COMPOSIÇÃO NUTRICIONAL E COMPOSTOS BIOATIVOS DAS SPONDIAS EXPLORADAS NO BRASIL

Abstract

he genus Spondias, which is composed of different fruits among the cajá (Spondais mombin L.), cajarana (Spondias dulcis), seriguela (Spondias purpúrea L.), and umbu-cajá (Spondias tuberosa x Spondias mombin) has been growing popularly in the Brazil, especially in the Northeast, where they are mostly grown in domestic orchards and consumed in natura. The commercial exploitation in agroindustry has been highlighted by a series of factors, such as its availability, its pleasant sensorial characteristics, and its consumption benefit due to nutritional composition and bioactive compounds. For these reasons, the present work had the objective of reviewing studies that evaluated the chemical, nutritional composition and content of bioactive compounds of these fruits, published between 2000 and 2018. For the research, scientific articles, dissertations, theses, and books, through the portals Scielo, Google Scholar, Capes and BDTD. According to the analyzed studies, the fruits presented soluble solids that varied between 10 ° Brix (cajá and umbu-cajá) and 16,7 ° Brix (seriguela), carbohydrates ranging from 6.32% (cajá) to 23.85% (cajarana ), the ash content ranged from 0.70% (seriguela) to 2.62% (cajá), the fibers obtained variance between 1.36% (umbu-cajá) and 3.90% (seriguela), also obtained low lipid contents, the lowest being cajarana with 0.05%, the pH varied between 1.45 (cajá) and 3.3 (seriguela), the protein content varied between 0.63% (umbu-cajá) and 3.20% (cajarana), high moisture content was obtained with 91.30% umbu-cajá, and the caloric value ranged from 49.15 kcal (cajá) to 109.7 kcal (cajarana). The bioactive contents found were ascorbic acid, cajá with 25.37 mg / 100 g, cajarana (18.3 mg / 100 g), seriguela (9.09 mg / 100 g), umbu-cajá (12.32 mg / 100 g), the total carotenoids, whose contents varied widely, with the lowest being of umbu-cajá (72.6 μg / 100 g), and the largest of the cajá (1498.57 μg / 100 g), and finally, the total phenolic compounds were analyzed, and the total phenolic content was 606.8 mg EAG / 100 g, while the cajá had a content of 9.50 mg / 100 g of total flavonoids. The studies analyzed in this study revealed the importance of consumption, due to its nutritional composition and the bioactive compounds present in the fruits. The commercial exploitation of the fruits covers a large area still in growth, but with great potential, and can contribute more to the agroindustry, producers, consumers and also to the valorization of the genus and the exploited regions.