Stability of bioactive compounds in butiá (Butia odorata) fruit pulp and nectar

- Bioactive content stability of Butia pulp and nectar upon processing and storage was evaluated.
- Pulp pasteurization reduced phenolic, flavonoid, carotenoid, and ascorbic acid contents.
- Pulp polar compounds contents decreased and carotenoid content remained unaltered during storage.
- Nectar lost flavonoid content and antioxidant potential over a three-month storage period.
- Despite losses butiá nectar remained rich in epicatechin, rutin, and catechin.

Butia odorata is a palm tree native to southern Brazil whose fruit (known as butiá) and leaves are used to make many food products and crafts. Butiá contain several biologically active compounds with potential health benefits. However, processing conditions can alter quality attributes including bioactive compound content. This study evaluated the stability of bioactive compounds in butiá pulp upon pasteurization, during 12 months of frozen storage, and in butiá nectar after a 3-month storage period. Pulp pasteurization resulted in a reduction in phenolic, flavonoid, carotenoid, and ascorbic acid contents. After a 12-month frozen storage period, flavonoid, phenolic, and ascorbic acid contents decreased while carotenoid content remained unaltered. Carotenoid, ascorbic acid, and phenolic contents were unaffected by the 3-month storage of butiá nectar; however, flavonoid content and antioxidant potential were reduced. Despite bioactive compound degradation upon heat treatment and storage, butiá nectar remained rich in phenolics, especially (−)-epicatechin, rutin, and (+)-catechin.