Native fruits from southern Brazil: Physico‐chemical characterization, centesimal composition, and mineral content

• Published in: Journal of food processing and preservation Vol. 44; no. 8
• Main Authors: Rockett, Fernanda Camboim, Schmidt, Helena de Oliveira, Pagno, Carlos Henrique, Fochezatto, Érica Salvador, de Oliveira, Viviani Ruffo, da Silva, Vanuska Lima, Flôres, Simone Hickmann, Rios, Alessandro de Oliveira
• Format: Journal Article
• Language: English
• Published: 01.08.2020
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14582

The present study aimed to analyze the nutritional composition of Brazilian native fruits—Butiá da Praia and da Serra, Açaí Juçara, Arumbeva, Maracujá do Mato, Fisális, and Jaracatiá. Fresh pulps were evaluated for pH, titratable acidity, soluble solids, moisture, ash, protein, lipid, dietary fiber, and mineral contents. The value obtained for soluble solids of Butiá da Praia was higher. For ash and protein, Jaracatiá was highlighted. Açaí Juçara and Arumbeva can be considered an excellent source of dietary fibers and all fruits had a high percentage of insoluble fibers. Arumbeva was noted in calcium, magnesium, manganese and zinc, and Jaracatiá in calcium and potassium. The results also showed variation among the different harvests. The use of these native species can be considered as an alternative to improve the Brazilian population diet and the results of this work can stimulate the demand, consumption and cultivation of these fruits, contributing to sustainable development. Practical applications Brazilian native fruits are little explored due to the lack of knowledge of their nutritional value. However, the food industry can benefit from processing and marketing for its versatility of use and increase the nutritional quality of the products through its high fiber and mineral content. The results can stimulate the demand, consumption and cultivation of these fruits contributing to sustainable development and can bring benefits to the health of the population.