Chronic Noncommunicable Diseases (NCDs) has been increasingly highlighted in the
Brazilian epidemiological scenario, associated with high mortality, and the consumption of
functional foods is essential to improve this scenario. Objective: To determine the content of
bioactive antioxidant compounds in the muruci pulp (Byrsonima crassifolia) obtained by
convective drying (in vitro). Materials and methods: Physical-chemical analysis (according
to AOAC standards) and bioactive compounds were performed. Results: The sample
presented average pH and total titratable acidity of 3.35 ± 0.05 and 2.30 ± 0.25, respectively,
low water activity (average of 0.28 ± 0.04) and average of total solubles solids of 14.45 ± 0.45
(ºBrix). Regarding bioactive and antioxidant compounds, an average carotenoid of 325.8 ±
3.55 μg / 100g of βcarotene equivalent to 54.40 ± 1.65 μg / 100g of retinol was found, 118.15
(mg AGE / 100g) of phenolic compounds, 35.2 ± 0.55 (mg / 100g) of flavonoids and 140.3 ±
1.35 (mg / 100g) of vitamin c, demonstrating the role of muruci as a fruit with functional
properties.
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