Pequi Pulp Research Articles

Unlocking the potential of pequi (caryocar brasiliense camb.): Stability of phenolic compounds, carotenoid profile and vitamin a after drying

Among the fruit species of the Brazilian cerrado is pequi (Caryocar brasiliense Camb.), recognized for its nutritional properties and profile of bioactive compounds. However, it is necessary to evaluate techniques that promote its stability, reducing the moisture content without degrading the content of natural antioxidants. Therefore, this study aimed to evaluate the drying of pequi pulp in an oven at different temperatures (40 °C and 55 °C), as well as determine its kinetics and influence on the content of bioactive compounds and antioxidant capacity. The increase in temperature showed a reduction (∼50 %) of the drying time, from 720 min (40 °C) to 360 min (55 °C), with a final moisture content of approximately 39 %, which is the optimized condition of the process. (360 min – 55 °C). Drying at 55 °C showed better retention of carotenoids (β-carotene, α-carotene, and β-cryptoxanthin), especially β-carotene, an important precursor of vitamin A, with retention of approximately 57 %. The results for antioxidant capacity (ABTS and DPPH), total phenolic compounds, total phenolic acids and total flavonoids confirmed that a longer drying time resulted in greater degradation of bioactive compounds, even at lower temperatures. The profile of phenolic compounds of the sample subjected to drying under optimized conditions was identified by HPLC-DAD-ESI-MSn, which showed the presence of six phenolic acids, one isoprenoid plant hormone, nine flavonols, and one flavonoid. Optimizing pequi pulp drying in ovens, and controlling time and temperature, can significantly reduce energy expenditure. This practice not only meets the demands of the food industry but also increases the use of fruits from the cerrado, promoting the diversification and valorization of these products.

Maternal rat prenatal and neonatal treatment with pequi pulp reduces anxiety and lipid peroxidation in brain tissue of rat offspring at adolescence

The Pequi fruit (Caryocar Brasiliense cambess), typical of the Brazilian cerrado or savannah, is a source of essential fatty acids, carotenoids, and phenolic compounds. The aim of this study was to analyze the effects of consuming this fruit on anxiety behavior and lipid peroxidation in the brains of rats whose mothers were treated (by gavage) during pregnancy and lactation with Pequi fruit (pulp or nuts) at 2000 mg/kg of body weight. Anxiety parameters were assessed using the open field (OF), elevated plus maze (EPM), and light/dark box (LDB) tests. The brain was removed to measure malondialdehyde (MDA) levels. Data were analyzed using One-way Anova (p < 0.05). In the OF, the animals in the pulp group presented more time spent in the central area (20.37 ± 0.73 vs Control: 12.51 ± 0.39; Nuts: 8.28 ± 0.40) and increased locomotion (159.7 ± 6.10) compared to the other groups (Control: 127.3 ± 5.54; Nuts: 139.08 ± 6.57). In the EPM, the pulp group entered into the open arms (8.57 ± 0.36) and stayed more time in the central area (19.44 ± 1.17) compared to the Nuts group (7.14 ± 0.34; 13.00 ± 1.57). In the LDB the pulp group entered more (8.00 ± 0.42 vs Control: 7.16 ± 0.16 and Nuts: 7.42 ± 0.75) and stayed longer in the clear light side (92.18 ± 6.42) than all the other groups (Control: 71.44 ± 3.53; Nuts: 80.57 ± 6.50), respectively. Pulp group presented lower MDA in the brain (55.34 ± 3.04) compared to Control (72.06 ± 4.66) and Nuts (66.57 ± 2.45). We conclude that Pequi pulp consumption during pregnancy and lactation reduces lipid peroxidation in brain tissue and induces anxiolytic-like behavior in rat offspring. These effects were not observed in the Pequi nuts group.

