Raquel Linhares Bello de Araújo

Non–conventional food plants (NCFPs) have gained attention as sustainable sources of nutrients and bioactive compounds, while their underutilized edible parts may contribute to food diversification and waste reduction. This study performed a descriptive comparative analysis of the nutritional, mineral, lipid, phenolic, antioxidant, oxalate, and acute toxicity profiles of Xanthosoma sagittifolium (Taioba) cultivated in Brazil. Samples were evaluated for proximate composition; minerals by ICP–OES; Folin–Ciocalteu reducing capacity; antioxidant capacity by ABTS, DPPH, and FRAP; fatty acid profile by GC–FID; oxalic acid content; and toxicity using the Artemia salina bioassay. The leaf blade showed substantially higher protein, total phenolic equivalents, FRAP capacity, and concentrations of several fatty acids, including α–linolenic and linoleic acids, as well as higher levels of most analyzed minerals. Conversely, the petiole exhibited markedly higher moisture, carbohydrates, and potassium. Both fractions demonstrated high dietary fiber content, a predominance of polyunsaturated fatty acids, and low atherogenicity and thrombogenicity indices. Although both fractions contained oxalates—with the leaf blade presenting nearly twice the concentration of the petiole—aqueous extracts of both parts showed no detectable acute lethality in the Artemia salina screening. Overall, the results highlight that Taioba represents a highly valuable nutritional resource. Furthermore, the integral utilization of both the leaf blade and the underutilized petiole offers a complementary, sustainable, zero–waste strategy for dietary diversification, provided that appropriate thermal processing is applied to mitigate oxalate concerns.

Non-conventional food plants (NCFPs) are edible species that remain underutilized in the human diet despite being potential sources of phenolic compounds. This study characterized the phenolic composition and antioxidant activity of three botanically distinct NCFPs: sorrel (Rumex acetosa L.), nasturtium (Tropaeolum majus L.), and lamb’s ear (Stachys byzantina K. Koch.). We evaluated how extraction conditions influence the recovery of these compounds. We compared ten extraction protocols that differed in solvent, acidification, and ultrasound assistance. Total phenolic content and antioxidant activity (ABTS, DPPH, FRAP) were determined spectrophotometrically, and UPLC-DAD quantified eleven individual phenolic compounds. Recovery depended on both the protocol and the plant matrix. The highest total phenolic contents were obtained with ultrasound-assisted acidified methanol extraction, reaching 3540.73, 3940.83, and 4497.19 mg GAE/100 g DW for Rumex acetosa, Tropaeolum majus, and Stachys byzantina, respectively; however, the integrated phenolic analysis revealed species-specific responses. Chlorogenic acid was the predominant compound across all species and protocols, indicating that these plants are relevant dietary sources of hydroxycinnamic acids. Principal component analysis explained 89.5%, 82.8%, and 75.3% of the total variance for the three species. These findings support valorizing these edible NCFPs as functional food sources and highlight the need for matrix-specific analytical characterization.

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.

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: baru pulp, buriti peel and pequi seed. Notably, essential fatty acids predominated in the fruit side streams, with ω9 fatty acids particularly abundant in buriti peel. Baru seeds were notable for their high ω6 fatty acid content, which was also observed in the pulps of baru. Lipid quality indices (AI, TI, HH, and HPI) indicated lower AI and TI values in araticum seeds as well as in buriti peels, suggesting a potential cardioprotective effect. High HH and HPI values were observed in buriti peel and araticum seed, exceeding those reported for olive oil. Consequently, the utilization of these byproducts not only supports sustainable and responsible consumption but also provides income for producers, contributes to biome preservation, and demonstrates functional potential as ingredients that promote cardiovascular health.

The objectve of this work was to develop a hydrogel based on white sorghum starch and characterize its visual aspects, behavior in the presence of water, morphology, and texture profile. Six hydrogel samples were developed from sorghum starch, chitosan, and different proportions of citric acid through thermal gelatinization. The hydrogels were then physically crosslinked by freeze-thawing. All six samples showed high water absorption capacity and low syneresis rate, ranging from 0.35% (sample 5, with the highest concentration of citric acid) to 9.75% (sample 6, without the addition of citric acid). After lyophilization, all six samples exhibited stable and intact structures after immersion in water; however, those with citric acid maintained greater structural integrity after 24 h. The water activity values among the samples ranged from 0.995 ± 0.002 to 0.999 ± 0.001, characterizing a high a _w , as they were close to 1. Regarding water release from the hydrogels, the six samples presented values ranging from 0.08 ± 0.03 to 25.35 ± 1.90%. Water loss values ranged from 0.03 to 0.44 g among the six hydrogel samples. Regarding the pH of the hydrogel samples, the results ranged from 3.36 ± 0.01 to 7.66 ± 0.01. Morphological analysis of the hydrogels revealed that the crosslinking process promoted the formation of a three-dimensional polymeric matrix, resulting in highly porous hydrogels with greater water absorption capacity. The texture profile of the developed hydrogels revealed the formation of firm and cohesive gels, with good integrity and high resistance. Fourier transform infrared spectroscopy (FTIR) identified the characteristic functional groups of starch and citric acid. This study presents, for the first time, the development of hydrogels based on sorghum starch, a raw material still unexplored for this application, highlighting the potential of sorghum as a sustainable and environmentally friendly alternative. Furthermore, the developed material stands out as a promising matrix for the incorporation of bioactive compounds, expanding its possible technological applications.

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.

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 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.