Evaluation of the Organic Content of Jussara (Euterpe edulis Martius) Fruit Pulp Submitted to Slow vs Rapid Freezing

Background: Jussara (Euterpe edulis Martius) is a palm tree in the Arecaceae family that is native to the Atlantic forest in Brazil. The fruits are round and dark purple due to their anthocyanin content. They have similar sensorial and nutritional properties as açaí berries. However, they have been reported to have a higher concentration of anthocyanins than açaí. Traditionally, the fruits have been preserved by freezing them. However, to the best of our knowledge, nobody has ever tried to compare the nutritional value and biochemical composition of these fruits when they were frozen slowly or fast. So, the goals of this investigations were to quantify the moisture and organic compounds in fresh jussara fruit, as well as fruit that had been frozen fast vs slow. Methods: The fruit pulp was submitted to slow vs. rapid freezing. Both samples were analyzed for water, total solids, ash, proteins, lipids, carbohydrates, soluble fiber and insoluble fiber in jussara fruit pulp were determined. Results: The moisture content was a little higher when the fruit pulp was frozen slowly. There was a decrease in total solids, ash, insoluble solids, total acidity, anthocyanin content and pH when frozen slowly. Also, jussara was low in carbohydrates and a good source of dietary fiber. Conclusion: The moisture content was a little higher when the fruit pulp was frozen slowly. There was a decrease in total solids, ash, insoluble solids, total acidity, anthocyanin content and pH when frozen slowly. Also, jussara fruit was low in carbohydrates and a good source of dietary fiber.