Nutritional and Industrial Potential of Fatty Acids from Cagaita (Eugenia dysenterica DC) and Mamacadela (Brosimum gaudichaudii Trécul) in the Brazilian Cerrado

The Cerrado is increasingly threatened by deforestation, mainly due to expanding livestock and agriculture. To counteract this trend, the valorization of native fruits such as cagaita and mamacadela is crucial. Several studies highlight their high added value and technological potential, particularly as rich sources of essential fatty acids. This study aims to evaluate the physicochemical composition and fatty acid profile of cagaita and mamacadela pulp and seeds. Both parts underwent physicochemical analysis, fatty acid profiling via gas chromatography, and nutritional quality index calculations. Cagaita (both pulp and seed) was notable for its high concentration of monounsaturated fatty acids (MUFA), mainly oleic acid. Its pulp stood out due to its high omega-3 content, low omega-6 to omega-3 ratio, and low thrombogenicity index, suggesting significant antioxidant potential and a valuable source of essential fatty acids. Both fruits and their seeds demonstrated great potential for commercial applications in the food industry due to their antioxidant properties and nutritional benefits. Their high-value compounds, including oleic, linoleic, and linolenic acids, could be utilized in pharmaceutical and cosmeceutical industries.