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Cupuassu— Theobroma grandiflorum
... Compared to other native species found in the tropical forests of South America, with fruits showing a significant presence in the Amazon region, such as Psidium guajava (guava) and Theobroma grandiflorum (cupuassu), the chemical composition of C. guianensis has some differences, mainly regarding the amount of dietary fiber, which was about twice as high as in cupuassu (0.5 at 2.12 100 g −1 ) [28]. The lipids, ash, and fiber contents of C. guianensis are close to those observed for guava (0.95 g.100 g −1 , 1.39 g.100 g −1 and 5.4 g.100 g −1 , respectively); however, the protein content is slightly lower (2.55 g.100 g −1 ) and close to that of cupuassu (0.4 g.100 g −1 ) [28,29]. ...
... Compared to other native species found in the tropical forests of South America, with fruits showing a significant presence in the Amazon region, such as Psidium guajava (guava) and Theobroma grandiflorum (cupuassu), the chemical composition of C. guianensis has some differences, mainly regarding the amount of dietary fiber, which was about twice as high as in cupuassu (0.5 at 2.12 100 g −1 ) [28]. The lipids, ash, and fiber contents of C. guianensis are close to those observed for guava (0.95 g.100 g −1 , 1.39 g.100 g −1 and 5.4 g.100 g −1 , respectively); however, the protein content is slightly lower (2.55 g.100 g −1 ) and close to that of cupuassu (0.4 g.100 g −1 ) [28,29]. ...
... The citric acid content of bananas is approximately 0.27% [26]. For cupuassu, the citric acid content of the pulp is about 2.0%, soluble solids are about 10.8°Brix, and pH ranges from 3.2 to 3.6 [28]. It should also be highlighted that the soluble solid content correlates with organic sugar and acid levels; thus, the higher this index, the sweeter the fruit, and the greater the likelihood of consumer acceptance. ...
Couroupita guianensis, a member of the Lecythidaceae family, is a plant widely known for its large, edible and unconventional fruits. The objective of the present study was to investigate the nutritional and chemical composition of the fruits of this species and to perform structural, ultrastructural, and histochemical tests to elucidate the sites of its pulp involved in the production of bioactive substances. The nutritional analysis revealed low fat and protein levels, but the pulp stood out as a significant source of dietary fiber, representing 6.72% of the content. Furthermore, the pulp showed 14.5 ∘Brix and approximately 18.97% total carbohydrates, with an energy value of 56 kcal.100 g⁻¹. The fruit pulp exhibited an antioxidant potential of 183 ± 29 mg GAE.100 g⁻¹ and 3517 ± 1055 µmol Fe²⁺.100 g⁻¹, as determined by the Folin-Ciocalteu and FRAP methods, respectively. LC–MS analysis identified phenolic compounds, with emphasis on hydrolysable tannins. Furthermore, as determined by microscopy, the inner mesocarp was found to consist of vascularized parenchymal tissue accumulating lipid droplets. This region also contained sclereid clusters with secondary polylamellated walls and living protoplasts that accumulated phenolic compounds, probably ellagitannins, near the cell wall and the tonoplast. Additionally, ellagitannin-producing cells were identified, together with the dynamic transport of substances with bioactive potential. Considering these characteristics, along with the abundance of pulp per fruit and the ease of collection, the remarkable potential for consumption and commercialization of the fruit from the C. guianensis species stands out.
Graphical abstract
... The highest values (p < 0.05) of protein, fat, fiber, and carbohydrates were found in cupuassu flour samples. This pattern happened due to the concentration of nutrients resulting from the technological transformation to which the cupuassu seeds were subjected [18,19]. ...
... Thus, flour intensified the darkening when combined with pulp, as evidenced in LPHF (5% pulp and 3% flour), which exhibited the lowest value of this parameter (p < 0.05). Therefore, flour content was a strong predictor of L* (R v = 0.867; Figure 4), which resulted from the dark pigmentation of the dust due to the oxidation of phenolic compounds in cupuassu seeds during technological processing [18]. ...
... Thus, flour intensified the darkening when combined with pulp, as evidenced in LPHF (5% pulp and 3% flour), which exhibited the lowest value of this parameter (p < 0.05). Therefore, flour content was a strong predictor of L* (Rv = 0.867; Figure 4), which resulted from the dark pigmentation of the dust due to the oxidation of phenolic compounds in cupuassu seeds during technological processing [18]. During storage, the L* values progressively increased in all samples during the 28 days, except for NPNF, whose values only increased until day 7 (p < 0.05). ...
The use of fruits and their by-products in food has dramatically impacted the food industry due to the nutritional benefits and the technological and sensory effects of food matrices. Therefore, this research aimed to evaluate the effects of adding cupuassu (Theobroma grandiflorum) pulp and flour on fermented milk beverages’ physicochemical, microbial, and sensory properties during refrigerated storage (0, 7, 14, 21, and 28 days). Twelve formulations were realized with different percentages of cupuassu pulp (0, 5, 7.5, and 10% w/v) and flour (0, 1.5, and 3% w/v). The treatments with 3% cupuassu flour presented the highest percentages of protein, fat, fiber, and carbohydrates, compared with the samples containing pulp. On the other hand, the addition of pulp increased water retention capacity and color parameters (L*, a*, b*, and C*) and decreased pH and syneresis on day 0 of storage. During storage, the samples with pulp showed increases in pH values, consistency index, and apparent viscosity. In comparison, cupuassu flour addition decreased syneresis values and increased L* and b* during storage, as did pulp. In addition, sample HPHF (10% pulp and 3% cupuassu flour), based on just-about-right, penalty, and check-all-that-apply analyses, improved some sensory attributes of the fermented milk beverage, such as brown color, acid taste, bitter taste, cupuassu flavor, and firm texture. It can be concluded that cupuassu pulp and flour addition improves the physicochemical and sensory quality of fermented milk beverages and can provide nutritional value to the product.
