Evaluation of composition and quality parameters of jelly palm (Butia odorata) fruits from different regions of Southern Brazil

- Different genotypes, harvests and regions of cultivation of jelly palm were evaluated.
- Physical and chemical compositions of fruits were influenced by region and harvests.
- Genotypes SM and SR presented high yields and total lipids content, respectively.
- The amount of unsaturated fatty acids was higher than 50% of total fatty acids.

Fruits of Butia odorata from two different regions of Southern Brazil were evaluated in three harvests (2009, 2010 and 2012) in relation to biometric, color and quality parameters, proximate composition and fatty acids profile. The genotypes presented different pulp yields ranging from 40.38% to 73.91% with the highest values observed for genotype SM2. The Hue angle was higher for Santa Rosa in comparison with Santa Maria region and indicated an orange color of fruits. The total solid soluble to total titratable acidity ratio showed values between 4.42 and 14.20 with a high variation in regions, genotypes and harvests studied. The total lipid content reached up to 2.27% within different genotypes and sixteen fatty acids were identified being the palmitic, linoleic and alpha-linolenic acids found in higher amounts. According to results it was possible to discriminated samples from different regions mainly due to different total lipid content, fatty acids profile and color parameters. The genotypes and harvests differed among them, but in the principal component analysis no group formation was observed.