Brazilian tucumã-do-Amazonas (Astrocaryum aculeatum) and tucumã-do-Pará (Astrocaryum vulgare) fruits: bioactive composition, health benefits, and technological potential.

Ana Paula da Fonseca Machado, Roberto de Paula do Nascimento, Mariana da Rocha Alves, Lívia Mateus Reguengo, Mario Roberto Marostica Junior

Journal: Food research international (Ottawa, Ont.) 2022;151():110902

PMID: 34980419

Full Text on Elsevier Science View on PubMed

Abstract

Latin America has a wide range of native plants spread through its territory. The palms of the Astrocaryum genus are examples of crops occurring in Central and South America, including the large plant life in Brazil. Although not very well known, the Astrocaryum spp. possess edible and non-edible fractions with potential technological and medicinal uses, as evidenced by recent research. Two native Brazilian fruits, tucumã-do-Amazonas (Astrocaryum aculeatum) and tucumã-do-Pará (Astrocaryum vulgare), typically found in the north and northeast of the country, respectively, stand out for their high antioxidant capacity and rich content in bioactive compounds, mainly carotenoids and phenolic compounds. Accordingly, experimental studies indicate their potential to prevent and treat inflammatory and oxidative stress-related conditions, including cancer. The tucumã plants have also been suggested as tools in the industry, for example for biofuel production, activated carbon technology, and as alternative packaging. Considering the importance of bringing light to underestimated yet culturally relevant native crops with potential benefits for small and large communities, this review aims to present and discuss the characteristics, bioactive composition, health effects, and technological potential of tucumã-do-Amazonas and tucumã-do-Pará fruits.

Address: University of Campinas, School of Food Engineering, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil. Electronic address: [email protected].; University of Campinas, School of Food Engineering, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil. Electronic address: [email protected].; University of Campinas, School of Food Engineering, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil. Electronic address: [email protected].; University of Campinas, School of Food Engineering, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil. Electronic address: [email protected].; University of Campinas, School of Food Engineering, 80 Monteiro Lobato Street, 13083-862 Campinas, São Paulo, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.foodres.2021.110902

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MeSH Terms: Antioxidants, Arecaceae, Brazil, Fruit, Technology