LWT - Food Science and Technology 151 (2021) 112098

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LWT
journal homepage: www.elsevier.com/locate/lwt

Influence of buriti pulp (Mauritia Flexuosa L.) concentration on

thermophysical properties and antioxidant capacity
Callebe Camelo-Silva a, Marcio Augusto Ribeiro Sanches a, Renata Moraes Brito b,
Ivano Alessandro Devilla c, Loyse Tussolini a, Paula Becker Pertuzatti a, b, *
a
Food Engineering Course, Federal University of Mato Grosso, Barra Do Garças, Mato Grosso, 78600-000, Brazil
b
Post-Graduate Program in Basic and Applied Immunology and Parasitology, Federal University of Mato Grosso, Barra Do Garças, Mato Grosso, 78600-000, Brazil
c
Agricultural Engineering Course, State University of Goias, Anapolis, Goias, 75132-903, Brazil

A R T I C L E I N F O A B S T R A C T

Keywords: This study aimed to determine the thermophysical properties and antioxidant capacity of buriti pulp with
Specific mass concentrations of 7, 9, 11, 13, and 15 ◦ Brix. Total solids and moisture content were determined in an oven, and
Specific heat the specific mass was determined by the pycnometer method, while the specific heat, thermal diffusivity, and
Thermal conductivity
thermal conductivity were obtained using the KD2 Pro thermal properties analyzer. The antioxidant capacity was
Thermal diffusivity
determined by the 2,2′ -azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picrylhydrazyl
(DPPH) methods. At high concentrations, total solids and specific mass increased while moisture content
decreased, and the soluble solids concentration did not influence specific heat, thermal diffusivity, and thermal
conductivity. The antioxidant capacity of buriti pulps ranged from 0.07 to 10.45 μmol Trolox/g sample for the
ABTS method and from 293.77 to 411.46 μmol Trolox/g sample for the DPPH method.

1. Introduction
Brazilian tropical fruits represent a potential market that has been
growing at a considerable pace, with new commercial sectors being
conquered every day. The recent interest in these fruits is due to their
peculiar sensory characteristics and high nutritional and economic po­
tential (Borgonovi et al., 2021; Cândido et al., 2015). Among these
fruits, the buriti (Mauritia flexuosa L.) stands out, which is the most
abundant palm tree in Brazil and widely found in the Amazon and
Cerrado biomes. In addition, it can also be found in other South Amer­
ican countries, including Colombia, Peru, Ecuador, Bolivia, Venezuela,
and Guyana. The buriti palm tree belongs to the family Arecaceae and
has a straight and cylindrical trunk that can reach up to 35 m in height,
producing fruits covered with brown-reddish scales that have a thin
layer of yellow pulp that can be consumed as juice, sweets, ice cream,
popsicles, jellies, and wines (Pezoti et al., 2014; Resende et al., 2019;
Rudke et al., 2019). Furthermore, the buriti pulp is rich in carotenoids,
vitamins, unsaturated fatty acids, and fibers (Alarcon et al., 2021;
Cândido et al., 2015; Cruz et al., 2020; Milanez et al., 2018). Due to
these particularities, researchers have investigated the possibility of
using the buriti in other studies that are often related to the antioxidant
capacity of the pulp (Milanez et al., 2018; Nobre, Sousa, Camilo, et al.,
2018; Schiassi et al., 2018), including immunomodulatory effects
against Escherichia coli (Cruz et al., 2020), antimicrobial activity (Nobre,
Sousa, Silva, et al., 2018), tonic biological activity, anthelmintic and
healing properties (Neri-Numa et al., 2018), cosmetic applications
(Forero-Doria et al., 2016; Mansur et al., 2020), the effects of buriti oil
on SARS coronavirus (Costa et al., 2020), among others. In addition,
antioxidants play a crucial role in the food industry since they inhibit or
delay lipid alterations in foods, extend shelf life, and improve sensory
quality (Koolen et al., 2013).
Curimbaba et al. (2020) evaluated the intervention of three tropical
fruits (Assai berry, buriti, and cupuassu) in the diet of rats, and those fed
with food containing the buriti pulp showed improved intestinal
anti-inflammatory activity due to the high antioxidant capacity of the
fruit. Nonetheless, Abreu-Naranjo et al. (2020) reported that the over­
production of free radicals is associated with several pathological con­
sequences, such as the oxidation of cellular structures, damaging cells,
tissues, and organs. These authors suggested that the antioxidant com­
pounds of the buriti pulp may be useful in neutralizing pathologies
associated with reactive oxygen species. Regarding food application,
Best et al. (2020) observed that the carotenoids present in the buriti pulp

