Anacardium Occidentale 2

Food Research International 119 (2019) 325–348
Contents lists available at ScienceDirect
Food Research International

journal homepage: www.elsevier.com/locate/foodres
Review
Edible fruits from Brazilian biodiversity: A review on their sensorial T

characteristics versus bioactivity as tool to select research
Nayane Teixeiraa,b, Jean C.S. Meloa,b, Luiz F. Batistab, Juliana Paula-Souzac, Pãmella Fronzaa,b,
Maria G.L. Brandãoa,b,
⁎
a
Programa de Pós-Graduação em Ciências de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais. Av. Antônio Carlos, 6627, 31270-901 Belo
Horizonte, MG, Brazil
b
CEPLAMT, Museu de História Natural e Jardim Botânico, Universidade Federal de Minas Gerais, Av. Gustavo da Silveira, 1035, 31080-010 Belo Horizonte, MG, Brazil
c
Universidade Federal de São João del Rei, DECEB, Rua Sétimo Moreira Martins, 188. 35702-031 Sete Lagoas, MG, Brazil
ARTICLE INFO ABSTRACT
Keywords: The Brazilian flora is very rich in edible fruits but only a fraction of this potential is known and properly used. In
Brazilian edible fruits this study, we discuss the importance of Brazilian edible fruits using data recovered from the book “Dicionário
Biodiversity das plantas úteis do Brasil e das exóticas cultivadas” (Dictionary of Useful Plants of Brazil and Exotic Cultivated),
Pio Corrêa organized by the Portuguese botanist Manoel Pio Corrêa (1874-1934), in 1926. Data from 504 species were
Historical data
recorded from the book and several have attractive and/or sensorial characteristics, as tasty and sweet, that can
Conservation
contribute to stimulating their direct consumption. Only 25% of the recorded fruits have their health benefits
determined in studies of bioactivity. A ranking (Priority Index = PI) was constructed in order to know the most
promising fruits. Anacardium occidentale, Passiflora edulis and Acrocomia aculeata reached a higher PI. Among the
families, Orchidaceae, Verbenaceae, Anacardiaceae and Caryocaraceae have a higher proportion of fruits with
higher PI. Besides the health benefits, the market and management of these plants can contribute to biodiversity
conservation and improve the income of local populations.
1. Introduction (Ferrão, 2016; Oliveira, Yamada, Fagg, & Brandão, 2012). The in-
troduction of exotic species has continued along the last centuries.
Several studies have evidenced that food plants currently used Today agriculture in Brazil is still strongly based on exotic species as
across the world were domesticated by the Amerindians (Levis et al., sugarcane from the New-Guinea, Ethiopian coffee, Philippine rice and
2017; Maezumi et al., 2018). Examples of such plants are potato (So- orange from China (Brandão, Grael, & Fagg, 2011; Coradin, 2006).
lanum tuberosum L., erroneous called “English potato”), maize (Zea mays However, the vast Brazilian territory grants many other native species
L.), the manioc (Manihot esculenta Crantz), sweet potato (Ipomoea ba- that could be used in food and gastronomy but have an unknown po-
tatas (L.) Lam.), as well as prized fruits such as pineapple (Ananas co- tential (Gonçalves, Lajolo, & Genovese, 2010; Paz et al., 2015). There is
mosus (L.) Merr.) and cashew (Anacardium occidentale L.). Despite this therefore a necessity to recover information about the native useful
very old use of plants, today the Amerindian traditional knowledge is plant species to promote their better use.
poorly known and used by Brazilians. This fact is a consequence of the During the last decade, our research group has focused in recovering
economic model that has ruled the country, based on activities that led such data in documents and historical bibliography. Emphasis is given
to an intensive destruction of the native vegetation and mining, pasture to the traditional use of plant species registered by European scientists/
and monocultures (Mittermeier, Fonseca, Rylands, & Brandon, 2005; naturalists that traveled or lived in Brazil during the 19th century. Each
Sawyer, 2008). Indeed, the Portuguese, that colonized the country from work is carefully revised searching for data regarding the use of plants,
1500 to 1822, also started the introduction of exotic species with and the updated information (including botanical names) is then di-
commercial importance, since the first years of colonization. In the 16th vulged (Brandão et al., 2008; Brandão et al., 2011; Brandão, Pignal,
century, for example, the Portuguese celebrated the success in the Romaniuc, Grael, & Fagg, 2012; Breitbach, Niehues, Lopes, Faria, &
cultivation of mangoes, cinnamon, ginger and other species from Asia Brandão, 2013; Fagg, Lughadha, Milliken, Hind, & Brandão, 2015;
⁎
Corresponding author at: Programa de Pós-Graduação em Ciências de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais. Av. Antônio
Carlos, 6627, 31270-901 Belo Horizonte, MG, Brazil.
E-mail addresses: mglinsbrandao@gmail.com, mbrandao@ufmg.br (M.G.L. Brandão).
https://doi.org/10.1016/j.foodres.2019.01.058
Received 21 October 2018; Received in revised form 21 January 2019; Accepted 23 January 2019
Available online 29 January 2019
0963-9969/ © 2019 Elsevier Ltd. All rights reserved.
N. Teixeira, et al. Food Research International 119 (2019) 325–348
Oliveira et al., 2012; Ricardo, Paula-Souza, & M.G.L., 2017). What (Cocos nucifera L.) proved to be exotic species. We searched strictly for
makes these studies even more important is that these information were Brazilian native species and in most cases this information was readily
registered in a time when the Brazilian natural landscapes were still available on each entry, as the author indicated their geographic dis-
largely preserved and native species were primarily used by the po- tribution; doubtful cases were recorded for subsequent confirmation.
pulation. This situation is largely changed today and most plant species Information about attractive and/or sensorial characteristics was
used, especially in South and Southwest Brazil, are not native. Socio- carefully extracted from the book, especially those that could stimulate
logical studies have shown that from 1950 to 1970, the Brazilian society the direct consumption of the fruits. The existence of chemical and
went through a period of intense transformation that ranged from a biological studies (bioactivity) concerning the fruit/seed of each species
reorganization of the Brazilian industrial field to the creation of what were verified on Pubmed (www.pubmed.com) and also included in the
some authors call “consumption society”, with a large cultural re- Table 1. Studies that used aerial parts, and not only fruits/seed, were
ordering. As a consequence, in the decade of 1970, for example, the not considered. Examples are Piper aduncum and Casearia sylvestris.
commercial pharmacies had already lost the importance that they had References on chemical studies, in which the bioactive substances
in past periods because the pharmaceutical laboratories started to were characterized in the extracts, were also included. Studies in which
completely dominate the market of medicines (Carvalho, 2003). This the bioactivity was evaluated for pure substances isolated from the
period is also characterized by an intense combat and repression of plants were not considered. Examples are the tocotrienol from Bixa
mysticisms, including the traditional use of plants (Manhã, Silva, Alves, orellana (Beretta et al., 2018), benzophenone in Platonia insignis
Almeida, & Brandão, 2012). Despite the gradual loss of traditional (Arcanjo et al., 2014) and a trypsine inhibitor substance from Inga
knowledge that has occurred in the last centuries, information re- laurina (Macedo et al., 2016). Only the most recent bibliographic re-
garding the primary use of native plants has been registered. However, ference was included in Table 1, due to the high number of citations for
different from Chinese medicine for example, which registers were some plants. It is important to point that the goal of this study was only
made for thousands of years, the registers on Brazilian useful native to verify if the plant has been subject of laboratory studies, showing the
species begun to be written only in the XVI century, with the arrival of existence of scientific interest in it.
the Portuguese. In a recent study recovering data specifically about two
Brazilian medicinal species used in wound healing (copaiba and bar-
batimão) it was evidenced how these information’s are dispersed and 2.2. Cross-section of attractive/sensorial characteristics versus bioactive
fragmented and were often written without interpretation (Ricardo, potential (PI)
Dias, Mügge, Leite, & Brandão, 2018).
