Non-conventional nuts: An overview of reported composition and bioactivity and new approaches for its consumption and valorization of co-products

Polmann, Gabriela; Badia, Vinicius; Danielski, Renan; Ferreira, Sandra Regina Salvador; Block, Jane Mara

doi:10.1016/j.fufo.2021.100099

Cited by 13 publications

(11 citation statements)

References 95 publications

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“…The Brazilian flora, distributed along its biomes, contains a wide variety of food resources, among them wild fruits, which are used to feed families and for the commercialization of these species in fairs and markets, becoming an important source of income for these families (Polmann et al, 2021). It is worth mentioning that, from the point of view of food security, these species can be acquired at low cost since many propagate in native environments, in the forest, in agroforestry backyards, and close to homes (Dawson et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Nutrients and bioactive compounds in wild fruits from the Brazilian Amazon rainforest

PAULA FILHO,

SOUZA,

LUCIA

et al. 2023

Food Sci. Technol (Campinas)

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The Amazon Rainforest presents a great diversity of wild fruits that constitute an important part of the diet of many families. The present study investigated the nutritional composition of pequiá (Caryocar villosum (Aubl.)), camapu (Physalis angulata L.), tucumã (Astrocaryum vulgare Mart.), uxi (Endopleura uchi (Huber.)), and bacaba (Oenocarpus bacaba Mart.). Gravimetric methods were used to determine moisture and ash after drying in an oven and a muffle furnace, respectively. Total phenolics by Folin-Ciocalteu method, carotenoids by HPLC-DAD, and minerals by atomic absorption spectrophotometry were used. C. villosum obtained the highest concentration of carbohydrates and K; P. angulata showed the highest concentration of Mg; A. vulgare obtained the highest concentration of dietary fiber and carotenoids; E. uchi had the highest concentration of Ca and the highest total energy value; and O. bacaba showed the highest concentration of proteins, P, and total phenolics. It was observed that the species A. vulgare presented the highest concentrations of the main nutrients analyzed; carbohydrates manifested in greater quantity in the species C. villosum, while phenolics were in the species A. vulgare and O. bacaba. The nutritional values found in these fruits are superior to those of other species consumed in Brazil, especially those arising from genetically improved crops.

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Section: Introductionmentioning

confidence: 99%

Nutrients and bioactive compounds in wild fruits from the Brazilian Amazon rainforest

PAULA FILHO,

SOUZA,

LUCIA

et al. 2023

Food Sci. Technol (Campinas)

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“…In these forest territories, the species Lecythis pisonis Cambess and Lecythis lanceolata Poir can be found, which produce nuts with functional characteristics. The L. pisonis nuts are rich in essential nutrients, antioxidant compounds, and unsaturated fatty acids [3][4][5][6]. The consumption of foods with functional characteristics has great worldwide acceptance, and is responsible for numerous benefits to human health [7].…”

Section: Introductionmentioning

confidence: 99%

“…The consumption of foods with functional characteristics has great worldwide acceptance, and is responsible for numerous benefits to human health [7]. Studies on native forests that have nuts with food potential are still scarce, compared to the number of Foods 2023, 12, 4422 2 of 20 resources available in Brazilian biodiversity [6]. Both studied species have great potential to be inserted into the nut market; however, their fruits and co-products are underused.…”

Section: Introductionmentioning

confidence: 99%

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Functional Fruit Trees from the Atlantic and Amazon Forests: Selection of Potential Chestnut Trees Rich in Antioxidants, Nutrients, and Fatty Acids

Palacio de Araujo,

Medeiros Simões,

Lins Monteiro Rosa

et al. 2023

Foods

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The Amazon rainforest and the biodiversity hotspot of the Atlantic Forest are home to fruit trees that produce functional foods, which are still underutilized. The present study aimed to select potential functional nut donor trees from two Brazilian chestnuts, by evaluating the nutritional and antioxidant composition of the nuts and the fatty acid profile of the oil. The nutritional characteristics, antioxidants, oil fatty acid profile, and X-ray densitometry of the nuts were evaluated, as well as the characterization of leaf and soil nutrients for each parent tree. The nut oil was evaluated through Brix (%), mass (g), yield (%), and the fatty acid profile. For L. pisonis, the most nutritious nuts were produced by L. pisonis tree 4 (N > P > K > Mg > Ca > Zn > Fe) and L. pisonis tree 6 (P > Ca > Mg > Mn > Zn > Cu > Fe), and for the species L. lanceolata, L. lanceolata tree 6 (N > P > Ca > Mg > Zn > Fe > Cu) and L. lanceolata tree 2 (P > K > Mg > Zn > Cu). In L. pisonis, the highest production of anthocyanins, DPPH, total phenolics, and flavonoids was obtained from the nuts of L. pisonis tree 4 as well as for L. lanceolata, from L. lanceolata tree 1, except for flavonoids. The Brix of the oil from the nuts of both species showed no difference between the trees and the fatty acid profile with a similar amount between saturated (48–65%) and unsaturated (34–57%) fatty acids. Both species have nuts rich in nutrients and antioxidant compounds and can be considered unconventional functional foods. The data collected in the present study confirm that the nuts of these species can replace other foods as a source of selenium.

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“…The Brazilian Cerrado is considered one of the most biodiverse savanna biomes in the world, having flora extremely rich in fruit species, with desirable sensorial characteristics and high nutritional quality. Among native plants in the Cerrado, Dipteryx alata Vogel, commonly known as the baru tree, has a high potential for exploitation (Nabout et al, 2010;Pineli et al, 2015a, b;Polmann et al, 2021). The use of baru by-products as ingredients in food products and nutraceuticals has a positive impact on the environment and adds value to products developed (Alves-Santos et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

Ramos

Mendes

Cruz

et al. 2022

BFJ

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PurposeBaru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.Design/methodology/approachCakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.FindingsBaru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.Originality/valueThe findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.

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Non-conventional nuts: An overview of reported composition and bioactivity and new approaches for its consumption and valorization of co-products

Cited by 13 publications

References 95 publications

Nutrients and bioactive compounds in wild fruits from the Brazilian Amazon rainforest

Nutrients and bioactive compounds in wild fruits from the Brazilian Amazon rainforest

Functional Fruit Trees from the Atlantic and Amazon Forests: Selection of Potential Chestnut Trees Rich in Antioxidants, Nutrients, and Fatty Acids

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

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