Caracterização do cajuzinho-do-cerrado (Anacardium humile): aspectos físicos-químicos e funcionais

Abstract

The species Anacardium humile is a fruit tree native to the Cerrado biome, traditionally used, but still little explored economically. Its fruit is popularly known as cajuzinho-do-cerrado, cajuí, caju-dwarf and cashew-do-campo. The cajuzinho is divided and found in two parts: peduncle and the real fruit (nut or almond). The physical-chemical characterization of fruits and the quantification of their bioactive components are important to understand their nutritional value and to increase the quality and value of the final product. Thus, two scientific articles were developed with the aim of characterizing the cajuzinho-do-cerrado pseudofruit (Anacardium humile), of the yellow and red variety, in terms of their physicochemical characteristics, focusing on nutritional components, their antioxidant potential and evaluate the chestnut. The fruits were obtained in Bonito de Minas, North of Minas Gerais, Brazil. Analysis of centesimal composition, pH, Brix, acidity, color, phenolic compounds, antioxidant activity, carotenoids, anthocyanins, yellow flavonoids and vitamin C were carried out. yellow: L(63.90) a*(0.40) b*(52.35), red: L(51.28) a*(22.06) b*(31.00). The richness of phenolic compounds (206.43 yellow and 287.54 red) and vitamin C (102.50 yellow and 99.45 red) in this fruit stands out. In general, the yellow variety has a higher content of yellow flavonoids and anthocyanins, and unlike the red one, it has a higher protein content and antioxidant activity. The chestnuts were removed from the mature peduncles, the following characteristics were analyzed: centesimal composition, total soluble solids (TSS), total titratable acidity (TTA), TST/TTA ratio, flavonoids, anthocyanins, carotenoids, vitamin C and antioxidant activity. The edible part of the nut is a difficult process to obtain due to the small size of the nuts, making it difficult to remove the whole nut. As a result of the centesimal composition, the cashew nut showed high levels of lipids, proteins and carbohydrates. Dry chestnut presented SS of 71.70 ºBRIX, pH 6.05 and low AAT (0.40). Regarding color L> 50, parameter a* and b*positive. The cashew nut has interesting nutritional compounds, mainly related to bioactive compounds. The dry chestnut had a large amount of total phenolics (88.57 mg/100g) and vitamin C (102.50 mg/100g).