Physicochemical characterization of the fresh fruit and jelly of Eugenia dysenterica (Myrtaceae) from the Cerrado of Goiás, Brazil

Abstract

The Cerrado biome, the second largest in Brazil, hosts a rich biodiversity with over 10,000 species, many of which are endemic. Despite its ecological importance, it has been understudied, particularly concerning species with economic potential, such as the cagaita (Eugenia dysenterica), whose fruits are used in the production of nutritious jellies. In this context, this study performed a physicochemical characterization of the fresh fruit and jelly of Eugenia dysenterica. Fruits were collected in the city of São Luís de Montes Belos, Goiás, Brazil during October and November 2023, sanitized, and processed to obtain pulp. The jelly was produced by mixing 50% pulp and 50% sugar, adjusting the pH to 3.2, and subjected to thermal treatment. Physicochemical analyses were performed on both the pulp and jelly to determine moisture, lipid, protein, ash, and fiber content, following AOAC protocols. Color measurements were taken using a digital colorimeter, with chroma and hue angles calculated accordingly. The centesimal composition of Eugenia dysenterica pulp revealed high moisture content (86 ± 0.07 g/100 g) and carbohydrates (13.8 ± 1.43 g/100 g), contributing to its low-calorie potential. The jelly showed lower moisture (37 ± 0.04 g/100 g) and high carbohydrates (61 ± 1.13 g/100 g), indicating a denser consistency and longer shelf life. Both products displayed significant fiber and mineral content, with acidity and color parameters favoring consumer acceptance (p