... Pods (pericarp) and beans (pulp and seed) account for 80% and 20% of the total fruit weight of cocoa, respectively, and for 43% and 57% in cupuassu [42,43]. Each vegetative part has its own macronutrient composition that includes proteins, lipids, and sugars, essential to its metabolism. ...
... Concerning beans, lipid levels are higher than in the pods and account for 20 to 60% of their weight [43,52,54,55]. COB's lipid composition includes nearly 97% of glycerolipids, mainly triglycerides such as 1,3-dipalmitoyl-2-oleyl-glycerol (16.4-21.4%), ...
... Total carbohydrate accounts for 10.5-19.0 g/100 g of DW for COBs, and 13.6-23.1 g/100 g of DW for CUBs, respectively [43,51,54]. In COBs, glucose (29.0-127.3 ...
Cocoa and cupuassu are evergreen Amazonian trees belonging to the genus Theobroma, with morphologically distinct fruits, including pods and beans. These beans are generally used for agri-food and cosmetics and have high fat and carbohydrates contents. The beans also contain interesting bioactive compounds, among which are polyphenols and methylxanthines thought to be responsible for various health benefits such as protective abilities against cardiovascular and neurodegenerative disorders and other metabolic disorders such as obesity and diabetes. Although these pods represent 50–80% of the whole fruit and provide a rich source of proteins, they are regularly eliminated during the cocoa and cupuassu transformation process. The purpose of this work is to provide an overview of recent research on cocoa and cupuassu pods and beans, with emphasis on their chemical composition, bioavailability, and pharmacological properties. According to the literature, pods and beans from cocoa and cupuassu are promising ecological and healthy resources.
... Como a maioria das frutas tropicais, o cupuaçu é produzido na região amazônica em período de safra (novembro a julho) e, devido à sua alta perecibilidade, deteriora-se rapidamente, perdendo em torno de 40% da produção (LOPES;SILVA, 1998;SECRETARIA DE EDUCAÇÃO PROFISSIONAL E TECNOLOGICA, 2007). Diante disso, faz-se necessário disponibilizar opções para a conservação do cupuaçu que associem simplicidade tecnológica, baixos custos de embalagem e acondicionamento, facilidade de transporte e, ainda, boa aceitação no mercado (PEREIRA;ABREU;RODRIGUES, 2018). ...
... Como a maioria das frutas tropicais, o cupuaçu é produzido na região amazônica em período de safra (novembro a julho) e, devido à sua alta perecibilidade, deteriora-se rapidamente, perdendo em torno de 40% da produção (LOPES;SILVA, 1998;SECRETARIA DE EDUCAÇÃO PROFISSIONAL E TECNOLOGICA, 2007). Diante disso, faz-se necessário disponibilizar opções para a conservação do cupuaçu que associem simplicidade tecnológica, baixos custos de embalagem e acondicionamento, facilidade de transporte e, ainda, boa aceitação no mercado (PEREIRA;ABREU;RODRIGUES, 2018). ...
... Como a maioria das frutas tropicais, o cupuaçu é produzido na região amazônica em período de safra (novembro a julho) e, devido à sua alta perecibilidade, deteriora-se rapidamente, perdendo em torno de 40% da produção (LOPES;SILVA, 1998;SECRETARIA DE EDUCAÇÃO PROFISSIONAL E TECNOLOGICA, 2007). Diante disso, faz-se necessário disponibilizar opções para a conservação do cupuaçu que associem simplicidade tecnológica, baixos custos de embalagem e acondicionamento, facilidade de transporte e, ainda, boa aceitação no mercado (PEREIRA;ABREU;RODRIGUES, 2018). ...
O cupuaçu vem despertando interesse no mercado nacional e internacional, sendo diversos os produtos que podem ser obtidos dessa matéria-prima. Este trabalho teve como objetivo testar formulações de doce em massa de cupuaçu variando a proporção polpa/ sacarose, avaliando suas características físico-químicas e aceitação sensorial para a escolha da melhor formulação. Para isso, foram elaboradas as seguintes formulações: F1 (50% de polpa e 50% de sacarose), F2 (55% de polpa e 45% de sacarose) e F3 (60% de polpa e 40% de sacarose). A quantidade de pectina adicionada correspondeu a 1% do teor de sacarose. A mistura foi submetida à cocção até atingir concentração de 73 ºBrix. Foram realizadas análises de pH, acidez total titulável, cor e atividade de água. A avaliação sensorial foi realizada com 60 provadores não treinados, mediante escala hedônica e intenção de compra. De acordo com os resultados, quanto às características físico-químicas, as formulações atenderam aos padrões legais e tecnológicos para doce em massa e apresentaram valores satisfatórios para cor e atividade de água. Os resultados do teste de aceitação sensorial indicaram não haver diferença significativa entre as formulações em relação aos atributos sabor, doçura e acidez. F3 apresentou maior aceitação (p<0,05) quanto à cor e junto com F1 apresentou maior aceitação (p<0,05) para aparência, textura, impressão global e melhor desempenho quanto à intenção de compra. Desta forma, F1 foi selecionada para a elaboração de doce em massa de cupuaçu, devido menor percentual de polpa que representa vantagem do ponto de vista econômico para a indústria.
... Foods derived from tropical fruits such as cupuassu (Theobroma grandiflorum), a fruit from the Brazilian Amazon, have increasingly been consumed by both local and international consumers [1,2] because of the importance to health of a large number of bioactive compounds with antioxidant and metabolic regulatory properties [3,4]. Among these, phenolic compounds are well known also for their nutraceutical properties and ability to ensure food stability and quality [2,5]. ...
... The species T. grandiflorum (Schum) [1], which is native to the southern and southeastern Amazon [14], is widely distributed in Brazilian tropical regions. Its homonymous fruit is widely appreciated in cooking as well as productions of juices, puddings, and ice creams, among other products such as yogurts [3,6,15]. ...
