The Brazilian Savannah, known as Cerrado, produces several native fruits, which have been investigated as potential sources of antioxidant substances (Souza et al., 2012). Cagaita (Eugenia dysenterica DC), cerrado cashew (Anacardium othonianum Rizz.) and gabiroba (Campomanesia adamantium (Cambess.) O. Berg) are used as food, as well as nutraceuticals in folk medicine, with the potential of contributing to the economy of the Cerrado. These fruits exhibit high moisture contents (Cardoso et al., 2011; Pereira et al., 2012) and substantial amounts of total phenolic compounds (Rocha et al., 2011). The literature has reported the effect of cagaita pulp on the prevention of diet-induced obese mice (Donado-Pestana et al., 2015), of cerrado cashew's leaves against ulcers and gastritis (Luiz-Ferreira et al., 2010), and of gabiroba against liver toxicity (Fernandes et al., 2015). However, the factors and mechanisms related to these effects remain unknown, as well as the phenolic composition and antioxidant potential of these native fruits. Considering the diversity of antioxidant substances present in foods, several methods have been developed to assess the antioxidant capacity of foods. Thereby, the combination of at least two methods is recommended to provide more comprehensive results of the antioxidant capacity of fruits (López-Alarcón & Denicola, 2013). Reliable data regarding the content of bioactive compounds and the antioxidant capacity of fruits are important tools for public health, as the regular consumption of fruits and vegetables is associated with a reduced risk of developing cardiometabolic diseases (Cavallo et al., 2016). In addition, the information about the phytochemical contents helps to add commercial and industrial value to the fruits. Given the importance of research on natural antioxidants and the scarcity of data related to the bioactive potential of Brazilian native fruits, the objectives of the present study were to assess the content of total ascorbic acid and phenolic compounds, to estimate and correlate the antioxidant capacity measured by different methods, and to identify and quantify the flavonoid content of the edible portions of cagaita, cerrado cashew and gabiroba. 2 Material and methods 2.1 Samples Cagaita, cerrado cashew and gabiroba were collected in areas representing the Cerrado biome, in the central region of Goiás State, Brazil. The specimens were confirmed by the herbarium of the Federal University of Goiás (UFG). The edible parts of cagaita (peel and pulp) and cerrado cashew (pseudofruit) were extracted manually, and the edible part of gabiroba (pulp) was extracted using an industrial depulper. Thereafter, the samples were freeze dried, vacuum-sealed and stored under refrigeration and

Grumixama (Eugenia brasiliensis Lam.) is a Brazilian berry native to the Atlantic Rainforest. Information on nutritional and bioactive profiles of the fruit cultivated in the Brazilian Savannah (Cerrado) is not available in literature. The aim of this study was to investigate the physical and proximate composition; mineral, total phenolics, total tannins and total carotenoids contents; and antioxidant capacity (DPPH and FRAP assays) of the dark purple grumixama cultivated in the Cerrado area (Goiás State). Results showed a similar physical and proximate composition to those of grumixama native to the Atlantic Rainforest. However, grumixama from Cerrado presented the highest dietary fiber and magnesium contents. In addition, the Cerrado grumixama showed higher content of total phenolics (with a large amount of tannins), carotenoids and antioxidant capacity than those of grumixama native to the Atlantic Rainforest, cherry, blueberry, and fruits native to the Cerrado. Thus, the consumption of whole fruit (peel, pulp and seed) in healthy diets and its use as an ingredient for functional food products should be encouraged.

ResumoAs agroindústrias de arroz e de mandioca geram significativos volumes de grãos quebrados (subprodutos) e cascas (resíduos). O descarte indevido dos resíduos constitui desperdício de matéria-prima, que poderia ser aproveitada melhor, em função do grande montante produzido e de seu valor nutricional. O objetivo deste trabalho foi verificar a viabilidade da aplicação de casca de mandioca desidratada na formulação de misturas de bolos sem glúten em substituição a farinha de arroz. Os bolos foram formulados com diferentes níveis de substituição da farinha de arroz (FA) pela farinha da casca de mandioca (FCM) (0%, 25%, 50%, 75% e 100%), com base em volume. Para obtenção da farinha, a casca de mandioca foi desidratada e moída. As amostras de farinhas e bolos foram submetidas a análises físicas, de composição centesimal, e microbiológicas (Bacilus cereus, coliformes totais e a 45 °C, Salmonella sp, bolores e leveduras e clostrídios sulfitos redutores) e aceitação sensorial. Os bolos diferiram (p≤0,05) no teor de umidade (29,6 a 41,8 g.100g -1 ), que foi maior com o aumento da proporção da FCM. A mesma tendência foi observada no coeficiente de índice de rendimento (0,72 a 0,84), e nos teores de cinzas (3,1 a 4,8 g.100g -1 ), lipídeos (8,6-16,7 g.100g -1 ) e fibra alimentar total (4,1 a 19,3 g.100g -1 ) e insolúvel (3,5 a 17,3 g.100g -1 ). Os bolos não apresentaram contaminação microbiológica. Em relação aos atributos sensoriais, os bolos tiveram a mesma aceitação (em torno de 6,8), e a maior intenção de compra (40%) foi obtida pela amostra com 100% de substituição de FA por FCM. Os resultados permitem inferir que existe possibilidade da utilização da farinha de casca de mandioca como substituinte da farinha de arroz em formulações de bolos sem glúten em até 100% de substituição, uma vez que, as características nutricionais, microbiológicas e a aceitação sensorial foram satisfatórias. Palavras-chave: Oriyza sativa L., Manihot esculenta Crantz, subproduto, resíduo, desenvolvimento de produtos AbstractThe agribusiness rice and cassava generate significant volumes of broken grains (byproducts) and bark (waste). The improper disposal of waste is waste of cassava feedstock, which could be better utilized, due to the large amount produced and its nutritional value. The objective of this study was to investigate the feasibility of applying dried cassava peel in the formulation of mixtures of gluten free cakes instead of rice flour. The cakes were formulated with different substitution levels of rice flour (RF) by peeling cassava flour (PCF) (0%, 25%, 50%, 75% and 100%), based on volume. To obtain the flour, cassava hull was dehydrated and milled. Samples of flour and cakes were submitted to physical, proximate composition, and microbiological analysis (Bacillus cereus, total coliforms at 45 °C, Salmonella, mold and yeast and sulfites reducing clostridia) and sensory acceptance. The cakes differ (p ≤ 0.05) in

RESUMO Compostos fenólicos e capacidade antioxidante são mecanismos de defesa das plantas aos danos do estresse oxidativo. Os compostos fenólicos são sintetizados pela via dos

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