* Corresponding author. Food Engineering Course, Federal University of Mato Grosso, Barra do Garças, Mato Grosso, 78600-000, Brazil.
E-mail address: paulapertuzatti@yahoo.com.br (P.B. Pertuzatti).

https://doi.org/10.1016/j.lwt.2021.112098
Received 5 April 2021; Received in revised form 12 June 2021; Accepted 6 July 2021
Available online 11 July 2021
0023-6438/© 2021 Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
C. Camelo-Silva et al. LWT 151 (2021) 112098

enhance the sensory properties of dairy foods, promoting greater stored in glass containers and frozen at − 18 ± 2 ◦ C until analyses.
acceptance of the final product.
Given the relevant components of the buriti fruit and its possible
applications, one alternative for its conservation is fruit processing, 2.3. Buriti pulp physicochemical and thermophysical properties
which includes thermal processes that involve heat transfer such as
heating, cooling, and freezing. Thus, determining the thermophysical 2.3.1. Total solids and moisture content
properties (e.g., specific mass, specific heat, thermal diffusivity, and The total solids (g/100 g) and moisture content (g/100 g) were ob­
thermal conductivity) are commonly used in several operations, tained by oven drying at 105 ± 2 ◦ C until constant weight (Instituto
including heat transfer calculations for process optimization and Adolfo Lutz, 2008). The analyses were done in triplicate. The results of
equipment sizing. Furthermore, these parameters can also be used to the total solids and moisture content of the buriti pulps will be used in
estimate the time required during the freezing, melting, cooling, and the predictive models of thermophysical properties to compare with the
drying operations of food. Knowledge of these food properties is experimental results.
fundamental to optimize existing methods and equipment in order to
increase the operational efficiency of food facilities. In addition, un­ 2.3.2. Specific mass
derstanding the thermophysical properties contributes to selecting The specific mass of the samples was determined by the pycnometric
packaging materials to minimize gas transfer between the environment method (Azoubel et al., 2005). A 25-mL glass pycnometer was filled with
and product and develop new products (Perussello et al., 2013; Singh & the sample, and the mass was measured on an analytical scale. The
Talukdar, 2020). specific mass of the buriti pulps was calculated according to Eq. (1), and
The thermophysical properties of food can be determined using nu­ the analysis was performed in triplicate and under controlled tempera­
merical transient heat transfer models followed by optimization pro­ ture (25 ± 2 ◦ C).
cedures to obtain the parameters considered therein. However, these ( )
mpicA − mpicV
methods are often complex and require large amounts of information ρA = ρW ( ) (1)
(Zabalaga et al., 2016). Hence, the KD2 Pro is a fast and accurate ther­ mpicA − mpicV
mophysical property analyzer used to determine the thermal properties
In which:
of fruits and vegetables (Barnwal et al., 2015; Kadam et al., 2012;
ρA = Specific mass of the buriti pulp (kg/m3);
Perussello et al., 2013; Zielinska et al., 2017). Thermophysical proper­
ρW = specific mass of water at 25 ◦ C (kg/m3);
ties can also be estimated based on the physicochemical composition of
mpicA = mass of the pycnometer filled with the buriti pulp (kg);
fruits using predictive models (Alvarado & Romero, 1989; Cepeda &
mpicV = mass of the empty pycnometer (kg);
Villarán, 1999; Chen, 1985; Costa et al., 2018; Muniz et al., 2006; Ramos
& Ibarz, 1998). mpicw = mass of the pycnometer filled with water (kg).
Knowledge of thermophysical properties, such as specific mass, The specific mass of the buriti pulp was determined using predictive
specific heat, thermal diffusivity, and thermal conductivity, can help
improve processes in obtaining buriti pulp and large-scale industriali­ Table 1
zation operations. Moreover, screening methods may shed light on the Predictive models of specific mass, specific heat, thermal diffusivity, and ther­
antioxidant capacity of buriti pulp and contribute to better under­ mal conductivity in food.
standing their bioactive potential during processing; in fact, this novel Predictive models Reference
product may even serve as a new food source and be commercialized Specific mass (ρ)
globally. Therefore, the thermophysical properties and antioxidant ca­ ρ = 1002 + 4.61*C− 0.460*T+7*10− 3*T2− 9.175*10− 5*T3 Alvarado and
pacity data reported herein will serve as a database for both researchers Romero (1989)
ρ = 0.0054*C+0.9671 Cepeda and
and food facilities seeking to process the buriti pulp.
Villarán (1999)
Despite being the subject of several published reports, research on ρ = 1006.56–0.5155*T+4.1951*C+0.0135*C2 Ramos and Ibarz
the antioxidant capacity of the buriti pulp is scarce, and this is the first (1998)
known study to provide data on the thermophysical properties of this ρ = 1014.509–0.3185*C-0.1280*T-0.0083*C*T+0.0994*C2- Costa et al. (2018)
novel product. Hence, this study aimed to determine the thermophysical 0.0025*T2
Specific heat (Cp )
properties (specific mass, specific heat, thermal diffusivity, and thermal
Cp = 4.3810–0.038413*C-0.00052,800*T+0.00014933*C*T Costa et al. (2018)
conductivity) and antioxidant capacity of the buriti pulp at 7, 9, 11, 13,
Cp = 4.1713–0.0279*C Muniz et al.
and 15 ◦ Brix.
(2006)
Cp = 2.5536*C+3366.2 Zainal et al.
2. Materials and methods (2000)
Cp = 4.18 + 0.00006839*T-0.0503*Xs Manohar et al.
(1991)
2.1. Buriti sample
Thermal diffusivity (α)
α = 1.377*10− 7+2.449*10− 10
*T-5.533*10− 10
*C Assis et al. (2006)
The buriti pulp (Mauritia flexuosa L.) was obtained in Aragarças, α = 1.8233–0.0099*C Muniz et al.
Goias State, Brazil (15◦ 53′ 51′′ S and 52◦ 15′ 03′′ W; 310 m altitude) and (2006)
maintained frozen (− 18 ± 2 ◦ C) for later use. α = 1.4576–0.00558*C Azoubel et al.
(2005)
α = 1.43*10− 7+1.63*10− 10
*T-2.31*10− 10
*C Cabral et al.
2.2. Buriti pulp preparation (2007)
Thermal conductivity (K)
The samples were prepared using an industrial homogenizer (Mal­ K = 0.599 + 5.825*10− 4*T-5.155*10− 3*C Assis et al. (2006)
K = 0.5994–0.0060527*C Azoubel et al.
lory, model 18,500–02, 600 W), distilled water, and a refractometer
(2005)
(2WAJ ABBE Refractometer). Five buriti pulp concentrations were ob­ K = 0.592 + 10.97*10− 4*T-3.61*10− 3*C Cabral et al.
tained and had total soluble solids of 7, 9, 11, 13, and 15 ◦ Brix (T7, T9, (2007)
T11, T13, and T15, respectively), which were obtained by dilution with K = 0.4398 + 7.1277*10− 3*C+2.5385*10− 3*T- Costa et al. (2018)
distilled water followed by homogenization. These concentrations were 6.9597*10− 5*C*T-2.6173*10− 4*C2

