A review on Brazilian baru plant (Dipteryx alata Vogel): morphology, chemical composition, health effects, and technological potential
Lima, Dyana Carla | Alves, Mariana da Rocha | Noguera, Nathan Hargreaves | Nascimento, Roberto de Paula do
Among the native flora of the Brazilian Cerrado, there is baru (Dipteryx alata Vogel), a sensory pleasing fruit species of the Leguminosae family composed mainly of peel, pulp, and almond, which can be used in full and has high nutritional value and technological potential. Almonds are generally intended for fresh consumption or oil extraction, while the pulp can be minimally processed and become an ingredient for the preparation of food products. Nutritionally, baru has all the nutrients of a balanced diet, but special attention has been given to the minor bioactive compounds, which are responsible for providing antioxidant activity. Some studies have investigated the effects of baru consumption on health, revealing promising results regarding metabolic diseases, oxidative stress, cancer, atherogenesis, microbial infection, and snake venom poisoning. Technologically, baru has potential for application in several areas, such as food, microbiological, and energy. In this context, baru has been used as an emulsifying, foaming, viscosity, texturizing, and sanitizing agent, as well as to produce biofuel and charcoal. Thus, the objective was to deliver the most complete review on baru, presenting from its morphological and chemical composition aspects to health effects and technological use.
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