Critical storage conditions of pequi pulp microparticles and kinetics of degradation of nutritional properties

AbstractThe understanding of water sorption behavior and the determination of glass transition temperature (Tg) is essential in stability studies of dried foods, to determine their best storage or processing condition. Water sorption isotherm and glass transition temperature of spray‐dried pequi pulp microparticles were evaluated to obtain storage critical condition of spray dried pequi pulp, which was 25 °C and 62% of relative humidity (RH). Water sorption isotherm at 25 °C was determined by static gravimetric method, using saturated salt solutions, while Tg by differential scanning calorimetry. Total carotenoids, antioxidant capacity, lipid oxidation, and color parameters were evaluated throughout 120 days at 25 and 35 °C and RH of 23 and 43% to determine the powder kinetic degradation. All quality parameters presented decay during storage. Total carotenoids and antioxidant capacity by ferric reduction antioxidant power method exhibited a second‐order kinetic, while antioxidant capacity by DPPH assay and lipid oxidation a first and zero‐order kinetics, respectively. Both temperature and RH negatively affected nutritional properties. The storage condition that better preserved the desirable characteristics of spray‐dried pequi pulp microparticles was 25 °C and RH of 23%.Practical ApplicationsOne of the greatest challenges for the food industry is to extend food stability against environmental factors. Especially for those food components very unstable such as pigments, antioxidant components, flavor, and so forth. The sample we used for this study was pequi fruit which has high potential in the food industry because of its sensory and nutritional qualities due to the phytochemicals present in the fruit, such as carotenoids and vitamins A and C. However, pequi is highly perishable and generally susceptible to degradation reactions. We successfully applied microencapsulation for pequi pulp protection and showed the environmental conditions that will preserve its functional properties for longer periods. Our results are relevant to extending the bioactive properties of food components.

Anti-Inflammatory Effect and Toxicological Profile of Pulp Residue from the Caryocar Brasiliense, a Sustainable Raw Material.

Caryocar brasiliense Cambess is a plant species typical of the Cerrado, a Brazilian biome. The fruit of this species is popularly known as pequi, and its oil is used in traditional medicine. However, an important factor hindering the use of pequi oil is its low yield when extracted from the pulp of this fruit. Therefore, in this study, with aim of developing a new herbal medicine, we an-alyzed the toxicity and anti-inflammatory activity of an extract of pequi pulp residue (EPPR), fol-lowing the mechanical extraction of the oil from its pulp. For this purpose, EPPR was prepared and encapsulated in chitosan. The nanoparticles were analyzed, and the cytotoxicity of the encapsu-lated EPPR was evaluated in vitro. After confirming the cytotoxicity of the encapsulated EPPR, the following evaluations were performed with non-encapsulated EPPR: in vitro anti-inflammatory activity, quantification of cytokines, and acute toxicity in vivo. Once the anti-inflammatory activity and absence of toxicity of EPPR were verified, a gel formulation of EPPR was developed for topical use and analyzed for its in vivo anti-inflammatory potential, ocular toxicity, and previous stability assessment. EPPR and the gel containing EPPR showed effective anti-inflammatory activity and lack of toxicity. The formulation was stable. Thus, a new herbal medicine with anti-inflammatory activity can be developed from discarded pequi residue.

Teores energético e lipídico, e composição em polifenóis da polpa de pequi de acordo com a área nativa do fruto

ABSTRACT: Pequi (Caryocar spp.) is a fruit native to the Brazilian Savannah (Cerrado), and Caryocar brasilienseCamb. is one of the most prevalent species in this biome. The consumption of the pequi pulp has been associated with health benefits, such as antioxidant, anti-inflammatory, hypolipidemic, hepatoprotective, and anticarcinogenic effects. These benefits have been attributed to its high density in nutrients and bioactive compounds. However, there is evidence about considerable variation in the nutritional profile among pequi pulps of different species, and among pulps of the same species, but from different areas of the Cerrado. In addition, there is no information in literature regarding the polyphenols profile of C. brasiliense pulp, neither about the influence of the native area of the fruit on the composition of these phytochemicals. So, this study analyzed the nutrient composition and identified the phenolic compounds in the pulp of C. brasiliense fruits native to four different areas of the Cerrado. There was a remarkable variation in the contents of energy (176.3-387.2 kcal/100 g) and lipids (13.0-37.5 g/100 g) among samples. In contrast, no difference was observed in the polyphenols composition, since gallic acid, protocatechuic acid, catechin, epicatechin, p-coumaric acid, and ellagic acid were identified in all pequi pulps. C. brasiliense pulp shows potential to be used as a functional ingredient rich in bioactive compounds, but with different contents of energy and lipids according to the fruit’s native area to attempt distinct health allegations of the product.

