Functional and nutritional properties of selected Amazon fruits: A review.

Nayara Macêdo Peixoto Araujo, Henrique Silvano Arruda, David Roger Paixão Marques, Williara Queiroz de Oliveira, Gustavo Araujo Pereira, Glaucia Maria Pastore

Journal: Food research international (Ottawa, Ont.) 2021;147():110520

PMID: 34399498

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Abstract

This review reports the nutritional, phytochemical compounds and biological properties of 4 fruits commonly consumed by people living in Amazon region, namely Biribá (Rollinia mucosa Jacq.), Rambutan (Nephelium lappaceum L.), Pupunha (Bactris gasipaes Kunth) and Tucumã (Astrocaryum aculeatum Meyer). These fruits have been high held nutritional, functional and economic potential and contribute to the daily intake of nutrients, energy and bioactive compounds by people living in Amazon rainforest region. Phytochemical compounds with biological properties were detected in these fruits, for instance (but not limited to), annonaceous acetogenins in Biribá, geraniin and corilagin in Rambutan, rutin and catechin in Pupunha, and β-carotene and flavonoids in Tucumã. The biological properties of Biribá, Rambutan, Pupunha and Tucumã have been evaluated by in vitro and in vivo assays, especially antioxidant and antimicrobial activities. Therefore, these Amazonian fruits can be exploited by the food industry as a food and therapeutic plant-material to develop valuable products, such as medicine products and can be used as sources for obtaining compounds for the food, cosmetics and pharmaceutical applications.

Address: Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil. Electronic address: [email protected].; Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil; Nutrition and Metabolism Laboratory, Department of Food and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.; Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.; Institute of Technology, School of Food Engineering, Federal University of Pará (UFPA), 66075-110 Belém, PA, Brazil.

DOI: 10.1016/j.foodres.2021.110520

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MeSH Terms: Annona, Antioxidants, Arecaceae, Fruit, Humans, Sapindaceae