... Its homonymous fruit is widely appreciated in cooking as well as productions of juices, puddings, and ice creams, among other products such as yogurts [3,6,15]. Besides the pulp, cupuassu seeds are used as raw material to produce cupulate, whose taste and nutritional value are similar to those of chocolate [1,4]. In addition, oil extracted from seeds has been widely used in the cosmetic industry [16,17]. ...
... Cupuassu (Theobroma grandiflorum Schum) is considered one of the most appreciated fruit by the Amazonian market and presents high economic, nutritional, and sensory potential (Barros et al., 2016). The pulp presents a yellowish-white color with intense flavor thanks to volatile compounds such as esters, providing good acceptability by local communities and international markets (Pereira et al., 2018;Costa et al., 2019). Moreover, the pulp contains antioxidant polyphenols, such as flavones, flavan-3-ols, and proanthocyanidins, which are important antioxidants associated with health (Yang et al., 2003;Pugliese et al., 2013). ...
... Ash values differed significantly (p < 0.05) and decreased with the addition of pulp due to the lower mineral content of cupuassu and pitaya compared to milk. Despite the reduction in mineral content, the fruits used in the formulations are sources of fiber and bioactive compounds, according to Pereira et al. (2018) and Lima et al. (2020). ...
... Cupuassu is an acidic fruit, with an exotic and pleasant flavor, rich in volatile compounds, mineral salts, ascorbic acid and phenolic compounds. In addition, the pulp is composed of a large proportion of starch, pectin polysaccharides, and dietary fiber, mainly in the form of insoluble fibers, which improves the texture parameters of dairy products (Pereira et al., 2018;Pompo et al., 2020). Babassu flour is obtained from the fruit mesocarp, contains about 60% starch in addition to phenolic compounds that perform antioxidant activity. ...
Corn starch is not suitable for products that require refrigerated storage, due to the high syneresis. To overcome this and other limitations, chemical and physical modifications can be used. Considering the application of Amazonian fruits in a dairy dessert as a way of adding value to the products, this work aimed to modify corn starch with chemical and physical treatments, evaluate its physical-chemical characteristics, apply the modified starch in babassu and cupuassu dairy dessert and evaluate their physical-chemical and sensory properties. The starches were chemically modified by hydrogen peroxide and sodium hypochlorite at 1, 2 and 3% and physically by HMT with 15, 20 and 25% of humidity and annealing at 50, 55 and 60 °C. The modification by hydrogen peroxide caused a considerable decrease in the release of water, with syneresis after 7 days of 0%, so this starch was used in the dairy dessert. The syneresis analysis of the desserts confirmed that the hydrogen peroxide modification was capable of considerably reducing the syneresis of dairy products. The tasters did not feel any significant difference between the samples with native and modified starch in the sensory tests. The mixed dairy dessert received good acceptance and purchase intention.
... It also contains ascorbic acid, phenolics, and flavonoids, resulting in a high antioxidant capacity, as measured by in vitro methods (Pugliese et al., 2013). The pulp composes approximately 35% of the whole fruit , and it is eaten raw or used in food products such as juices, ice cream, sweets and jams (Lim, 2012;Pereira et al., 2018;Ramos et al., 2020). They are sold mostly in local markets. ...
... The cupuassu tree is found in the forests of the Amazon region, mainly in the states of Pará, Amazonas, Rondônia and Acre. Its fruit is composed of approximately 38% pulp, 17% seeds, 2% placenta and 43% bark (Pereira et al., 2018). Cupuassu pulp is appreciated for its characteristic exotic flavor and odor; the seeds are rich in lipids, representing 60% of its total dry weight and promising sources of phenolic compounds (Contreras-Calderón et al., 2011). ...
Enzyme-assisted extraction is considered an environmentally friendly technique. Cellulase, pectinase and protease were tested for cupuassu seeds fat extraction. The best fat efficiency (81.66%) was obtained for the solute:solvent 1:5 (m:w), orbital shaker at 120 rpm, 60 °C, for 8 hours and enzyme concentrations (cellulase, pectinase and protease) of 1.0%. The fat was characterized for physicochemical properties, fatty acid profile, phenolic compounds, antioxidant activities and oxidative stability. The fat showed good thermal stability (14.26 h) and high contents of monounsaturated (42.42%) and saturated (43.47%) fatty acids with higher concentrations of oleic and stearic acids, respectively, and a high content of phenolic compounds (141.84 µg EAG·g-1) in the fat, and in the aqueous extract (926.47 µg EAG·g-1). The results indicated that the cupuassu seed fat obtained by enzymatic extraction showed superior properties to cupuassu fat obtained by cold pressing, in addition to generating an aqueous fraction which is rich in bioactive compounds that can be used as ingredients in the food and pharmaceutical sectors.
... It is an arboreal species belonging to the Malvaceae family and the Byttnerioideae subfamily. Its fruit, cupuassu, offers two products that are currently exploited by agroindustries: pulp, which is widely used to produce juices, jellies, sweets, and other foods (Pereira, Abreu, & Rodrigues, 2018); and almond, which provides the raw material for several products in the pharmaceutical and cosmetic industries owing to its emollient and antioxidant properties (Costa et al., 2020). Almonds are also used to make "cupulate" or cupuassu chocolate (Genovese & Lannes, 2009). ...
