Fiber content, quantification of fatty acids and phytosterols in lyophilized Buriti (Mauritia flexuosa) bioproducts.

The full processing of fruits and the use of by-products in the elaboration of new ingredients and/or food is essential to subsidize a sustainable destination of these products, from the environmental and nutritional point of view. This study aimed to evaluate the fiber content, in addition to quantifying the fatty acids and phytosterols in pulp and by-products (bark and endocarp) of lyophilized Buriti (Mauritia flexuosa). Physical parameters and yield, dietary fiber (FAD), as well as content of fatty acids and phytosterols quantified by gas chromatography coupled to mass spectrometry (CG/ES) were determined. The pulp and the by-products of Buriti showed good yield (> 17.31%), however, after freeze-drying, the bark and the endocarp of buriti fruit obtained higher yield percentages, 26.0% and 20.7%, respectively. The researched samples are rich in carbohydrates (between 15.13 and 77.53%), lipids (between 11.54 and 51.67%) and total fibers (between 28.14 and 50.52%). The bark presented higher percentage of fiber (50.52%), of these 49.97% are insoluble. And the pulp presented higher value of soluble fibers (10.64%) In relation to the other by-products (p < 0.05). All analyzed samples are considered sources of monounsaturated fatty acids, especially oleic acid (between 68.16 and 80.11%). The bark presented 2.11% of poly-unsaturated fatty acids, was the only fraction to contain phytosterols (1.74 mg/g), especially the Stigmasterol and β-sitosterol. Thus, the pulp and by-products of the fruit may be sources of soluble and insoluble dietary fibers, since 30g of any of these samples serves more than 15% of the Dietary Reference Intake (DRI). Oleic acid was found in all samples, and the observation of phytosterols in the bark indicates that it should be used integrally in industrial processing, as well as in P&D of several areas of biotechnology, due to the excellent nutritional value and functional potential.