Historical, geographical and medical rescue pequi Caryocar coriaceum Wittm

The Caryocar coriaceum is a species of native cerrado plant of the Chapada, Araripe and its fruit is popularly known as pequi. The pequi pulp oil has a high nutritional value, rich in oleic acid and is used in folk medicine as anti-inflammatory and healing. The study aims to obtain information in PubMed databases from 2009 to 2014 using as descriptors Caryocar coriaceum, pequi, pequi oil, anti-inflammatory property also know the applicability in folk medicine. Thus it becomes important studies that evidences the pharmacological potential of pequi pulp, oil and for this purpose, there are few scientific reports to the species present in of the Chapada Araripe - CE.

Assessment of Physicochemical Properties, Bioactive Compounds, and Antioxidant Capacity During the Canning and Storage Processes of Pequi Pulp, a Typical Food Used in Traditional Brazilian Cuisine

ABSTRACT This study evaluated the effects of processing and storage on physicochemical properties, bioactive compounds, and antioxidant capacity of canned pequi pulp, a typical food used in the Brazilian cuisine. The pulp in natura had a high content of polyphenols (165.2 mg GAE/100 g), carotenoids (144.0 µg/g), ascorbic acid (39.9 mg/100 g), and considerable antioxidant capacity, by DPPH (11.18 µmol TE/g). Optimum canning process comprised blanching (7 min), de-aeration (15 min), and pasteurization (15 min) in open-pan boiling water (97.6 °C). The canning process decreased (p < 0.05) the contents of bioactive compounds. In contrast, increase (p < 0.05) in the concentration of polyphenols and antioxidant capacity was observed after storage from two to four months, reducing the negative impact of processing on antioxidant potential of the canned pulp. The storage after canning recovered the bioactive compounds of the pequi pulp and revealed the product as a good source of antioxidants.

Development of highly biodegradable and sustainable films based on pequi pulp

Development of highly biodegradable and sustainable films based on pequi pulp

Enhancement of the functionality of women with knee osteoarthritis by a gel formulation with Caryocar coriaceum Wittm ("Pequi") nanoencapsulated pulp fixed oil.

Osteoarthritis (OA) is a degenerative joint disease that occurs when there is a change in the mechanical and biological properties of the articular cartilage and the subchondral bone; The condition is more prevalent in women than in men. Pequi oil (PO), which is extracted from the fruits of the pequi tree (Caryocar coriaceum Wittm), is widely used in traditional medicine in the Brazilian northeast for the management of inflammation and joint pain. The aim of this study was to develop a pharmaceutical formulation containing Carbopol® hydrogel nanoencapsulated with pequi pulp fixed oil (PeONC) and evaluate its therapeutic effect on functionality and pain in women with knee osteoarthritis. The study was divided into two stages: Stage 1 - preparation and physico-chemical characterization of the pharmaceutical formulation containing PeONC, cell viability assays and skin irritability testing. Step 2 - A double-blind randomized clinical trial evaluating knee symptoms, quality of life, pressure pain, function, muscle strength and range of motion. The nanoformulation was in a gel form, with a particle size of 209.5±1.06nm, a pH of 6.23±0.45, a zeta potential of -23.1±0.4mV, a polydispersity index of 0.137±0.52, and containing nanocapsules with a spherical shape a polymeric wall and an oily nucleus. The gel showed no cytotoxicity and was not irritating to human skin. The treatment with PeONC increased the strength of the knee flexor and extensor muscles and the total motion range of the knee. In addition, the treatment reduced knee instability, pain, swelling, and locking; There was also an improvement in some items of the SF-36 quality of life questionnaire such as in respect of functional capacity and social aspects. In conclusion, PeONC was found to be a stable, safe formulation with no toxicity in respect of topical use in humans. Additionally, the treatment produced an increase in muscle strength and functionality that was associated with reduced knee symptoms and improved quality of life. Our findings showed that in a group of women treated with PeONC mitigated the symptoms of knee osteoarthritis.

Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour

Caryocar brasiliense is a fruit highly appreciated by Brazilian Cerrado communities in its fresh form; however, it has limited scientific studies in relation to its nutritional and technological resource. Due to its short post-harvest life, conservation techniques such as drying are necessary to reduce the degradation of the product. Based on this, the objective of this work was to produce and characterize the pequi pulp flour and to analyze the stability of flour stored in different packaging systems and times. Pequi fruits was subjected to hygiene and drying of the pulp performed at temperatures of 60, 70 and 80 °C for 6 h. The shelf-life study was carried out in vacuum and non-vacuum laminated plastic packaging for ninety days, with samples being subjected to proximal and microbiological analysis. Pequi pulp flour presented moisture according to the legislation and high nutritional potential due to its lipid content. In addition, there was an expressive content of α-carotene, source of magnesium and high contents of copper and insoluble fibers. Storage using vacuum guaranteed better maintenance of colorimetric parameters such as color difference and hue. In microbiological terms, consumption of pequi flour in both packages is safe up to 60 days of storage.

Extraction and characterization of oil from the pulp of pequi (Caryocar brasiliense) produced manually in the allotment Piauzinho Municipality of Pium - TO

Research with the oil extracted from pequi can collaborate with the improvement of the extraction process, commercialization and generation of employment and income of this extractive activity. The objective of this work was the biometric characterization of the fruit and physicochemical analysis of the oil extracted from the pequi pulp produced by hand in the Piauzinho TO subdivision, comparing the results obtained in research carried out in the Tocantins region. An experimental study was carried out by harvesting the fruits and extracting the oil from the pequi pulp in the field. The physicochemical analyzes of the oil were carried out in the laboratory of the Federal Institute of Food Science and Technology Education - IFTO, Paraíso do Tocantins campus. The fruits were harvested, selected and transported for analysis in the laboratories. The results of the physical-chemical and biometric analyzes were submitted to analysis of variance. There were significant differences by Tukey's test (p &lt; 0.05) in fruits and oils. The studied fruits show increases of 16.1% in height, 4.3% to 14.7% in longitudinal diameter, 3.5% to 21.2% in equatorial diameter, 3.6% to 36.7%, in fruit mass and 7.9% to 35.9% in the number of pyrenes in relation to the literature. The extracted oil presented density, acidity, peroxide and saponification with lower values ​​and higher humidity and viscosity than those found in the literature. The oil analyzed in the study presented values ​​for acidity and peroxide indexes within the established by current legislation and can be consumed and applied as raw material in industrial applications.

Bioactive compounds of pequi pulp and oil extracts modulate antioxidant activity and antiproliferative activity in cocultured blood mononuclear cells and breast cancer cells

BackgroundPequi (Caryocar brasiliense Camb.) is a fruit from Brazilian Cerrado rich in bioactive compounds, such as phytosterols and tocopherols, which can modulate the death of cancer cells.ObjectiveIn the present study, the main bioactive compounds of hydrophilic and lipophilic extracts of pequi oil and pulp were identified and were verified if they exert modulatory effects on oxidative stress of mononuclear cells cocultured with MCF-7 breast cancer cells.Study designIdentification and quantification of the main compounds and classes of bioactive compounds in pequi pulp and oil, hydrophilic, and lipophilic extracts were performed using spectroscopy and liquid chromatographic methods, while the beneficial effects, such as antioxidant capacity in vitro, were determined using methods based on single electron transfer reaction or hydrogen atom transfer, while for antioxidant and antiproliferative activities ex vivo, 20 healthy volunteers were recruited. Human peripheral blood mononuclear cells (MN) were collected, and cellular viability assay by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5 diphenyltetrazolium bromide), superoxide anion evaluation, and CuZn-superoxide dismutase determination (CuZn-SOD) in MN cells, MCF-7 cells, and coculture of MN cells and MCF-7 cells in the presence and absence of pequi pulp or oil hydrophilic and lipophilic extracts were performed.ResultsIn the hydrophilic extract, the pequi pulp presented the highest phenolic content, while in the oil lipophilic extract, it had the highest content of carotenoids. The main phytosterol in pequi oil was β-sitosterol (10.22 mg/g), and the main tocopherol was γ-tocopherol (26.24 μg/g sample). The extracts that had highest content of bioactive compounds stimulated blood mononuclear cells and also improved SOD activity. By evaluating the extracts against MCF-7 cells and coculture, they showed cytotoxic activity.ConclusionThe results support the anticarcinogenic activity of pequi extracts, in which the pequi pulp hydrophilic extracts presented better immunomodulatory potential.

