Chemical characterization and the bioaccessibility of bioactive compounds from seriguela (Spondias purpurea L.) pulp and by-products flours

Abstract

Seriguela (Spondias purpurea L.) is a fruit native to the semi-arid regions of Latin America. Flours prepared from Seriguela processing wastes (fibrous pulp, peels and seeds) were studied as a potential food ingredient rich in bioactive compounds and dietary fibers. The bioaccessibility of extractable phenolic compounds was evaluated after exposure to simulated gastrointestinal conditions. Peel and seed flours presented higher dietary fiber contents than pulp flour and were deemed potential sources of carotenoids and polyphenols. However, pulp flours presented higher bioaccessibility of polyphenols than the other by-products. Fourier Transform Infrared spectroscopy (FTIR) and gas chromatography analysis indicated the presence of polysaccharides such as pectin and hemicelluloses in the analyzed flours. Furthermore, compounds not yet reported in the literature, such as trigonelline and hydrolyzable tannins, were determined present in Seriguela wastes. As a contribution towards the valorization of seriguela by-products, our study demonstrated their technological potential to be applied in the formulation of processed foods.