NUTRITIONAL POTENTIAL OF GABIROBA (Campomanesia sp.) RESIDUES FOR THE DEVELOPMENT OF NEW PRODUCTS

Gabiroba (Campomanesia sp.) is a native fruit from the Cerrado biome rich in fibers and bioactive compounds. The processing of the fruit leaves behind a substantial amount of residues that are disposal in open spaces causing an environmental impact. The aim was to analyze and compare the centesimal composition, total phenolic content and antioxidant capacity of gabiroba pulp and residue (peel and seed) aiming at the development of new products with high nutritional value. The fruits were collected in the city of Piracanjuba - Goiás, pulped and lyophilized. The moisture, protein, ash, total fat, carbohydrates, total phenolic compounds and antioxidant capacity (DPPH) of pulp and residues were determined (dry weight). Data were analyzed by Student's t-test using Minitab® 16 software. Gabiroba pulp yield was 49%. The lyophilized fruit presented moisture and acidity of 17.95% and 62.39 mL/100 g in the pulp and 9.54% and 27.56 mL/100g in the residue, respectively. The values of lipids and proteins found in the residue were 14.43 g / 100 g and 8.98 g/100 g, respectively, higher than those found in the pulp, 1.7 g/100 g and 6.18 g/100 g. The phenolic compounds values were also significantly higher in the residue, 3904.70 mgAGE/100g than in the pulp, 3782.98 mgAGE/100g. The high content of polyphenols in the residue shows its antioxidant potential. Thus, the antioxidant activity in this fraction was 534.91 µmolTE / g, being significantly higher than that presented by the pulp, of 501, 24 µmolTE / g. Bioactive compounds acts in the prevent and delay of progression of chronic diseases and modulates the microbiota, assuming a prebiotic role. Therefore, the residue presented nutritional potential of application in the development of new products. The gabiroba residue has significantly higher nutrient content than the pulp, which enables the use of this byproduct by the food industry.