23308 RESUMOO aumento da produção do setor agroindustrial, ao mesmo tempo em que proporciona benefícios econômicos e nutricionais ao homem, gera uma vasta quantidade de resíduos ao quais não são descartados corretamente ou reaproveitados de forma correta, trazendo prejuízos a população e o meio ambiente. Esses resíduos comumente descartados em processos agroindústrias como casca, semente e talos contém uma grande quantidade de compostos benéficos à saúde como carotenoides e compostos fenólicos. O processo de secagem surge como uma alternativa para seu processamento e aproveitamento na forma de farinha para elaboração de novos produtos ou enriquecimento de formulações já prontas, sendo o método de secagem de baixo custo e fácil aplicação. Portanto objetivou-se caracterizar a composição proximal, o valor energético total, o teor de compostos fenólicos, vitamina C, carotenoides totais e antocianinas da casca do buriti in natura e submetidas ao processo de secagem em estufa, a 55ºC, para a elaboração de farinhas, objetivou também avaliar as características tecnológicas relacionadas a absorção em água, leite e óleo e a solubilidade em água e leite. Os resultados das análises indicaram que houve aumento significativo dos teores de carotenoides, compostos fenólicos, vitamina C, carboidratos e valor energético total das farinhas quando comparados com a casca in natura, demonstrando assim que o processo de secagem nestas condições é eficiente para manter as características nutricionais do alimento. Para as características tecnológicas de solubilidade e absorção os resultados indicaram que a farinha da casca do buriti é recomendada para inserção no desenvolvimento de novos produtos, tais como produtos de panificação e produtos instantâneos, sendo um substituto de produtos já utilizados.Palavras-chave: Cerrado, resíduo, frutas. ABCTRACTIncreasing production in the agro-industrial sector, while providing economic and nutritional benefits to man, generates a vast amount of waste that is not properly disposed of or reused, causing harm to the population and the environment. These wastes commonly discarded in agribusiness processes such as bark, seed and stems contain a large amount of health-beneficial compounds such as carotenoids and phenolic compounds. The drying process emerges as an alternative for its processing and utilization in the form of flour for the elaboration of new products or enrichment of ready-made formulations, being the low cost drying method and easy application. Therefore, the objective was to characterize the proximal composition, the total energy value, the content of phenolic compounds, vitamin C, total carotenoids and anthocyanins of the buriti in natura bark and submitted to the drying process at 55ºC, for the preparation of flour. , also aimed to evaluate the technological characteristics related to water, milk and oil absorption and water and milk solubility. The results of the analyzes indicated that there was a significant increase in carotenoid, phenolic compounds, vitamin C, carbohydrates and ...

Materials and methods Fruit materialGuapeva fruit (Pouteria cf. gardneriana Radlk) were collected during the 2017-2018 season (between June and September) from plants that naturally occurred in the city of Palmas, Tocantins, Brazil. The fruits were harvested ripe and free from any uniformity or physical injuries. After sanitizing, pulps were extracted manually and kept at -20 °C until jam preparation. Jam preparation proceduresThe jams were processed in an open stainless-steel pan in an electric gas cooker. When the soluble solids content reached 65 °Brix, citric acid was incorporated, and the cooking was finished. The hot jams were packed into sterile 250 mL polyethylene flasks and weighed to obtain the yield of the final product, and after that, stored at 4 °C. The passion fruit albedo used as a source of pectin was produced as described by Silva et al. (2012). Jam formulation -experimental planningA response surface with a complete factorial design 2 3 was used to optimize the guapeva jams (Pouteria cf. gardneriana Radlk), according to the methodology described by Box & Draper (1987) (Table 1). The experimental design aimed to evaluate the influence of the independent variables (citric acid concentration, pulp/sugar ratio, and albedo concentration as a source of

The fruits from the Arecaceae family, although being rich in bioactive compounds with potential benefits to health, have been underexplored. Studies on their composition, bioactive compounds, and effects of their consumption on health are also scarce. This review presents the composition of macro- and micronutrients, and bioactive compounds of fruits of the Arecaceae family such as bacaba, patawa, juçara, açaí, buriti, buritirana, and butiá. The potential use and reported effects of its consumption on health are also presented. The knowledge of these underutilized fruits is important to encourage production, commercialization, processing, and consumption. It can also stimulate their full use and improve the economy and social condition of the population where these fruits are found. Furthermore, it may help in future research on the composition, health effects, and new product development. Arecaceae fruits presented in this review are currently used as raw materials for producing beverages, candies, jams, popsicles, ice creams, energy drinks, and edible oils. The reported studies show that they are rich in phenolic compounds, carotenoids, anthocyanins, tocopherols, minerals, vitamins, amino acids, and fatty acids. Moreover, the consumption of these compounds has been associated with anti-inflammatory, antiproliferative, antiobesity, and cardioprotective effects. These fruits have potential to be used in food, pharmaceutical, and cosmetic industries. Despite their potential, some of them, such as buritirana and butiá, have been little explored and limited research has been conducted on their composition, biological effects, and applications. Therefore, more detailed investigations on the composition and mechanism of action based on in vitro and/or in vivo studies are needed for fruits from the Arecaceae family.

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The pineapple Pearl (Pineapple comosus) is a typical Brazilian fruit, known for its peculiar and remarkable sensory characteristics, rich in vitamins, minerals. Peppers of the genus Capsicum, have the preference of the world consumer either in fresh or processed form, being excellent source of natural antioxidants, carotenoids and phenolic compounds. The importance of spices in human life is great, they not only enrich the taste of food but can influence human physiology and biochemistry. Thus, the objective of this work was to evaluate the bioactive compounds present in both fruits and antioxidant activity by the DPPH method, as well as to verify the correlations between them through Pearson correlation. The fruits under study had a high vitamin C content (56.46 to 52.29 mg of ascorbic acid / 100g of sample for pineapple and pepper respectively), besides moderate antioxidant action by the DPPH method (12.38 and 17.19 g fruit / g DPPH, values expressed by EC50 result). However, the study shows that the antioxidant capacity by the DPPH method has no significant correlation with the other bioactive compounds of both fruits.