Abstract
The objective was to evaluate the physicochemical characteristics, nutritional composition and fatty acid profile of eleven exotic fruits in Brazil Northeast. The fruits, except pequi, presented acid pH, high moisture, low protein, low lipid and low energetic contents. Pequi is highlighted by its high protein content (2.79 g.100 g-1), lipid (13.6 g.100 g-1), carbohydrates (28.71 g.100 g-1), titratable acidity (2.75 g citric acid.100 g-1) and pH (2.54-5.19). Unpeeled and peeled jenipapo presented higher ash composition (1.26-1.38g.100 g-1), soluble solids (20.29-21.17 ºBrix) and carbohydrates (22.55-23.66 g.100 g-1) compared to others fruits. Fourteen fatty acids were quantified and classified as saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. The concentrations of total fatty acids ranged from 1.92 to 1293.21 mg.100 g-1, being palmitic acid and oleic acid more prevalent. The fruits composition data indicated potential for improvement of diets, food industry and gastronomic market.
Keywords:
tropical fruits; biodiversity; nutritional composition; fatty acids; physico-chemical characterization; Brazilian fruits
HIGHLIGHTS
Chemical composition was first performed in Psidium sobralianum Landrum & Proença.
Pequi and Jenipapo are important energy contributors of diets.
Pequi oil has the potential to replace trans fatty acids in food industry.
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