chosen based on previous studies by Hamacek et al. (2018), Schiassi T = Temperature; C = Total soluble solids concentration; Xs = Total solids
et al. (2018), and Souza de Castro et al. (2014). The samples were then concentration.

2
C. Camelo-Silva et al.
models from the literature (Table 1) to compare with experimental data.
These models were chosen because they are a function of the total sol­
uble solids concentration and temperature and because they are pro­
posed for similar foods, such as fruit pulps and juices.
2.3.3. Buriti pulp thermal properties using the KD2 Pro thermal properties
analyzer
Specific heat, thermal diffusivity, and thermal conductivity values
were determined using the KD2 Pro thermal properties analyzer
(Decagon Devices). The samples were placed in 30-mL glass containers,
and the double-needle SH-1 sensor of the KD2 Pro device was introduced
into each sample. The sensor was positioned at the center of the sample,
and after waiting 15 min for the temperature to stabilize, the thermal
properties were read. Measurements were performed five times and
under controlled temperature (25 ± 2 ◦ C). The specific heat, thermal
diffusivity, and thermal conductivity were determined using predictive
models from the literature (Table 1) to compare with experimental data,
which were chosen because they are, mainly, a function of the total
soluble solids concentration (C), temperature (T), and total solids con­
centration (Xs) and because they were proposed for similar foods such as
fruit pulps and juices.
2.4. Antioxidant capacity
2.4.1. 2,2′ -Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) assay
The ABTS test was performed according to the method established in
the literature (Re et al., 1999). Initially, the ABTS+ solution was pre­
pared from 7 mmol/L of ABTS in potassium persulfate (2.45 mmol/L)
and incubated in the dark for 16 h at room temperature. The ABTS+
working solution was prepared by diluting the stock solution with ethyl
alcohol to an absorbance of 0.70 ± 0.02 at 734 nm (UV 1600
Pro-Analysis spectrophotometer). Then, 30 μL of the diluted sample was
mixed with 3 mL of the ABTS+ working solution. The absorbance of the
mixture was measured at 734 nm after 25 min of incubation at 30 ◦ C,
and the percentage inhibition of absorbance at 734 nm was estimated
and compared with a standard Trolox curve. The results were expressed
in μmol of Trolox equivalent/g of sample.
2.4.2. Antioxidant capacity determination by the free radical sequestration
method for stable, 2,2-diphenyl-1-picrylhydrazyl (DPPH)
The analysis was performed according to the modified method of
Brand-Williams (1995), in which the sample (0.02 g) and DPPH solution
in methyl alcohol (3.9 μL) were added to the test tubes. Readings were
performed at 517 nm after 24 h of reaction. A standard Trolox curve was
used for quantification, and the results were expressed in μmol of Trolox
equivalent/g of sample.
2.5. Statistical analysis
Statistical analysis was performed using the STATISTICA 12.0 soft­
ware (StatSoft Inc., Tulsa, USA). One-way analysis of variance (ANOVA)
and Tukey’s test were performed to determine significant differences (p
< 0.05) between samples. Data were expressed as mean ± standard
deviation. Correlations among obtained data were calculated using
Pearson’s correlation coefficient (r). The data were auto-scaled before
principal component analysis (PCA).
To evaluate the fit of the models to the experimental data, the root of
the mean square error - RMSE (Eq. (2)) and relative mean error P (%)
were used (Eq. (3)).
1[ ∑ ( )2 ]0,5
RMSE = n Cpred − C exp (2)
n
where: n is the number of experimental measurements, Cpred is the
thermophysical property predicted by the model, and Cexp is the ther­
mophysical property determined experimentally.
3
LWT 151 (2021) 112098
⃒ ⃒
100 ∑ ⃒V exp − Vpred ⃒
P(%) = (3)
n V exp
where: n is the number of experimental measurements, Vexp is the
thermophysical property determined experimentally, and Vpred is the
thermophysical property predicted by the model.
3. Results and discussion
3.1. Buriti pulp physicochemical and thermophysical properties
3.1.1. Total solids and moisture content
Total solids and moisture content of the buriti pulp are shown in
Table 2. The total solids content varied between 18.62 and 23.15%,
rising (p < 0.05) as the total soluble solids concentration increased, as
expected. Compared to other Cerrado fruits such as araticum, guava,
cagaita, cajá, coquinho, yellow mombin, mangaba, and marolo, the
buriti has the highest lipid, protein, ash, and fiber content, which are
compounds that contribute to the total solids content (Schiassi et al.,
2018; Nascimento et al., 2020). However, the moisture content varied
between 81.38 and 76.85% and decreased (p < 0.05) as the total soluble
solids concentration increased. Cândido et al. (2015) determined the
moisture content of buriti pulps from the Cerrado and Amazon biomes,
and the buriti pulp from the cerrado had higher moisture content
(74.47%) than the pulp from the Amazon region (64.45%). This varia­
tion in moisture content may be due to the climatic and geographic
differences of the regions in which the fruits were obtained, morpho­
logical and chemical differences between the varieties, and the matu­
ration stage or how the fruits were stored until processing, being the
moisture content range of 54–84% considered normal for oleaginous
fruits such as buriti (NEPA, 2011).
3.1.2. Specific mass
The specific mass of buriti pulp ranged from 1017.93 (T7) to
1050.17 kg/m3 (T15) (Table 2). The increase in the soluble solids con­
tent increased (p < 0.05) the specific mass of the pulp, although there
was no difference (p > 0.05) between treatments T7, T9, and T11. Ac­
cording to Lewis (1993), the specific mass is intimately associated with
the solids content, which means the addition of any solid, except for fat
in water, will increase its specific mass. This fact may have contributed
to the significant difference in the tests with higher solids content, which
had the highest specific mass due to the dilution of the samples. The
results for the specific mass are similar to those found for Malbec grape
juice (Evangelista et al., 2020), açai pulp (Costa et al., 2018), and mango
pulp (Bon et al., 2010). Nonetheless, the proposed model was well
adjusted to the experimental data (Eq. (4)), resulting in R2 > 0.98:
( )
ρ = 0.5384 * C2 − 7.6481 * C + 1044.7 R2 = 0.9847 (4)
In which: ρ is the specific mass (kg/m3) and C is the total soluble
solids concentration (◦ Brix).
The specific mass values of the buriti pulp predicted by different
models are listed in Table 3. Among the tested predictive models, the
model proposed by Cepeda and Villarán (1999) led to lower percentage
errors (RMSE = 2.82 and P (%) = 0.35) compared to the results obtained
experimentally, showing that this model can also be used to predict the
specific mass of the buriti pulp at the temperature and concentration
range studied.
3.1.3. Thermal properties using the KD2 Pro thermal properties analyzer
The specific heat of the pulps ranged from 4422.43 to 3836.96 J/
kg*K with no significant differences between treatments (p > 0.05;
Table 2). According to Costa et al. (2018), the higher solids concentra­
tions may reduce specific heat, and this is because lower total soluble
solids content would mean higher water content, which has the highest
specific heat value among food components. Nevertheless, this was not
C. Camelo-Silva et al. LWT 151 (2021) 112098