In the present study, we discuss the importance of Brazilian edible This was made in order to rank the more promising species for
fruits using data recovered from the book “Dicionário das plantas úteis consume and/or to improve technological studies to develop new pro-
do Brasil e das exóticas cultivadas” (Dictionary of Useful Plants of Brazil ducts. Two kinds of information’s about the fruits were confronted to
and Exotic Cultivated), organized by the Portuguese botanist Manoel Pio construct a Priority Index (named as PI). The first information was
Corrêa (1874-1934), in 1926 (Corrêa, 1926). This work is considered about the presence of some attractive sensorial characteristic in the
one of the most important dedicated to the useful Brazilian species, fruit described by Corrêa in his book. The second information was
since it covers all the Brazilian ecosystems, and describes detailed data correlated with the existence of studies on Pubmed, which confirmed
about traditional uses of the plants. The recorded data were than con- the bioactive potential of the fruit. The five more cited sensorial char-
fronted with results of recent chemical and bioactivity studies. Our acteristics and the five more cited studies were selected, and received
main goal was to identify valuable fruit species from Brazilian biodi- one point each. The PI was represented by the sum of both character-
versity, encourage their direct consumption and promote scientific re- istics (maximum of 10 points), which demonstrated the higher re-
search aimed in developing food products. levance of each specie, among all species of Brazilian edible fruits cited
by the author.
2. Methods
2.1. Review of native edible fruits and organization of data 2.3. Species used in the previous centuries
The studied book consists of six volumes with 4,329 pages, and each With the objective of knowing which edible fruits cited by Pio
one was revised searching for data about native edible fruits/seeds. Corrêa were previously used in Brazil, the results obtained from this
Data such as botanical families, scientific names, popular names and study were compared with data recorded by European naturalists that
traditional uses of each native fruit species were extracted and orga- lived or travelled in the country in previous centuries. The first revision
nized in Tables 1 and 2. Although the book describes a large number of was performed in Oliveira et al. (2012), which describes historical data
popular names, only the first one cited by the author was included in recovered from the 19th century (indicated as “1”in Tables 1 and 2.).
Tables. In order to avoid bias caused by changes in the botanical no- Other data were obtained directly from the field books of the naturalists
menclature, all the scientific names recorded in this preliminary phase Auguste de Saint-Hilaire (Brandão et al., 2012), George Gardner (Fagg
were checked on reliable botanical databases corroborate updated et al., 2015) and William J. Burchell (unpublished) (indicated as “2”,
names, authorship and botanical families. The website Flora do Brasil “3”, and “4”, respectively). The revision of von Martius' work
2020 was prioritized because the study focused on native species (Breitbach et al., 2013) (“5”), and Piso's & Marcgrave's works in the
(http://floradobrasil.jbrj.gov.br/reflora/listaBrasil). Other consulted 17th century (Medeiros & Albuquerque, 2014) were also included (“6”).
websites were The Plant List (http://www.theplantlist.org/) and The comparison with works from these naturalists is significant because
W3Tropicos (http://www.tropicos.org). The confirmation of the origins they provide detailed information about the plants and its uses. They
of the species was based on Flora do Brasil 2020. also provide an adequate coverage of the country in terms of area and
It is important to point out that the restriction to “entries in which phytogeographic domains: von Martius, for example, described plants
fruits/seeds are referred as food” and “Brazilian native plants” in this from the North region (Amazon), Piso and Marcgrave from the North-
methodology excluded a few renowned species. An example is jurubeba east region (Caatinga and Atlantic Forest), Gardner and Burchell from
(Solanum paniculatum L.), a native species widely known as a non- Midwest region (Caatinga and Cerrado), and Saint-Hilaire described
conventional food plant, but Pio Corrêa did not mention this aspect in species from Southeast and South regions (Cerrado and Atlantic Forest).
its entry. On the other hand, some very well-known plants such as It is important to emphasize that only the information contained in “2”,
peanut (Arachis hypogaea L.), guajava (Psidium guajava L.) and coconut “3” and “5” were available to Pio Corrêa by the time he wrote his book.
326
Table 1
Edible fruits cited by Correia, their attractive and/or sensorial characteristics, results of recent studies and PI.
Family/species/popular name Sensorial characteristics Recent studies⁎ PI
Achariaceae
Carpotroche brasiliensis (Raddi) A.Gray/Canudo The pulp is juicy, vinous-acidulous, Anti-inflammatory (Lima, Oliveira, Miranda, Rezende, & Pinto, 2005) 3
de pito sweetish
Anacardiaceae
Anacardium humile A. St.-Hil./Cajuía,d,b Pseudofruit is fleshy, sweet, acidic, Antimicrobial (Pereira et al., 2011); other (hypoglycemic: Urzêda et al., 2013) 6
tasty
a,d,c
Anacardium occidentale L./Cajueiro, acajaíba Pseudofruit is aromatic, sweet, Antioxidant, antimicrobial (Baptista, Gonçalves, Bressan, & Pelúzio, 2018); anti- 8
refrigerant, fleshy, tasty, wine, almond inflammatory (Silveira et al., 2015); chemical (Araújo et al., 2015); other
edible (antidiabetic: Mohan et al., 2018)
