Underutilized Native Fruits: Nutritional Composition, Polyphenols, and Application Potential of Cambuci and Baru Pulps

Native fruits from the Atlantic Forest and Cerrado still circulate mainly through local and regional value chains despite their nutritional and phytochemical interest. Cambuci (Campomanesia phaea (O. Berg) Landrum, Myrtaceae) is consumed mostly in juices, jams, ice creams, and artisanal beverages; in baru (Dipteryx alata Vogel, Fabaceae), valorization is concentrated on the nut and the pulp remains poorly utilized. This study evaluated freeze-dried cambuci pulp and baru pulp for proximate composition, total extractives, hydroethanolic extraction (EtOH:H2O, 70:30), total phenolics, DPPH, ABTS, FRAP, ORAC, and LC-ESI-IT3D-MS/MS. Dietary fiber stood out in both matrices: 35.71 g/100 g in cambuci and 25.67 g/100 g in baru, predominantly insoluble (33.40 and 24.38 g/100 g, respectively, dry basis). Baru contained more protein (7.52 vs. 3.93 g/100 g), whereas cambuci contained more lipids (13.66 vs. 4.61 g/100 g). Cambuci also showed a larger recoverable fraction, with 45.84 g/100 g total extractives and 39.39% hydroethanolic yield, compared with 35.16 g/100 g and 30.45% in baru.

Cambuci showed higher total phenolics (11.82 vs. 3.04 mg GAE/g dry biomass) and stronger DPPH (78.8 vs. 56.2 µmol TE/g), ABTS (59.1 vs. 45.7), FRAP (31.5 vs. 24.4), and ORAC (114.5 vs. 78.9) responses. LC-MS/MS fingerprints were distinct and, interpreted with chemistry reported for the species, support complementary profiles: cambuci associated with ellagitannins, proanthocyanidins, and ellagic acid and quercetin derivatives; baru pulp associated with tannins, trigonelline, hesperidin, and gallic, chlorogenic, and trans-cinnamic acids. These groups help explain bioactivity and, in cambuci, its characteristic astringency.

The results position these underutilized fruits as candidates for ingredients with functional potential through the combination of fiber, polyphenols, and antioxidant activity. Cambuci may be applied in beverages, fermented products, jams, sauces, desserts, confectionery, and polyphenol-rich concentrates, using acidity and astringency as formulation attributes. Baru pulp can be used fresh or as flour to enrich biscuits, bakery products, bars, snacks, cereals, and dry mixes. Thus, materials still consumed mainly regionally gain technological routes to broaden use and economically valorize Brazilian biodiversity.

Acknowledgments: CNPq (PIBIC / PIBITI – 2026 and 400122/2025-1), FAPESP (2025/11374-6) and PIDA/PRPI/USP 1602025/01.