolic compound content and profile. This study used a factorial design to examine how A. humile concentration and maturation time affect the liqueur's physicochemical attributes, phenolic content, antioxidant capacity, and sensory appeal. The liqueurs exhibited low antioxidant capacities as determined by the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity assay (DPPH), ferric ion reducing antioxidant power (FRAP), and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid). This is likely attributable to a reduction in phenolic compounds within the liqueurs compared to A. humile. The phenolic compound profile of A. humile showed 11 compounds, comprising 5 flavonols, 3 hydroxycinnamic acids, and 2 hydrolyzable tannins. Treatment 8 (500 g of A. humile and 17 days of maturation) showed the highest value for phenolic compound content. However, with regard to sensory analysis, this was the darkest liqueur and the least accepted test, while Treatment 5 (147.5 g of A. humile and 10 days of maturation) was one of the most accepted and chosen as the best liqueur due to the highest antioxidant capacity by FRAP and DPPH methods. The fusion of technology and factorial design proved efficacious in formulating functional liqueurs.

Anonna crassiflora suppresses colonic carcinogenesis through its antioxidant effects, bioactive amines, and phenol content in rats

Marolo (Annona crassiflora) is an underutilized Brazilian Cerrado fruit with few reports in the literature about its bioactive compounds and functional properties. In this context, the chemoprevention against the carcinogen 1,2-dimethylhydrazine (DMH)-induced pre-neoplastic lesions in Wistar rat colon was investigated and correlated with marolo’s antioxidant activity and the contents of phenolic compounds and bioactive amines. Total phenolic compounds (TPC) and total flavonoids compounds (TFC) were determined in the marolo pulp extract by spectrophotometric and Ultra-Performance Liquid Chromatography and diode array detection (UPLC-DAD) analysis. Free bioactive amines were determined by High Performance Liquid Chromatography and fluorescence detection (HPLC-FLD) after post column derivatization with o-phthalaldehyde. In addition, the in vitro antioxidant activity was determined by DPPH, and ABTS. Wistar rats were treated orally with marolo pulp at 0.7, 1.4 and 2.8 g/kg body weight (bw)/day added to a standard ration. Four subcutaneous injections of DMH (40 mg/kg bw) were used to induce a pre-neoplastic lesion that was assessed by the aberrant crypt foci (ACF) assay. The marolo pulp (fresh weigh) showed high content of total phenolic compounds (9.16 mg GAE/g), with predominance of chlorogenic acid (1.86 µg/g) and epicatechin (0.99 µg/g), and total flavonoids (7.26 mg CE/g), ∼85 % of the TPC. The marolo pulp had significant contents of tyramine (31.97 mg/kg), putrescine (20.65 mg/kg), and spermidine (6.32 mg/kg). The marolo pulp inhibited (p < 0.05) pre-neoplastic lesions induced by DMH administration at the all concentrations tested. These findings indicate that marolo pulp has a colon carcinogenesis chemopreventive effect, which could be due to, at least in parts, its antioxidant action associated with its phenolics and flavonoids content as well of spermidine.

Evaluation of the consumer profile of baru almonds at the IF Goiano - Campus Ceres