Schinus molle L./Aroeira Aromatic Antioxidant, antimicrobial (Martins, Arantes, Candeias, Tinoco, & Cruz-Morais, 3
2014)
Spondias dulcis Parkinson/Cajá manga Fruit is aromatic yields marmalade Antioxidant, antimicrobial (Islam, Ahmeda, Manik, Wahid, and Kamal (2013), 4
and preserves chemical (Benkeblia & Lopez, 2015)
Spondias mombin L./Cajazeira The pulp is resinous, acidic, very Antioxidant (Pereira et al., 2015) 2
aromatic, edible and healthy
a,b,d,f
Spondias tuberosa Arruda/Umbuzeiro The pulp is sweet, aromatic, yields Antioxidant (Araújo, Castro, Amorim, & Albuquerque, 2012), antimicrobial (Silva 5
refreshing and preserves et al., 2012), other (genotoxicity: Senes-Lopes, López, & do Amaral, V.S.,
Brandao-Neto, J., Rezende, A.A., da Luz, J.R.D., Guterres, T.F., & Almeida,
M.D.G., 2018)
Annonaceae
Annona coriacea Mart./Marolinho do campo Fruit is aromatic and edible Antioxidant (Benites et al., 2015); chemical (Júnior et al., 2016), other 4
(antiproliferative: Tundis & Xiao, 2017)
a
Annona crassiflora Mart./Araticum Cortiça Edible fruit, sweet, tasty Antioxidant (Roesler, Catharino, Malta, Eberlin, & Pastore, 2007), antimicrobial 6
(Silva et al., 2014), chemical (Cardoso, Oliveira, Bedetti, Martino, and Pinheiro-
Sant'Ana (2013); other (hepatoprotective: Justino et al., 2017)
Annona glabra L./Araticum do brejoa,b,e Edible Chemical (Hien et al., 2015); other (anticancer: Cochrane, Nair, Melnick, Resek, 2
& Ramachandran, 2008)
f
Annona montana Macfad./Araticum-apê Fruit is edible, juicy, sweet, acidic; Chemical (Moghadamtousi et al., 2015), other (metabolic disordes: Barbalho 5
seeds contain oil et al., 2012)
b
Annona sylvatica A.St.-Hil./Araticum do mato The fruits are edible and yield a Antioxidant (Benites et al., 2015) 1
vinous, refrigerant beverage
Xylopia aromatica (Lam.) Mart./Pimenta de Spicy, aromatic Antioxidant (Oliveira et al. (2014), antimicrobial (Takahashi, Pereira, Pimenta, 5
macacoa,b,d,e Boaventura, & Silva, 2006); chemical (Stashenko, Jaramillo, & Martınez, 2004);
other (anti-lipase: Oliveira, Araújo, Eidenberger, & Brandão, 2018)
Xylopia frutescensAubl./Coagerucúf Aromatic Antimicrobial (Takahashi et al., 2006), chemical (Sena-Filho, Duringer, Craig, 3
Schuler, & Xavier, 2008)
b,d
Xylopia sericea A.St.-Hil./Pindaíba vermelha The aromatic seeds substitute black Antioxidant, antimicrobial (Mendes et al. (2017), other studies (cytotoxic: Silva 4
pepper as a condiment et al., 2016)
Apocynaceae
a,b,f
Hancornia speciosa Gomes/Mangabeira Fruit is tasty, marmalade and Antioxidant (Dutra et al., 2017), Anti-inflammatory (Torres-Rêgo et al., 2016); 4
beverages chemical (Bailão, Devilla, Conceição, & Borges, 2015)
Arecaceae
Acrocomia aculeata(Jacq.)Lodd. ex Mart./Coco Edible fruits, aromatic, sweet, tasty Antioxidant (Silva et al., 2018a, 2018b), antiiflammatory (Lescano, Iwamoto, 7
de bacaiúvaa,c Sanjinez-Argandoña, & Kassuya, 2015), chemical (Silva, Silva, & Parente, 2009);
other (antidiabetic: Silva et al., 2018a, 2018b)
Allagoptera leucocalyx (Drude) Kuntze/Coco de Edible fruit, fleshy Antimicrobial (Brighenti et al., 2014) 2
vassourad
Astrocaryum aculeatum G.Mey./Tucumã grande Fruit is edible, beverage of pleasant Antimicrobial (Jobim et al., 2014) 2
taste though extremely strong
Astrocaryum vulgare Mart./Cumari Aromatic, seeds yield a culinary oil antioxidant, anti-inflammatory, chemical (Bony, Boudard, & Brat, 2012), other 5
(antidiabetic: Baldissera et al., 2017)
Attalea phalerata Mart. ex Spreng./Urucuri Edible kernel, yields flour Anti-inflammatory (Limae Silva et al. (2018) 1
Bactris gasipaes Kunth./Pupunha Sweet fruit, starchy, seeds yield oil Antioxidant (Santos, Mamede, Rufino, Brito, & Alves, 2015); chemical (Ordóñez- 4
Santos, Pinzón-Zarate, & González-Salcedo, 2015); other (obesity: Carvalho et al.,
2013).
Bactris setosa Mart./Tucum Pulp is white, mucilaginous and sweet Antioxidant, anti-inflammatory (Boeing et al., 2017), Other (anti-aging: Cunha & 4
Arruda, 2017)
Butia capitata (Mart.) Becc./Butiá de vinagre Fruit is acidic, almonds yield oil Antioxidant (Jachna, Hermes, Flôres, & Rios, 2016) 2
Butia odorata (Barb.Rodr.) Noblick/Butiá-açú Fruit is fleshy, edible, mucilaginous, Chemical (Beskow et al., 2015) 3
highly appreciated
Copernicia prunifera (Mill.) H.E.Moore/ Kernel yields oil, toasted and ground Other (Antihypercholesterolemic Paim et al., 2017) 1
Carnaubeiraa,c,f substitutes coffee
Elaeis oleifera (Kunth) Cortés/Caiaué Kernel is oleaginous Other (cardiovascular: Lucci et al., 2016) 1
Euterpe edulis Mart./Juçaraa,c Fruit yields a dark purple wine, very Antioxidant (Borges, Vieira, Copetti, Gonzaga, & Fett, 2011), antimicrobial (Dias- 6
tasty, nutritive, supply any meal Souza et al., 2018), anti-inflammatory (Brito et al., 2017), chemical (Carvalho,
Maia, Fonseca, de Sousa, & Rodrigues, 2015); Other (metabolic disorders:
Cardoso et al., 2015)
Euterpe oleracea Mart./Açaizeiro The fruits yield açaí wine, nutritious Antioxidant (Souza-Monteiro et al., 2015); anti-inflammatory (Sadowska-Krępa 4
et al., 2015); chemical (Inácio, Lima, Lopes, Pessoa, & Teixeira, 2013), other
(metabolic syndrome Kim et al., 2018)
Euterpe precatoria Mart./Açaí do Alto Amazonas The fruits yield an alcoholic beverage Antioxidant (Peixoto et al., 2016), anti-inflammatory (Carey et al., 2017); 3
identical to açaí wine chemical (Yamagushi et al. (2015)
(continued on next page)
327
Table 1 (continued)
c
Mauritia flexuosa L.f./Buriti do brejo Pulp is sweet, yields wine Antioxidant (Cândido et al., 2015); anti-inflammatory (Barbosa et al., 2017), 5
chemical (Cantu-Jungles, Almeida, Iacomini, Iriani, & Cordeiro, 2015), other
(metabolic disorders: Aquino et al., 2015)
Oenocarpus bacaba Mart./Bacaba açúa Fruit is a nutritious food Antioxidant (Finco et al., 2012) 1
