PHYSICOCHEMICAL CHARACTERIZATION AND IN VITRO PREBIOTIC POTENTIAL OF PULP FROM JATOBÁ-DO-CERRADO (Hymenaea stigonocarpa Mart.)

The Cerrado biome has an extensive diversity of native fruits that are still not sufficiently explored, in terms of their chemical and functional properties. The jatobá-do-cerrado (Hymenaea stigonocarpa Mart.), an important Cerrado fruit, is consumed in natura or as an ingredient in several preparations. The richness of nutrients and the presence of bioactive compounds in the fruit pulp increase the discussion about the benefits of fruits and their possible prebiotic potential. Thus, this study aimed to investigate the in vitro prebiotic potential of jatobá-do-cerrado pulp (JP). The fruits were harvested in October 2021 in Goiás, manually pulped, and the pulp was sieved and vacuum packed until the beginning of the analysis. The characterization of JP was carried out through the analysis of proximate composition on dry basis, fiber content, water and oil retention capacity, antioxidant activity (DPPH), and total phenolics. JP was used as a carbon source (20 g/L) to evaluate the growth of probiotic bacteria (Lactobacillus acidophilus LA-05, Lactobacillus casei L-26 and Bifidobacterium animalis subsp. lactis BB-12). The prebiotic activity scores (PAS) were analyzed with two strains of Escherichia coli (ATCC 25922 and 8739), to reflect quantitatively the ability of substrates to promote the growth of specific microorganisms in the presence of microbiota competitors. JP presented high levels of dietary fiber (48.54 g/100g), protein (12.49 g/100g) and carbohydrates (24.48 g/100g). Considerable values of antioxidant activity and, especially, total phenolic compounds were observed (6.023 µmol TE/g and 1235.20 mg of AGE/100g, respectively) in this sample. Recent studies have shown that some phenolic compounds can participate in the modulation of the intestinal microbiota, attributing the role of prebiotics. These findings highlight the benefits that this fruit can bring to human health, increasing the discussion about the importance of its inclusion in food. The retention values were 3.16 g water/g sample and 3.09 g oil/g sample, these analyzes are relevant due to their importance in food processing and product development. In vitro assays demonstrated high metabolic activity through viable cell counts in 48 h of fermentation of L. acidophilus LA-05 (9.59 log CFU/mL), L. casei L-26 (10.5 log CFU/mL) and B. animalis (9.7 log CFU/mL), when compared to glucose and a prebiotic already known as fructooligosaccharide (FOS). Reduction in pH values were also observed in medium with JP and L. acidophilus LA-05 (5.7), L. casei L-26 (4.45) and B. animalis (4.3). JP was used to stimulate the growth of probiotic bacteria and promote the production of short-chain fatty acids (SCFA). Positive results of PAS were found, which demonstrates that JP can support the growth of probiotic bacteria. There is no data in the literature on the prebiotic potential of jatobá-do-cerrado. Despite these promising results, further studies are needed to evaluate these prebiotic effects in vivo. Therefore, JP presented relevant nutritional characteristics to health promotion, being able to be used in new food products, adding nutritional value, and helping in the valorization of the Cerrado biome.