Nutritional composition, chemical profile and antioxidant potential of black puçá fruit (Mouriri pusa) as a strategy for valuing native Brazilian fruits

The black puçá (Mouriri Pusa) is an unconventional fruit from the Cerrado region of Brazil, commonly known as jabuticaba of forest. However, data on its nutritional composition phytochemical composition are limited. In this study, the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential were investigated in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 − 290.50 mg g−1) followed by tartaric acid (57.89 − 134.79 mg g−1). 8 of the 9 essential amino acids were determined in black puçá, with arginine acid (0.24 – 2.03 g 100 g−1) being the majority, followed by glutamic acid (0.34 – 1.87 g 100 g−1). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in relation to the capture of free radicals by the DPPH method and the reduction of ferric ions in the pulp. In regard to individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL−1); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL−1), while myricetin was quantified only in the seeds (10.67 µg mL−1). The results showed that buritirana is rich in nutrients and bioactive products and can be fully utilized. The products resulting from buritirana processing can be applied in the food, and pharmaceutical industries.