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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

PEREIRA SANTOS, Ana Carolina; MARTINS ALVES, Amanda; VELOSO NAVES, Maria Margareth  and  REIS SILVA, Mara. Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product. Rev. chil. nutr. [online]. 2020, vol.47, n.3, pp.366-371. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182020000300366.

Jatobá (Hymenaea sp.) is an arboreal legume native to the Brazilian Savannah (Cerrado) and its fruit has a high functional potential, but the jatobá-da-mata specie has been poorly explored. This study evaluated the nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata byproducts: pulp flour, fibrous pulp residue and sap. Jatobá fruits were pulped to obtain pulp flour and fibrous pulp residue, and the jatobá tree’s sap was obtained in a typical extraction location in the Cerrado (Brazilian Savannah). Fibrous pulp residue and pulp flour had high protein (11 and 12 g/100 g) and dietary fiber (49 and 44 g/100 g) content, respectively, and the fibrous residue showed the highest total and insoluble fibers, ash and vitamin C content. Regarding polyphenols, the fibrous residue showed a high concentration (775 mg GAE/100 g); an intermediate value in pulp flour (462 mg GAE/100 g); and considerable content in sap(181 mg GAE/100 g). Jatobá residue and pulp flour are suitable ingredients for the formulation of functional foods, and the sap is a promising non-caloric product with potential health benefits.

Keywords : Antioxidants; Ascorbic acid; Bioactive compounds; Fibers; Phenolics.

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