02178naa a2200253 a 450000100080000000500110000800800410001910000190006024502220007926000090030152013560031065000130166665000230167965000200170265300090172265300250173170000200175670000260177670000280180270000240183070000190185470000290187377300220190221365272021-11-24       2021    bl uuuu     u00u1 u    #d1 aGADIOLI, I. L.  aInfluence of Climatic and Geographical Variations on the Nutritional and Antioxidant Properties of Baru Mesocarp (Dipteryx alata Vog.) and the Crystallization of Sucrose by Secondary Nucleation.h[electronic resource]  c2021  aAbstract Baru is an exotic fruit grown in different regions of the Brazilian savannah, but its sweet mesocarp is discarded after extraction of the almond the nutritional and antioxidant properties of baru mesocarp (pulp), as harvested in three Brazilian locations (Goia´s-GO; Federal District-DF and Minas Gerais-MG), and the feasibility of crystalizing the sugar from the mesocarp were investigated. Variations (dry weight basis) in the protein (2.6?9.2%), lipid (1.5?5.1%), fiber (24.1?33%), sugar (38.1?42.3%), total phenolic compounds ?TPC (179.4?314.7 mg GAE.100 g-1) and tannin (39.3?75.8 mg CAE.100 g-1) contents were observed. The antioxidant activity as determined by the ABTS method followed the tannin content, and by the DPPH and FRAP methods, followed the TPC content. The mesocarp from MG, subjected to higher temperatures, temperature variations and sunlight, presented more sucrose, glucose and fructose. The mesocarp from DF, presented more antioxidants, tannins, total and soluble fibers, proteins, maltose, lipids and ash, contents associated with a higher altitude and greater rainfall. Finally, the GO mesocarps, with rainfall before ripening, higher temperatures and less sunlight, were associated with higher antioxidant, sucrose and insoluble fiber contents. Granulated sugar was obtained by crystallization from the mesocarp.  aAçúcar  aComposto Fenólico  aCristalização  aBaru  aVariável climática1 aASQUIERI, E. R.1 aOLIVEIRA, L. de L. de1 aFIGUEIREDO, L. F. de A.1 aCELESTINO, S. M. C.1 aBATISTA, R. D.1 aASQUIERI, E. M. de A. R.  tSugar Tech, 2021.