Provenient residues from industrial processing of açaí berries (<i>Euterpe precatoria</i> Mart): nutritional and antinutritional contents, phenolic profile, and pigments

ALVES, Vânia Maria; ASQUIERI, Eduardo Ramirez; ARAÚJO, Elias da Silva; MARTINS, Glêndara Aparecida de Souza; MELO, Adriane Alexandre Machado de; FREITAS, Barbara Catarina Bastos de; DAMIANI, Clarissa

doi:10.1590/fst.77521

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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.77521 copy

Provenient residues from industrial processing of açaí berries (Euterpe precatoria Mart): nutritional and antinutritional contents, phenolic profile, and pigments

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

With worldwide recognition of the açaí berry as a source of nutrients and promising raw material, its residues/co-products such as peels and seeds have become an environmental problem. The present work aimed to characterize the pulp residue (peel + pulp), fresh dreg, and respective flour, as well as the seed and respective flour. The fractions were analyzed for physical, chemical, technological parameters, antinutritional compounds, and antioxidant profiles. The results showed that the peel + pulp is a source of lipids, soluble and insoluble fiber, potassium, calcium, magnesium, and antioxidants. The fresh dreg is a source of insoluble fiber; dreg flour is a source of carbohydrates and insoluble fiber; the seed and its respective flour are sources of carbohydrates, insoluble and soluble fiber, contain phytic acid, condensed tannins, and antioxidants. Such results demonstrate the possibility of incorporating these co-products in food formulations, besides enabling an efficient destination for these agribusiness residues.

