Skip to main content
SpringerLink
Log in
Book cover

Bioactive Compounds in Underutilized Fruits and Nuts pp 1–14Cite as

Bioactive Compounds in Baru Almond (Dipteryx alata Vogel): Nutritional Composition and Health Effects

  • Living reference work entry
  • First Online:

  • 175 Accesses

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

The Dipteryx alata Vogel is a native plant from the Cerrado biome found in Brazil known as baru almond and representative of edible seeds and similar to those of true nuts. This almond is a source of minerals and also rich in protein and lipid contents. Vitamin E and phenolic compounds present in D. alata almond are associated with their high antioxidant activity. The inclusion of 20 g of D. alata in diet has shown positive effects on the lipid profile (↓LDL-c and ↓TC) in humans. This species is economically devalued mainly by the characteristic of sustainable exploitation and dependence of its seasonal production.

This is a preview of subscription content, log in via an institution.

Abbreviations

AAS:

Amino acid score

ABTS:

2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)

CVD:

Cardiovascular diseases

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

FCR:

Food conversion ratio

FeSO4:

Ferrous sulfate

FRAP:

Ferric reducing antioxidant power

GAE:

Gallic acid equivalent

GPx:

Glutathione peroxidases

GR:

Glutathione reductase

GST:

Glutathione S-transferase

HDL-c:

High-density lipoprotein cholesterol

LDL-c:

Low-density lipoprotein cholesterol

MUFA:

Monounsaturated fatty acids

PDCAAS:

Protein digestibility-corrected amino acid score

PPAR:

Peroxisome proliferator-activated receptor

PUFA:

Polyunsaturated fatty acids

RCT:

Randomized controlled trials

RDA:

Recommended Daily Allowance

RNPR:

Relative net protein ratio

SDS-PAGE:

Sodium dodecyl sulfate–polyacrylamide gel electrophoresis

SFA:

Saturated fatty acids

SOD:

Superoxide dismutase

TBARS:

Thiobarbituric acid reactive substances

TC:

Total cholesterol

TE:

Trolox equivalent

WC:

Waist circumference

References

  1. Sano SM, Brito MA, Ribeiro JF (2004) Dipteryx alata – Baru, pp 203–215

    Google Scholar 

  2. Silva AK da, Egito M do (2005) Solidária de Agricultores Familiares e Extrativistas do Cerrado: um novo protagonismo social. Agriculturas 2:14–16

    Google Scholar 

  3. Sousa AGDO, Fernandes DC, Alves AM et al (2011) Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut. Food Res Int 44:2319–2325. https://doi.org/10.1016/j.foodres.2011.02.013

    Article  CAS  Google Scholar 

  4. Santiago G d L, de OIG, Horst MA et al (2018) Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity. Food Sci Technol 38:244–249. https://doi.org/10.1590/1678-457x.36416

    Article  Google Scholar 

  5. Botezelli L, Claudio A, Malavasi MM (2000) Characteristics of fruits and seeds of four provenances of Dipteryx alata Vogel. Rev Cern 6:9–18

    Google Scholar 

  6. Almeida AB de, Silva AKC, Lodete AR, et al (2019) Assessment of chemical and bioactive properties of native fruits from the Brazilian Cerrado. Nutr Food Sci 49:381–392. https://doi.org/10.1108/NFS-07-2018-0199

    Article  Google Scholar 

  7. Alves AM, De Mendonça AL, Caliari M, De Andrade Cardoso-Santiago R (2010) Avaliaçáo química e física de componentes do baru (Dipteryx alata Vog.) para estudo da vida de prateleira. Pesqui Agropecu Trop 40:266–273. https://doi.org/10.5216/pat.v40i3.6343

    Article  Google Scholar 

  8. Silva DV, De Oliveira DEC, Resende O et al (2019) Revista Brasileira de Engenharia Agrícola e Ambiental Nutritional quality of the epicarp and mesocarp flours of baru fruits submitted to drying Qualidade nutricional das farinhas do epicarpo e mesocarpo de frutos baru submetidos a secagem. pp 65–70

