Compositional analysis of baru (Dipteryx alata Vogel) pulp highlighting its industrial potential.

Baru (Dipteryx alata Vogel), a fruit native to the Brazilian Cerrado, has gained scientific interest due to its nutritional potential and commercial value. Its edible seed, of high commercial value, represents around 5 % of the fruit. On the other hand, its pulp, a byproduct of the baru processing industry, is normally discarded, generating a huge volume of waste with reported antioxidant properties. This study investigates the composition and bioactive properties of baru pulp, aiming to identify the antioxidant components in this byproduct. Our analysis revealed that baru pulp is rich in sugars (41.86 %), fiber (29.12 %), and essential minerals, along with commercially valuable bioactive compounds such as trigonelline (139.10 mg 100 g), tannins (429.16 mg tannin equivalent 100 g), vitamin C (109.57 mg 100 g), and phenolic compounds such as trans-cinnamic acid (5.91 mg 100 g), chlorogenic acid, and gallic acid (1.07 mg 100 g). Industrially relevant sesquiterpenes, such as α-copaene and bicyclogermacrene, account for 42.75 % of the volatile profile, alongside germacrene D (11.69 %), aromadendrene (9.05 %), α-cubebene (6.84 %), β-elemene (5.90 %), and ledene (5.82 %), which are commonly used in essential oil production from other food matrices. While further studies are required to optimize extraction methods, these findings highlight baru pulp as a promising and low-cost alternative to traditional sources of bioactive compounds, with potential applications in functional food formulations and sustainable industrial processes. Specifically, the use of in natura pulp or its flour for food enrichment is recommended, supporting sustainability through the valorization of agro-industrial waste.