Characterization of the physicochemical, nutritional and mineral composition of Curriola (Pouteria ramiflora) and Marmelada bola (Alibertia edulis) pulp, peel and seed at different maturation stages

Abstract

The centesimal composition and mineral profile obtained from the pulp, peel and seeds of the curriola and marmelada fruits was evaluated at three stages of maturity. The physical-chemical parameters and the centesimal composition showed significant changes throughout the development and according to each fraction. In both fruits, the peel and seed obtained superior results to the pulp in some analyses, such as an abundant energy value. The consumption of 100 g of mature curriola contributed to 100 % of the recommended daily intake of manganese, copper and iron, regardless of the fruit fraction used, whereas, mature marmelada contributed 58 % of zinc, 100 % of copper and iron, and 62.33 % of boron, in a 100 g serving of the fruit seed. The Self-Organizing Kohonen Map allowed grouping the samples into clusters according to the similarities of the fruits with respect to their fractions and maturity stages for the proximate composition parameters and mineral elements. The results suggest that the ripe fruits can be included in the human diet and application in the food industry, for presenting relevant nutritional value. The peels and seeds of the fruits have potential for use in human diet.