Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata)

Amanda Cristina Andrade; Júlia Fernanda Urbano Marinho; Angélica Cristina de Souza; Talita de Sousa Tavares; Disney Ribeiro Dias; Rosane Freitas Schwan; Cleiton Antônio Nunes; Sabrina Carvalho Bastos

doi:10.1016/j.foodres.2020.109595

Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata)

Food Res Int. 2020 Oct:136:109595. doi: 10.1016/j.foodres.2020.109595. Epub 2020 Jul 28.

Authors

Amanda Cristina Andrade¹, Júlia Fernanda Urbano Marinho¹, Angélica Cristina de Souza², Talita de Sousa Tavares³, Disney Ribeiro Dias⁴, Rosane Freitas Schwan², Cleiton Antônio Nunes⁵, Sabrina Carvalho Bastos¹

Affiliations

¹ Lavras Federal University, Department of Nutrition, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil.
² Lavras Federal University, Department of Biology, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil.
³ Lavras Federal University, Department of Chemistry, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil.
⁴ Lavras Federal University, Department of Food Science, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil.
⁵ Lavras Federal University, Department of Food Science, Federal University of Lavras, University Campus, Post Office Box 3037, 37200-900 Lavras, Minas Gerais, Brazil. Electronic address: cleiton.nunes@ufla.br.

PMID: 32846620
DOI: 10.1016/j.foodres.2020.109595

Abstract

The jerivá (Syagrus romanzoffiana) and the macaúba (Acrocomia aculeata) are palm trees of the Arecaceae family, widely distributed in tropical and subtropical areas of Latin America, which have a low production cost and high productivity throughout the year. Due to the high content of lipids, their fruits have been used for oil extraction, which generates byproducts such as the pulps and the kernel cakes, a nutritionally rich byproduct that can be added into human food and, may have prebiotic potential. Therefore, the objective of this work was to characterize and evaluate the prebiotic potential of jerivá pulp (JP), macaúba pulp (MP), jerivá kernel cake (JC) and macaúba kernel cake (MC). For this, the fruits characterization was carried out through proximate composition, phenolic compounds content, and antioxidant activity, besides evaluating the antimicrobial and fermentative capacity of Bifidobacterium lactis, Lactobacillus casei, and Lactobacillus acidophilus against Escherichia coli. Jerivá and macaúba pulps and kernel cakes presented high levels of dietary fiber (20.45% JP, 37.87% JC, 19.95% MP and 35.81% MC) and high antioxidant activity, especially JP, which also showed the high values found for ABTS and DPPH (2498.49 µMTrolox·g^-1 fruit and 96.97 g fruit·g^-1 DPPH, respectively), has a high total phenolic content (850.62 mg GAE·100 g^-1). Also, JP promoted a better growth of probiotic strains and a more relevant pH reduction when compared to the commercial prebiotic FOS. However, MP, JC, and MC were also able to favor the growth of the strains. Probiotic microorganisms were able to use JP, MP, JC, and MC and produced short-chain fatty acids such as lactic, propionic, butyric, and acetic acid, capable of promoting health benefits. Therefore, the byproducts from jerivá and macaúba oil extraction have characteristics that indicate their prebiotic potential, and maybe interesting components to increase the nutritional value of foods.

Keywords: Antioxidant; Arecaceae; Byproduct; Dietary fibers; Fructooligosaccharide; Prebiotic.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants / analysis
Arecaceae*
Fruit* / chemistry
Humans
Nutritive Value
Prebiotics

Substances

Antioxidants
Prebiotics