    Google Scholar 

  9. Czeder LP, Fernandes DC, Freitas JB, Naves MMV (2012) Baru almonds from different regions of the Brazilian Savanna: implications on physical and nutritional characteristics. Agric Sci 03:745–754. https://doi.org/10.4236/as.2012.35090

    Article  CAS  Google Scholar 

  10. Reis AF, Schmiele M (2019) Characteristics and potentialities of Savanna fruits in the food industry. Brazilian J Food Technol 22:1–12. https://doi.org/10.1590/1981-6723.15017

    Article  Google Scholar 

  11. Fioravante MB, Hiane PA, Braga Neto JA (2017) Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond. Ciência Rural 47:5–10. https://doi.org/10.1590/0103-8478cr20151646

    Article  Google Scholar 

  12. Atala A (2005) Alex Atala – Por Uma Gastronomia Brasileira, 2nd edn. BEI Comunicação, São Paulo

    Google Scholar 

  13. Soares Junior MS, Caliari M, Torres MCL et al (2007) Qualidade De Biscoitos Formulados Com Diferentes. Pesqui Agropecu Trop 37:51–56

    Google Scholar 

  14. Souza PLC, Silva MR (2015) Quality of granola prepared with dried caju-do-cerrado (Anacardium othonianum Rizz) and baru almonds (Dipteryx alata Vog). J Food Sci Technol 52:1712–1717. https://doi.org/10.1007/s13197-013-1134-4

    Article  CAS  PubMed  Google Scholar 

  15. Fernandes DC, Freitas JB, Czeder LP, MMV N (2010) Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna. J Sci Food Agric 90:1650–1655. https://doi.org/10.1002/jsfa.3997

    Article  CAS  PubMed  Google Scholar 

  16. Oliveira VB, Yamada LT, Fagg CW, Brandão MGL (2012) Native foods from Brazilian biodiversity as a source of bioactive compounds. Food Res Int 48:170–179. https://doi.org/10.1016/j.foodres.2012.03.011

    Article  CAS  Google Scholar 

  17. USDA Nutrient database for standard reference [online]. In: U.S. Department of Agriculture – Agricultural Research Service http://www.nal.usda.gov/fnic/foodcomp/search/

  18. Sánchez-Chino X, Jiménez-Martínez C, Dávila-Ortiz G et al (2015) Nutrient and nonnutrient components of legumes, and its chemopreventive activity: a review. Nutr Cancer 67:401–410. https://doi.org/10.1080/01635581.2015.1004729

    Article  CAS  PubMed  Google Scholar 

  19. da Cruz KS, da Silva MA, de Freitas OD, Neves VA (2011) Partial characterization of proteins from baru (Dipteryx alata Vog) seeds. J Sci Food Agric 91:2006–2012. https://doi.org/10.1002/jsfa.4410

    Article  CAS  PubMed  Google Scholar 

  20. Guimarães R de CA, Favaro SP, Viana ACA et al (2012) Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog). Food Sci Technol 32:464–470. https://doi.org/10.1590/s0101-20612012005000065

    Article  Google Scholar 

  21. Siqueira APS, Pacheco MTB, Naves MMV (2015) Nutritional quality and bioactive compounds of partially defatted baru almond flour. Food Sci Technol 35:127–132. https://doi.org/10.1590/1678-457x.6532

    Article  Google Scholar 

  22. Vera R, Soares M, Junior S et al (2009) Características químicas de amêndoas de barueiros (Dipteryx alata Vog.) de ocorrência natural no cerrado do estado de Goiás, Brasil. Rev Bras Frutic 2:112–118. https://doi.org/10.1590/S0100-29452009000100017

    Article  Google Scholar 

  23. Takemoto E, Okada IA, Garbelotti ML et al (2001) Chemical composition of seeds and oil of baru (Dipteryx alata Vog.) native from Pirenópolis, state of Goiás, Brazil. Rev Inst Adolfo Lutz 60:113–117

    CAS  Google Scholar 

  24. Marin AMF, Siqueira EMA, Arruda SF (2009) Minerals, phytic acid and tannin contents of 18 fruits from the Brazilian savanna. Int J Food Sci Nutr 60:177–187. https://doi.org/10.1080/09637480902789342

