European Food Research and Technology

, Volume 218, Issue 4, pp 380–384 | Cite as

Chemical composition of the pulp of three typical Amazonian fruits: araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum)

  • Hervé RogezEmail author
  • Raphaële Buxant
  • Eric Mignolet
  • Jesus N. S. Souza
  • Evaldo M. Silva
  • Yvan Larondelle
Original Paper


Araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum) are three exotic fruits typical of the Amazonian region. Their pulps are very much appreciated by the inhabitants and have been recently exported. The present paper reports on the chemical composition of these pulps: the gross composition (carbohydrates, protein, fat, ash and dietary fibre contents) has been determined, together with a more detailed analysis of sugars, amino acids, fatty acids and minerals. Altogether, the data indicate that these fruit pulps of Amazonian origin are of nutritional interest and should be promoted at least at a regional level.


Amazonian fruits Chemical composition Eugenia stipitata Platonia insignis Theobroma grandiflorum 



The authors particularly thank the European Union-DGXII (project TS3-CT94-0300) for financial support for this work.


  1. 1.
    Marx F, Andrade EHA, Maia JG (1997) Z Lebensm Unters Forsch 204:442–444Google Scholar
  2. 2.
    Marx F, Andrade EHA, Maia JG (1998) Z Lebensm Unters Forsch 206:364–366CrossRefGoogle Scholar
  3. 3.
    Cavalcante PB (1991) Frutas comestíveis da Amazônia, 5th edn. Cejup, Belém, Pará, BrazilGoogle Scholar
  4. 4.
    Aguiar JPL (1983) Acta Amazônica 13:953–954Google Scholar
  5. 5.
    Monteiro AR, Meireles MAA, Marques MOM, Petenate AJ (1997) J Supercrit Fluids 11:91–102CrossRefGoogle Scholar
  6. 6.
    Alves S, Jennings WG (1979) Food Chem 4:149–159Google Scholar
  7. 7.
    Boulanger R, Chassagne D, Crouzet J (1999) Flavour Fragr J 14:303–311CrossRefGoogle Scholar
  8. 8.
    Clement CR, Venturieri GA (1990) Bacuri and cupuassu. In: Nagy S, Shaw PE, Wardowski WF (eds) Fruits of tropical and subtropical origin. Florida Science Source, Lake Alfred, pp 178–192Google Scholar
  9. 9.
    Venturieri GA (1993) Cupuaçu: a espécie, sua cultura, usos e processamento. Clube do cupu, Belém, Pará, BrazilGoogle Scholar
  10. 10.
    Silva FM, Silva CLM (1999) Int J Food Sci Tech 34:87–94Google Scholar
  11. 11.
    Boulanger R, Crouzet J (2000) Flavour Fragr J 15:251–257CrossRefGoogle Scholar
  12. 12.
    AOAC (1995) Official methods of analysis. Association of Official Analytical Chemists, WashingtonGoogle Scholar
  13. 13.
    Prosky L, Asp NG, Schweizer TF, De Vries JW, Furda I (1988) J Assoc Off Anal Chem 71:1017–1023PubMedGoogle Scholar
  14. 14.
    Jayalekshmy A, Mathew AG (1990) Food Chem 37:123–134Google Scholar
  15. 15.
    WHO (1985) WHO/FAO Report: Energy and protein requirements. WHO technical report series No. 724. World Health Organization, GenevaGoogle Scholar
  16. 16.
    Favier JC, Ireland-Ripert J, Laussucq C, Feinberg M (1994) Répertoire général des aliments: table de composition des fruits exotiques, fruits de cueillette d’Afrique, vol 3. Edns. ORSTOM, Tec&Doc, INRA, ParisGoogle Scholar

Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Hervé Rogez
    • 1
    Email author
  • Raphaële Buxant
    • 2
  • Eric Mignolet
    • 2
  • Jesus N. S. Souza
    • 1
  • Evaldo M. Silva
    • 1
  • Yvan Larondelle
    • 2
  1. 1.Department of Food and Chemical EngineeringFederal University of ParáBelémBrazil
  2. 2.Unité de biochimie de la nutritionUniversité catholique de LouvainLouvain-la-NeuveBelgium

Personalised recommendations