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Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

Jéssica A.A. Garcia, Rúbia C.G. Corrêa, Lillian Barros, Carla Pereira, Rui M.V. Abreu, Maria José Alves, Ricardo C. Calhelha, Adelar Bracht, Rosane M. Peralta, Isabel C.F.R. Ferreira
Journal of functional foods 2019 v.55 pp. 325-332
Euterpe edulis, anthocyanins, antibacterial properties, antioxidant activity, bioeconomics, byproducts, chemical composition, cyanidin, flavonols, flavor, flour, fruit pulp, fruits, hepatotoxicity, nutritive value, phenolic acids, rain forests, Brazil
The pulp of the fruits of Juçara (Euterpes edulis Martius), a native tree of the Atlantic Rainforest of Brazil, is widely consumed thanks to its flavour and nutritional value. The industrial production of Juçara fruit pulp generates solid residues (peel) which are usually discarded. In this work, a hydroalcoholic extract from Juçara peel flour was evaluated for its phenolic profile as well as for its bioactivities. A total of nineteen phenolic compounds were identified in the Juçara peel flour. Among these, seventeen were non-anthocyanin phenolic compounds, namely two phenolic acids, four flavanonols, six flavones, and five flavonols; whereas the two anthocyanin molecules were cyanidin glycoside derivatives. The Euterpe edulis peel flour presented antioxidant activity and antibacterial potential but was not hepatotoxic. These observations corroborate the idea that this by-product could fit well into the circular bioeconomy concept, thus promoting the Juçara fruit production chain.