Farinha da casca da guavira Campomanesia adamantium): bioativos e tempo de vida de prateleira.

Abstract

The increasing demand for nutritious and sustainable food has encouraged research into native Brazilian fruits from the Cerrado biome, such as Campomanesia adamantium (guavira). This study aimed to obtain flour from guavira peels (FCG) and evaluate its centesimal composition, shelf life, and bioactive compounds, including total carotenoids and phenolics. The peels were dehydrated at 55 °C for 48 hours and processed into flour. Centesimal analysis revealed high carbohydrate content, lipid levels, and moisture content above the recommended limit. The shelf life assessment over 45 days showed stable water activity (Aw), pH, and color, with only the titratable acidity varying significantly after 30 days. The FCG presented carotenoids and phenolic compounds. Although lower than values reported for other Cerrado fruits, the results demonstrate that FCG is a viable source of bioactive compounds and a promising strategy for utilizing fruit by-products, adding value to local biodiversity and contributing to food sustainability.