BACABA BY-PRODUCT: PROXIMAL AND MINERAL COMPOSITION, MINERAL BIOACCESSIBILITY AND EFFECTS OF CLIMATIC CONDITIONS

Bacaba, a fruit from the Amazon and Cerrado regions, is consumed as a drink or as an accompaniment to fish. Its processing generates by-products that are under-exploited technologically and commercially. In this context, this study aimed to analyse the proximal and mineral composition of the peel and pulp residue of bacaba, as well as the bioaccessibility of minerals and the impact of climatic conditions on different harvests. Fruits were collected from three palm trees in the municipality of Confresa-MT, in two sequential harvests, totalling six samples. After processing, the proximal composition was determined in terms of moisture, ash, protein, lipids, carbohydrates, and total dietary fibre according to AOAC methodologies. Minerals such as calcium, iron, zinc, copper, manganese, magnesium, sodium, and potassium were analysed by flame atomic absorption and emission spectrometry. The in vitro bioavailability of minerals, except sodium and potassium, was evaluated according to the INFOGEST 2.0 protocol. All analyses were performed in triplicate, and the results were expressed on a wet basis. Principal component analysis (PCA) explored the correlation between proximal and mineral composition, as well as differences between harvests. The determination of the proximal composition revealed a significant content of lipids (15.99%) and total dietary fibre (39.30%), with potassium as the most abundant mineral (256.66 mg100g^-1), followed by magnesium (18.27 mg100g^-1). After in vitro digestion, manganese, magnesium, and copper had bioaccessibility of 64.54%, 36.17%, and 22.41%, respectively, while other minerals were below the limit of quantification, possibly due to the formation of insoluble complexes. PAC differentiated crops, with samples in opposite positions on the principal component chart, highlighting lipid content as the most influential in principal component 1. This variability may be linked to maturation and environmental conditions. Data from the National Institute of Meteorology (INMET) showed that standardised precipitation ranged from extremely dry in the first harvest to normal in the second, influencing the composition. The first harvest had lower mineral bioaccessibility, negatively correlated with lipid content, possibly influenced by below-normal precipitation. This study provides new evidence on the influence of climatic conditions and chemical composition on the bioaccessibility of minerals in bacaba by-products. In addition, it is noted that bacaba by-products have significant nutritional potential, particularly in terms of total dietary fibre, lipids, manganese, magnesium and copper, which are important for future food and functional applications.