ESTUDO DA CARACTERIZAÇÃO E QUALIDADE FÍSICAS E QUÍMICAS DO FRUTO DE CAJÁ (Spondias mombin L.), E APROVEITAMENTO DA POLPA

Abstract

Among the great diversities of the exotic fruits of the cerrado, the cajá stands out for the peculiar flavor, consumed in in natura or processed form, but little is known about its physical and physicochemical characteristics. The objective of this work was to evaluate these characteristics of different accesses in the region of Montes Claros de Goiás. The analyzes were performed of density, volume, fruit mass, seed mass and pulp yield. Fruits were evaluated for length, diameter of both fruit and seed and thickness. For the physico-chemical analysis, titratable acidity, soluble solids content, pH and vitamin C were evaluated. Ash, moisture and protein were also evaluated in the proximal compositions. In the analysis of minerals, the content of macro and micronutrients was evaluated and in the bioactive compounds, phenolic compounds and antioxidant activity were made by the ORAC and ABTS. The four accesses analyzed differed among the characteristics analyzed in the fruits. Accessions 1 and 2 had the lowest weights, but with the highest yields of pulp. Access 2 had the highest values of length, larger diameter for fruit and for the seed and the highest value of pulp thickness and also, on the attributes of macro and micro-nutrients and phenolic compounds was the highest values. Access 3 had the lowest values for AT and Brix, and higher values for pH and vitamin C. Access 4 had a higher incidence of protein. Despite the variations in relation to access, the results are in agreement with the literature.