Keywords:
Amazonian fruits; exotic fruits; use of co-products

Parameters	PP	FD	DFL	FSE	SEFL
Humidity	39. 80 ± 0.57^b	61.46 ± 0.39^a	4.50 ± 0.21^e	33.69 ± 0.29^c	5.53 ± 0.28^d
Ashes	2.36 ± 0.25^a	1.24 ± 0.12^d	1.30 ± 0.13^dc	1.52 ± 0.16^cb	1.64 ± 0.29^b
Proteins	8.26 ± 0.39^a	3.6 ± 0.44^c	3.12 ± 0.19^c	5.02 ± 0.45^b	5.32 ± 0.15^b
Lipids	25.12 ± 1. 54^a	3.00 ± 1.14^cb	4.06 ± 0.23^b	2.03 ± 0.47^c	2.80 ± 0.58^c
Total Carbohydrates	64.26 ± 1.65^c	92.16 ± 1.38^a	91.52 ± 0.33^ab	91.40 ± 0.41^ab	90.24 ± 0.5^b
Total caloric value	515.92 ± 7.98^a	410.08 ± 5.83^bc	413. 74 ± 2.07^b	404.06 ± 2.25^c	407.43 ± 3.63^bc
Insoluble Fiber	43.72 ± 0.36^d	33.32 ± 0.70^e	86.89 ± 1.81^a	53.77 ± 0.00^c	80.77 ± 0.00^b
Soluble Fiber	3.10 ± 0.68^ab	0.46 ± 0.23^d	1.19 ± 0.59^cd	2.24 ±0.14^bc	3.37 ± 0.21^a
Total dietary fiber	46.82 ± 1.04^d	33.78 ± 0.92^e	88.07 ± 2.4^a	55.81 ± 0.14^c	84.14 ± 0.21^b
Reducing Sugars	2.29 ± 0.16^a	0.28 ± 0.00^c	0.29 ± 0.00^c	1.60 ± 0.09^b	1.69 ± 0.10^b
Sucrose	0.39 ± 0.23^c	1.42 ± 0.09^a	1.49 ± 0.09^a	0.60 ± 0.13^b	0.64 ± 0.14^b
Total sugars	2.68 ± 0.30^a	1.70 ± 0.09^c	1.78 ± 0.09^c	2.20+ 0.17^b	2.33 ± 0.18^b
pH	4.87 ± 0.14^c	4.63 ± 0.02^d	4.70 ± 0.02^d	5.23 ± 0.04^b	5.82 ± 0.02^a
TA² 2 Titratable acidity expressed in g citric acid/100 g;	1.68 ± 0.08^d	1.36 ± 0.25^c	2.43 ±0.47^b	3.13 ± 0.30^a	3.34 ± 0.03^e
SS³ 3 Soluble solids (°Brix);	5.85 ± 1.20^b	2.34 ± 0.46^d	3.60 ±0.00^c	8.28 ± 0.38^a	8.10 ±0.00^a
Aw	0.98 ± 0.00^a	0.99 ± 0.00^a	0.38 ± 0.03^c	0.94 ± 0.00^b	0.36± 0.01^d
L	24.86 ± 2.10^e	28.27 ± 1.13^d	43.16 ± 2.16^c	48.63 ± 0.78^b	54.55± 1.22^a
A*	1.54 ± 0.32^e	8.89 ± 0.87^c	6.90 ± 0.31^d	12.08 ± 0.30^a	11.29 ± 0.41^b
b*	-1.12 ± 0.31^e	6.15 ± 0.76^d	11.92 ± 0.49^c	22.36 ± 0.32^a	18.96 ± 1.03^b
Chroma	1.94 ± 0.21^e	10.81 ± 1.12^d	13.77 ± 0.55^c	25.42 ± 0.40^a	22.07 ± 1.09^b
Angle Hue (°)	-36.22 ± 7.94^b	34.63 ± 1.58^c	59.93 ± 0.78^a	61.58 ± 0.42^a	59.16 ± 0.60^a
Potassium	659.24 ± 125.83^a	220.00 ± 0.00^c	230.37 ± 0.00^c	340.00 ± 11.5^b	359.90 ± 12.22^b
Phosphorus	75.88 ± 0.72^b	26.00 ± 7.09^c	27.23 ± 7.43^c	104.00 ± 7.55^a	110.09 ± 7.99^a
Calcium	385.59 ± 7.18^a	100.00 ± 0.00^b	104.71 ± 0.00^b	**ND	**ND
Magnesium	211.46 ± 7.18	**ND	**ND	**ND	**ND
Iron	5.61 ± 0.06^c	**ND	**ND	6.65 ± 0.85^a	7.04 ± 0.90^a
Copper	2.10 ± 0.00^a	0.90 ± 0.14^b	0.94 ± 0.15^b	1.20 ± 0.23^b	1.27 ± 1.24^b
Manganese	43.53 ± 0.402^a	5.95 ± 1.45^c	6.23 ± 1.52^c	9.8 ± 1.20^b	10.37 ±1.27^b
Zinc	2.84 ± 0.06^a	0.35 ± 0.11^c	0.37 ± 0.12^c	1.12 ± 0.15^b	1.19 ± 0.16^b
Sulfur	497.54 ± 16.17^a	33.00 ± 2.08^c	34.55 ± 2.18^c	116.00 ± 32.33^b	122.79 ± 34.32^b
	Technological parameters
	WSI ⁴ 4 Water solubility index; (%)	WAI ⁵ 5 Water absorption index; (g. gel/g)	OAC ⁶ 6 Oil absorption capacity; (%)	MSI ⁷ 7 Milk solubility index; (%)	MAI ⁸ 8 Milk absorption index. ND (not detected). (g. gel/g)
DFL	3.94 ± 1.54^b	3.12 ± 0.25^a	2.47 ± 0.15^a	30.45 ± 1.53^a	1.25 ± 0.09^b
SEFL	8.69 ± 0.75^a	2.77 ± 0.15^b	1.99 ± 0.10^b	3.41 ± 0.22^b	2.03 ± 0.11^a

