Proteome and metabolome of Caryocar brasiliense camb. fruit and their interaction during development.

Considered the symbol fruit of the Brazilian Cerrado, pequi (Caryocar brasiliense Camb.) is an exotic and much-appreciated fruit with an internal mesocarp (edible part) with an eye-catching golden yellow color. In an unprecedented way, this study characterized the proteome throughout pequi development. The most influential and essential transcription factors operating in the regulation of pequi ripening identified were members of the MAD-box family. A group of proteins related to the methionine cycle indicates the high consumption and recycling of methionine. However this consumption does not occur mainly for the biosynthesis of ethylene, a process dependent on methionine consumption. In the bioactive compounds presented, different proteins could be correlated with the presence of these phytochemicals, such as monodehydroascorbate reductase and ascorbate peroxidase in ascorbic acid recycling; pyruvate kinase, fructose bisphosphate aldolase and phytoene synthase with carotenoid biosynthesis; S-adenosylmethionine synthase 1 as a donor of methyl groups in the formation of trigonelline and aspartate aminotransferase as a biomarker of initial regulation of the trigonelline biosynthetic pathway; phenylalanine ammonia lyase, chorismate synthesis and chalcone-flavononone isomerase in the biosynthesis of phenolic compounds. Among the volatile organic compounds identified, the majority compound in pequi was ethyl hexanoate ester, with an area of 50.68 % in the ripe fruit, and in this group of esters that was the most representative, alcohol dehydrogenase, a fundamental enzyme in the synthesis of esters, was identified with an increase of approximately 7.2 times between the first and last stages. Therefore, an extensive group of proteins and some metabolites can serve as biomarkers of ripening in pequi, as most were more expressed in the last stage, which is the ripe fruit suitable for consumption.

Valorization of baobab seeds (Adansonia digitata) as a coffee-like beverage: evaluation of roasting time on bioactive compounds.

The baobab tree (Adansonia digitata) can be found in sub-Saharan Africa, and its fruit presents high nutritional value. However, baobab seeds are often discarded and their potential remains underutilized. This study aimed to investigate the effect of roasting time (30/55/80/105 min at 200 °C) on the physical-chemical properties of baobab seeds and the bioactive compounds in a coffee-like beverage. The results showed a decrease in moisture, Aw (water activity), and hardness of baobab seeds with increasing roasting time. These changes resulted from moisture loss, caramelization, and Maillard reactions, which also affected appearance when compared with unroasted baobab seeds. The pH of the beverage decreased to a value of around 6.01 after 105 min of roasting. The total phenolic content and antioxidant activity of the beverage increased with roasting time, reaching 851.2 mg GAE/100 g (after 80 min) and 18.9 mmol Fe2+/100 g (after 55 min), respectively. The caffeine content remained stable around 16 mg/100 g from 55 to 105 min, lower than that of unroasted coffee beans and decaffeinated coffee. These findings suggest the potential for valorizing baobab seeds in the development of a new coffee-like beverage with lower caffeine content.