Buriti (Mauritia flexuosa L) is a fruit from the Amazon with high potential to be used, from this
plant everything can be used, from the fruit to the trunk, as it is rich in bioactive compounds
and has a yellow / orange color; it becomes attractive for use in food preparations. The objective
of this work was to develop and chemically characterize three formulations of food pastes
obtained from the buriti pulp. In addition to the centesimal composition of the fractions of the
fruit and the preparations, analyzes of vitamin C, phenolic compounds, carotenoids and
antioxidant activity were also carried out. The following values were observed for the fractions
of the fruit: vitamin C (48.4455.22 mg/100g), carotenoids (6.0521.03 mg/100g), Total
phenolics (19.3133.30 mg GAEq/100g) and antioxidant activity (111.24190.43 µmol TE/g
DM), for all analyzed parameters, the highest values were observed for the peel. As for the
formulations, it was found that the good attributes of the peel interfered in the formulation C,
which presented the highest yields of vitamin C (21.22 mg/100g), carotenoids (13.99 mg/100g),
Total phenolics (21.45 mg GAEq/100g) and antioxidant activity (82.34130.52 µmol TE/g
DM). Thus, it is verified that buriti has a great nutritional potential for direct consumption or to
be used in the formulation of confectionery products, including the use of its peels in
formulations. The developed pastes, in addition, had a protein content, carbohydrates and a high
amount of lipids, a high caloric value. Thus, your consumption should be moderate.
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