Table 2
Physicochemical and thermophysical properties of buriti pulps.
Treatment

T7 T9 T11 T13 T15

Total solids (g/100 g) 18.62 ± 0.03d 20.10 ± 0.01c 20.50 ± 0.02c 22.00 ± 0.03b 23.15 ± 0.02a
Moisture content (g/100 g) 81.38 ± 0.03a 79.90 ± 0.02b 79.50 ± 0.01c 78.00 ± 0.02d 76.85 ± 0.03e
Specific mass (kg/m3) 1017.93 ± 1.93c 1019.50 ± 1.87c 1023.80 ± 2.50c 1038.95 ± 1.80b 1050.17 ± 1.88a
Specific heat (J/kg*K) 4422.43 ± 700.01a 4292.86 ± 661.02a 4235.90 ± 620.14a 3979.30 ± 720,11a 3836.96 ± 750,04a
Thermal diffusivity (m2/s) 2.30*10− 7 ± 0.45a 1.90*10− 7 ± 0.39a 1.80*10− 7 ± 0.35a 1.70*10− 7± 0.43a 1.60*10− 7 ± 0.47a
Thermal conductivity (W/m*K) 1.02 ± 0.40a 0.80 ± 0.37a 0.81 ± 0.35a 0.78 ± 0.32a 0.65 ± 0.44a

a-d Within a line, different superscript lowercase letters mean significant differences (p < 0.05) among the samples. T7 = Buriti pulp with 7 ◦ Brix. T9 = Buriti pulp with
9 ◦ Brix. T11 = Buriti pulp with 11 ◦ Brix. T13 = Buriti pulp with 13 ◦ Brix. T15 = Buriti pulp with 15 ◦ Brix. (n = 3 for chemical properties and n = 5 for thermophysical
properties).

Table 3
Thermophysical properties determined by predictive models in the literature.
Properties Predictive models Treatments RMSE P (%)

T7 T9 T11 T13 T15

Specific mass (kg/m3) Alvarado and Romero (1989) 1025.71 1034.93 1044.15 1053.37 1062.59 5.38 1.10
Cepeda and Villarán (1999) 1004.90 1015.70 1026.50 1037.30 1048.10 2.82 0.35
Ramos and Ibarz (1998) 1023.70 1032.52 1041.45 1050.49 1059.63 5.43 1.12
Costa et al. (2018) 1010.93 1014.62 1017.55 1021.26 1025.78 6.38 1.16
Specific heat (J/kg*K) Costa et al. (2018) 4125.04 4055.68 3986.32 3916.96 3847.60 0.09 3.81
Muniz et al. (2006) 3983.10 3920.34 3861.56 3813.78 3755.23 0.14 6.82
Zainal et al. (2000) 3384.07 3389.18 3394.29 3390 3399.39 0.35 18.06
Manohar et al. (1991) 4170.95 4170.23 4170.03 4160.00 4160.00 0.09 0.56
Thermal diffusivity (m2/s) Assis et al. (2006) 1.39 1.38 1.37 1.36 1.35 0.25 24.90
Muniz et al. (2006) 1.75 1.73 1.71 1.69 1.67 0.11 6.57
Azoubel et al. (2005) 1.41 1.40 1.39 1.38 1.37 0.23 23.87
Cabral et al. (2007) 1.45 1.44 1.44 1.44 1.43 0.20 21.13
Thermal conductivity (W/m*K) Assis et al. (2006) 0.57 0.56 0.55 0.54 0.53 0.12 30.23
Azoubel et al. (2005) 0.56 0.55 0.53 0.52 0.51 0.13 33.29
Cabral et al. (2007) 0.59 0.58 0.57 0.57 0.56 0.11 27.29
Costa et al. (2018) 0.53 0.53 0.53 0.52 0.52 0.13 33.55

RMSE: Root of the mean square error; P (%): relative mean error.