In fruit tree breeding, selection indices are used to identify the genotypes that combine desirable commercial and non-commercial characteristics. As Theobroma grandiflorum is generally cultivated in agroforestry systems (AFS), there is a need to develop cultivars that are adapted to such environments. In this study, the objective was to select the most promising genotypes for their future use in AFS based on the additive index, a pioneering method for this crop. The trial was carried out for 12 years in an agroforestry system in the municipality of Tomé-Açu, Pará State, Brazil. The 16 evaluated clones were completely randomised with a variable number of repetitions. The average number of fruits produced as well as the morpho-agronomic characteristics of the fruits were analysed. Mixed linear models were used to estimate the components of variance and predict the genotypic values. The genetic correlation between the variables was estimated, and the selection of genotypes was based on the additive index, with a positive orientation of all variables except the thickness of the fruit shells and the weight of the fruits. Clones 42, 44, 46, 47, 57, 61, and 64 performed well for all the analysed variables, resulting in a selection gain of 7.3% and low incidence rates of witches’ broom disease. These genotypes can be made available to producers in the form of clones for use in AFS and can further be included in future hybridisations in T. grandiflorum breeding.
... Outro exemplo é o cupuaçu (Theobroma grandiflorum) apontado como fonte de ácido ascórbico (110mg/100g de polpa), minerais (potássio, magnésio, cálcio, fósforo, ferro, sódio e zinco), fibras e compostos fenólicos (Jesus et al., 2019). A polpa exibe polifenóis antioxidantes, incluindo flavonas, flavonóis, protoantocianidina e catequinas PUGLIESE et al., 2013), além de ser fonte potencial de fibra alimentar (0,50% a 2,12%), principalmente de fibra solúvel e por conter quantidade considerável de amido e de pectina (Pereira, Abreu & Rodrigues, 2018). Research, Society andDevelopment, v. 11, n. 15, e86111537122, 2022 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v11i15.37122 9 Da Silva & Farias (2018) ressaltam que a utilização da semente do cupuaçu para produção de farinha além de agregar valor para um fruto regional beneficia na complementação alimentar, por ser uma fonte lipídica e proteica. ...
Introdução: A seletividade alimentar é um comportamento característico de pessoas diagnosticadas com Transtorno do Espectro Autista – TEA e por conta disso acabam por bloquear a inserção de novas experiências com alimentos saudáveis tendo como consequência a deficiência de micronutrientes. Levando-se em consideração isso, a região Amazônica possui uma grande diversidade de espécies de frutos, vegetais e oleaginosas que apresentam nutrientes e ácidos graxos que podem modificar a expressão de sintomas do TEA. Objetivo: descrever alimentos da região amazônica que possuem potencial nutricional para auxiliar no combate as carências nutricionais comuns em crianças com TEA Transtorno do Espectro Autista. Metodologia: trata-se de uma revisão de literatura narrativa. Resultados: a análise dos dados mostrou que o transtorno do espectro autista não é apenas assinalado por distúrbios de comunicação e de comportamento, mas também pode existir problemas relacionados à nutrição, que crianças autistas tem baixo consumo de frutas, sucos de frutas, verduras e legumes, que é importante envolver toda a família no processo da redução dos sintomas relacionados ao TEA, visto que os problemas relacionados a alimentação de crianças com TEA acarretam vários riscos para o equilíbrio de nutrientes e o crescimento da criança. Conclusão: os alimentos da região amazônica possuem potencial nutricional para auxiliar no combate as carências nutricionais comuns em crianças com TEA. Portanto, conclui-se que algumas frutas amazônicas são consideradas como fontes ricas em vitaminas, minerais e substâncias orgânicas, principalmente antioxidantes e podem auxiliar no combate as carências nutricionais das crianças com TEA.
... (Malvaceae) is one of the main fruit trees cultivated in the Brazilian Amazon. The high commercial value of the cupuaçu pulp derives from the food industry, mainly as juice, liqueur, and jelly, as well as in the manufacture of chocolate ("cupulate") from its almonds [31][32][33]. Conotrachelus humeropictus Fiedler, 1940 (Coleoptera: Curculionidae), known as "Brocado-Cupuaçu", is the main pest of this culture in the Amazon region, especially in Rondônia and Amazonas [34]. This pest is difficult to control, as both the egg and larva are lodged in galleries inside the fruits. ...
A new systematic structural study was performed using the Atomic Force Microscopy (AFM) reporting statistical parameters of polymeric particles based on gelatin and poly-ε-caprolactone (PCL) containing essential oil from Lippia origanoides. The developed biocides are efficient alternative controlling agents of Conotrachelus humeropictus and Moniliophtora perniciosa, the main pests of Theobroma grandiflorum. Our results showed that the particles morphology can be successfully controlled by advanced stereometric parameters, pointing to an appropriate concentration of encapsulated essential oil according to the particle surface characteristics. For this reason, the absolute concentration of 1000 µg·mL−1 (P1000 system) was encapsulated, resulting in the most suitable surface microtexture, allowing a faster and more efficient essential oil release. Loaded particles presented zeta potential around (–54.3 ± 2.3) mV at pH = 8, and particle size distribution ranging from 113 to 442 nm. The hydrodynamic diameter of 90% of the particle population was found to be up to (405 ± 31) nm in the P1000 system. The essential oil release was evaluated up to 80 h, with maximum release concentrations of 63% and 95% for P500 and P1000, respectively. The best fit for the release profiles was obtained using the Korsmeyer–Peppas mathematical model. Loaded particles resulted in 100% mortality of C. humeropictus up to 48 h. The antifungal tests against M. perniciosa resulted in a minimum inhibitory concentration of 250 µg·mL−1, and the P1000 system produced growth inhibition up to 7 days. The developed system has potential as alternative controlling agent, due to its physical stability, particle surface microtexture, as well as pronounced bioactivity of the encapsulated essential oil.
