Viviane Dias Medeiros Silva

The global reliance on commodity oils has intensified the search for alternative plant-based sources capable of meeting increasing worldwide demand. The utilization of fruits from the Brazilian Savanna and their associated byproducts offers numerous possibilities, as these native species are rich in nutrients and bioactive compounds with nutraceutical potential. However, gaps remain in the characterization of their lipid profiles, particularly with respect to processing residues. Therefore, the objective of this study was to investigate the fatty acid profiles of various parts of araticum (Annona crassiflora), baru (Dipteryx alata), buriti (Mauritia flexuosa), and pequi (Caryocar brasiliense) fruits using gas chromatography coupled with mass spectrometry (GC–MS). The total content of monounsaturated fatty acids exceeded that of saturated fatty acids in residues, including baru pulp and peel, buriti peel, and pequi seed. Notably, essential fatty acids were abundant in the fruit side streams, with omega-9 fatty acids particularly abundant in buriti peel. Baru seeds were notable for their high omega-6 fatty acid content, which was also observed in the pulp and peel of baru. Lipid quality indices (AI, TI, h/H, and HPI) varied substantially among fruit fractions. The lowest TI values were observed in buriti peel (0.2) and pequi pulp (0.2), while high h/H and HPI values were found in buriti peel (155.8 and 46.5, respectively), pequi pulp (133.4 and 48.6, respectively), and araticum seed (48.8 and 13.3, respectively). These results indicate favorable lipid quality characteristics in some fruit fractions and highlight the potential of these byproducts as alternative sources of nutritionally relevant lipids. Their utilization may also support sustainable and responsible consumption, provide additional income opportunities for producers, and contribute to biome preservation. Further biological and clinical studies are needed to determine whether these lipid characteristics translate into measurable health effects.

Objetivo: O objetivo deste estudo foi obter farinhas das diferentes partes de araticum, pequi e umbu e caracterizá-las quanto à composição centesimal e parâmetros físico-químicos e tecnológicos. Métodos: Os frutos foram cortados e suas partes separadas manualmente. Em seguida, as cascas, sementes e polpas foram desidratadas em estufa com circulação de ar a 60 °C por 24 h. Resultados: As nove farinhas obtidas apresentaram valores de umidade entre 4,22 e 15,41 g.100 g-1; proteína de 2,06 a 28,43 g.100 g-1; lipídeos de 0,87 a 59,96 g.100 g-1; cinzas entre 1,02 e 4,85 g.100 g-1; carboidratos de 12,37 a 94,03 g.100 g-1; sólidos solúveis totais de 0,3 a 5,6 °Brix; pH entre 2,24 e 6,34; luminosidade de 40,87 a 70,09; tonalidade entre 62,85 e 78,28°; croma entre 13,21 e 88,15; capacidade de retenção de água (CRA) de 2,47 a 8,41 g/g; e capacidade de retenção de óleo (CRO) entre 2,16 e 4,39 g/g. De modo geral, esses dados indicam que a farinha da amêndoa de pequi é rica em proteína, lipídeos e minerais, a farinha da polpa de pequi também é rica em lipídeos e apresentou tonalidade amarela intensa, a farinha da polpa de umbu é rica em minerais, a farinha da semente de umbu possuiu o maior valor de CRO, podendo ser utilizada em produtos com alto teor lipídico, enquanto as farinhas das cascas dos três frutos apresentaram maior valor de CRA, tendo possibilidade de aplicação em produtos de panificação. Conclusão: As farinhas obtidas podem ser empregadas na elaboração de novos produtos ou na substituição de ingredientes para melhorar a textura, com alegação de alimento funcional, e podem contribuir com a qualidade nutricional e a segurança alimentar regional.

