Resumo: O objetivo deste trabalho foi avaliar a composição físico-química, os compostos bioativos e a atividade antioxidante total das polpas das frutas de abiu (Pouteria caimito), achachairu (Garcinia humilis), araçá-boi (Eugenia stipitata), biri-biri (Averrhoa bilimbi) e mangostão-amarelo (Garcinia xanthochymus), procedentes do bioma Amazônia no Brasil. Foram determinados os teores de sólidos solúveis totais, açúcares redutores e totais, acidez total titulável, pH, ácido ascórbico, umidade, proteínas, lipídeos, cinzas e valor energético total. Os teores de antocianinas totais, flavonoides amarelos e carotenoides totais, além dos compostos fenólicos totais e atividade antioxidante, também foram avaliados. A polpa de abiu apresentou os maiores teores de cinzas, açúcares totais, açúcares redutores, sólidos solúveis totais, valor energético total e pH, entre as frutas avaliadas. A polpa de achachairu apresentou o maior teor de compostos fenólicos totais com significativa atividade antioxidante, enquanto a polpa de araçá-boi apresentou o maior teor de carotenoides totais, e a polpa de mangostão-amarelo apresentou o maior teor de flavonoides amarelos. A correlação positiva entre a atividade antioxidante total e o teor de compostos fenólicos totais mostra que estes são os compostos mais importantes para a determinação da atividade antioxidante das polpas das frutas analisadas.

Abstract: The objective of this work was to evaluate the physicochemical composition, the bioactive compounds, and the total antioxidant activity of the fruit pulps of abiu (Pouteria caimito), achachairu (Garcinia humilis), araza (Eugenia stipitata), bilimbi (Averrhoa bilimbi), and yellow mangosteen (Garcinia xanthochymus) from the Brazilian Amazon biome. Total soluble solid content, total and reducing sugar contents, titratable acidity contents, pH, ascorbic acid content, moisture, protein, lipid, ash, and caloric value were determined. The contents of total anthocyanins, yellow flavonoids, and total carotenoids, besides total phenolic compounds and antioxidant activity, were also evaluated. The abiu pulp showed the highest contents of ash, total sugars, reducing sugars, total soluble solids, calorie value, and pH, among the analyzed fruits. The achachairu pulp showed the highest content of total phenolic compounds, with significant antioxidant activity, while the araza pulp had the highest total carotenoid content, and the yellow mangosteen, the highest yellow flavonoid content. The positive correlation between antioxidant activity and total phenolic compounds suggests that these compounds are the most important for determining antioxidant activity in the evaluated fruit pulps.

The hedonic level of commercial cachaças, was evaluated by consumers and by a tasters. The results of sensorial methods analyzed trough Principal Components Analysis, Hierarchical Cluster Analysis and the Pearson linear correlation indicated that the best classified cachaças were produced in copper stills and aged in oak casks. By contrast the worst classified exhibited as the main features be not aged and high alcohol percentage. The index of preference is positively correlated with the intensity of yellow color, wood flavor, sweetness and fruit aroma. There is a negative preference correlation with the acidity, the taste of alcohol and bitterness.