Physicochemical Characterization of the Seed Flour and the Pulp of Unripe and Ripe Araticum, a Brazilian Native Fruit

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This study evaluates the physicochemical characteristics of araticum pulp and seed flour, revealing nutritional variations during ripening.

Ripe araticum pulp demonstrates increased sugars and proteins, while fiber and lipids in seed flour are notably reduced.
Total titratable acidity of pulp decreased with ripening, aligning with an increase in soluble solids and lipid content.
Increased moisture and protein levels were noted in seed flour, but acidity and lipid content decreased during ripening.
Araticum's nutritional content offers viability for commercialization, promoting its use in both fresh and processed forms.

Francio et al. (2025) studied this question.

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This study evaluates the physicochemical characteristics of araticum pulp and seed flour, revealing nutritional variations during ripening.