evident in the studied concentration range. A reduction in specific heat ( )

with increasing solids concentration was also observed by De Castilhos
et al. (2018) in merlot grape juice, by Gratão et al. (2004) for passion
fruit juice, and by Costa et al. (2018) for açai pulp. The relationship
between the specific heat of the buriti pulp and the soluble solids con­
centration is represented by Eq. (5):
( )
Cp = − 4.10 * C2 + 16.90 * C + 4498.40 R2 = 0.9749 (5)
where: Cp is the specific heat (J/kg*K) and C is the total soluble solids
concentration (◦ Brix).
According to Table 3, where the values of specific heat are shown for
the samples at different concentrations calculated by the predictive
models proposed by other authors, it appears that the model proposed
by Manohar et al. (1991) for tamarind juice (Tamarindus indica L.)
resulted in the lowest percentage errors (RMSE = 0.09 and P (%) = 0.56)
compared to the results obtained experimentally for the specific mass of
the buriti pulp. The thermal diffusivity of the buriti pulps exhibited a
behavior identical to the specific heat, ranging from 2.30*10− 7 to
1.60*10− 7 m2/s, with no significant difference between treatments (p >
0.05). These results are quite similar to Espinoza-Guevara et al. (2010)
for papaya pulp (Cv. ‘Maradol’). Cabral et al. (2011) studied the thermal
diffusivity of palm olein as a function of β-carotene content and reported
higher thermal diffusivity due to increased β-carotene. However, the
authors highlighted that β-carotene absorbs much energy and the
theoretical model loses its validity at high concentrations. As a result,
the decreased thermal diffusivity observed is attributed to increased
concentrations since the buriti pulp is extremely rich in carotenoids
(Cândido et al., 2015; Cruz et al., 2020; Ferreira et al., 2011). The
relationship between the thermal diffusivity of the buriti pulp and the
soluble solids concentration is represented by Eq. (6):
α = 0.0107 * C2 − 0.3157 * C + 3.9507 R2 = 0.9648 (6)
where: α is the thermal diffusivity (m2/s) and C is the total soluble solids
concentration (◦ Brix).
The decreased thermal diffusivity with a higher solids concentration
was verified by Azoubel et al. (2005) for cashew juice, in which the
soluble solids content varied from 5.5 to 25 ◦ Brix and temperature of
303 K. The authors observed that this variable was highly dependent on
the concentration of solids, as it decreased when the concentration of
total soluble solids increased, a fact that did not take place in the con­
centration range studied for the buriti pulp. Furthermore, Azoubel et al.
(2005) noted that the higher water content of fruit juices increases
thermal diffusivity, which occurs due to greater thermal diffusivity of
the water than the solids present in the juices. The thermal diffusivity
values predicted from models found in the literature and errors con­
cerning experimental determinations are shown in Table 3. The model
proposed by Muniz et al. (2006) to determine the thermal diffusivity of
the bacuri pulp was observed to result in lower percentage errors (RMSE
= 0.11 and P (%) = 6.57), followed by the model proposed by Cabral
et al. (2007) to determine the thermal diffusivity of blackberry juice. The
model proposed by Assis et al. (2006) to establish the thermal diffusivity
of yellow cajá juice (Spondias mombin L.) had the highest percentage
errors (RMSE = 0.25 and P (%) = 24.90). Thermal conductivity varied
from 1.02 to 0.65 W/m*K with no significant difference between
treatments (p > 0.05; Table 2). Other studies with different vegetable
products, such as açai pulp (Costa et al., 2018), sugarcane juice, peach
palm and tamarind (Rao et al., 2009), guava juice (Shamsudin et al.,
2005), and yellow mombin juice (Assis et al., 2006) reported decreased
thermal conductivity at higher soluble solids concentration. The rela­
tionship between the thermal conductivity of the buriti pulp and soluble

