Development and Chemical Characterization of Pequi Pericarp Flour (Caryocar brasiliense Camb.) and Effect of in vitro Digestibility on the Bioaccessibility of Phenolic Compounds

The pequi pericarp corresponds to the largest portion of the fruit and has a high nutritional value, but it is discarded as an agro-industrial residue. The present study aimed to prepare and characterize flours from the pequi pericarp in terms of their proximate composition, its antioxidant potential before and after the in vitro digestibility process and chemical profile, aiming at the full use of this fruit. The samples of pequi pericarp flours from the cities of Sete Lagoas, Paraopeba and Felixlandia were analyzed. The profile of chemical compounds present in the flours was determined using paper spray mass spectrometry. The in vitro simulated digestion technique was used to verify the stability of the phenolic compounds and the maintenance of the antioxidant capacity of the samples. The flours from the pequi pericarp showed to have higher levels of protein, ash and dietary fiber, compared to the data described in the literature for the pulp of the fruit. The analysis of paper spray mass spectrometry allowed the identification of 46 chemical compounds including amino acids, sugars, organic acids and phenolic compounds. The analysis of the main components showed that there was no chemical variation among the fruits from the cities studied. Through the in vitro digestibility technique, it was possible to observe an increase in the bioaccessibility of phenolic compounds, contributing to increase the already significant antioxidant capacity of the samples. It was concluded that the pequi pericarp flour has the potential to be used as a food ingredient due to the high bioaccessibility of its bioactive compounds, capable of reducing the risk of developing diseases caused by oxidative stress.

Automated summary

This study investigated the potential use of pequi pericarp flour and found that it is rich in protein, ash, and dietary fiber, as well as various chemical compounds. In vitro digestion experiments demonstrated an increase in the antioxidant capacity of the flour. Therefore, pequi pericarp flour could be used as a food ingredient to reduce the risk of diseases caused by oxidative stress.