Oenocarpus bataua Mart./Patauá Ripe fruits yield vinous beverage Antioxidant (Rezaire et al., 2014); chemical (Rodrigues, Darnet, & Silva, 2010) 2
Oenocarpus distichus Mart./Bacaba de azeite Edible fruit, nutritious Antioxidant (Sousa, Andrade, Chisté, & Carvalho, 2018) 1
Syagrus oleracea (Mart.) Becc./Guariroba Pulp (“bitter little coconut”) is edible Chemical (Coimbra & Jorge, 2012) 1
Syagrus romanzoffiana (Cham.) Glassman/Jerivá Edible pulp, sweet, mucilaginous, Antioxidant (Agostini-Costa, 2018), chemical (Coimbra & Jorge, 2012); other 5
appreciated by children (hypoglycemic: Lam, Chen, Kang, Chen, & Lee, 2008)
Bixaceae
Bixa orellana L./Urucu, Açafroeirada terraa,d,f Seasoning Antioxidant, chemical (Vilar et al., 2014) 2
Bromeliaceae
Ananas comosus (L.) Merril/Abacaxia Sweetmeat and drinks (beverages, Antioxidant (Bamidele & Fasogbon, 2017); 1
brandy, wine, liquor), nutritious
Bromelia antiacantha Bertol./Gravatá de gancho Acidic fruit, appreciated by children Chemical (Vallés & Cantera, 2018) 3
Pseudananas sagenarius (Arruda) Camargo/ Acidic fruit, appreciated by children Anti-inflammatory (Errasti, Caffini, Pelzer, & Rotelli, 2013) 3
Gravatá de rede
Cactaceae
Opuntia monacantha Haw./Arumbeva Edible fruit Antioxidant (Saoudi et al., 2012) 1
Cannabaceae
Celtis iguanaea (Jacq.) Sarg./Corupiab Edible fruit, not tasty, appreciated by Other (Gastroprotective: Martins et al., 2014) 2
children
Caryocaraceae
Caryocar brasiliense Cambess/Pequia,d Fruits are edible and highly Antioxidant (Baptista et al., 2018); antimicrobial (Ferreira, Gris, et al., 2011), 6
appreciated, yield butter and liquor anti-inflammatory (Miranda-Vilela, Pereira, Gonçalves, & Grisolia, 2009),
chemical (Bailão et al. (2015); other (antitumoral: Miranda-Vilela et al., 2014)
Caryocar coriaceum Wittm./Pequiá, Piquic Seeds yield culinary oil, nutritious Antioxidant, antimicrobial, anti-inflamatory (Oliveira et al., 2014); other (Alves 4
et al., 2017)
Caryocar villosum (Aubl.) Pers./Piquiá Edible pulp, highly appreciated, little Antioxidant (Chisté, Freitas, Mercadante, & Fernandes, 2012), chemical (Chisté & 4
verdadeiro bitter Mercadante, 2012), other (Genotoxicity Almeida et al., 2012)
Chrysobalanaceae
Chrysobalanus icaco L./Guajurue,f Edible fruit, fleshy, sweet, astringent Antioxidant, anti-inflammatory (Venancio, Cipriano, Kim, Antunes, & Mertens- 6
Talcott, 2017), chemical (Brito et al., 2017); Other (antigenotoxic Venancio,
Almeida, & Antunes, 2018)
Couepia bracteosa Benth./Oiti-Coróia Edible fruit, aromatic Antioxidant (Berto et al., 2015) 2
Clusiaceae
Garcinia brasiliensis Mart./Bacuripari Edible and acidic fruit, tasty Antioxidant (Gontijo et al., 2012), antimicrobial (Naldoni, Claudino, Cruz Jr, 6
Chavasco, & e Silva, P.F., Veloso, M.P., & Santos, M.D., 2009), anti-inflammatory
(Santa-Cecília et al., 2011), chemical (Martins et al., 2008)
Platonia insignis Mart./Bacurizeirof Fruit is mucilaginous, bittersweet and Chemical (Uekane et al., 2017);Other (hypotensive: Mendes et al., 2014) 3
pleasant
Euphorbiaceae
Joannesia princeps Vell./Andá-açú Edible seeds Chemical (Araújo et al., 2016) 1
Fabaceae
Dipteryx alata Vogel/Barú Fruit is nutritious, yields barú oil Antioxidant (Ragassi Fiorini et al., 2017), chemical (Bailão et al., 2015), other 3
(metabolic disorders: Ragassi Fiorini et al., 2017)
Hymenaea courbarilL./Jutaí-açúc Edible fruit, sweet, mucilaginous Chemical (Aguiar et al., 2010; Bezerra et al., 2013) 2
Hymenaea martiana Hayne/Jatobáf Edible fruit Chemical (Oliveira et al., 2016) 1
Hymenaea stigonocarpa Mart. ex Hayne/Jatobá Fruit with farinaceous pulp, highly Anti-inflammatory (Orsi, Seito, & Di Stasi, 2014), chemical (Monteiro et al., 3
do campob nutritious 2015), other (Gastroprotector: Martins et al., 2015)
Inga laurina (Sw.) Willd./Ingá de quatro folhasa Edible fruit, sweet, aromatic Antimicrobial (Macedo et al., 2016), chemical (Furtado et al., 2014), other 5
(immunomodulatory: Cruz et al., 2016)
d,f
Inga vera Willd./Ingá Edible, tasty pulp Other (gastroprotector: Nesello, Campos, Rosa, Andrade, & Cechinel, 2017). 2
Mucuna pruriens (L.) DC./Pó de mico Toasted seeds substitute coffee Antioxidant (Yadav, Prakash, Chouhan, & Singh, 2013); other (anticancer: Sinha 2
et al., 2018)
Senna alata (L.) Roxb./Dartrial, Mangerioba Toasted seeds are similar to coffee Chemical (Hennebelle, Weniger, Joseph, Sahpaz, & Bailleul, 2009), others 2
granded (hepatoprotective: Sugumar, Doss, & Maddisetty, 2016)
Senna occidentalis (L.) Link/Fedegoso Toasted seeds are similar to coffee Antioxidant, anti-inflammatory (Sreejith et al., 2010), antimicrobial (Essien, 5
verdadeiroc,d Thomas, Ascrizzi, Setzer, & Flamini, 2018 chemical (Li et al., 2012), other
(constipation: Zhong et al., 2018)
Vachellia farnesiana (L.) Wight & Arn./ Fruits are fleshy Antioxidant (Puga et al., 2015), anti-inflamatory (Abrantes et al., 2013), 4
Esponjeira antimicrobial (Sánchez, Heredia, Camacho-Corona, & García, 2013)
Vigna vexillata (L.) Rich./Feijão da praia Edible seeds Anti-inflammatory (Leu et al., 2012) 1
Humiriaceae
Endopleura uchi (Huber) Cuatrec./Uchi-pucu Edible fruit, seeds oleaginous Chemical (Silva & Teixeira, 2015) 1
Icacinaceae
Poraqueiba paraensis Ducke/Umari gordo, Mari Fruit and seeds are edible Chemical (Rodrigues et al., 2010) 1
Lauraceae
328
Table 1 (continued)
Cryptocarya moschata Nees & Mart./Noz Fruits substitute nutmeg Chemical (Nehme, Bastos, Araújo, & Cavalheiro, 2005) 1
moscada do Brasil
Lecythidaceae
Bertholletia excelsa Kunth/Castanha do Parád Seeds contain a sweet oil, edible, Antioxidant (Ferrão (2016); chemical (Gomes & Torres, 2015), anti-inflammatory 6
pleasant, substitute almonds (Stockler-Pinto et al., 2014), other (metabolic disorders: Carvalho, Huguenin,
et al., 2015)
Couroupita guianensis Aubl./Castanha de macaco Edible fruit Antimicrobial (Costa et al., 2017) 1