4
C. Camelo-Silva et al.
solids concentration is represented by Eq. (7):
( )
K = 2.5581*C0.49 R2 = 0.8466
where: K is the thermal conductivity (W/m*K) and C is the total soluble
solids concentration (◦ Brix).
By analyzing Table 3, where thermal conductivity values are deter­
mined by predictive models proposed in the literature, we observed that
the model proposed by Costa et al. (2018) to determine the thermal
conductivity of açai pulp showed a higher percentage error (RMSE =
0.13 and P (%) = 33.55). The model proposed to predict the thermal
conductivity of blackberry juice (Cabral et al., 2007) presented the
lowest percentage error (RMSE = 0.11 and P (%) = 27.29). As the
percentage errors were above 10%, the predictive models tested herein
to predict the thermal conductivity of the buriti pulp were not satis­
factorily adjusted to the experimental data.
Hence, it was possible to conclude that the thermal properties of
specific heat, thermal diffusivity, and thermal conductivity of the buriti
pulps were not affected by the concentration range (7–15 ◦ Brix) studied.
According to Barnwal et al. (2015), Costa et al. (2018), and Evangelista
et al. (2020), these properties can be influenced by the composition of
the food matrix, including solids and moisture content. Other authors
reported a significant difference for these properties when analyzing
different food matrices, such as grape juice (13.6–45 ◦ Brix) (De Castilhos
et al., 2018; Evangelista et al., 2020), tamarind juice (12–81% w/w)
(Rao et al., 2009), and bacuri pulp (5–20 ◦ Brix) (Muniz et al., 2006).
However, the range of solids concentration studied by the authors was
higher than in our study. For buriti pulp, the highest soluble solids
content reported in the literature is 13.67 ◦ Brix (Souza de Castro et al.,
2014).
3.2. Antioxidant capacity
As no single in vitro assay reflected the total antioxidant capacity of
samples, the ABTS and DPPH methods were used to assess the antioxi­
dant capacity of the buriti pulps (Table 4), given that both are methods
based on single electron transfer (SET) that measure the ability of an
antioxidant to transfer one electron to reduce free radicals. Despite some
criticism of using these assays to shed light on potentially beneficial
effects due to reasons such as the association between in vitro and in vivo
antioxidant methods being rather low, these methods could be used to
characterize the matrix, and their use is encouraged for quality control
of natural products and foods (Granato et al., 2018).
The antioxidant capacity values of the buriti pulps ranged from 0.07
to 10.45 μmol Trolox/g sample for the ABTS method and from 293.77 to
411.46 μmol Trolox/g sample for the DPPH method. The antioxidant
capacity in both methods increased (p < 0.05) with higher soluble solids
concentrations, although there was no difference (p > 0.05) between T9
and T11. According to Leão et al. (2019), antioxidant capacity varies
according to the radicals participating in the reaction. Huang et al.
(2005) reported that fruit antioxidant compounds have different activity
patterns according to each method and may produce different results in
Table 4
Antioxidant capacity of buriti pulp.
Sample ABTS (μmol Trolox/g CV DPPH (μmol Trolox/g
sample) (%) sample)
T7 0.07 ± 0.02d 33.55 293.77 ± 5.55d
T9 3.51 ± 0.04c 1.33 347.84 ± 12.91c
T11 3.32 ± 0.03c 1.17 331.63 ± 1.90c
T13 9.75 ± 0.23b 2.39 373.71 ± 10.42b
T15 10.43 ± 0.16a 1.53 411.46 ± 6.89a
a-d Within a column, different superscript lowercase letters mean significant
differences (p < 0.05) among the samples. T7 = Buriti pulp with 7 ◦ Brix. T9 =
Buriti pulp with 9 ◦ Brix. T11 = Buriti pulp with 11 ◦ Brix. T13 = Buriti pulp with
13 ◦ Brix. T15 = Buriti pulp with 15 ◦ Brix. CV = Coefficient of variation. (n = 3).
LWT 151 (2021) 112098
each test. Therefore, it is recommended to use more than one method to
guarantee more reliable results. Schiassi et al. (2018) evaluated the
(7)
antioxidant capacity of buriti pulp using the ABTS method and found the
value of 6.03 μmol Trolox/g sample. These findings vary according to