    Article  CAS  Google Scholar 

  25. Campidelli M, Carneiro JD, Souza EC et al (2019) Impact of the drying process on the quality and physicochemical and mineral composition of Baru almonds (Dipteryx Alata Vog.). J Culin Sci Technol:1–13. https://doi.org/10.1080/15428052.2019.1573710

  26. Fraguas RM, Simão AA, Leal RS et al (2015) African journal of agricultural research operation, facilities and management in public and private abattoirs in Ethiopia. African J Agric Res 10:623–630. https://doi.org/10.5897/AJAR2014

    Article  Google Scholar 

  27. Fernandes DC, Alves AM, Castro GSF et al (2015) Effects of Baru almond and Brazil nut against hyperlipidemia and oxidative stress in vivo. J Food Res 4:38. https://doi.org/10.5539/jfr.v4n4p38

    Article  CAS  Google Scholar 

  28. Bento APN, Cominetti C, Simões Filho A, Naves MMV (2014) Baru almond improves lipid profile in mildly hypercholesterolemic subjects: a randomized, controlled, crossover study. Nutr Metab Cardiovasc Dis 24:1330–1336. https://doi.org/10.1016/j.numecd.2014.07.002

    Article  CAS  PubMed  Google Scholar 

  29. Oonincx DGAB, Van Broekhoven S, Van Huis A, Van Loon JJA (2015) Feed conversion, survival and development, and composition of four insect species on diets composed of food by-products. PLoS One 10:1–20. https://doi.org/10.1371/journal.pone.0144601

    Article  Google Scholar 

  30. NIH (2019) National Institute of Health. [Online]. US Department of Health & Human Services

    Google Scholar 

  31. Hammad S, Pu S, Jones PJ (2016) Current evidence supporting the link between dietary fatty acids and cardiovascular disease. Lipids 51:507–517. https://doi.org/10.1007/s11745-015-4113-x

    Article  CAS  PubMed  Google Scholar 

  32. Clandinin MT, Wang LC, Rajotte RV et al (1995) Increasing the dietary polyunsaturated fat content alters whole body utilization of 16:0 and 10:0. Am J Clin Nutr 61:1052e7

    Article  Google Scholar 

  33. Alves AM, Fernandes DC, Borges JF et al (2016) Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health. Rev Nutr 29:859–866. https://doi.org/10.1590/1678-98652016000600010

    Article  Google Scholar 

  34. Food and Nutrition Board, Institute of Medicine (2005) Dietary reference intakes for energy, cabohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. The National Academies Press, Washington, DC

    Google Scholar 

  35. Kohno H, Yasui Y, Suzuki R et al (2004) Dietary seed oil rich in conjugated linolenic acid from bitter melon inhibits azoxymethane-induced rat colon carcinogenesis through elevation of colonic PPARγ expression and alteration of lipid composition. Int J Cancer 110:896–901. https://doi.org/10.1002/ijc.20179

    Article  CAS  PubMed  Google Scholar 

  36. Ryan A, Godson C (2010) Lipoxins: regulators of resolution. Curr Opin Pharmacol 10:166–172. https://doi.org/10.1016/j.coph.2010.02.005

    Article  CAS  PubMed  Google Scholar 

  37. Galli F, Azzi A, Birringer M et al (2017) Vitamin E: emerging aspects and new directions. Free Radic Biol Med 102:16–36. https://doi.org/10.1016/j.freeradbiomed.2016.09.017

    Article  CAS  PubMed  Google Scholar 

  38. de Souza RGM, Schincaglia RM, Pimente GD, Mota JF (2017) Nuts and human health outcomes: a systematic review. Nutrients 9. https://doi.org/10.3390/nu9121311

  39. Lemos MRB, Siqueira EM de A, Arruda SF, Zambiazi RC (2012) The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]. Food Res Int 48:592–597. https://doi.org/10.1016/j.foodres.2012.05.027

    Article  CAS  Google Scholar 

  40. Siqueira EMA, Rosa FR, Fustinoni AM et al (2013) Brazilian Savanna fruits contain higher bioactive compounds content and higher antioxidant activity relative to the conventional red delicious apple. PLoS One 8:2–8. https://doi.org/10.1371/journal.pone.0072826

