EFFECTS OF THERMIC PROCESSING IN THE CHEMICAL COMPOSITION AND TOXICITY OF JACKFRUIT (Artocarpus heterophyllus L.) SEEDS

Jackfruit (Artocarpus heterophyllus L.) is a native fruit to Asia and widely found in Brazil. It is the largest edible fruit in the world and its pulp and seeds can be harnessed. The seeds can be consumed cooked, roasted or toasted and constitute a considerable source of fiber, protein, vitamins and minerals, as well as bioactive compounds. The aim of this study was to evaluate the effects of heat on the chemical composition and toxicity of the seeds. They were divided into three distinct groups: raw seeds; boiled seeds in boiling water for 45 minutes; and seeds roasted in oven at 160°C for 45 minutes. They were crushed, sieved (20 mesh) and converted into flour, in order to facilitate subsequent analyzes. The samples were stored under freezing (0ºC) and analyzed by physicochemical evaluations of moisture, ashes, proteins, carbohydrates, lipids and fibers (AOAC); and evaluation of cytotoxicity and irritation potentials, by MTT and HET-CAM methods, respectively. The moisture content was lower for the seeds submitted to roasting (5.31%). The ash content was higher for the seeds submitted to roasting (3.25%). The protein content presented a significant difference (P≤0.05) between the groups studied (10.49-10.62-11.31%). The lipid content was lower in the seeds submitted to cooking (1.13%). The carbohydrate content presented a significant difference (P≤0.05) between the groups studied (53.19-54.11-57.07%). The highest fiber content was recorded in raw seeds (25.20%). As for toxicity, only the flour of boiled jackfruit seeds presented cytotoxic potential. None of the samples were able to promote irritation or vascular disorders in the fertilized eggs. These results suggest that heat can ensure seed safety against cytotoxicity, although it reduces the content of some macronutrients. However, the seeds subjected to the heat still have a good nutritional composition, adding value and increasing the perspectives of full consumption of the jackfruit.