Composição nutricional de frutos não convencionais da família Myrtaceae

Abstract

The high rates of chronic diseases such as obesity, gastritis, diabetes, resulting from junk poor diet led to searching for new healthier food products. Amazon fruits are a potential source of essential nutrients and their consumption can reduce the risk of chronic and degenerative diseases. The Myrtaceae family is one of the many fruitful Amazonian species and has exotic fruits, whose information on mineral and nutritional content is not well known. This work presented the first data on the nutritional potential of the species Myrcia egensis and Myrcia Fallax, as well as the detailed mineral content of the fractions of Eugenia stipitata, Eugenia uniflora and Syzygium cumini fruits, all of them at different ripening stages. The methods used were based on the procedures established by AOAC and the Adolfo Lutz Institute. The results indicated that the traditionally inedible parts of Myrtaceae fruits have a significant caloric value, being characterized as sources of fats, proteins and carbohydrates, besides the presence of essential minerals for the human diet. E. stipitata peel is rich in Bi, Cd, Al and Cu and the pulp has a high quantity of unsaturated fat. E. uniflora seed has excellent amounts of protein, Cu and Mn. While S. cumini has proteins, as well as Mg and Cu. The unpublished data obtained for the fruits of M. fallax and M. egensis revealed their nutritive potential, specially the pulp which are rich in protein and crude fiber, and are excellent sources of Na, K, Ca, Mg, Zn and Se. Statistical analysis indicated a little influence of the maturation stage on nutrient concentration, increasing the versatility of these species for food use. Therefore, this study presented new information on the nutritional composition of Myrtaceae fruits, contributing to encourage the use of these fruits as a healthy food alternative, or even for the manufacture of food byproducts. This can be a way to improve the nutrition of the local population and popularize these Amazonian fruits, and also be a beginning for the use of traditionally inedible parts for various economic and technological purposes.