... La pulpa de copuazú contiene vitaminas A, C, B1, B2 y B3, además de amino ácidos, calcio y selenio (Vriesmann & De Oliveira, 2009). También contiene minerales saludables como potasio, fosforo, magnesio, hierro y zinc (Pereira et al., 2018) La pulpa contiene teobromina y teacrina, elementos ampliamente usados en bebidas deportivas y energéticas por su capacidad de reducir la fatiga y mejorar sentimientos relacionados con la energía y el estado de ánimo (Oprea et al., 2019 Además, contienen múltiples compuestos bioactivos incluyendo carotenoides, fenoles y fito-esteroles (Sidhu & Zafar, 2018;Mahmood, Ngah & Omar, 2011), con poder antioxidante contra radicales libres, que pueden proveer una protección contra cáncer a través de su actividad antimutagénica y antitumórica (Sidhu & Zafar, 2018). ...
Desde que CIPCA NA empezó sus actividades en la Amazonía boliviana, la producción de especies frutales (incluyendo el cacao) en sistemas agroforestales y el aprovechamiento de productos forestales no maderables, además de su transformación y comercialización a través de Organizaciones Económica Campesinas (OECA) fueron aspectos claves de su Propuesta Económica Productiva. Después de más de dos décadas de promoción e incidencia en la Amazonía boliviana, actualmente una creciente cantidad de productores campesinos e indígenas apostaron a estas actividades económicas, mientras que propuestas con este enfoque no solamente fueron adoptados por las asociaciones productivas como tal, pero también ganaron su espacio en las organizaciones matrices, incluyendo el BOCINAB como plataforma regional del sector campesino e indígena de la Amazonía boliviana.
Gracias a estos antecedentes se generó todo un marco legal y política a favor de esta propuesta de producción. Luego de los grandes cambios sociales, la redistribución de tierra y la aprobación de una nueva constitución política en la primera década del siglo XXI, en los últimos años se produjeron cambios adicionales a favor de una propuesta de desarrollo económico basado en el aprovechamiento democrático y sostenible de los frutos amazónicos. A nivel nacional el “Complejo de Frutas Amazónicas” fue incluido como una de los pilares productivos identificadas en el Plan de Desarrollo Económico y Social 2016-2020, que fue la base de diversos programas y proyectos productivos que buscan consolidar una economía plural con fuerte participación campesina-indígena basada en el aprovechamiento de frutas amazónicas como el cacao, el asaí, el majo y el copuazú.
Por su lado, los gobiernos subnacionales mostraron similares tendencias. Por ejemplo, en el Departamento del Beni en 2019 se aprobó una Ley Departamental del Cacao Nativo Amazónico (Ley Departamental Beni Nº 88, 14/03/2019) y el mismo año el municipio de Riberalta aprobó la Ley Declaratoria de Frutas Amazónicas como Productos Estratégicos del Municipio de Riberalta (Ley Municipal Amazónica Nº 113, 04/04/2019),
El presente documento fue elaborado en el marco del proyecto "Consolidación de estrategias de adaptación y atenuación del cambio climático en los sistemas de producción familiar en Bolivia y en la región Andino-Amazónico del continente” financiado por AFD, FFEM y Secours Catholique, con el objetivo de Sistematizar el proceso participativo de construcción del Complejo de Frutos Amazónicos para lograr una alimentación saludable y nutritiva en las familias del área rural del Municipio de Riberalta, adoptando una estrategia de replicabilidad, se presenta un análisis histórico de estos procesos de construcción, mostrando tanto aspectos relacionados a las propuestas e iniciativas desde las comunidades y organizaciones campesinas de Riberalta y áreas aledañas, como también aportes técnicos y científicos desde diversas instancias públicas y privadas y en especial desde CIPCA, y finalmente también los avances en cuanto a la construcción de normas y políticas públicas favorables para esta modalidad de producción.
Desde 2018 esa co-construcción de una nueva propuesta de desarrollo, adquiere un componente adicional en forma de una serie de acciones que buscan aprovechar los grandes beneficios alimenticios y nutricionales de las frutas amazónicas para ayudar reducir los problemas de salud en la población de Riberalta. Asimismo, este documento también describe los aportes de CIPCA para la conformación del Consejo Municipal de Alimentación y Nutrición de Riberalta y un estudio nutricional que facilitaron la incorporación de estos aspectos en las propuestas regionales.
El documento termina con la presentación de un caso de estudio: a través de una breve evaluación de las decisiones tomadas por Sandra Justiniano en relación a los procesos de desarrollo de su familia, la comunidad Buen Retiro y una asociación productiva en torno al asaí y majo. Se evalúa, también, cómo fueron los aportes de CIPCA a los procesos históricos anteriormente descritos y cómo vienen favoreciendo la replicación de esta nueva propuesta alternativa de desarrollo amazónico en torno a los frutos amazónicos.
... Cupuassu (Theobroma grandiflorum, Schumann) is a fruit belonging to the Malvaceae family and native to the Amazon region. Its fruits can have a weight of 200 to 4,000 g containing from 15 to 50 seeds covered by a pulp (Novalli et al., 2015;Pereira et al., 2018;Ramos et al., 2020). Being cupuassu from the same family as cacao (Thebroma cacao), it shares certain sensory and physicalchemical properties with cacao. ...
In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal diffusivity (?) of 4.8·10-5 m²/s, effective diffusivity (Deff) of 9.94·10-10 - 6.29·10-10 m²/s and activation energy (Ea) of 14.90 kJ/mol. These results showed a similarity of values between cupuassu and cocoa and allows to perform more specific studies for the development of dryers for the cupuassu almonds.
... In the opposite case, when the AOP was initially placed in the combinations, an effective removal of the organic matter was found, and the biological processes also removed some portion of TOC. As the main components of COPE are biodegradable substances (Pereira, Abreu, & Rodrigues, 2018;Rogez et al., 2004), the water initially treated by SPF has organic matter from COPE susceptible to biotransformation. These results also support the convenience of the AOP/biological process configurations for treating the MWW from Florencia-Caquetá. ...
In developing countries, small cities such as Florencia-Caquetá (Colombia),
municipal wastewaters (MWW) are directly disposed on environmental aqueous
media without any treatment. Consequently, contaminants of emerging concern
(CECs) as pharmaceuticals reach natural water bodies. These CECs have the
potential risk for the environment due to their persistence properties and biological
activity. Under such context, research about technologies to treat MWW and
eliminate CECs are needed.
