Potencial funcional e nutricional de farinhas de jerivá (Syagrus romanzoffiana) e bacaba (Oenocarpus bacaba)

Abstract

The flora of Cerrado, the Brazilian savannah, has a great diversity of fruit species, which have great potential for agricultural use and are traditionally used by the local population. Among those species bacaba fruit and jerivá fruit stand out, being widely consumed in the region but poorly studied. This work was carried out to evaluate the nutritional and functional potential of bacaba fruit and jerivá fruit flours. First of all, both flours were characterized physical and chemically since there are no studies about them on literature. The values of pH, titratable acidity (TA), total soluble solids (TSS), color, proximate composition, dietary fiber (DF), sugar, starch, pectin, vitamin C, anthocyanins, carotenoids, phenolics and total antioxidant activity by methods of DPPH and - caroteno/linoleic acid were determined. The flours, that replaced the starch in standard diet AIN-93M, were tested by rat bioassay. Six experimental diets were developed containing: 5%, 10% and 15% of bacaba fruit flour, 5%, 10% and 15% of jerivá fruit flour. The experimental groups were compared with the control group, which received standard diet. The analyzes in bioassay were average daily consumption (ADC), average daily weight gain (ADWG), feed efficiency ratio (FER), fasting plasma glucose and postprandial glucose, glycemic index, glycemic load, blood count and fecal excretion of minerals. The flour presented good nutritional and functional characteristics, showing significant antioxidant potencial and reducing fecal shedding of most minerals analyzed.