In recent years, there has been a significant increase in interest in healthy and targeted foods, boosting the consumption of cerrado fruits, such as baru almonds, which have gained prominence due to their high nutritional value and the benefits they offer for health. Although baru almonds are a promising product, there is still little information about their consumer profile. The aim of this study was to know the profile of baru almond consumers. Samples of roasted baru almonds, of two different brands, were obtained in markets and supermarkets in the municipalities of Ceres, Rialma and Goiânia, located in the state of Goiás. The consumer profile, product acceptance tests, purchase intention and acceptability index were evaluated. Regarding acceptance tests by attribute and purchase intention, the results were submitted to analysis of variance and differences in means compared by Tukey's test at a 5% significance level. The results of the consumer profile and acceptability index were evaluated in percentage. A completely randomized experimental design was used, in three lots. Regarding the almond consumption habit, the majority (54%) reported not having it, however 78% consumes almonds once a month. Most consumers know (74%) and consume (62%) Brazil nuts. Regarding the baru almond, 14% know about it and reported not consuming it. It was found that most participants (62%) buy almonds because it is a delicious product. Half of the assessed public (50%) is not in the habit of reading the label on the almond packages they consume, but 26% sometimes do this reading. It was verified that 48% of the participants observe the price on the almond packaging labels and 28% look at the expiry date. This data is relevant to understand the factors that influence the purchase decision of consumers of these products. Of the survey participants, 54% of consumers know baru almond, 34% of consumers consume it, and subsequently 42% of consumers would buy this almond. Regardless of the evaluated sensory attribute, there was no significant difference between the samples, both were equally accepted by the research participants. The results showed that both samples had an acceptability index above 70% for the four sensory attributes evaluated. Regarding the purchase intention of baru almonds by the research participants, there was no significant difference between the samples. The presented results (3.64 and 3.94) are close to 4 and show that the research participants would probably buy the almonds. Most consumers know and consume more Brazil nuts than baru almonds. Participants decides to buy more based on price. There is a potential market for baru almond, with a good possibility of acceptance and growth.

Solanum lycocarpum St. Hill. fibrous fraction intake can contribute to counteract diet-induced obesity co-morbidities

Solanum lycocarpum St. Hill is a Brazilian Cerrado fruit popularly known as wolf-apple, lobeira or fruta-do-lobo. The proximate composition of fruta-do-lobo showed that the flour prepared from the fruit's pulp has 23g/100g of fiber, which is considered rich in fiber. Data from the literature suggest that dietary fiber intake can positively decrease body weight gain and its adverse side effects through physiological effects and metabolism modulation. From this perspective, this study aimed to analyze the nutritional effects of the fibrous fraction (FF) obtained after extraction of resistant starch from fruta-do-lobo flour in mice with diet-induced obesity. Swiss mice (n = 22) were randomized into three different groups according to the diet offered: control (AIN 93-G diet), HF (high-fat diet – 4% vegetable oil; 31% lard), and FF (HF diet + 3% fibrous fraction of fruta-do-lobo). It was observed that consuming a diet containing the fibrous fraction (FF) promoted histological changes compared to the obese control group (HF) since the liver weight was lower and there was an improvement in hepatic steatosis. Even so, some biological results were observed in the FF group with a profile more similar to the lean control group than the HF group, namely epididymal tissue weight, liver weight, and kITT. It is important to point out that many variables, such as the duration of the protocol and the doses of supplemented dietary fiber, may be associated with the results observed in the present study. However, there is some evidence that the fibrous fraction of fruta-do-lobo can be used as an ingredient to supplement dietary fiber intake and contribute to health promotion.

The potential of baru (Dipteryx alata Vog.) and its fractions for the alternative protein market

The baru is a native fruit of the Brazilian Cerrado and its processing generates by-products that are normally undervalued and are not included in human food. Among the by-products of baru almond processing–the economically valued part for human consumption–are the broken almond, the partially defatted baru almond cake (DBC) and the pulp [composed of epicarp (peel) plus mesocarp]. Thus, this mini-review presents the potential use of baru (Dipteryx alataVog.) and its fractions for the alternative protein market. Baru almond and its fractions (DBC and compounds obtained by different extraction methods) stand out for their high protein content (23–30 g/100 g) and, in particular, the by-products can be used as raw material for extraction, separation, hydrolysis, isolation, and concentration of the protein molecules to produce plant-based ingredients. Although it has great potential, including sensory, nutritional, and techno-functional properties, these by-products are still few studied for this purpose.

Cerrado and Pantanal fruit flours affect gut microbiota composition in healthy and post-COVID-19 individuals: an invitro pilot fermentation study.