Considering the absence of efficient municipal wastewaters treatment plants in
Florencia-Caquetá, the present doctoral thesis was focused on the treatment of
MWW by alternative and conventional processes considering local economic and
environmental conditions. It was evaluated the combination of biological treatments
with solar photo-Fenton (SPF) at near neutral pH.
The thesis is organized in six chapters. Chapter 1 contains the research background,
i.e., the problem statement, the conceptual framework about biological processes
and photo-Fenton, the objectives as well as the new contributions of the thesis. In
Chapter 2 is presented the characterization of MWW from Florencia-Caquetá in
terms of global parameters (e.g., chemical oxygen demand, pH, organic matter
content, conductivity, etc.) and presence of relevant CECs (e.g., pharmaceuticals).
In Chapter 3 is depicted the treatment of MWW from Florencia through two biological
systems (aerobic or anaerobic) at lab-scale. Initially, the acclimatization of
microorganisms to the water sample was studied. Afterwards, the action of the
stabilized biological systems to remove four representative pharmaceuticals
(selected from Chapter 2) and biodegradable organic matter in the MWW from
Florencia was established. The processes efficiency was tested by monitoring the
concentration of pharmaceuticals, the removal of total organic carbon (TOC) and
evolution of nitrogen forms (NH4
+
, NO3
-
).
In Chapter 4, the application of solar photo-Fenton process for treating the
representative pollutants at lab-scale is presented. Also, the improvement of SPF
performance by Amazonian fruit extracts is considered. This chapter analyzes the
limitations of classical photo-Fenton for degrading the target pharmaceuticals and it
17
shows the possibility of addition of Amazonian fruit extracts (copoazu, canangucha
and coffee) as complexing agents of iron to enhance the degrading ability of SPF
process for treating MWW. The performance of process was evaluated as a function
of removal efficiency of organic matter and pharmaceuticals present in MWW from
Florencia. Additionally, the evolution of dissolved iron and peroxide consumption
were monitored.
Chapter 5 deals with the combination of the biological processes with SPF for
treating MWW from Florencia. It was evaluated the effect of combination order (first
biological process and second SPF or vice-versa) at lab scale. In Chapter 6, it is
initially described the acclimatization of a pilot biological reactor (which was operated
under non-controlled conditions of temperature, humidity and pH). Then, the
combination at pilot scale of the SPF process (in presence of an extract of
Amazonian fruit) and a biological system to treat MWW from Florencia is shown. It
was evaluated the ability of combination to remove target pollutants and organic
matter, in addition to evolution of nitrogen species.
The development of this research work provides new information about: i) the
occurrence of CEC in raw MWW from Florencia-Caquetá (which could be used as a
primary indicator of pollution of water environment of the Colombian Amazonia); ii)
A green solar photo-Fenton process at natural pH promoted by Amazonian natural
products as iron complexing agents; iii) the use anaerobic treatment in combination
with SPF for the elimination of CECs and mineralization of organic matter present in
MWW; and iv) combination of an anaerobic biological process with SPF at pilotscale, which represents a useful background for the construction of systems at a
bigger scale and its subsequent application to MWW in Florencia or other towns
belonging to Colombian Amazonia.
... Cupuaçuzeiro grows in synergy with other native species of the tropical forest, offering an ecological approach to sustainable agroforestry management and preservation. For the biomedical or pharmacological areas, its potential lies in its rich composition of antioxidants, polyphenols and theograndins (Pereira et al., 2018). Punaro et al. (2019) have demonstrated that Cupuaçu, administered using solutions containing 1 g.mL − 1 of extract, has the capacity to reduce the appearance of diabetic kidney complications, serving experimentally as a non-pharmacological aid therapy to delay renal complications in diabetic patients. ...
We performed qualitative and quantitative analysis of surfaces of kefir biofilms loaded with Amazon rainforest fruit extract. Scanning electron microscopy and atomic force microscopy were used to evaluate the micromorphology of the biofilms. The films surface displayed a lower density of microorganisms (∼ 0.061 microorganisms/µm2) for the lowest concentration of fruit extract, however, a greater density (∼0.220 microorganisms/µm2) was observed for the higher concentration. Height stereometric parameters revealed that the biofilms with the highest concentration presented the highest roughness. However, almost all the stereometric parameters related to texture showed no significant difference. Furthermore, the Hurst coefficients of the average power spectrum density were similar for all biofilms. Fractal parameters confirmed that higher concentrations of fruit extract induced a superior topographic irregularity. However, fractal lacunarity does not show any significant difference confirming the similarity of the microtextures. Moreover, fractal succolarity and surface entropy exhibited values that suggested ideal percolation and strong topographic uniformity, respectively, indicating that these films can uniformly adhere to other surfaces. Our results confirm that the stereometric and fractal parameters can be relevant for the surface characterization of microbial films, which can be of great importance to the biomedical field.
... The protein and lipid contents in the pulp are low; 0.48% and 1.92%, respectively. Likewise, cupuaçu is a potential source of dietary fiber (0.50%-2.12%), mainly soluble fiber, and contains a considerable amount of starch and pectin (Pereira, Abreu, & Rodrigues, 2018). ...
The influence of ultrasound (US)‐assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm³) and GA (0.5 and 1% w/w). The increase in energy density and GA concentration increased the viscosity of the juice, reducing its sedimentation. Increased energy density occurs to increased bioavailability of vitamin C in cupuaçu juice serum. The two levels of energy density of US were effective in the denaturation of the polyphenol oxidase and peroxidase enzymes. The use of US and GA may be a good alternative for the food industry to maintain the physicochemical properties of cupuaçu juice during storage.