Parameters	PP	FD	DFL	FSE	SEFL
Cyanogenic acids	Absent	Absent	Absent	Absent	Absent
Phytic Acid (mg phytic acid)	*ND	*ND	*ND	141.87 ± 23.57^a	150.24 ± 25.22^a
Trypsin Inhibitor (UI)	1.83 ± 0.85^c	1.95 ± 0.52^c	2.04 ± 0.42^c	9.54 ± 0.05^b	10.11 ± 0.08^a
Condensed Tannins (mg catechin)	*ND	*ND	*ND	43.92 ±7.16^a	45.54 ± 7.43^a
Total Tannins (mg tannic acid)	2.76 ± 0.26^b	0.54 ± 0.01^c	0.56 ± 0.01^c	12.21 ± 0.76^a	12.93 ± 0.84^a
Chlorophyll	*ND	*ND	*ND	*ND	*ND
Anthocyanins (mg cyanidin 3-glycosidium)	48.53 ± 3.00^a	2.51 ± 0.65^c	2.63 ± 0.68^c	15.92 ± 2.10^b	16.86 ± 2.20^b
Carotenoids (mg β-carotene/mg)	*ND	16.52 ± 1.12	16.95 ± 1.15^b	*ND	*ND
α-Tocopherol (mg/g)	*ND	*ND	*ND	*ND	*ND
DPPH (EC₅₀ mg/L)	^-	5.90 ± 0.30^a	6.95 ± 2.09^a	0.10 ± 0.01^b	0.10 ± 0.00^b
FRAP (µM of ferrous sulfate/mg)	4719.01 ± 365.21	^-	^-	-	-
ABTS (µM Trolox/mg)	3510.02 ± 303.13^c	254.50 ± 72.29^d	266.58 ± 68.78^d	10142.21 ± 337.32^b	10679.30 ± 359.11^a

Compound	Retention time (mim)	λ (nm)	PP	FD	DFL	FSE	SEFL
Gallic acid	2.3	271	2.78 ± 0.20^a	0.68 ± 0.06^b	0.72 ± 0.06^b	*ND	*ND
Protocatechuic acid	4.4	259	*ND	1.16 ± 0.11^b	1.21 ± 0.12^b	4.22 ± 0.77^a	4.46 ± 0.82^a
4-Hydroxybenzoic acid	7.1	254	*ND	3.84 ± 0.12^b	4.02 ± 0.13^b	9.87 ± 2.50^b	10.45 ± 2.65^a
Vanillic Acid	9.1	259	7.58 ± 0.67^c	3.15 ± 0.07^b	3.30 ± 0.07^b	1.02 ± 0.28^c	1.07 ± 0.30^c
Ferulic acid	13.4	322	0.65 ± 0.02^c	0.89 ± 0.27^c	0.93 ± 0.0.29^c	3.63 ± 0.98^b	3.84 ± 1.04^a
Ellagic Acid	13.4	270	0.67 ± 0.06^a	0.23 ± 0.01^b	0.24 ± 0.01^b	0.27 ± 0.02^b	0.28 ± 0.02^b
p-Coumaric acid	11.1	305	1.89 ± 0.23^a	0.75 ± 0.09^b	0.78 ± 0.09^b	*ND	*ND
Chlorogenic acid	8.6	326	3.36 ± 0.44	*ND	*ND	*ND	*ND
Sinapic acid	13.4	324	2.19 ± 0.07^b	*ND	*ND	11.98 ± 2.80^a	12.68 ± 2.96^a
Epicatechin	10.2	276	7.38 ± 0.89^b	*ND	*ND	17.57 ± 2.93^a	18.60 ± 3.11^a
Procyanidin A2	8.1	235	687.29 ± 54.01^a	*ND	*ND	236.68 ± 20.68^b	250.53 ± 21.89^b
Procyanidin B2	10.2	235	19.84 ± 2.05^a	*ND	*ND	27.04 ± 12.69^a	28.62 ± 13.43^a
Catechin	8.3	276	957.51 ± 77.69^a	*ND	*ND	125.58 ± 41.87^b	132.93 ± 44.32^b

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[1] *Corresponding author: glendarasouza@mail.uft.edu.br