PHENOLIC COMPOUNDS PRESENT IN BARU PULP FLOUR

Abstract: The baru (Dypterix alata Vog.) is a legume from the Cerrado, with an oval  shape and gently flattened, with a slightly brown color and has only one edible almond  that is very commercially targeted. It has sweet pulp with a large  amount of vitamins as well as bioactive compounds, however it is still underutilized.  This work aimed to produce flour from baru pulp and characterize the content of  total phenolic compounds. The fruits were collected in the municipality of João Pinheiro-MG,  transported to the Laboratory of Bioactive Compounds and Food Preservation of  UFSJ/CSL, where they were washed, sanitized and pulped. The pulp was dried in  a cabin dehydrator with forced air circulation for 12 hours at 70 ºC and after drying  they were crushed and homogenized in a processor. The content of total phenolic compounds was determined by spectrophotometry (Folin-Ciocalteu), with reading at 760  nm and equivalent expressed of gallic acid (GAE) and tannic acid (ATE). The flour  obtained presented total phenolic values of 4.71 g GAE/100 g of flour and 5.11 g ATE/100g of flour. The results showed potential use of flour as a form of  enrichment of food preparations as well as potential extraction of bioactives,  since it is an underutilized part of the fruit, presenting outstanding value when  compared to conventional fruits. However, more studies are needed regarding  the bioavailability of these compounds.