Practical applications
Cupuaçu is a fruit with great economic importance for the region of the Amazon Rainforest. Due to their physical characteristics, the juices present a rapid phase separation and it can compromise their processing and sensorial acceptance. The use of the ultrasonic homogenization process and the addition of natural hydrocolloids (GA) can improve the physical juice quality because the US reduces the particles size and the hydrocolloid increases the viscosity of the serum, reducing the separation of the phases of the juice. Also, the study is interesting due to the use of nonthermal technologies and natural additives, maintaining the nutritional juices quality.
... Cupuassu (Theobroma grandiflorum) is a tropical fruit native to the Brazilian Amazon. Its pulp is yellowish-white and is used for the production of ice cream, juice, and jellies because of its distinctive flavor, being good sensory acceptance [11,12,13]. Moreover, the cupuassu pulp has high nutritional value due to the phenolic compounds [14,15]. ...
Theobroma grandiflorum is a perennial fruit tree native to the Amazon region. As a perennial species with continuous production throughout the years, breeders should seek well‐conducted trials, accurate phenotyping and adequate statistical models for genetic evaluation and selection that can leverage the information provided by the repeated measures. We evaluated 13 models with different covariance structures for genetic and residual effects for T. grandiflorum evaluation, using an unbalanced dataset with 34 hybrids from the triple‐crossing of nine parents, planted in a randomized complete block design. For nine consecutive years, the fruit yield of these hybrids was evaluated. Each model had its goodness‐of‐fit tested by the Akaike information criterion. The most adequate model for estimating the variance components and the breeding values were modelled with the first‐order heterogeneous autoregressive for residual effects and third‐order factor analytic for genetic effects. From this model, we used the factor analytic selection tools for selecting the top 10 families, providing a genetic gain of 10.42%. These results are important not only for T. grandiflorum breeding but also to show that in any repeated measures' data from fruit‐bearing perennial species the modelling of genetic and residual effects should not be neglected.
Objetivo: o presente estudo buscou investigar a contribuição em alguns parâmetros físico-químicos da adição de manteiga de cupuaçu à formulação de um sabonete de base glicerinada. A comprovação da validade da manteiga de cupuaçu como aditivo cosmético seria de grande importância para a economia local. Metodologia: foram preparados sabonetes de base glicerinada, um grupo com manteiga, e outro sem. Então foram realizados testes em duplicata de absorção de água, durabilidade, rachaduras, índice de saponificação, índice de acidez, volume de espuma, ponto de fusão e pH. Resultados: a adição da manteiga trouxe uma melhoria dos aspectos de durabilidade, volume de espuma, ponto de fusão e pH, enquanto os parâmetros de índice de acidez e absorção de água tiveram uma leve piora, que não comprometeu a qualidade do sabonete. Conclusão: a manteiga de cupuaçu aparenta ser uma boa opção de aditivo cosmético, sendo necessários mais estudos que investiguem suas propriedades farmacológicas no uso tópico.
Theobroma grandiflorum, T. bicolor and T. subincanum represent underutilized genetic resources for cocoa quality. The bioactive components and flavor volatiles of different bean genotypes of these species were profiled and compared with those of T. cacao. T. bicolor and T. grandiflorum had different profiles of methylxanthines and polyphenols from T. bicolor and T. cacao. T. subincanum and T. grandiflorum were rich in theacrine and flavones. T. grandiflorum, T. bicolor and T. subincanum beans generally had less phenolics than T. cacao. Roasting decreased the concentrations of polyphenols and methylxanthines in the beans. Roasted T. grandiflorum and T. subincanum beans had higher concentrations of pyrazines and esters than T. cacao. T. grandiflorum and T. subincanum beans had more odor-active volatiles than T. cacao. Overall, the underutilized Theobroma species have potential to be exploited to improve the flavor and nutritional quality of cocoa products.
This work shows, for the first time, the use of the autochthonous Amazonian fruit copoazu (COPE, Theobroma grandiflorum) as an enhancer of the solar photoelectroFenton (SPEF) performance. SPEF, using a BDD anode with Na2SO4 or IrO2 anode in NaCl and actual sunlight, was applied to degrade four representative pharmaceuticals (acetaminophen, diclofenac, ciprofloxacin, and sulfamethoxazole) simultaneously in raw municipal wastewater (MWW). The effect of COPE addition on both pharmaceuticals degradation and keeping iron in solution at near-neutral pH is presented. Also, the combination of the enhanced SPEF process with an aerobic biological system was evaluated. In the SPEF process based on IrO2-NaCl, electrogenerated reactive chlorine species played the main degrading role. Meanwhile, in the BDD-based process, hydroxyl radical and photolysis were the main agents responsible for the elimination of pharmaceuticals. The two SPEF processes, IrO2-NaCl and BDD-Na2SO4, led to ~99 and ~49% of pondered degradation of pharmaceuticals, respectively. The addition of an extract of copoazu to the reactor equipped with the BDD anode improved the elimination, achieving ~70% of pondered removal of the pharmaceuticals. COPE acted as a natural complexing agent, favoring the catalytic cycle of iron in the system. Finally, the biodegradability (using aerobic microorganisms) of the MWW treated by the improved SPEF (with the BDD anode) was tested. It was found that the microorganisms were able to remove up to 54.6% of the organic carbon content in the sample, indicating the high biocompatibility of water resultant from the treatment by the SPEF improved with the copoazu presence.