the degree of ripeness of the fruit (Milanez et al., 2018).
Cândido et al. (2015), Neri-Numa et al. (2018), and Borgonovi et al.
(2021) determined the antioxidant capacity of the buriti pulp using the
DPPH method and found values equal to 123.28, 164.00, and 12.23
μmol Trolox/g sample, respectively. The antioxidant capacity of buriti
pulps found herein (293.77–411.46 μmol Trolox/g sample) was higher
than the values reported by these authors. According to Cândido et al.
(2015) and Schiassi et al. (2018), the differences in the antioxidant ca­
pacity of buriti may be due to the pulp extraction technique, fruit origin,
harvest conditions, and climatic differences. In addition, differences in
phytochemical composition and concentration in extracts, especially in
flavonoid, anthocyanin, and glycosylated compound content, may affect
the antioxidant capacity of the buriti pulp (Nobre, Sousa, Camilo, et al.,
2018). Notably, there was also a strong positive correlation between
total soluble solids concentration and the antioxidant capacity of buriti
pulps. For the ABTS and DPPH methods, a Pearson correlation of 0.9499
and 0.9336 was observed, respectively. Therefore, it is believed that the
higher concentration (◦ Brix) of the samples increased the phenolic
compounds, such as caffeic acid, chlorogenic acid, (+)-catechin,
(+)-epicatechin, quercetin, myricetin, vitexin, scoparin, rutin, apigenin,
and luteolin (Bataglion et al., 2014; Koolen et al., 2013), which may be
the main compounds responsible for the antioxidant capacity of buriti
fruits.
The PCA biplots (Fig. 1) provide an overview of the similarities and
differences between the thermophysical properties and antioxidant ca­
pacity of buriti pulps and the interrelationships between them (Singh
et al., 2021). Fig. 1 confirms previous findings with the data already
discussed, such as the fact that antioxidant methods correlate the total
soluble solids content and specific mass due to equal distance between
these four parameters, which represent a high degree of similarity, and
that T9 and T11 do not show any differences, making it possible to
reduce the dimensionality of the multivariate data. The first principal
component (PC1) explained 66.85% of the variance and is mainly
related to the varied total soluble solids (− 0.98), DPPH (− 0.97), ABTS
(− 0.97), and specific mass (− 0.93), which showed a highly negative
correlation in this main component and moisture content (0.98) with
highly positive correlation. In contrast, the second principal component
(PC2) explained 20.26% of the variance that was not yet explained in
PC1, accounting for 87.11% of the variance. Therefore, the separation of
T15, T13, and T7 can be seen in Fig. 1, while there was no separation
between T9 and T11 since they presented the intermediate values of all
studied variables. According to Fig. 1, we conclude that T15 and T13
presented desirable technological quality, given that they associated the
highest antioxidant capacity with the highest soluble solids and specific
mass.
4. Conclusions
The higher total soluble solids concentration affected the physico­
chemical properties of the buriti pulps. There was a tendency to increase
the specific mass of the samples at higher concentrations (◦ Brix),
although with no significant difference between treatments T7, T9, and
CV
(%)
T11. Thermal properties, such as specific heat, thermal diffusivity, and
thermal conductivity, were not affected by the concentration range of
1.89
the total soluble solids studied. Empirical models of the thermophysical
3.71
0.57 properties of the buriti pulp were obtained as a function of the total
2.79 soluble solids concentration and resulted in good adjustments (R2 >
1.67 0.84). In addition, the predictive models in the literature could predict
the thermophysical properties of the buriti pulp satisfactorily, except for
thermal conductivity, since average relative errors P (%) above 10%
were obtained, indicating a lack of adjustment of the models. Buriti
pulps showed significant antioxidant capacity, with higher values in the
5
C. Camelo-Silva et al. LWT 151 (2021) 112098