    Article  CAS  Google Scholar 

  41. Siqueira EM de A, Marin AMF, da Cunha M d SB et al (2012) Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut, prevents iron-induced oxidative stress in rats. Food Res Int 45:427–433. https://doi.org/10.1016/j.foodres.2011.11.005

    Article  CAS  Google Scholar 

  42. John JA, Shahidi F (2010) Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa). J Funct Foods 2:196–209. https://doi.org/10.1016/j.jff.2010.04.008

    Article  CAS  Google Scholar 

  43. Taş NG, Gökmen V (2017) Phenolic compounds in natural and roasted nuts and their skins: a brief review. Curr Opin Food Sci 14:103–109. https://doi.org/10.1016/j.cofs.2017.03.001

    Article  Google Scholar 

  44. Chang SK, Alasalvar C, Bolling BW, Shahidi F (2016) Nuts and their co-products: the impact of processing (roasting) on phenolics, bioavailability, and health benefits – a comprehensive review. J Funct Foods 26:88–122. https://doi.org/10.1016/j.jff.2016.06.029

    Article  CAS  Google Scholar 

  45. Ozdal T, Capanoglu E, Altay F (2013) A review on protein-phenolic interactions and associated changes. Food Res Int 51:954–970. https://doi.org/10.1016/j.foodres.2013.02.009

    Article  CAS  Google Scholar 

  46. Martins N, Barros L, Ferreira ICFR (2016) In vivo antioxidant activity of phenolic compounds : facts and gaps. Trends Food Sci Tecnol 48:1–12. https://doi.org/10.1016/j.tifs.2015.11.008

    Article  CAS  Google Scholar 

  47. Araújo ACF, Rocha JC, Paraiso AF et al (2017) Consumption of baru nuts (Dipteryx alata) in the treatment of obese mice. Ciência Rural 47:2015–2018. https://doi.org/10.1590/0103-8478cr20151337

    Article  Google Scholar 

  48. de Souza RGM, Gomes AC, de Castro IA, Mota JF (2018) A baru almond–enriched diet reduces abdominal adiposity and improves high-density lipoprotein concentrations: a randomized, placebo-controlled trial. Nutrition 55–56:154–160. https://doi.org/10.1016/j.nut.2018.06.001

    Article  CAS  PubMed  Google Scholar 

Download references

Acknowledgments

The authors acknowledge the financial support of MCTI/CNPQ/Universal 14/2014 (Process 445648/2014-7), Universal FAPEMAT N° 005-2015 (Process N°. 222927/2015), and CNPq (Process 426479/2016-5).

Author information

Authors and Affiliations

  1. Federal Institute of Education, Science and Technology Goiano, Rio Verde, GO, Brazil

    Mariana Buranelo Egea

  2. Departament of Food and Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá, MT, Brazil

    Katiuchia Pereira Takeuchi

Authors
  1. Mariana Buranelo Egea
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Katiuchia Pereira Takeuchi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mariana Buranelo Egea .

Editor information

Editors and Affiliations

  1. Department of Botany, Karnatak University, Dharwad, India

    Hosakatte Niranjana Murthy

  2. Department of Biotechnology, Shivaji University, Kolhapur, India

    Vishwas Anant Bapat

Section Editor information

  1. Department of Botany, Karnatak University, Dharwad, India

    Hosakatte Niranjana Murthy

  2. Research Center for the Development of Advanced Horticultural Technology, Chungbuk National University, Cheongju, Republic of Korea

    Hosakatte Niranjana Murthy

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Switzerland AG

About this entry

Check for updates. Verify currency and authenticity via CrossMark

Cite this entry

Egea, M.B., Takeuchi, K.P. (2019). Bioactive Compounds in Baru Almond (Dipteryx alata Vogel): Nutritional Composition and Health Effects. In: Murthy, H., Bapat, V. (eds) Bioactive Compounds in Underutilized Fruits and Nuts. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-06120-3_17-1

Download citation

  • DOI: https://doi.org/10.1007/978-3-030-06120-3_17-1

  • Received:

  • Accepted:

  • Published:

  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-06120-3

  • Online ISBN: 978-3-030-06120-3

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

Publish with us

Policies and ethics

Search

Navigation