Background: Caryocar brasiliense Camb. Caryocaraceae is a typical tree from the Brazilian Cerrado with commercial importance due to its edible fruit, known as pequi. This native plant holds significant economic value and is a key candidate for cropping systems. Rich in phytochemicals, such as phenolics, flavonoids, and terpenoids, it has shown notable health benefits. Methods: Considering the importance of terpenes and their biological properties, and based on the first draft genome of C. brasiliense, this study aimed to identify putative terpene synthase genes and classify them into the phylogenetic subfamilies previously identified across all plant lineages. The presence of terpenes was also verified in samples of the outer portion of the fruit by solid-phase microextraction gas chromatography mass-spectrometry. Results: Analysis of genome completeness showed that over 90% of genes were identified despite a highly fragmented assembly, with 71% containing complete gene sequences. Twenty-two genes were retained as putative terpene synthase genes considering their homology with the terpene synthase Hidden Markov Model (HMM) profiles in the Pfam-A database. Ten sequences with a minimum length of 298 amino acids were used for phylogenetic inference. In the resulting phylogenetic tree, C. brasiliense terpene synthase genes clustered within the different previously identified Angiosperm clades and allowed us to classify each gene into different phylogenetic subfamilies: six genes belonged to the h/d/a/b/g, three to the c, and one to the e/f. The headspace solid-phase microextraction technique, in conjunction with gas chromatography mass-spectrometry, has allowed for the identification of eleven chemical compounds, including a terpene. Conclusions: This initial identification of putative terpene synthase genes in pequi, together with the chemical analysis of the outer fruits, lays the groundwork for future studies aimed at optimizing terpene biosynthesis for both biological and commercial applications.

The Cerrado is Brazil's second largest biome and the most biodiverse savannah in the world. This biome has several phytophysiognomies, with many fruit trees. Among the trees of the Cerrado is the pequi tree (Caryocar brasiliense Camb.), with fruit known as pequi. The pequi is a fruit of great socio-economic and cultural importance for the region and for Brazil. In addition to its cultural and economic importance, pequi stands out for its rich chemical composition, containing carotenoids such as β-carotene, phytosterols, flavonoids, phenolic acids and tocopherols. These compounds have antioxidant, anti-inflammatory and hepatoprotective properties, as well as cardiovascular, neuroprotective and immunological benefits, reinforcing their functional and sustainable value in the Cerrado. The aim of this study was therefore to carry out a qualitative study of pequi through semi-structured interviews with rural producers in selected municipalities in the state of Minas Gerais, Brazil. It was clear that the farmers interviewed consume pequi frequently, especially during the harvest season. For the most part, the consumption of pequi by the interviewees is related to its flavour, aroma, beneficial health properties and cultural aspects. The producers recognise pequi as an environmentally friendly fruit and are concerned about deforestation in the Cerrado.

Pitangueira (Eugenia uniflora) is a fruit tree found in the Cerrado, Caatinga, and Atlantic Forest Brazilian biomes. Due to its intense and characteristic aroma and flavor, its fruits (Brazilian cherry) can be consumed raw and as an ingredient in jellies, giving it better use and a more excellent shelf life. The objective of this work was to evaluate the chemical profile of chemical compounds in the pulp, peel, seed, and jelly prepared with the pulp and peel of Brazilian cherry. The characterization of the chemical profile was performed by a fast and simple method: paper spray ionization method coupled with mass spectrometry in positive and negative ionization modes. Forty‐six compounds were tentatively identified in the negative mode and 15 in the positive mode, belonging to the classes of phenolic acids, organic acids, fatty acids, hydroxycinnamic acids, sugars, betalains, carotenoids, flavonoids, and tannins. Characterizing these native Brazilian fruits and their products may increase interest in their use, highlighting the potential of Brazilian cherry as a source of nutrients and bioactive compounds. Therefore, developing technological processes for better use and conservation of fruits and, at the same time, identifying the phytochemical compounds present in the product is a way of valuing and preserving our Brazilian biodiversity.

