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. 2024 Jul 3;13(13):1833.
doi: 10.3390/plants13131833.

Investigating the Chemical Profile of Underexplored Parts of Dipteryx alata (Baru) Using the PS-MS Technique

Bruna Vieira Nunes  1 , Viviane Dias Medeiros Silva  2 , Ana Luiza Coeli Cruz Ramos  1 , Talvane Coelho  2 , Angelita Cristine de Melo  3 , Ricardo Manuel de Seixas Boavida Ferreira  4 , Rodinei Augusti  5 , Reinaldo Farias Paiva de Lucena  6 , Júlio Onésio Ferreira Melo  2 , Raquel Linhares Bello de Araújo  1
Affiliations

Investigating the Chemical Profile of Underexplored Parts of Dipteryx alata (Baru) Using the PS-MS Technique

Bruna Vieira Nunes et al. Plants (Basel). .

Abstract

The baru (Dipteryx alata Vog.), a fruit native to the Cerrado biome, is well-known for its almonds, which are extensively exploited and exported. Unfortunately, the remaining parts of this fruit are often discarded. This study investigates the fixed chemical constituents of the baru, including the bark, pulp, endocarp, and almonds, using the PS-MS technique in positive and negative ionization modes. Notably, this research presents the first chemical profile of baru almonds in both their raw and roasted states. The analysis identified 57 compounds reported for the first time in a baru and 24 common compounds. The majority of these compounds are classified as flavonoids. In both ionization modes, the peel exhibited a higher proportion of phenolic compounds, although the chemical compounds varied among the peel, pulp, almond, and endocarp. These findings highlight the perspective of bioeconomy and biotechnology. By staggering baru fruit production alongside extractivists, we can optimize the utilization of all parts of the fruit. Furthermore, given the knowledge of the biological properties of flavonoids and the baru composition, we recommend additional studies to analyze their potential in preventing chronic non-communicable diseases.

Keywords: Cerrado; Fabaceae; baru; fingerprints.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

Figure 1
Figure 1
Parts of the baru (Dipteryx alata Vog.) fruit.
See this image and copyright information in PMC

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