Structure and nutrition of dark chocolate with pequi mesocarp (Caryocar villosum (Alb.) Pers.)

In response to consumer’s claims, the aim of this study was the addition of lyophilized pequi mesocarp (pulp) in dark chocolate formulation to improve nutritional value. The lyophilized pequi mesocarp was analyzed and granulometry, centesimal composition, carotenoids, and scanning electron microscopy were verified. Lyophilized mesocarp was added (1.5%) (F2) to the dark chocolate (F1) formulation, and particle size, temper index, physicochemical parameters, rheology, thermal analysis, total antioxidant capacity by iron reduction method, and total phenolics were determined. The addition of 1.5% of pequi lyophilized mesocarp caused no significant increase (p < 0.05) in the particle size of the formulated chocolate mass, without increasing its viscosity and the initial tension. For the formulated chocolate’s tempering curve relative to the control there was an increase in the initial temper temperature and a decrease in the total process time. Infrared showed the presence of fatty acids in the pequi pulp, with 47% fat content and energy value of 519.71 kcal.100 g-1. Pequi pulp oil content was added (0.7%) to the formulated chocolate by adding the oil properties as high contents of oleic, palmitic and linoleic acids. The energy value of F1 and F2 formulations were 557.5 and 559.73 kcal.100 g-1, respectively. The thermal analyzes of the control and added chocolates showed that both withstood until 50 °C, not having interference of pequi pulp in the chocolate. The analysis of total phenolics showed an increase in the concentration of these compounds in the chocolate formulation added with lyophilized pequi mesocarp (813.49 µg GAE.mL-1) compared to the dark chocolate control formulation (235.98 µg GAE.mL-1). The use of lyophilized pequi pulp as an alternative for the enrichment of nutritional properties in dark chocolate was confirmed in this work. The products obtained have desirable nutritional quality and physical properties, being suitable for industrial production.

Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese

The present study aimed to produce a new cheese added with pequi (Caryocar coriaceum) pulp oil. In total, 11 formulations, prepared according to the Central Composite Rotatable Design, with two independent variables (pequi pulp oil and emulsifier) and two levels (7 and 13%; 1 and 2%) were assessed for moisture, protein, lipids, pH, acidity, color, and texture. In conclusion, pequi pulp oil and emulsifier improved the texture and body of the cheese by decreasing its cohesiveness, hardness, gumminess, springiness, and chewiness.

Pantanal’s fish native meatballs has the nutritional values increased with the use of pequi in its recipe

The study aimed to evaluate whether the addition of pequi increases the nutritional value of meatballs made with piranha and pacu fillets. Piranhas were obtained from the colony of fishermen; pacu with the fish farmer and the pequis were collected in nature. Fish were filleted and triturated, and the resulting masses were used to prepare 4 types of meatballs: piranha fillet with 2.0% pequi pulp, piranha fillet without pequi pulp, pacu fillet with with 2.0% pequi pulp, and pacu fillet without pequi pulp. After preparation, acceptance, purchase intention and frequency of consumption were evaluated with untrained tasters. Chemical composition parameters evaluated were crude protein, lipids, ash, moisture, carotenoids and antioxidant activity. Results of acceptability for all formulations were similar. The chemical composition of piranha meatballs presented differences (p &lt; 0.05) for lipids and carotenoids. Pacu meatballs showed no difference (p &gt; 0.05) for moisture, carotenoids, and antioxidant activity. The addition of pequi did not alter the organoleptic characteristics, however increased the nutritional values, therefore, it can add value to the product to be marketed and be more nutritionally attractive to the consumer.