This work aimed to develop biodegradable films from yellow passion fruit (Passiflora edulis f. flavicarpa) peel flour. The Central Composite Rotational Design was used in a total of 11 tests, in which the independent variables were the concentrations of starch and glycerol, characterized with regard to physical, mechanical and barrier properties. The films were classified as soluble and showed low permeability to water vapor. The tensile strength, elastic modulus and deformation rate were directly related to the concentration of starch and glycerol. The film of test 7 had the best characterization results; therefore, it was analyzed for biodegradability. As for biodegradability, the film obtained an average mass loss of 92.77 ± 4.28%, being a great alternative to the use of non-biodegradable polymers. The films showed acceptable degree of plasticization, which was favored by intermolecular interactions between the components of the flour, starch and glycerol.

Objective: This integrative review aimed to identify the phenolic compounds present in pitayas (dragon fruit). Methods: We employed a comprehensive search strategy, encompassing full-text articles published between 2013 and 2023 in Portuguese, English, and Spanish from databases indexed in ScienceDirect, Capes Periodics, Scielo, and PubMed. The study’s selection was guided by the question, “What are the main phenolic compounds found in pitaya fruits?”. Results: After screening 601 papers, 57 met the inclusion criteria. The identified phytochemicals have been associated with a range of health benefits, including antioxidant, anti-inflammatory, and anxiolytic properties. Additionally, they exhibit promising applications in the management of cancer, diabetes, and obesity. These 57 studies encompassed various genera, including Hylocereus, Selenicereus, and Stenocereus. Notably, Hylocereus undatus and Hylocereus polyrhizus emerged as the most extensively characterized species regarding polyphenol content. Analysis revealed that flavonoids, particularly kaempferol and rutin, were the predominant phenolic class within the pulp and peel of these fruits. Additionally, hydroxycinnamic and benzoic acid derivatives, especially chlorogenic acid, caffeic, protocatechuic, synaptic, and ellagic acid, were frequently reported. Furthermore, betalains, specifically betacyanins, were identified, contributing to the characteristic purplish-red color of the pitaya peel and pulp. These betalains hold significant potential as natural colorants in the food industry. Conclusion: Therefore, the different pitayas have promising sources for the extraction of pigments for incorporation in the food industry. We recommend further studies investigate their potential as nutraceuticals.

The creation of supplementary educational materials for environmental education, such as the book “Trees of the Cerrado: Economic and Social Importance in Environmental Education” is essential to actively and contextually engage students. The development of this material involved adapting scientific knowledge into accessible language, as well as contextualizing it with the students’ reality to make learning more relevant. To maximize the implementation of environmental education in schools, teacher training was conducted, focused on the Cerrado biome. This aimed to empower educators to integrate environmental content in an interdisciplinary manner, promoting awareness and preservation of the environment. The book was developed based on comprehensive research and a focus on the biodiversity of the Cerrado, emphasizing the socioeconomic value of local trees. Practical methodologies, such as educational games, were used to stimulate student interest and promote meaningful learning. The supplementary material and teacher training aim to prepare future generations to consciously deal with environmental challenges, promoting quality education and sustainability. The preliminary evaluation of the training showed positive results, highlighting the importance of initiatives like this to strengthen awareness and conservation of the Cerrado through the use of supplementary educational materials.

The baru (Dipteryx alata Vog.), a fruit native to the Cerrado biome, is well-known for its almonds, which are extensively exploited and exported. Unfortunately, the remaining parts of this fruit are often discarded. This study investigates the fixed chemical constituents of the baru, including the bark, pulp, endocarp, and almonds, using the PS–MS technique in positive and negative ionization modes. Notably, this research presents the first chemical profile of baru almonds in both their raw and roasted states. The analysis identified 57 compounds reported for the first time in a baru and 24 common compounds. The majority of these compounds are classified as flavonoids. In both ionization modes, the peel exhibited a higher proportion of phenolic compounds, although the chemical compounds varied among the peel, pulp, almond, and endocarp. These findings highlight the perspective of bioeconomy and biotechnology. By staggering baru fruit production alongside extractivists, we can optimize the utilization of all parts of the fruit. Furthermore, given the knowledge of the biological properties of flavonoids and the baru composition, we recommend additional studies to analyze their potential in preventing chronic non-communicable diseases.

Cocoa beans (Theobroma cacao L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step.