Fernanda Salamoni Becker²*, Katiúcia Alves Amorim¹, Luíz Guilherme Malaquias da Silva¹, Ellen Caroline Silvério², Thays Lorrayne Lavrinha¹, Eduardo Valério de Barros Vilas Boas¹ and Clarissa Damiani²

¹Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil
²2School of Agronomy and Food Engineering, Federal University of Goiás—UFG, Goiânia, Brazil

*Corresponding Author: Fernanda Salamoni Becker, 2School of Agronomy and Food Engineering, Federal University of Goiás—UFG, Goiânia, Brazil.

Received: July 24, 2025; Published: August 08, 2025

Abstract

Alibertia edulis is a shrubby fruit species native to the Brazilian Cerrado biome, with recognized nutritional and medicinal potential. Commonly known as marmelada-de-cachorro, marmelinho-do-Cerrado, marmelada-do-campo, or puruí-miúdo, it produces berry-like fruits with dark purple pulp, consumed fresh or processed by local populations. This study aimed to characterize the physicochemical and biochemical changes in A. edulis fruits during development. Fruits were collected every 10 days from anthesis to full ripening in an experimental orchard of native Cerrado species. Throughout the 72-day developmental cycle, there was a marked increase in fruit mass (4.6 to 13.5g), soluble solids (7.75 to 19.42 °Brix), and total sugars (1.6 to 14.33g 100 g⁻¹), while titratable acidity declined from 2.1 to 0.6 g citric acid 100 g⁻¹. The peak starch content (17.92g 100 g⁻¹) at 60 DAA was followed by its conversion into soluble sugars, indicating the onset of ripening. The dark purple coloration observed after 70 DAA coincided with chlorophyll degradation and the appearance of anthocyanins, with levels reaching 4.78 mg 100 g⁻¹ in both peel and pulp at 72 DAA. Carotenoids, initially present in the pulp, decreased sharply during this period, likely replaced or masked by anthocyanins. Organic acids such as tartaric, malic, lactic, acetic, oxalic, and formic were identified, with tartaric acid showing a 317% reduction (from 0.13 to 0.041g 100 g⁻¹), supporting the reduction in overall acidity and rise in pH (up to 5.62). These transformations reflect intense metabolic activity associated with fruit ripening, suggesting that A. edulis is a valuable source of functional compounds, including anthocyanins, carotenoids, and organic acids. The combination of high sugar content, moderate acidity, and bioactive compounds enhances the fruit’s appeal for both fresh consumption and industrial processing, reinforcing its potential as a functional food and the importance of conserving Cerrado biodiversity.

Keywords: Brazilian Cerrado; Ripening Physiology; Organic Acids; Carotenoids; Postharvest Potential

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Citation

Citation: Fernanda Salamoni Becker., et al. “Developmental Variation in Physicochemical Properties and Selected Metabolites in Alibertia edulis, a Native Fruit from the Brazilian Cerrado".Acta Scientific Nutritional Health 9.9 (2025): 16-25.

Copyright

Copyright: © 2025 Fernanda Salamoni Becker., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.