INFLUENCE OF DRYING TEMPERATURE AND PULP LAYER THICKNESS ON THE PHYSICAL AND PHYSICOCHEMICAL QUALITY OF PEQUI POWDER1

ABSTRACT The objective of this work was to characterize the physical and physicochemical parameters of pequi powders obtained by means of convective drying at different temperatures (50, 60, 70 and 80 °C) and pulp layer thicknesses (0.5, 1.0 and 1.5 cm). Initially, the physicochemical characterization of fresh pulp was carried out, followed by convective drying under the conditions mentioned, until the equilibrium moisture content and subsequent disintegration to obtain the powders. Subsequently, the physical and physicochemical properties of the obtained powders were analyzed and the best powder was selected based on reduced moisture content and water activity and lower peroxide index. Pequi pulp showed a high fat content and a yellowish color; with the increase in drying temperature, there were reductions in the moisture content, water activity and protein content of the powders. As for the color parameters, the powder showed a darkening with the increase in drying time; the water adsorption isotherms of the selected pequi powder were classified as Type II, and the GAB model showed the best fits. The pequi powders showed good solubility and low cohesiveness. The powder that showed good flowability was produced at a drying temperature of 60 °C and with pequi pulp layer thickness of 0.5 cm.

Optimization of total carotenoids extraction from pequi pulp (Caryocar brasiliense Camb.) using a mixture planning method/ Otimização da extração de carotenoides totais da polpa de pequi (Caryocar brasiliense Camb.) usando método de planejamento de misturas

The pequi is a native fruit of the Brazilian Savanna and the consumption of its carotenoid-rich pulp has been associated with several health benefits. However, there are considerable differences in carotenoid content reported for this fruit, mainly due to the diversity of extraction methods used in the recovery of these compounds from pequi pulp. The objective of this study was to evaluate the efficiency of different organic solvents and mixtures in the extraction of total carotenoids from pequi pulp. For the carotenoids extraction, pure solvents and the mixtures of acetone, ethyl alcohol and petroleum ether were used. The mixture planning was used to determine the proportions of the solvents in each treatment. To our knowledge, this is the first study to identify that the most efficient treatment for total carotenoid extraction from pequi pulp is pure petroleum ether solvent (234.40 μg/g). In contrast, ethyl alcohol was the solvent that extracted the lowest concentration of total carotenoids (124.03 μg/g). Pure acetone, one of the most used solvents in the extraction of carotenoids from pequi, showed intermediate efficiency (166.07 μg/g). Thus, pure petroleum ether is the solvent recommended for total carotenoid extraction, mainly in the samples rich in carotenoid and lipids, such as pequi pulp.

Performance and egg quality of laying hens fed pequi pulp flour

The objective of this study was to evaluatethe effects of including pequi pulp flour (PPF) in laying hendiets onperformance and egg quality.A total of 240 Hisex Brown strain were randomly assigned into 5 groups and were fed diets containing PPF at the level of 0%, 0.125%, 0.250%, 0.375%, and 0.5%. The experiment lasted63 days (3 periods of 21 days).The variables of performance andeggquality were submitted to linear and quadratic regression analysis at the level of 5% probability.Theoutcomes suggest that neither performance nor egg quality wasaffected (p &gt; 0.05) by different levels of PPF.Dietary inclusion ofPPFtested in the present study wasnot sufficient to demonstrate improvement in the productive performance of birdsas well as in egg quality.Because of the lack of responses, additional research is needed to evaluate higher levels of PPF in the diets for laying hens.

Influence of the extraction process on the antioxidant capacity of pequi pulp extracts

The effect of the extraction procedure on the antioxidant capacity of extracts of pequi pulp: aqueous (AQ), alcoholic (ALC) and acetomethyl (AM), obtained respectively by the solvents water, ethanol and methanol followed by acetone, was investigated. Antioxidant action was expressed by the antioxidant capacity coefficient (K) obtained by the electrochemical test (DPV) at different pH values, and in trolox equivalent (TEAC), through DPV (pH 7.15) and ABTS and DPPH spectrophotometric assays. Total carotenoid and phenolic contents were also determined. Through Principal Components and Cluster analysis, there was a greater similarity of K between AM, trolox and gallic acid, AQ and L-ascorbic acid, and ALC and β-carotene, irrespective of pH. Through Cluster analysis, the greatest K differentiation was at pH 2.20. In general, AM showed better antioxidant action (TEAC). AQ and ALC showed the highest phenolic and carotenoids content, respectively. The extraction method influenced the content of bioactive compounds in the pequi extracts and, therefore, their antioxidant capacity.

Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development

In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.