Caracterização física e química, fenólicos totais e atividade antioxidante da polpa e resíduo de gabiroba

The Brazilian Cerrado has a wide range of fruit species that have not been sufficiently studied regarding their physical, chemical and functional characteristics. This study aimed to measure the physical characteristics of gabiroba tree's fruits and analyze the proximate and mineral compositions, total phenolic content and antioxidant activity of the gabiroba pulp and residue. The physical characteristics of greatest variability were pulp and fruit mass, especially the high pulp yield (46.24%). Gabiroba pulp and residue have high moisture and dietary fiber contents and considerable iron amounts. The gabiroba residue showed higher content of phenolic compounds (1787.65 mg AGE.100g-1) and antioxidant activity (197.13 µmol TE.g-1) than the pulp. However, the values observed in the gabiroba pulp (1222.59 mg AGE.100g-1 and 107.96 µmol TE.g-1, respectively) are higher than those of many fruits traditionally consumed. The total phenolic content showed a strong correlation (r = 0.9723) with antioxidant activity. The results indicate promising prospects for the use of the whole fruit of gabiroba tree due to its appreciable content of nutrients and phenolic compounds, and its antioxidant activity.