COMPARATIVE STUDY OF PHYSICOCHEMICAL PARAMETERS AND PHENOLIC PROFILE OF MANGABA (Hancornia speciosa) PULP AND RESIDUE

Fruit residues contain a variety of bioactive compounds and nutrients, such as dietary fiber, phenolic compounds, polysaccharides and health-promoting phytochemicals. Peels, pomace and seeds constitute most fruit by-products and have the potential to serve as sources of high-value-added bioactive compounds. The objective was to perform a comparative analysis of the physicochemical parameters and phenolic profile of mangaba (Hancornia speciosa) pulp and residue. The pulp was processed using a semi industrial pulping machine (model DES-60/1, Braesi, Caxias do Sul, Brazil). The pulp and residue were packed in polyethylene bags, wrapped in aluminum foil and frozen (-18 °C). The residue consisted of seeds, peels and a fibrous matrix (pomace) derived from the pulp. Moisture content, pH, total acidity, fixed mineral residue, lipids, proteins, total carbohydrates (by difference), total soluble solids and vitamin C were determined according to AOAC (2016). Color was evaluated using a colorimeter, and total carotenoids were determined according to the method of Lichtenthaler and Buschmann (2001). For the analysis of the phenolic profile, an Agilent 1260 Infinity liquid chromatography (LC) system (Agilent Technologies, Santa Clara, CA, USA) coupled to a diode array detector was used. Student's t-test was applied using IBM SPSS Statistics software, with a significance level of p < 0,05. Both the pulp (3,34) and residue (3,58) were classified as acidic (p>0,05) (FDA, 2016). The residue had higher protein (4,17g/100g) and total carbohydrate (26,15 g/100g) contents compared to the pulp (0,88g/100g) and (15,68g/100g) (p0,05). The color coordinates (a* and b*) showed a greater tendency toward red (+a) and yellow (+b), which are characteristic of the fruit (p>0,05). Color preservation reflects a positive attribute in fruits. The levels of procyanidins (B1 and B2) and quercetin 3-glucoside in the pulp (0,76mg/100g; 1,80 mg/100g; 1,86mg/100g) and residue (0,10mg/100g; 0,11mg/100g; 0,77mg/100g) revealed promising potential for mangaba residue (p>0,05). Catechin and chlorogenic acid were prevalent in the pulp (0,56 mg/100g; 1,75 mg/100g) compared to the residue (0,36 mg/100g; 0,24 mg/100g), with losses ranging from 35,72% to 86,29% and indicating that these bioactive compounds are concentrated in the pulp (p<0,05). A comparative analysis between the pulp and residue leads to the conclusion that mangaba residue has promising potential for the formulation of technological products in the food and pharmaceutical industries, due to the nutrients and bioactive compounds it contains. Further studies on the formulation of products from this residue are suggested, either using the isolated bioactive compounds or the residue in its entirety.