Cerrado and Pantanal plants can provide fruits with high nutritional value and antioxidants. This study aims to evaluate four fruit flours (from jatobá pulp, cumbaru almond, bocaiuva pulp and bocaiuva almond) and their effects on the gut microbiota in healthy (HD) and post-COVID-19 individuals (PC). An invitro batch system was carried out, the microbiota was analysed by 16S rRNA amplicon sequencing and the short-chain fatty acids ratio was determined. Furthermore, the effect of jatobá pulp flour oil (JAO) on cell viability, oxidative stress and DNA damage was investigated in a myelo-monocytic cell line. Beyond confirming a microbiota imbalance in PC, we identified flour-specific effects: (i) reduction of Veillonellaceae with jatobá extract in PC samples; (ii) decrease in Akkermansia with jatoba and cumbaru flours; (iii) decreasing trend of Faecalibacterium and Ruminococcus with all flours tested, with the exception of the bocaiuva almond in HD samples for Ruminococcus and (iv) increase in Lactobacillus and Bifidobacterium in PC samples with bocaiuva almond flour. JAO displayed antioxidant properties protecting cells from daunorubicin-induced cytotoxicity, oxidative stress and DNA damage. The promising microbiota-modulating abilities of some flours and the chemopreventive effects of JAO deserve to be further explored in human intervention studies.

Tolerance to desiccation and production of encapsulated units of gabiroba (Campomanesia adamantium) seeds

Campomanesia adamantium is a Brazilian Cerrado fruit crop species that presents a recalcitrant behavior, which compromises the viability of its seeds. Due to this seed feature, the objective of this study was to evaluate the preservation capacity of the species by the use of synthetic seeds. Two seed lots were maintained in a ventilation oven regulated at 30 °C for 30, 60, 120, 240 and 960 min, and then compared with the fresh seeds (control). After drying, the lots were evaluated according to the germination rate, emergence speed index (ESI), initial time, final time and mean time of germination, synchrony, relative frequency, germination speed and seed vigor. For the production of encapsulated units, 3 complexation times (15, 20 and 30 min) and 5 concentrations of sodium alginate (0, 1.5, 2, 2.5 and 3 g) were evaluated, with 3 replicates. For both experiments, Sisvar software was used, and the means were compared by Tukey test at 5%. Seed quality was compromised by desiccation, as the ESI decreases with increasing desiccation time. Regarding synchrony, there was no significant difference among the treatments, whereas for germination time, fresh seeds started and finished the process faster than the others, and the germination time increased as the drying treatments time increases. The emergence rate of fresh seeds was much higher than those exposed to desiccation. For synthetic seeds, the best complexation time was 20 min for 1.5, 2 and 3 g alginate, reaching 100% of the germinated encapsulated units.Index terms: Cerrado fruit crop; recalcitrant seeds; seed germination; synthetic seeds.

Rheological parameters of mixed Brazilian Cerrado fruits sugar-free preserves: the effect of body agents.

The aim of this study was to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol, and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop, and sweet passion fruit). Mixture design was used for product optimization and the preserves were evaluated by texture profile, stress relaxation test, and uniaxial compression test. The research data were analyzed using regression equations on SAS software. The results indicated that the rheological parameters were affected by the body agents. Erythritol should not be used as an isolated component because it provoked changes in the properties of the final product (harder and brittle preserves); xylitol and sorbitol made preserves more elastic, cohesive, and more fragile; and polydextrose showed a synergistic effect with erythritol for rupture deformation and lesser effects for hardness, adhesiveness, and gumminess.

