The results show that different parts of the fruit contain nutrients such as phenolic compounds and antioxidants at levels comparable to existing superfruits, wrote researcher Beatriz CBS Melo of the Federal University of São Carlos in Buri, Brazil, and colleagues. Antioxidants.
In a separate comment, Inna Yegorova, founder and owner of nutraceutical consultancy Inna Consulting, said: Nutritional InformationThey say the study “provides a solid foundation for expanding research into this promising fruit.”
“Knowing its antioxidant capabilities will help position Jeriva as a superfood, attracting the interest of health-conscious consumers and the wellness industry,” she said.
Nutritious Fruits
The researchers say most fruits are rich sources of essential nutrients, including vitamins, minerals and phenolic compounds, and can be used as natural additives to food. “Knowledge and utilization of wild fruits for human nutrition could be a good source of public policy against malnutrition,” they added.
Jeliva (Jagrus RomanzofianaThe palm tree, which grows abundantly in tropical and subtropical regions of Latin America, is home to 100,000 ripe palms. Nearly half (47%) of the fruit is made up of pulp, while the seeds and skin make up 43% and 10% of the fruit, respectively. The fruit is not for human consumption, but is mainly used as livestock feed or discarded, and no studies have analyzed the nutritional benefits of each part of the fruit, the researchers note.
Skin, pulp and seed profiling
For the latest study, the team collected djeribá fruits in Brazil, washed, disinfected and peeled them. After separating the skin, pulp and seeds, the team dried the fruits, crushed them in a knife mill and froze them to measure their nutrient levels.
Using spectrophotometric results, the researchers found that jeribah seeds contained 12.0 mg of vitamin C per 100 g dry matter, the same amount as persimmon fruit, while the skin and flesh contained 81.7 mg and 92.3 mg per 100 g dm, respectively, closer to blackberries. The researchers added that the fruit “can be considered a good alternative for vitamin C intake” and could help people achieve their recommended intake of the vitamin.
From colorimetric studies, Mello et al. observed that the pulp and skin were rich sources of phenolic compounds, similar to fruits with high phenolic content such as banana passion fruit: 1089 and 971 gallic acid equivalents (GAE) per 100 g dm, respectively. Specific polyphenols detected by high performance liquid chromatography (HPLC) included hydroxybenzoic acid, procyanidin B2, coumaric acid, and ferulic acid.
The team assessed the antioxidant potential of the fruits using tests such as Trolox Equivalent Antioxidant Capacity (TEAC) and found that the flesh had antioxidant levels of 3.5 mmol Trolox equivalent (TE) per 100g dm, the same as concentrated lingonberry, a well-known superfruit, while the seeds had a TE of 1.7 mmol per 100g dm, similar to that of pomegranate.
The researchers also found that antioxidant capacity was strongly correlated with the total phenolic content, with vitamin C accounting for 6.2% of the antioxidant capacity in the peel, compared with 4.7% and 1.4% in the flesh and seeds, respectively. As a result, the team concluded that “the antioxidant capacity of this fruit is due to phenolic compounds.”
With regard to carotenoids, such as (all-E)-β-carotene, (9Z)-β-carotene, and (all-E)-lutein, the peel was more abundant than the flesh, and the level of (all-E)-β-carotene measured by HPLC (5.16 mg per 100 g dm) was comparable to that of papaya fruit.
“The synergistic effects of all compounds in fruit may be positive and may stimulate fruit consumption and research,” say Mello and colleagues. They add:[t]Knowledge of all these properties could motivate the commercial exploitation of the fruit and its use as an ingredient in various food formulations.”
Commercialization of Jeriva
According to Yegorova, djeliva can be used in a variety of food products, including as a flour substitute; as a flavor or nutritional fortifier in breads, muffins and cookies; and as a texturizing ingredient in energy bars, granola and snack mixes.
However, there are several challenges to its widespread use, including limited awareness and research on its properties, she noted.
“Establishing a reliable supply chain for jeriva requires addressing issues related to cultivation, harvesting and processing. Ensuring sustainable and ethical practices can be difficult,” she said, adding that establishing processing methods and gaining regulatory approval are major hurdles.
sauce: Antioxidants 2024, 13(6), 711
“Bioactive compounds and antioxidant capacity of the pulp, skin and seeds of Syagrus romanzoffiana”
Source: https://doi.org/10.3390/antiox13060711
Author: Beatriz CBS Mello et al.