La pulpa de copoazú es un fruto de alto contenido en pectinas y ácido ascórbico cosechado en la Amazonía de América Oriental por sus características de aroma, sabor y textura. No obstante, el procesamiento de enlatado para el consumo humano en Madre de Dios (Perú) es cuestionable debido al inadecuado manejo y tratamiento térmico del fruto. El objetivo del estudio fue evaluar la estabilidad de la conservación de la vitamina C en el procesamiento de la pulpa de copoazú enlatada. Para ello, se llevó a cabo un diseño experimental en cuatro etapas: 1) caracterización del fruto, 2) determinación del tratamiento térmico, 3) análisis de la variación de vitamina C y 4) análisis de la pulpa enlatada. Se evaluó el efecto del proceso por triplicado y se aplicó un diseño completamente al azar (DCA) para analizar las diferencias estadísticas mediante el programa Statgraphys Centurion. Entre los resultados se destaca que el pH (3.05 ± 0.50) y acidez (1.54 ± 0.80) del enlatado guardan semejanza con la materia prima. Asimismo, se encontró un aumento significativo de sólidos solubles (Brix) respecto al fruto fresco. Se concluye que la retención total de vitamina C de la pulpa de copoazú enlatada fue 49.10 %.
Extracts of copoazu (Theobroma gramdiflorum), canangucha (Maurita Flexuosa), and coffee (Coffea arabica) were explored as enhancers of the solar photo-Fenton process to eliminate acetaminophen, sulfamethoxazole, carbamazepine, and diclofenac in raw municipal wastewater. The process, at pH 6.2 and 5 mg L−1 of iron without the presence of extracts, had a very limited action (~35% of the pollutants degradation at 90 min of treatment) due to the iron precipitation. Interestingly, the extract addition increased the soluble iron forms, but only copoazu extract improved the pollutant degradation (~95% of elimination at 20 min of the process action). The copoazu extract components acted as natural complexing agents, maintaining the soluble iron up to 2 mg L−1 even after 90 min and, consequently, enhancing the pollutant degradation. The effect of copoazu extract dose on the process performance was also assessed, finding that an iron:polyphenols (from the copoazu extract) at a molar ratio equal to 1:0.16 was the most favorable condition. Then, the process improved by copoazu extract was applied to raw municipal wastewater. Remarkably, the process led to ~90% of total pharmaceuticals degradation at 20 min of treatment. This work evidenced the feasibility of amazonian fruit extracts to improve the solar photo-Fenton process to degrade pharmaceuticals in aqueous matrices at near-neutral pH.
Nutraceuticals have been the focus of numerous research in recent years and accumulating data support their use for promoting some health benefits. Several nutraceuticals have been widely studied as supplements due to their functional properties ameliorating symptoms associated with neurological disorders, such as oxidative stress and chronic inflammatory states. This seems to be the case of some fruits and seeds from the Amazon Biome consumed since the Pre-Columbian period that could have potential beneficial impact on the human nervous system. The beneficial activities of these food sources are possibly related to a large number of bioactive molecules including polyphenols, carotenoids, unsaturated fatty acids, vitamins, and trace elements. In this context, this review compiled the research on six Amazonian fruits and seeds species and some of the major nutraceuticals found in their composition presenting brief mechanisms related to their protagonist action in improving inflammatory responses and neuroinflammation.
The objective of this work was to evaluate the effect of enzymatic interesterification process in blends with different proportions (w:w) of cupuassu fat and inaja oil (80:20, 70:30, 60:40, 50:50 and 40:60). The interesterification reaction was carried out at 65 °C, agitation at 150 rpm, and enzyme concentration of 5% (w/w), for 6 h. Acidity index, melting point, consistency and solid fat content of the blends were characterized before and after the interesterification process. Fatty acid content was characterized in cupuassu fat and inaja oil and, nutritional quality indexes of atherogenicity (AI) and thrombogenicity (TI) were calculated. Enzymatic interesterification promoted a decrease in acidity (<0.6%) and changes in the blends’ properties, making them suitable for food product preparation. All esterified blends (cupuassu seed fat:inaja pulp oil) presented suitable consistency properties, plasticity and spreadability to be used for the preparation of functional, table and soft table types of margarine and used in food preparation such as special fats.
O cupuaçu é uma fruta bastante aproveitada na produção caseira de doces. Mas, poucos dados na literatura relatam sobre o seu aproveitamento industrial como doce em massa. O objetivo deste trabalho foi avaliar o doce em massa de cupuaçu quanto as suas características físico-químicas e a partir da caracterização e da legislação brasileira construir a tabela nutricional do produto e aplicar a ferramenta semáforo nutricional. As amostras de doce foram elaboradas em uma unidade fabril e conduzidas para a caracterização físico-química: atividade de água, teor de umidade, acidez total titulável, lipídios totais, teor de proteínas, açúcares redutores e totais, conteúdo de fibras, vitamina C, teor de cinzas e teor dos minerais sódio e potássio. O doce apresentou valor de atividade de água de 0,74, considerado adequado para estabilidade microbiológica; acidez total titulável (1,20%); lipídios totais (0,00%); teor de proteína (0,79%); açúcares redutores (23,20%); açúcares totais (73,55%); conteúdo de fibras (1,50%); vitamina C (16,84 mg/100 g); teor de cinzas (0,70%). Os resultados foram similares aos de outros doces em massa na literatura. A aplicação do semáforo nutricional à tabela nutricional mostrou que o doce não representa uma boa fonte de fibras, logo, o consumo esporádico é recomendado.
Biological aspects of the caterpillar Macrosoma tipulata Hübner and its damage to young leaves of Theobroma grandiflorum (Wild ex Spreng Schum) were studied under laboratory conditions of 24.5 +/- 0.7 masculineC, UR 61.6 +/- 9.1% and 12h photophase. The larval stage presented five instars with a total duration of 15.9 +/- 4.31 days, and survival of 98%. The pupal period stage was 7.0 +/- 0.56 days for males and 6.9 +/- 0.56 days for females, with 99% survival for both sex. The pupal mean length was 18.9 +/- 0.89 mm for males and 19.1 +/- 1.13 mm for females. The mean longevity of the adult was 10.3 +/- 2.25 days. The vertical distribution of damage was relatively uniform, with a tendency of greater defoliation in the middle of the treetop, but without significant difference among the three positions.
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