Physical and chemical evaluation of Swartzia Langsdorffii fruits: promotion of health benefits
Abstract Swartzia langsdorffii Raddi is an endemic fruit species of Brazil, whose fruits, commonly known as “banha de galinha,” play a significant role in the diet of native fauna. In this study, different fractions of S. langsdorffii fruit (pulp, seed, and peel) were evaluated for length, width, we...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2025-05-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232025000100417&lng=en&tlng=en |
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| Summary: | Abstract Swartzia langsdorffii Raddi is an endemic fruit species of Brazil, whose fruits, commonly known as “banha de galinha,” play a significant role in the diet of native fauna. In this study, different fractions of S. langsdorffii fruit (pulp, seed, and peel) were evaluated for length, width, weight, density, color, proximate composition, minerals, pH, titratable acidity, soluble solids, total carotenoids, soluble and total pectin, total phenolics, antioxidant activity, and phenolic profile, aiming at potential applications in human nutrition and health promotion. Comparisons of the fruit's fractions revealed that the pulp is notable for higher levels of lipids, soluble solids, pH, K, S, and Fe; the seed for higher contents of protein, ash, total dietary fiber, nitrogen-free extract, Mn, total and soluble pectin; and the peel for higher levels of moisture, total phenolic content (TPC), antioxidant activity, vitamin C, carotenoids, and phenolic profile. Six phenolic compounds were identified in the fruit (gallic acid, chlorogenic acid, ferulic acid, o-coumaric acid, trans-cinnamic acid, and catechin), with trans-cinnamic acid being the only one found in all three fractions. The peel exhibited the highest concentrations of phenolic compounds, with chlorogenic acid being the predominant one. These results highlight the nutritional and functional potential of S. langsdorffii fruits and their possible health-promoting effects. |
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| ISSN: | 1981-6723 |