Caracteristicas físicas, químicas, nutricionais e funcionais de frutos e farinha de Acrocomia Aculeata (Jacq) Lodd. Em diferentes estádios de maturação

Abstract

Acrocomia aculeata(Jacq.) Lodd. Ex Mart. is a palm widely distributed in almost all Brazil, being abundant in Mato Grosso do Sul State. The pulp of ripe fruit of bocaiuva presents nutritional, sensorial and functional characteristics important for health, however it is a fruit little used in human alimentation. In order to increase the scientific evidence on the beneficial effect of pulp and flour of bocaiuva, the aim of this study was to determine the physical, chemical, nutritional and functional characteristics of fruits and flours of Acrocomia aculeata (Jacq.) Lodd in different stages of maturation. The biometry showed that the fruits were completely developed at the beginning of the analysis of the maturation stages, presenting a rounded shape. In the stages of maturation it was observed green, semi-ripe and ripe fruits. The green fruits presented higher density. With the ripening of the fruits the moisture decreased, the contents of minerals and dietary fiber increased until the maturation stage of semi-ripe and remained similar until the complete maturation of the fruit. The contents of lipids, proteins, carbohydrates and energetic value increased during the ripening process, presenting higher content in the ripe fruit collected from the plant. The flour obtained from bocaiuva fruits at different stages of maturation showed low water activity and was considered microbiologically stable. Flour characteristics in relation to swelling power, solubility index and water and oil absorption capacity indicate potential applicability in food products, mainly in the elaboration of pasta. The pigmentation of the flours ranged from beige to dark brown on green and semi-ripe fruits, and orange yellow on ripe fruit. The flour of semi-ripe and ripe fruits harvested from cluster had lower acidity than those of the green fruit. The moisture of the flours independent of the lot complies with the one recommended by Codex alimentarius. The flours of semi-ripe fruits presented higher mineral content than those of green and ripe fruits. The content of lipids, carbohydrates, starch and energetic value increased in ripe fruits and protein decreased with maturation. In relation to dietary fiber and pectin content the green fruit flours presented higher content and could be considered fiber rich food. Flours of green pulp showed higher content of phenolic compounds and the flours of green and semi-ripe fruits higher content of flavonoids. Condensed tannins increased with maturation stages, suggesting their formation during the biochemical process. The influence of bioactive compounds was verified by the antioxidant capacity, being in general higher in flours of semi-ripe fruits. This information can support studies on the harvest point of the fruit, genetic improvement andfunctional food utilization, as well as to enable the production of bocaiuva on a large scale.