Lecythis pisonis Cambess./Sapucaiaa,f Edible almonds, contain oil Antimicrobial (Vieira, Vasconcelos, Machado, Gomes, & Carvalho, 2015); 2
chemical (Demoliner et al., 2018)
Malpighiaceae
Byrsonima crassifolia (L.) Kunth/Muricido Edible fruit, not tasty, for marmalade Anti-inflammatory (García et al., 2012); chemical (Uekane et al., 2017); Other 3
campo (Antihyperglycemic, antihyperlipidemic Perez-Gutierrez, Muñiz-Ramirez, Gomez,
& Ramírez, 2010)
Byrsonima intermedia A.Juss./Cangica Edible fruit, but little appreciated Antioxidant (Pereira, Borel, & Silva, 2015) 1
Byrsonima verbascifolia (L.) DC./Douradinha Edible fruit, bittersweet Antioxidant (Pereira, Borel, & Silva, 2015), chemical (Fraige et al., 2018), other 3
falsab studies (antimutagenic Espanha et al., 2014)
Malvaceae
Ceiba pentandra (L.) Gaertn./Sumaumeira Seeds with edible yellowish oil of Antioxidant, chemical (Kiran, Rao, Sirisha, & Rao, 2015; Loganayaki, Siddhuraju, 3
pleasant scent and taste & Manian, 2013)
a,b,f
Guazuma ulmifolia Lam./Motamba Edible, fleshy Antioxidant (Santos et al., 2018), antimicrobial (Violante et al., 2012); Other 4
(Anti-diabetic Alonso-Castro & Salazar-Olivo, 2008)
Pachira insignis (Sw.) Savigny/Cacau selvagem Edible fruit Chemical (Yeboah, Mitei, Ngila, Wessjohann, & Schmidt, 2012) 1
Sterculia striata A.St.-Hil. & Naudin/Pau rei Seeds are used as food Chemical (Fraguas et al., 2015) 1
Theobroma bicolor Bonpl./Cupuaçú Fruit is aromatic, sweet, yields a very Antioxidant (Torres, Assunção, Mancini, Torres, & Mancini-Filho, 2002); 5
pleasant refrigerant beverage chemical (Pérez-Mora, Jorrin-Novo, & Melgarejo, 2017)
Theobroma grandiflorum (Willd. ex Spreng.) Fruits are fleshy, tasty, aromatic Antioxidant (Pugliese, Tomas-Barberan, Truchado, & Genovese, 2013); chemical 5
K.Schum./Cupuaçú (Oliveira & Genovese, 2013)
Theobroma subincanum Mart./Cupuaí Fruit is fleshy, sweet, suitable for Chemical (Bruni, Bianchini, Bettarello, & Sacchetti, 2000) 3
sweetmeats
Melastomataceae
a,c,f
Mouriri pusa Gardner/Puçá, Manapuçá Delicious fruit, highly appreciated Antioxidant (Bonacorsi, Fonseca, Raddi, Kitagawa, & Vilegas, 2013); chemical 3
and other (Gastroprotective: Vasconcelos, Andreo, Vilegas, Hiruma-Lima, &
Pellizzon, 2010).
Muntingiaceae
Muntingia calabura L./Calabura Sweet fruit Antioxidant (Pereira, Arruda, Morais, Eberlin, & Pastore, 2018), anti- 3
inflammatory (Lin et al., 2017); other
Myrtaceae
Accasellowiana (O. Berg) Burret/Goiabeira Fruit is aromatic, juicy, tasty Antimicrobial (Machado et al., 2016); other (antidiabetic Muniz, Garcia, Perez, 5
serrana Garcia, & González, 2018)
Campomanesia adamantium (Cambess.) O.Berg./ Edible fruit Antimicrobial (Breda et al., 2016), anti-inflammatory (Viscardi et al., 2017), 3
Guabiroba branca other (antiproliferative: Limae Silva et al., 2018)
Campomanesia eugenioides (Cambess.) Edible fruit Antimicrobial (Moura-Costa et al., 2012) 1
D.Legrand ex Landrum/Guabiroba do mato
Campomanesia pubescens (Mart. ex DC.) O.Berg./ Edible fruits, aromatic, sweet, Antimicrobial (Cardoso et al., 2010); other studies (metabolic disfunctions 5
Guabirobab astringent, tasty Cardozo et al., 2018)
Campomanesia xanthocarpa (Mart.) O.Berg./ Aromatic, pleasant, appreciated by Antioxidant (Pereira et al., 2012); anti-inflammatory (Silva et al., 2016), chemical 6
Guabiroba do mato children (Barbieri et al., 2017); Other (hypercholesterolomy Klafke et al., 2016)
Eugenia ayacuchae Steyerm./Jaboticabeira The delicious fruit is the “common Antioxidant (Bailão et al., 2015); antimicrobial (Chavasco et al., 2014) 3
jabuticaba” or “true jabuticaba”
Eugenia brasiliensis Lam./Grumixameira Acidic fruit yields marmalade and Antioxidant (Lima et al., 2017); anti-inflammatory (Lazarini et al., 2018), 5
wine chemical (Teixeira, Bertoldi, Lajolo, & Hassimotto, 2015), other (antiproliferative
Teixeira et al., 2017)
Eugenia dysenterica(Mart.) DC./Cagaiteiraa,b,d Edible fruit, acidic Antimicrobial (Correia et al., 2016); chemical (Vitek et al., 2017), other (obesity 4
Donado-Pestana et al., 2018)
Eugenia luschnathiana (O.Berg) Klotzsch ex Edible fruit, acidic, aromatic Antioxidant (Reynertson, Yang, Jiang, Basile, & Kennelly, 2008) 3
B.D.Jacks./Curuiri
Eugenia pyriformis Cambess./Uvalha do campo Aromatic, acidicfruit Antioxidant (Pereira et al., 2012), antimicrobial (Salvador, Lourenço, Andreazza, 6
Pascoal, & Stefanello, 2011), chemical (Haminiuk, Plata-Oviedo, Mattos, Carpes,
& Branco, 2014), other (Cytotoxic Chavasco et al., 2014)
Eugenia selloi (O. Berg) B.D. Jacks./Cambucá Sweet and refreshing pulp Antioxidant (Takao, Imatomi, & Gualtieri, 2015) 2
verdadeiro
Eugenia speciosa Cambess/Cereja Fruit similar to Prunus cerasus from Chemical (Bailão et al., 2015) 1
Europe
a,b,f
Eugenia uniflora L./Pitangueira vermelha Fruit is acidic, pleasant, suitable for Antioxidant (Migues et al., 2018), chemical (Celli, Pereira-Netto, & Beta, 2011); 5
jam, syrup, liquor and ice cream other (antiproliferative Denardin et al., 2014)
Myrcia multiflora (Lam.) DC./Cambuí Fruit is astringent, appreciated by Chemical (Ferreira et al., 2011); Other (hepatoprotective Ferreira et al., 2010) 3
children
Neomitranthes obscura (DC.) N.Silveira/Pitanga Sweet and astringent Chemical (Gouvêa et al., 2015) 2
de cachorro
Pimenta pseudocaryophyllus (Gomes) Landrum/ Fleshy fruit, sweet, mucilaginous, with Antimicrobial (Ambrosio, de Alencar, Moreno, & Da Gloria, 2018); anti- 6
Craveiro da terraa very pleasant taste inflammatory (Ferrari et al., 2016); chemical; other (antidepressant Fajemiroye
et al., 2014)
329
Table 1 (continued)
c
Plinia cauliflora (Mart.) Kausel/Jabuticabeira Tasty fruit, sweet Chemical (Souza-Moreira et al., 2018), other (obesity: Moura, Cunha, Alezandro, 4
