01664naa a2200205 a 450000100080000000500110000800800410001902200140006002400550007410000220012924501010015126000090025252010160026165000270127770000200130470000230132470000220134770000200136977300690138921123812019-12-06       2019    bl uuuu     u00u1 u    #d  a1678-45967 ahttp://dx.doi.org/10.1590/0103-8478cr201808062DOI1 aRIBEIRO, L. de O.  aNutrients and bioactive compounds of pulp, peel and seed from umbu fruit.h[electronic resource]  c2019  aThe objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P&lt0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P&lt0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.  aTecnologia de Alimento1 aVIANA, E. de S.1 aGODOY, R. L. de O.1 aFREITAS, S. C. de1 aMATTA, V. M. da  tCiência Rural, Santa Mariagv.49, n. 04, 11 p. e20180806, 2019.