Underexploited Brazilian Cerrado fruits as sources of phenolic compounds for diseases management: A review

The Brazilian Cerrado is home to a large number of native and endemic species of enormous potential, among which we can highlight the cagaita, gabiroba, jatobá-do-cerrado, lobeira, and mangaba. In this review, we report the nutritional and phenolic composition, as well as bioactivities of these five Brazilian Cerrado fruits. The compiled data indicated that these fruits have high nutritional, functional, and economic potential and contribute to the daily intake of macro- and micronutrients, energy, and phenolic compounds by inhabitants of the Cerrado region. Phenolic-rich extracts obtained from these fruits have shown several bioactivities, including antioxidant, anti-inflammatory, antidyslipidemic, antidiabetic, analgesic, anticarcinogenic, hepatoprotective, gastrointestinal protective, and antimicrobial properties. Therefore, these fruits can be explored by the food industry as a raw material to develop food products of high value-added, such as functional foods, and can also be employed as plant sources to obtain bioactive compounds for food, cosmetic, and pharmaceutical purposes.

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.

Stability and antioxidant activity of bioactive compounds in Cerrado fruit juices during storage

The development of beverages with differential characteristics is mandatory, due to changes in the food habits of the population. The production of ready-to-drink fruit juices presents an interesting process for the shelf life extension, integral utilization of the fruits and the development of new products. The introduction of Cerrado fruit in this segment increases the visibility of these native species that are still unexploited. This study aimed to evaluate the bioactive compound stability of juices (marolo, cagaita and mixed: marolo + cagaita) during the refrigerated storage. The content of the vitamin C, total phenolics and antioxidant activity (auto-oxidation of the β-carotene/linoleic acid system, ABTS •+ and DPPH• free scavenging radical) in the juices were determined during the storage. The use of marolo and cagaita in the development of ready-to-drink beverages was suitable. A reduction in the vitamin C, total phenolics and antioxidant activity (evaluated by three methodologies) was observed during the 90 days. Considerable bioactive retention was obtained, highlighting the importance of the Cerrado fruit juices production.

Isolation and identification of lactic acid bacteria in fruit processing residues from the Brazilian Cerrado and its probiotic potential

Fruit residues may contain lactic acid bacteria (LAB) with probiotic properties. This study aimed to isolate, characterize and identify LAB isolated from Brazilian Cerrado fruit residues, as well as to evaluate the safety and functionality properties in vitro. Twenty colonies were isolated and characterized. Biochemical and morphological analyses showed 14 LAB isolates, which were identified by sequencing the 16S rRNA gene in Lactiplantibacillus plantarum/pentosus, Lacticaseibacillus casei/paracasei, Pediococcus adicilactici and Weissella cibaria/confusa. Most of the isolates showed susceptibility to antibiotics and none showed hemolytic, gelatinase, coagulase, and DNAse activity. At pH 2, the survival of most strains examined was reduced after 3h exposure -. Four showed a survival rate similar to control, while L. casei/paracasei from guapeva fruit showed a higher rate. 11 isolates inhibited the growth of Esherichia coli, Staphylococcus aureus and Salmonella sp. Cluster analysis grouped the isolates according to similarity. The results highlight the specificity of the food matrix, genus, species and strain, however selected LAB strains can be submitted for further investigation of new probiotic strains.

The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits.

This study measured the total levels of phenolic, anthocyanin, carotenoid, and tocopherol compounds, and vitamin C in ten fruits from the Brazilian Cerrado: araçá-boi, bacaba, bacupari, biribá, cajuí, curriola, marmelada-espinho, mirindiba, murici, and puçá-preto. Five extracts were prepared from each fruit using solvents with different polarities. The Trolox equivalent antioxidant activity, oxygen radical absorbance capacity, and inhibition of β-carotene bleaching were determined for each extract. Scott-Knott test and principal component analysis showed that the analyzed fruits were rich sources of different classes of bioactive compounds, with levels comparable to those in commonly consumed fruits such as guavas, and various berries and citrus fruits. To our knowledge, this is the first comprehensive study of the bioactive compounds and antioxidant activities of biribá, cajuí, marmelada-espinho, and mirindiba. Moreover, mirindiba was found to be a rich source of vitamin C and phenolics, with an average level of carotenoids and tocopherols.