Uvaia is a Brazilian native species whose fruit has few studies on the nutritional composition and antioxidant properties. In this study, we evaluated for the first time the proximate composition, mineral content, carbohydrate profile, identification of organic compounds, and determination of antioxidant properties in two fractions of this fruit (edible fraction and seed). Edible fraction showed the highest content of ash, lipids, proteins, total fibers, minerals mainly K and Mg (1557.61 and 124.40 mg 100 g^-1, respectively), and carbohydrates such as fructose, sucrose, glucose (123.08; 64.40; and 42.39 mg g^-1, respectively) and maltotetraose (G4). From the ESI-LTQ-XL-MS/MS analysis, it was possible to identify 22 compounds in the edible fraction and 16 compounds in the uvaia seed, including organic acids, phenolic acids and flavonoids. On the other hand, uvaia seed had the highest content of total phenolics, flavonoids and antioxidant capacity. These results suggest that this fruit has great potential to be used in industry, with emphasis on making food with functional claims.

Uvaia是巴西本土物种，其果实对营养成分和抗氧化特性的研究很少。在这项研究中，我们首次评估了该水果的两个部分（可食用部分和种子）中的近似组成，矿物质含量，碳水化合物概况，有机化合物的鉴定以及抗氧化性的测定。食用级分显示出最高的灰分，脂质，蛋白质，总纤维，主要为K和Mg的矿物质（分别为1557.61和124.40 mg 100 g ^-1）和碳水化合物（如果糖，蔗糖，葡萄糖）（123.08; 64.40;和42.39）。毫克克^-1）和麦芽四糖（G4）。通过ESI-LTQ-XL-MS / MS分析，可以鉴定出可食用部分中的22种化合物和葡萄籽中的16种化合物，包括有机酸，酚酸和类黄酮。另一方面，葡萄籽具有最高的总酚，类黄酮和抗氧化能力。这些结果表明，这种水果在工业上具有巨大的潜力，重点在于生产具有功能要求的食品。