& Genovese, 2018)
Plinia edulis (Vell.) Sobral/Cambucá verdadeirod Fruit is sweet, refrigerant, yields Other (Gastroprotective Rosa et al., 2018) 2
sweetmeat and preserves
a,b
Psidium cattleianum Sabine/Araçá de coroa Tasty fruit Antioxidant (Cardoso et al., 2018); anti-inflammatory (Santos Pereira et al., 6
2018); antimicrobial (Sangalli et al., 2018); chemical (Chaves et al., 2018); other
studies (metabolic disorders: Pereira et al., 2018)
Psidium guineense Sw./Araçá de festaa,b,d,f Fruit is mucilaginous, astringent, Chemical (Melo, Seleguini, & Rocha, 2013) 2
sweet, nutritious
Psidium humile Vell./Araçá vermelho Edible fruit, acidic Antioxidant (Pereira et al., 2012) 2
Psidium salutare (Kunth) O.Berg./Guabiroba do Sweetish fruit Chemical (Pino & Queris, 2008) 2
campo
Olacaceae
Ximenia americana L./Ameixeira do Brasild,f Edible fruit, aromatic Antioxidant (Almeida, Freitas, Morais, Sarmento, & Alves, 2016) 2
Orchidaceae
Vanilla planifolia Jacks. ex Andrews/Baunilha a,f Aromatic fruit Antimicrobial (Choo, Rukayadi, & Hwang, 2006), anti-inflammatory (Peretti 4
et al., 2017), chemical (Hansen, Fromberg, & Frandsen, 2014)
Passifloraceae
Passiflora alata Curtis/Maracujá grande, Edible fruit Other (sedative: Klein et al., 2014). 1
Maracujád
Passiflora edulis Sims./Maracujád Same as Passiflora actinia Hook Antioxidant (Santana et al., 2017), antimicrobial (Dzotam, Touani, & Kuete, 8
2016); anti-inflammatory (Silva et al., 2015); chemical (Motojima, Nuylert, &
Asano, 2018), other (cholitis: Cazarin et al., 2014)
Passiflora quadrangularis L./Maracujá-açúf Same as Passiflora actinia Hook Chemical (Saeki, Yamada, Kajimoto, Muraoka, & Tanaka, 2011), other (sedative: 5
Gazola et al., 2018)
Passiflora setacea DC./Maracujá sururuca Fruit is sweet and acidulous, Antioxidant (Pineli et al., 2015), chemical (Santana, Shinagawa, Araujo, Costa, & 4
refrigerant Mancini-Filho, 2015)
Phytolaccaceae
Phytolacca dioica L./Umbu Fruit is edible and nutritious Antimicrobial (Di Liberto et al., 2010) 1
Poaceae
Cynodon dactylon (L.) Pers./Capim de burro Seeds yield breadmaking flour Antioxidant (Roy, Pawar, & Chowdhary, 2016), chemical (Muthukrishnan, 3
Kaliyaperumal, & Subramaniyan, 2015), other (antilithiac: Sohgaura, Bigoniya, &
Shrivastava, 2018)
Rubiaceae
Genipa americana L./Jenipapeiroa,c,d,f Edible fruit, acidic and aromatic Antioxidant, (Nathia-Neves, Tarone, Tosi, Júnior, & Meireles, 2017);Chemical 4
(Bailão et al., 2015)
Sapindaceae
Dodonaea viscosa Jacq./Faxina vermelha Edible seeds Chemical (Muhammad et al., 2016) 1
Paullinia cupana Kunth./Guaranác Toasted and ground seeds yield a Antioxidant (Yonekura et al., 2016); antimicrobial (Basile et al., 2013), Chemical 4
homogeneous dough, suitable for (Silva et al., 2017); other (anxiolytics: Roncon, Almeida, Klein, Mello, & Audi,
breadmaking 2011)
Sapindus saponaria L./Saboneteb The seeds have an oleaginous kernel Antimicrobial (Almeida et al., 2012); other (Antiulcer: Albiero & Sertié, 2002). 2
that tastes like hazelnut
Talisia esculenta (Cambess.)Radlk./Pitombaa,b,d,f Bittersweet, pleasant fruit Chemical (Fraguas et al., 2015) 3
Sapotaceae
Manilkara bidentata (A.DC.) A.Chev./Balata Edible fruit, sweet and pleasant Anti-inflammatory (Rhourri-Frih, Renimel, Chaimbault, Herbette, & Lafosse, 4
2013), chemical (Powder-George & Mohammed, 2018)
Pouteria macrophylla (Lam.) Eyma/Cutitiribá Edible, tasty fruit Antioxidant (Silva, Gordon, Jungfer, Marx, & Maia, 2012) 2
Pouteria pariry (Ducke) Baehni/Frutão Fruit is aromatic, bitter Chemical (Maia, Andrade, & Zoghbi, 2003) 2
Pouteria torta (Mart.) Radlk./Curiola Edible fruit Other (diabetes: Sales et al., 2017) 1
Solanaceae
c,f
Capsicum annuum L./Pimentão doce Spicy, fleshyfruit Antioxidant, anti-inflammatory (Materska, Konopacka, Rogoliński, & Ślosarek, 6
2015), antimicrobial (Mokhtar et al., 2017), chemical (Arimboor, Natarajan,
Menon, Chandrasekhar, & Moorkoth, 2015); other (antihyperlipidemic: Shukla,
Kumara, Anusha, & Tiwari, 2016)
Capsicum baccatum L./Pimentinha Fruits are used as condiment Antioxidant (Zimmer et al., 2012); chemical (Klein et al., 2014) 2
Capsicum frutescens L./Comarim Spicy fruit Antioxidant (Bogusz Jr et al., 2018); antimicrobial (Touani et al., 2014); anti- 5
inflammatory (Jolayemi & Ojewole, 2013), chemical (Nascimento et al., 2014),
other (metabolic disorders: Otunola & Afolayan, 2016)
Physalis pubescens L./Camapuc Fruit substitutes tomato, for pickles Chemical (Wen, Hempel, Schweiggert, Ni, & Carle, 2017). other (Citotoxity: Xia 2
et al., 2017)
Solanum lycocarpum A.St.-Hil./Fruta de loboa,b,d Fruit substitutes quince, suitable for Antioxidant, antimicrobial (Morais et al., 2015),chemical (Pascoal et al., 2013), 4
making marmalade other (antimutagenic: Munari et al., 2014)
Solanum sessiliflorum Dunal/Cobió do Pará Fruit for preserves, jams and Antioxidant (Mascato et al., 2015), chemical (Rodrigues, Mariutti, & Mercadante, 2
sweetmeats 2013)
Urticaceae
Cecropia pachystachya Trécul/Imbaúbab Edible fruit, similar to fig Chemical (Mathias & Oliveira, 2018), other (antimutagenic: Mendonça et al., 1
2016)
Pourouma cecropiifolia Mart./Tararanga preta Edible fruit Chemical (Lopes-Lutz, Dettmann, Nimalaratne, & Schieber, 2010); other 2
(anticancer Barrios et al., 2010)
330
Table 1 (continued)
Verbenaceae
Lantana trifolia L./Cangica, Cambará Fleshy, juicy fruit, appreciated by Antimicrobial (Ocheng et al., 2015), chemical (Leitão et al., 2015), other 5
children (sedative: Julião et al., 2010)
Plants cited by the naturalists:

a
Different European (Oliveira et al., 2012).
b
A. Saint-Hilaire (Brandão et al., 2012).
c
George Gardner (Fagg et al., 2015).
d
W. Burchell (not published).
e
Von Martius (Breitbach et al., 2013).
f
Piso and Marcgrave (Medeiros & Albuquerque, 2014).
⁎
priorities for studies on antioxidant, antimicrobial (antibacterial, antifungic), anti-inflammatory, chemical composition and other bioactivities.
3. Results brasiliensis and X sericea). Substitutes to olive oil, cucumber, vanilla,

nutmeg, almond, cocoa, tomato and quince (1 sp. each) are also re-
3.1. Species cited by Pio Corrêa ferred.
Tables 1 and 2 show a total of 504 edible fruits described by Pio 3.3. Bioactivity of the cited plants
Corrêa in his work. The species are distributed in 69 botanical families,
Myrtaceae and Arecaceae being the most representative, with 68 spe- From the total of 504 edible native fruits, 127 species (25%) were
cies (13.4%) each. Other representative families were Fabaceae (31 subjected to date (October 2018) to some biological and/or chemical
species, 6.1%), Passifloraceae (30, 5.9%), Annonaceae (24, 4.8%), Sa- studies (Table 1). Among these, 48 species (13.5%) were evaluated for
potaceae (17, 3.4%), Chrysobalanaceae (16, 3.1%), Malvaceae (15, their antioxidant activity (in vitro and in vivo), followed by 41 (8.1%) as
2.9%), Solanaceae (13, 2,6%), Rubiaceae (12, 2.4%), Sapindaceae (11, antimicrobial and 31 (6.1%) as anti-inflammatory. As “others” were
2.2%), Apocynaceae (10, 1,9%). The other families were represented by included studies only on pathologies that can be solved or alleviated by
less than 10 species and 19 families were represented by only one the direct consumption of the fruit and/or as nutraceutical products.
species. Among them, the most frequent studies were as hypoglycemic/anti-
At genus level, Passiflora (Passifloraceae) is the most representative diabetic (16 species), cytotoxic (10), anticancer (6, 4.9%) and hepato-
in the work, with 30 edible species (5.9% of the total), followed by protective. Only the reference of the most recent study was included in
Eugenia (Myrtaceae) with 27 (5.3%) and Annona (Annonaceae), with 14 Table 1, since this information can be easily found on Pubmed. Fifty-
species (2.7%). Campomanesia and Psidium (Myrtaceae), and Attalea and nine (11.7%) species were also submitted to studies for characterization
Syagrus (Arecaceae) have 13 (2.6%), 11 (2.2%), 11 (2.2%) and 12 of chemical substances.
species (2.2%), respectively. The remaining genera represented less
than 10% of the species mentioned. 3.4. Priority species (PI)
3.2. Attractive and/or sensorial characteristics and uses The most frequent attractive/sensorial characteristics cited in the
book were sweet (or sweetish), tasty (or pleasant/appreciated/highly
Twenty four attractive and/or sensorial characteristics of the fruits appreciated), acidic (or acidulous), fleshy and aromatic. On Pubmed,
were described by the author, the most cited being sweet/sweetish (90 the more frequent studies for the plants were as antioxidant, anti-
citations), tasty/pleasant/highly appreciated (including by children, microbial (or antibacterial/antifungal), anti-inflammatory and che-
84), aromatic (42), acid (36), fleshy/juicy (24), astringent (16), muci- mical characterization. Additional studies on bioactivity were included
laginous (15) and oleaginous (9). Bitter was cited four times and bit- in a last category named as “other”. The sum of the five more cited
tersweet six. Emollient, aqueous, cloying, fibrous, gelatinous, gummy, attractive and/or sensorial characteristics with the five more performed
viscous, sour, butyraceous, spicy, resinous, savorless, oil-fleshy and laboratory studies resulted in the PI ranking of the species (Table 1).
perfumed were cited between one and five times. Forty-nine species reached PI ≥ 4 and can be considered priority for
Some fruits were cited as nutritive by Pio Corrêa, as Euterpe edulis, E. consumption and developing of products, according to our classifica-
oleracea, Oenocarpus bacaba and Oenocarpus distichus (Arecaceae), tion (Table 3). The average “4” was considered the coorte because re-
Ananas comosus (Bromeliaceae), Caryocar coriaceum (Caryocaraceae), presents half of the maximum points reached by a species, as A. occi-
Dipteryx alata and Hymenea stignocarpa (Fabaceae), Psidium guineense dentale and Passiflora edulis, reached the highest PI = 8. Twenty-one
(Myrtaceae), Phytolacca dioica. (Phytolaccaceae) and Pourouma acumi- species included in this category are considered tasty, followed by 18
nata (Urticaceae). The author also describes species that are used after sweet, 17 aromatic and 12 acid and fleshy. Among the bioactivity
processing, as refrigerant being cited 59 times, to prepare sweetmeats studied, 40 show antioxidant activity, 27 anti-inflammatory and 22
(44), wine/vinous drinks (39), preserves (16), beverages (13), far- antimicrobial. Thirty-five species were submitted to chemical studies
inaceous/flour (11), syrup (10), and as condiment (11). The uses as and 45 to other studies of bioactivity.
pickles, edible oil, tinctorial/dye were cited seven times, while culinary The fleshy part of cashew (pseudofruit) is described in the book as
and liquor six. The preparation of jams, marmalades, ice creams, fer- having four attractive and/or sensorial characteristics (sweet, tasty,
mented drinks, creams, essential oils, fixed oils, brandy, porridges, al- acidulated, and aromatic) and was referred in scientific studies as an-
coholic beverages, medicinal oils, bonbons, ciders, confectionaries, tioxidant, anti-inflammatory and having other activities. Passiflora
seasonings and oil-resins were cited from one to five times. edulis is described as sweet, tasty, acid and was evaluated as anti-
Many species are cited as alternatives to conventional products, oxidant, antimicrobial, anti-inflammatory, besides other studies. Both
such as rice, that can be substituted by five species (Leersia hexandra, L. plants were also submitted to chemical characterization, reaching eight
ligularis, Luziola peruviana, Rhynchoryza subulata, Streptochaeta spicata), points. Other species with high average (PI = 7) was Acrocomia aculeata
coffee by 4 species (Copernicia prunifera, Merremia tuberosa, Mucuna (Arecaceae), described as sweet, tasty, aromatic and submitted to an-
pruriens and Senna uniflora, and black pepper by two species (Xylopia tioxidant, anti-inflamatory, chemical, among other studies. Twelve
331
Table 2
Other edible fruits and their attractive and/or sensorial characteristics.
