New insights into the Butia capitata accessions from Cerrado: Physicochemical characterization, antioxidant activity, and phenolic acids profile

Analyzing the nutritional content of new fruit accessions is necessary to expand our knowledge of Brazilian biodiversity and benefit traditional communities. The aim of this study was to analyze the physicochemical composition of four Butia capitata accessions: yellow, orange, pink, and purple. This study examined physical parameters such as mass, length, width, color, and firmness. The physicochemical properties were also evaluated, and the profile of bioactive compounds, antioxidant activity, and phenolic acids was traced for each accession. The yellow accession presented the highest fruit and pulp mass (9.07 g and 5.98 g, respectively), with greater brightness (L* = 66.51) but lower total flavonoid content (2.75 mg QE/100 g). In contrast, the purple accession had a lower pulp mass (2.04 g) and less brightness (L* = 35.83). In return, it obtained a higher total flavonoid content (10.76 mg QE/100 g) and the highest levels of lipids, proteins, ash, and carbohydrates. Principal component analysis revealed that the pink accession exhibited the highest levels of syringic acid, whereas the purple accession was characterized by high levels of caffeic, vanillic, ferulic, and salicylic acids. The study revealed phenotypic diversity in B. capitata genotypes and identified characteristics of accessions that can be prioritized for future research programs.