Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits

The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucuma (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucuma grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucuma fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucuma fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases.