Physical and Physicochemical Modifications of Bacaba (Oenocarpus bacaba Mart) throughout Its Development

The present study aimed to carry out the chemical and physical characterizations of bacaba (Oenocarpus bacaba Mart.) over 120 days of its development, aiming at a better understanding of the post-harvest behavior of the fruit, which may serve as a basis for the adoption of good cultivation, conserva...

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Published in:ACS food science & technology 2022-05, Vol.2 (5), p.905-915
Main Authors: Alcântara, Emanuelle Mara de, Morais, Rômulo Alves, Lago, Rafael Carvalho do, Piccoli, Roberta Hilsdorf, Martins, Glêndara Aparecida de Souza, Vilas Boas, Eduardo Valério de Barros
Format: Article
Language:English
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Summary:The present study aimed to carry out the chemical and physical characterizations of bacaba (Oenocarpus bacaba Mart.) over 120 days of its development, aiming at a better understanding of the post-harvest behavior of the fruit, which may serve as a basis for the adoption of good cultivation, conservation, and processing practices. Important characteristics were observed throughout the development of the fruit, such as changes in color, pH, titratable acidity, soluble solids, proximal composition, α,α-diphenyl-β-picrylhydrazyl (DPPH) antioxidant activity, total phenolic compounds, vitamin C, and profile of volatile compounds, in addition to cell wall analyses. The visual changes observed with an emphasis on coloring, starting from light green in stage 1 to purple violet in stage 5, suggest its potential use as a morphological marker of fruit development, especially in determining ripeness and ideal harvest. The contents of lipids, ashes, and polygalacturonase activity increased while the cellulose and cell wall protein contents, as well as the antioxidant activity due to the DPPH radical sequestration decreased during maturation. The results obtained sublimate the nutritional and functional potential of bacaba in natura. The volatile profile of bacaba consisted of 36.1% esters, 29.83% aldehydes, 13.1% ketones, 11.32% acids, and approximately 9.65% other compounds. Based on the results obtained, bacaba should be harvested between stages 4 and 5 (96 and 120 days after anthesis) as they have adequate internal quality to be consumed in natura or processed in different ways.
ISSN:2692-1944
2692-1944
DOI:10.1021/acsfoodscitech.2c00047