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Research Article

Agricultural Science Digest, volume 41 issue 1 (march 2021) : 13-20

Potential of the Jerivá Fruit (Syagrus romanzoffiana C.): Physicochemical and Bioactive Characterization

Leirson Rodrigues da Silva, Ana Rosa de Figueiredo, Lilia Aparecida Salgado de Morais
1Federal Rural University of Rio de Janeiro, Institute of Technology, Department of Food Technology, Seropédica, Rio de Janeiro, Brazil. 
Cite article:- Silva da Rodrigues Leirson, Figueiredo de Rosa Ana, Morais de Salgado Aparecida Lilia (2020). Potential of the Jerivá Fruit (Syagrus romanzoffiana C.): Physicochemical and Bioactive Characterization. Agricultural Science Digest. 41(1): 13-20. doi: 10.18805/ag.D-235.

ABSTRACT

Background: Jerivá is a native palm tree from Brazil, very abundant in the rural environment and widely observed in the urban area. Its fruits can be consumed in fresh and drink form. Despite this context there are few studies on the species, especially when portraying the nutritional value of its fruit. This research aims to investigate jerivá fruits in three ripening stages.
Methods: The fruits were harvested in a domestic orchard in Campos dos Goytacazes-RJ, in three ripening stages, according to the color: green (green peel), intermediate (yellowish green peel) and ripe (orange peel). The fruits were characterized in terms of physicochemical and bioactive composition.
Result: This fruit has a low source of ascorbic acid in all evaluated stages, but has high levels for yellow flavonoids and total extractable polyphenols when mature (23.07 mg/100 g and 596.95 mg GAE/100 g, respectively). Considering the relevance of this fruit species and the few researches at national level, it is necessary to evaluate the physicochemical and bioactive characteristics of the fruits of Jerivá, in order to quantify particularities regarding the detailed composition, guaranteeing its potential for use.

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