Accessing the nutritional variability of <i>Butia odorata</i>: a food with identity

WAGNER, Julia Goetten; CRUZ, Jéssica Gonsalez; SILVEIRA, Tatieli; FERRI, Nubia Marilin Lettnin; RICHTER, Vanessa Baptista; LIMA, Francielle Müller; FIGUEIRA, Kathleen Uszacki; MISTURA, Claudete Clarice; VIZZOTTO, Márcia; BARBIERI, Rosa Lía

doi:10.1590/fst.54822

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.54822 copy

Accessing the nutritional variability of Butia odorata: a food with identity

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Abstract

Butia odorata (Arecaceae) is a palm species in southern Brazil and eastern Uruguay, which produces tasty fruits consumed by humans and animals. Despite the ecological and sociocultural relevance of the species, B. odorata is endangered by extinction. This study aimed to characterize physical aspects, chromatic parameters, chemical, and centesimal composition and determine the bioactive compounds and antioxidant activity of fruits of B. odorata. Fifteen accessions of B. odorata from Pelotas and Capão do Leão (RS-Brazil) were evaluated for bunches weight, fruit yield, fruit diameter and height, total soluble solids (TSS), pH, total titratable acidity (TTA), TSS/TST ratio, color parameters, total phenolic compounds, total carotenoids, antioxidant activity, percentage of moisture, dry matter, vitamin C, crude fiber, fat, ash, protein and pulp yield. There was genetic variability among the analyzed accessions for several parameters. Some of them influence consumer acceptance, such as coloration and sugar content, which highlights the possibility of selection for genetic improvement. The fruits showed a rich composition in fibers, vitamin C, total carotenoids, and total phenolic content, which contribute to health maintenance. With the growing demand for functional foods, Butia fruits represent a potential product for nutritional enrichment in diets.

Keywords:
plant genetic resources; butia palm; physical-chemical evaluations; functional food; neglected and underutilized species

Accession	Fruit number	Bunch weight (kg)	Weight of 10 fruits	Pulp coefficient (%)	Fruit diameter (mm)	Height (mm)
B1KP	758	12.66	172.89 ± 19.51^a	85.33	33.72 ± 3.27^a	24.17 ± 1.30^c
B2LP	990	15.08	149.37 ± 8.23^b	71.78	30.76 ± 2.14^c	27.61 ± 5.50^a
B3KP	266	1.75	77.38 ± 3.34^f	75.56	25.72 ± 1.72^e	21.05 ± 2.01^e
B4JP	128	1.95	152.42 ± 5.81^b	82.29	30.89 ± 1.52^c	21.69 ± 1.25^e
B5LP	786	3.62	36.33 ± 2.64^h	67.22	18.25 ± 1.42^g	16.70 ± 1.23^g
B6FP	463	6.11	95.82 ± 5.48^e	78.84	25.48 ± 2.12^e	23.14 ± 2.10^d
B7MP	385	3.27	84.49 ± 3.64^f	81.37	18.25 ± 1.42^g	20.45 ± 1.14f
B8MP	1325	10.5	84.42 ± 7.18^f	75.32	25.28 ± 2.25^e	20.54 ± 1.29^f
B9JP	600	7.86	132.95 ± 6.23^c	82.13	29.33 ± 1.97^d	27.47 ± 1.75^a
B10LP	348	6.02	153.66 ± 3.54^b	81.75	31.84 ± 1.72^b	24.10 ± 1.81^c
B11VP	383	4.75	82.45 ± 9.24^f	89.76	24.73 ± 2.80^e	24.66 ± 2.33^b
B12LP	328	3.99	134.77 ± 6.45^c	80.16	30.37 ± 2.27^c	25.28 ± 1.54^b
B13MP	678	6.98	120.70 ± 2.44^d	85.13	29.32 ± 1.80^d	21.69 ± 1.17^e
B14MP	164	1.28	51.84 ± 2.59^g	76.23	18.28 ± 1.38^g	20.23 ± 1.64^f
B15MP	446	4.45	91.42 ± 5.47^e	74.20	22.90 ± 2.46^f	20.41 ± 1.67^f
Average	536	6.06	108.06	79.13	25.67	22.61

