Butiá
propiedades físicas, nutricionales y antioxidantes de frutos rojos, anaranjados y amarillos
DOI:
https://doi.org/10.31285/AGRO.25.789Palabras clave:
Butia odorata, carotenos, xantofilas, vitamina C, polifenoles, fibra dietéticaResumen
El fruto de la palma de butiá [Butia odorata (Barb. Rodr.) Noblick] tiene valor cultural y económico para los habitantes del área de paisaje protegido en los Palmares de Rocha, Uruguay. Determinar la calidad físico-química y nutricional de los frutos puede ser un aporte para valorizarlos preservando estos biosistemas. El objetivo de este trabajo fue caracterizar física y químicamente frutos con epicarpio de color rojo, anaranjado y amarillo. El color y el contenido de materia seca, ceniza, proteína cruda, fibra dietética, carotenoides, vitamina C, polifenoles totales (PT), y la capacidad antioxidante total fueron medidos en la cáscara y la pulpa de los tres tipos de frutos. Todos los datos fueron reportados cada 100 g de peso fresco. Además, en el jugo de la pulpa se determinó el pH, la acidez titulable y los sólidos solubles totales. Los tres tipos de butiá presentaron mayor contenido de β-caroteno (≈1,28 mg), luteína (≈68,2 µg) y PT (≈647,7 mg ácido gálico equivalente) en la cáscara que en pulpa. Además, el contenido de vitamina C (≈48,7 mg) y fibra dietética (≈ 7,1 g) fue similar en la cáscara y en la pulpa para los tres colores de butiá. El consumo de 100 g de frutos de butiá in natura aportaría hasta un 14% de la fibra dietética, 8% β-carotenos y 57% de la vitamina C requeridos diariamente por un adulto.
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