Chemical composition, bioactive compounds, biological activity, and applications of Butia spp.: A review
Bruna da Fonseca Antunes, Igor Henrique de Lima Costa, Kátia Gomes da Silva, Raquel Moreira Oliveira, Luiza Ribeiro Santana, Laura Martins Fonseca, Neftali Lenin Villarreal Carreno, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze
Background
The fruit of Butia spp. is native to South America, and its composition is rich in bioactive compounds, volatile compounds, and fatty acids, which offer health benefits when consumed.
Scope and approach
This study is a systematic literature review on butia fruits. The chemical composition, bioactive compounds, volatile compounds, biological activities, and their applications were addressed.
Key findings and conclusions
Butia fruit extracts exhibit biological activities such as antimicrobial, antioxidant, antitumor, anti-inflammatory, and antihyperglycemic, which are attributed to their phenolic, carotenoid, and vitamin contents. The antimicrobial action of Butia extracts against foodborne pathogens such as Salmonella spp., L. monocytogenes, B. cereus, and S. aureus enable their use as a natural additive in food products, as well as an antimicrobial agent in active packaging. The chemical composition and biological properties of Butia fruits expand the possibilities of their use in the food industry. Applications of fruits or derivatives of Butia in food products can alter sensory properties and inhibit oxidative reactions and microbial growth. Vehicles, such as films, provide an alternative for controlled release and enhanced biological activities.