Accession	TSS	pH	Vitamin C¹ 1 mg of ascorbic acid in 100 mL.	TTA	TSS/TTA
B1KP	9.26 ± 0.11^b	3.24 ± 0.02^a	60.67 ± 2.44^d	1.4 ± 0.04^g	6.61
B2LP	11.03 ± 0.11^a	3.49 ± 0.01^a	67.72 ± 4.85^d	1.19 ± 0.05ⁱ	9.26
B3KP	12.73 ± 0.05^a	3.40 ± 0.01^a	51.85 ± 1.06^e	1.07 ± 0.01^j	11.89
B4JP	12.46 ± 0.05^a	3.05 ± 0.03^a	167.55 ± 1.61^a	2.23 ± 0.01^a	5.58
B5LP	3.43 ± 0.40^b	3.11 ± 0.01^a	37.84 ± 3.45^f	1.57 ± 0.02^f	2.18
B6FP	8.10 ± 0.17^b	3.00 ± 0.01^a	33.77 ± 1.2^f	1.78 ± 0.01^c	4.55
B7MP	9.2 ± 0.1^b	3.36 ± 0.01^a	40.52 ± 1.30^f	1.2 ± 0.02ⁱ	7.66
B8MP	11.5 ± 0^a	3.36 ± 0.01^a	49.53 ± 3.89^e	1.28 ± 0.03^h	8.98
B9JP	14.93 ± 0.11^a	2.88 ± 0^a	49.31 ± 5.52^e	1.70 ± 0.03^d	8.78
B10LP	14.8 ± 0.26^a	3.13 ± 0^a	22.36 ± 1.49^g	1.80 ± 0.12^c	8.2
B11VP	13.93 ± 0.30^a	3.36 ± 0^a	63.29 ± 1.09^d	1.08 ± 0.03^j	12.89
B12LP	12.73 ± 0.05^a	3.10 ± 0.01^a	105.06 ± 3.80^b	1.64 ± 0.01^e	7.76
B13MP	13.36 ± 0.23^a	3.03 ± 0.01^a	68.35 ± 1.26^d	1.47 ± 0.02^g	9.08
B14MP	15.96 ± 0.15^a	3.42 ± 0.03^a	77.21 ± 2.73^c	1.19 ± 0.02ⁱ	13.41
B15MP	14.5 ± 0.1^a	3.12 ± 0.01^a	71.72 ± 0.73 c	2.0 ± 0.01^b	7.25
Average	11.83	3.20	64.05	1.50	8.27

Accession	Moisture (%)	Dry matter (%)	Ash (%)	Proteins (%)	Crude fiber (%)	Lipids (%)
B1KP	88.01 ± 0.27^a	11.98 ± 0.27^a	0.71 ± 0.01^a	0.62 ± 0.02^d	-	0.25 ± 0.01^h
B2LP	84.57 ± 0.16^a	15.42 ± 0.16^a	0.85 ± 0.01^a	0.49 ± 0.01^e	1.35 ± 0.01^e	0.35 ± 0.01^g
B3KP	83.10 ± 0.40^a	16.89 ± 0.40^a	0.77 ± 0.02^a	0.85 ± 0.03^c	1.18 ± 0.02^g	0.34 ± 0.03^g
B4JP	84.00 ± 0.19^a	15.99 ± 0.19^a	0.73 ± 0.01^a	0.38 ± 0.01^e	0.89 ± 0.03^h	0.43 ± 0.01^f
B5LP	83.1 ± 0.33^a	16.39 ± 0.33^a	0.17 ± 0.01^a	1.21 ± 0.01^b	1.96 ± 0.01^c	0.51 ± 0.02^e
B6FP	84.16 ± 0.18^a	15.83 ± 0.18^a	0.86 ± 0.01^a	0.66 ± 0^d	1.56 ± 0.04^d	0.44 ± 0.02^f
B7MP	83.16 ± 0.30^a	16.83 ± 0.30^a	0.10 ± 0.01^a	0.37 ± 0.02^e	1.18 ± 0.01^g	0.51 ± 0.02^e
B8MP	85.38 ± 0.35^a	14.62 ± 0.35^a	0.12 ± 0.01^a	0.61 ± 0.01^d	0.81 ± 0.03ⁱ	0.67 ± 0.02^c
B9JP	80.4 ± 0.15^a	19.55 ± 0.15^a	0.53 ± 0.02^a	0.45 ± 0.01^e	2.34 ± 0.02^a	0.33 ± 0.01^g
B10LP	81.82 ± 0.46^a	18.18 ± 0.46^a	0.59 ± 0.01^a	0.62 ± 0.01^d	1.50 ± 0.02^d	0.59 ± 0.03^d
B11VP	80.66 ± 0.49^a	19.34 ± 0.49^a	0.77 ± 0.01^a	1.56 ± 0.03^a	1.96 ± 0.02^c	2.47 ± 0.05^a
B12LP	81.65 ± 0.33^a	18.34 ± 0.33^a	0.69 ± 0.01^a	1.14 ± 0.04^b	2.15 ± 0.04^b	0.34 ± 0.01^g
B13MP	83.15 ± 0.43^a	16.85 ± 0.43^a	0.52 ± 0.01^a	0.77 ± 0.01^c	-	0.29 ± 0.02^h
B14MP	83.21 ± 0.37^a	16.78 ± 0.37^a	0.54 ± 0.01^a	-	-	0.60 ± 0.04^d
B15MP	82.53 ± 0.28^a	17.47 ± 0.28^a	0.68 ± 0.02^a	0.61 ± 0.01^d	1.35 ± 0.04^e	0.86 ± 0.02^b
Average	83.29	16.71	0.68	0.73	1.51	0.59

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[1] *Corresponding autor: goettenj@hotmail.com