Fig. 1. Principal component analysis (PCA) of buriti pulp. Graph of scores for principal component 1 (PC1) and principal component 2 (PC2) and loadings for PC1
and PC2.

DPPH method. It is worth mentioning that, for both the ABTS and DPPH
methods, the antioxidant capacity increased at higher total soluble
solids concentrations.
CRediT authorship contribution statement
Callebe Camelo-Silva: Data curation, Formal analysis, Investiga­
tion, Methodology, Software, Writing – original draft. Marcio Augusto
Ribeiro Sanches: Data curation, Formal analysis, Investigation, Meth­
odology. Renata Moraes Brito: Data curation, Formal analysis,

6
C. Camelo-Silva et al. LWT 151 (2021) 112098

Investigation, Methodology. Ivano Alessandro Devilla: Data curation, Chen, C. S. (1985). Thermodynamic analysis of the freezing and thawing of foods:
Enthalpy and apparent specific heat. Journal of Food Science, 50, 1158–1162. https://
Formal analysis, Investigation. Loyse Tussolini: Data curation, Formal
doi.org/10.1111/j.1365-2621.1985.tb13034.x
analysis, Investigation, Methodology. Paula Becker Pertuzatti: Costa, A. L., Sá, E. R. A., Bezerra, R. D. S., Souza, J. L., & Lima, F. C. A. (2020).
Conceptualization, Formal analysis, Funding acquisition, Methodology, Constituents of buriti oil (Mauritia flexuosa L.) like inhibitors of the SARS-
Project administration, Resources, Supervision, Writing – review & coronavirus main peptidase: An investigation by docking and molecular dynamics.
Journal of Biomolecular Structure and Dynamics, 1–8. https://doi.org/10.1080/
editing. 07391102.2020.1778538
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Declaration of interests Cruz, M. B., Oliveira, W. S., Araújo, R. L., França, A. C. H., & Pertuzatti, P. B. (2020).
Buriti (Mauritia Flexuosa L.) pulp oil as an immunomodulator against
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10.1016/j.indcrop.2020.112330. Article 112330.
interests or personal relationships that could have appeared to influence Curimbaba, T. F. S., Almeida-Junior, L. D., Chagas, A. S., Quaglio, A. E. V.,
the work reported in this paper. Herculano, A. M., & Di Stasi, L. C. (2020). Prebiotic, antioxidant and anti-
inflammatory properties of edible Amazon fruits. Food Bioscience, 36. https://doi.
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