Aspectos históricos, nutricionais e gastronômicos do pequi (Caryocar brasiliense camb.)

Abstract

Pequi (Caryocar brasiliense camb.) is a Brazilian native fruit which has great importance and cultural meaning for people from cerrado and also for scientific researchers. This study aimed to highlight the historical, nutritional and gastronomic importance of pequis, as well as to describe its nutritional value and compare the edible parts of pequis. This is a literature review with qualitative approach performed in three steps. In the first step, we carried out a theoretical research on historical and geographical aspects, but also concepts related to cultivation and production of pequis. In the second phase addressed the physicochemical characteristics of the fruit pulp and the oil. In the third stage were reported preparations with pequi from Brazilian cerrado even in natura or processed, emphasizing industrialized products. Regarding its nutritional properties, Pequi is a source of calories, proteins, lipids, carbohydrates, fiber, minerals, and vitamins. The gastronomy section brings preparations with pequis in natura for rice with pequis production, "batida" of Pequi, Pequi liquor. The processed pequi section brings pequis' cream, oil, and tablet flour among others. New products have been being developed, such as nutraceutical product concerned (Pequi capsules), performing medicine functions in reducing fatty deposits in blood vessels. The results of the surveys show the nutritional importance of pequis, from the pulp as well as the almond and oil, primarily for their high concentrations of lipids, minerals, proteins and vitamins, highlighting that the almond is richer in minerals than the pulp.