The Amazon region holds a variety of oleaginous fruit species, which have a high nutritional
value and functional properties that help in the prevention of several CNCD's, highlighting the
peach palm. Thus, the aim of this study is to analyze the functional composition of bioactive
constituents of yellow peach palm flour (Bactris gasipaes kunth) obtained by convective and
infrared drying. The methodology adopted complies with the standards of the Association of
Official Analytical Chemists (AOAC). Carotenoids, total polyphenols, flavonoids and
anthocyanins were determined by spectrophotometry and physicochemical analyzes were
carried out on the flour, following the accepted and recommended methodology. The peach
palm pulp dried by both convective and infrared drying showed good yields (almost 40%);
regarding the physical-chemical quality parameters, the peach palm flour obtained by
convective drying (pH: 6.14±0.05;ATT: 2.13±0.30; Aw: 0.34±0.00;SST: 1.75±0.00) stood out
in relation to infrared drying (pH: 7.4±0.04;ATT: 1.49±0.30;Aw: 0.61±0.00; SST: 1, 00±0.00
), demonstrating high stability and is in greater compliance with the allowed microbiological
and enzymatic control; in relation to carotenoids, the content identified in flour by convective
drying (β-carotene, α-carotene, γ-carotene and lycopene) was higher than that of infrared,
however, in relation to other research on the fruit, they were underestimated; the levels of
phenolic compounds found were low for both dryings, while the content of flavonoids and
anthocyanins were high in both dryings, especially in the infrared drying (114.7±0.05;
75.7±0.43, respectively) . Given the above, it can be inferred that peach palm flour has good
conditions to be inserted more and more in the diet of individuals, due to its high stability and
being rich in bioactive compounds (carotenoids, flavonoids and anthocyanins), which
characterizes its bioactive functional quality, providing health protection against various
diseases.
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