PHYSICOCHEMICAL CHARACTERIZATION, BIOMETRIC PARAMETERS, BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF MURICI

Several indigenous fruits have medicinal and nutritional properties but are rarely used in industrial food products. Industrialization can add value to the product, provide financial returns for family farming, and contribute to the preservation of plant diversity. This research aimed to evaluate the biometric characterization, physicochemical properties, bioactive compounds, and antioxidant capacity of murici (Byrsonima crassifolia, Malpighiaceae). The fruits were harvested in January 2020 from plants on private property located in Goiás, Brazil (17°11’42’’S and 50°32’21’’W, 811 m.a.s.l.). We evaluated the biometric parameters, physicochemical properties, total phenolic compounds, vitamin C, and antioxidant capacity of the murici pulp. The fruits exhibited variability in dimensions and weight, high concentrations of vitamin C and phenolic compounds, and high antioxidant capacity. The low uniformity of the biometric parameters of murici can be attributed to genetic variability and environmental factors. The high antioxidant capacity is due to the presence of high concentrations of phenolic compounds and vitamin C; therefore, murici can be considered a promising ingredient in the development of functional foods.