Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Abstract

The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g^-1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g^-1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g^-1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORAC_HF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.

Keywords: antimicrobial activity; bioactive compounds; carbohydrate profile; food fibers; functional potential; nutritional composition; phenolic compounds; proximate composition; volatile organic compounds.

Figure 1

Buritirana fruit (Mauritiella armata). (l) Length; (b) basal, (c) central and (a) apical width.

Figure 2

Graphical representation of the Principal Component Analysis (PCA) of the buritirana fruit fractions: (a) Fractions: WS: whole without seed; PU: pulp; PE: peel; and SE: seed. (b) Responses of proximate composition, carbohydrate profile, physicochemical characteristics, vitamin C content, bioactive compounds and antioxidant capacity; Mo: moisture; Ptn: protein; Car: total carbohydrates; Fat: total fat; VtC: vitamin C; TF: total fiber; IF: insoluble fiber; SF: soluble fiber; EV: Energy value; TTA: total titratable acidity; Glu: glucose; Fru: fructose; Suc: sucrose; Mal: maltose; GF2: 1-kestose; GF3: nystose; Ca: calcium; Mg: magnesium; Fe: iron; Zn: zinc; K: potassium; Cu: copper; Mn: manganese; pH: hidrogenionic potential.; TPC: total phenolic compounds; TFC: total flavonoids; TEAC: Trolox equivalent absorbances capacity; DPPH: DPPH scavenging; ORAC_HF: oxygen radical absorbance capacity; QA: quinic acid; FA: ferulic acid; PA: protocatechuic acid; ChA: chlorogenic acid; E/C: epicatechin/catechin; p.CA: ρ-Coumaric acid; RU: rutin; QE: quercetrin.