Chemical, nutritional, antinutritional, and technological characterization of Brazilian Tucumã-do-Amazonas fractions (Astrocaryum aculeatum)

Abstract

Tucumã-do-Amazonas (Astrocaryum aculeatum), a fruit native to northern Brazil, is known for its intense orange-yellow pulp, rich in carotenoids. The objective of this study was to characterize the residues obtained following the processing of the fruit, to remove the peel, pulp, almond (seed), and obtain flour from the peel. The fractions were analyzed for their physical, chemical, nutritional, anti-nutritional, technological and pharmacokinetic properties. The results showed that all Tucumã-do-Amazonas fractions are rich in lipids, ranging from 26 to 53.86 g/100 g. The peel and its flour were notable sources of protein (9.71and 11.73 g/100 g) and insoluble fiber (24.82 and 39.55 g/100 g) and contained high concentrations of antioxidants such as procyanidin A2/B2 (1139.38 and 526.23 mg/100 g) and catechin (273.13 and 110.20 mg/100 g). The almond was found to be rich in essential minerals such as potassium (451.40 mg/100 g), calcium (246.22 mg/100 g) and magnesium (188.77 mg/100 g), and also contains phytic acid (222.96 mg/100 g) and trypsin inhibitors (1.03 IU/100 mg). The technological properties of the hull flour were found to be particularly suitable for incorporation into products based on milk, water and oil. Pharmacokinetic analyses indicated high bioavailability of the bioactive compounds, with the potential to cross biological barriers, highlighting the therapeutic value of tucumã-do-Amazonas. This fruit exhibits significant economic, nutritional, and functional potential, with its by-products offering substantial applications in the food industry. Furthermore, tucumã-do-Amazonas contributes to environmental sustainability by reducing organic waste and supports economic development in the Amazon region.