Prebiotic Activity of Pequi (Caryocar brasiliense Camb.) Shell on Lactobacillus and Bifidobacterium Strains: A Medicinal Food Ingredient.

Pequi is a native and popular fruit in Cerrado biome. The internal yellow-orange mesocarp is the edible fraction of the fruit, but its shell (peel and external mesocarp), which comprises 80% of the fruit, is not used by the agro-industry during fruit processing. There is a growing interest in the reduction of food loss and waste because of environmental, economic, and social impacts. So this study evaluated the chemical composition, antioxidant capacity, and in vitro prebiotic activity of pequi shell flour. Pequi shell flour was obtained from the lyophilization and milling of pequi shell. The content of dietary fibers, oligosaccharides, sugars, organic acids, total phenolics and tannins, polyphenol profile, and antioxidant capacity was determined in pequi shell flour. In addition, its prebiotic activity was evaluated on growth and metabolism of probiotics Lactobacillus and Bifidobacterium strains. Pequi shell flour has a high content of dietary fibers (47.92 g/100 g), soluble fibers (18.65 g/100 g), raffinose (2.39 g/100 g), and phenolic compounds (14,062.40 mg gallic acid equivalents/100 g). For the first time, the polyphenols epigallocatechin gallate, epicatechin, and procyanidin B2 were identified in this by-product. Pequi shell flour promoted greater growth of Lacticaseibacillus casei L-26 (at 24-48 h) and Bifidobacterium animalis subsp. lactis BB-12, as well as higher prebiotic activity scores than fructooligosaccharides (standard prebiotic). Pequi shell flour is rich in prebiotic compounds and has a high antioxidant and prebiotic potential. The promising results encourage its use as an ingredient with antioxidant and potential prebiotic properties to elaborate new functional foods and nutraceuticals.

Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna.

BACKGROUND: The almond of the baru tree (Dipteryx alata Vog.), a native species of the Brazilian Savanna, is used in the gastronomy of the central western region of the country. There is relatively little information about the chemical composition and nutritional value of the baru almond, which was the motivation for this research. RESULTS: The baru almonds had high lipid (397-437 g kg(-1)) and protein (238-281 g kg(-1)) contents. There were differences in the amino acid score (AAS = 83-103%) and limiting amount of sulfur amino acids, depending on the origin of the almond. The protein value of the baru almond was higher than that of the peanut according to the relative net protein ratio (RNPR(Baru) = 74%, RNPR(Peanut) = 66%) and the protein digestibility-corrected amino acid score (PDCAAS). The baru almond also had high iron (mean 48.1 mg kg(-1)), zinc (mean 46.6 mg kg(-1)) and dietary fibre (mean 115.8 g kg(-1)) contents in relation to Dietary Reference Intakes. CONCLUSION: The baru almond has a high nutrient density and high content of quality protein. Furthermore, the lipid and protein contents and amino acid profile of the baru almond are representative of edible seeds and similar to those of true nuts. This almond can be used as a complementary source of protein and as an excellent option for a healthy diet.