Family/species/popular name Sensorial characteristics
Anacardiaceae
Anacardium giganteum W.Hancock ex Engl./Caju-açu, Pseudofruit is fleshy, astringent, acidulous, rarely sweet
Anacardium nanum A.St.-Hil./Caju do campod Pseudofruit is fleshy, very sweet
Antrocaryon amazonicum (Ducke) B.L.Burtt & A.W.Hill./Cedro branco Aromatic
Annonaceae
Annona aurantiaca Barb.Rodr./Araticum do campo Edible pulp
Annona cacans Warm./Araticum cagão Edible pulp
Annona cornifolia A.St.-Hil./Araticum do campob Edible fruit, sweet
Annona dioica A.St. Hil./Araticum grande Edible fruit
Annona dolabripetala Raddi/Araticum do mato Fruit is sweet, mucilaginous
Annona mucosa Jacq./Biribá Pulp is white, aromatic, sweet and tasty
Annona nutans (R.E.Fr.) R.E.Fr./Araticum Edible pulp
Annona spinescens Mart./Araticum de espinho Edible fruit, though insipid and dry
Annona vepretorum Mart./Pindaúba Edible fruit
Duguetia bahiensis Maas/Pinha Edible fruit
Duguetia furfuracea (A.St.-Hil.) Saff./Pinhãob Edible fruit, little appreciated
Duguetia marcgraviana Mart./Biribá verdadeiro Pulp is soft, sweet, vinous beverage
Duguetia spixiana Mart./Biribarana Edible fruit
Fusaea longifolia (Aubl.) Saff./Imbireira Edible fruit of excellent taste
Xylopia benthamii R.E.Fr./Imbireira, Malagueta The fruit tastes and smells like clove
Xylopia brasiliensis Spreng./Pindaíba de folha pequena Fruit is aromatic, spicy, substitutes black pepper
Apocynaceae
Ambelania acidica Aubl./Pepino do mato Fruit is edible, tasty
Araujia sericifera Brot./Cipó de sapo Fruit is fleshy and edible
Couma guianensis Aubl./Sorveira Edible fruit
Couma macrocarpa Barb.Rodr./Sorva grande Fruit is edible, large, sweet
Couma rigida Müll. Arg./Mucujá Fruit is edible, juicy
Couma utilis (Mart.) Müll.Arg./Cumaíc Fruit is edible, tasty, refrigerant beverage
Lacmellea arborescens (Müll.Arg.) Markgr./Guajaraí Fruit is sweet
Parahancornia fasciculata (Poir.) Benoist Edible fruit
Spongiosperma grandiflorum (Huber) Zarucchi/Molongo Edible fruit of unpleasant taste
Araceae
Caladium bicolor (Aiton) Vent./Aninga d'águac Edible fruit
Philodendron bipinnatifidium Schott/Cipó imbé Fruit is fleshy, acidulous and mucilaginous
Xanthosoma striatipes (Kunth & Bouché)/Banana do brejo The fruit spadix is edible after cooking
Arecaceae
Acrocomia intumescens Drude/Macaúba-mirim The fruit yields a fine culinary oil
Allagoptera arenaria (Gomes) Kuntze/Buri praia Pulp is fibrous, sweet, suitable for beverages
Allagoptera campestris (Mart.) Kuntze/Ariri Edible fruit
Astrocaryum aculeatissimum (Schott) Burret/Brejauba Unripe fruit has approximately 10g liquid
Astrocaryum farinosum Barb.Rodr./Murumuru-iri Fruits yield flour and starch
Astrocaryum huaimi Mart./Huaimi, Uapuim-uaçú Fruit is fleshy
Astrocaryum jauari Mart./Jauari, Coqueiro javari The pulp yields an edible oil
Attalea compta Mart./Pindova Seeds yield a culinary oil
Attalea dubia (Mart.) Burret Edible fruits
Attalea funifera Mart./Piaçaba Edible fruit
Attalea humilis Mart./Coco catolé Edible fruit, yields oil
Attalea maripa (Aubl.) Mart./Inajá Edible kernel, yields fat
Attalea microcarpa Mart./Curuaíb Edible fruit
Attalea oleifera Barb.Rodr./Catoléa,f Fruit yields sweet oil
Attalea princeps Mart./Guacuri, Acuri Edible fruit, yields culinary oil
Attalea speciosa Mart. ex Spreng./Babaçú Fruit and seeds yield oil
Attalea spectabilis Mart./Curuá pixúna Edible kernel, yields culinary oil
Bactris brongniartii Mart./Marajá-açú terra firme Fruit has sweetish taste
Bactris glaucescens Drude/Tucum-mirim Acidic fruit
Bactris major Jacq./Coco de vinagre The pulp is somewhat edible
Bactris major var.infesta (Mart.) Drude/Tucum-mirim Acidic, fiber and sweet
Bactris maraja Mart./Marajá-açu Fruit is edible, refrigerant, kernel yields oil
Bactris maraja var.chaetospatha (Mart.) A.J.Hend./Coco de vinagre Fruit is edible
Butia eriospatha (Mart. ex Drude) Becc./Butiazeiro Fleshy pulp yields a pleasant vinous, aromatic beverage
Butia yatay (Mart.) Becc./Butiá, Coqueiro jataí The sweet pulp yields alcohol; kernel yields edible oil
Chelyocarpus chuco (Mart.) H.E.Moore/Chuço Fermented fruits yield alcoholic beverage
Euterpe catinga Wallace/Açaí catinga Fruits yield alcoholic beverage identical to açaí wine, tough more astringent
Geonoma camana Trail/Açairana Fermented fruits yield a vinous beverage of acrid taste
Leopoldinia major Wallace/Iarã Cooked fruits yield seasoning
Leopoldinia piassaba Wallace/Piaçabeira Fleshy, edible fruit
Leopoldinia pulchra Mart./Jará Fruits yields edible tapioca flour
Mauritia carana Wallace/Caraná Edible fruit
Mauritiella aculeata (Kunth) Burret/Buritirana Fruits are refrigerant
Mauritiella armata (Mart.) Burret/Buriti bravo The fruits are edible and sweet
Oenocarpus mapora H.Karst./Bacaba Fruits yield vinous drink similar bacaba wine
Oenocarpus minor Mart./Bacabinha Pulp is thick, edible, yields bacaba oil and bacaba wine
332
Table 2 (continued)
Phytelephas macrocarpa Ruiz & Pav./Jarina Pulp is oleaginous and sweet

Syagrus botryophora (Mart.) Mart./Patiobaa Edible seeds yield oil
Syagrus campestris (Mart.) H.Wendl./Acuman Edible oleaginous seeds
Syagrus x camposportoana (Bondar) Glassman/Palmeira Pulp is fibrous, gummy, sweetish
Syagrus cocoides Mart./Pati de Goiás Kernel has pleasant taste
Syagrus comosa (Mart.) Mart./Coqueiro catolé Mucilaginous pulp
Syagrus coronata (Mart.) Becc./Aricuria,f Pulp is juicy and mucilaginous
Syagrus inajai (Spruce) Becc./Curuarana Kernel is edible, yields good quality oil
Syagrus picrophylla Barb.Rodr./Catolê Edible fruit
Syagrus pseudococos (Raddi) Glassman/Coco amargoso Coconut holds transparent water, pleasant to taste
Syagrus schizophylla (Mart.) Glassman/Aricuria,e Kernel is oleaginous and mucilaginous
Trithrinax brasiliensis Mart./Carandaí, Caraná Fruits yield alcohol, seeds culinary oil
Balanophoraceae
Lophophytum mirabile Schott & Endl./Fel da terra Roast spadix is food for the natives
Boraginaceae
Cordia magnoliifolia Cham./Grão de galo Edible fruit
Cordia insignis Cham./Caraíba Fruit is mucilaginous, little tasty, sought by children
Cordia superba Cham./Babosa branca Edible fruit
Cordia toqueve Aubl./Grão de galo Edible fruit
Cordia trichoclada DC. Fruit is edible, sweet and astringent
Bromeliaceae
Bromelia regnellii Mez/Gravatá, Caraguatá Bittersweet fruit
Fernseea itatiaiae (Wawra) Baker/Caraguatá Juicy fruit
Burseraceae
Commiphora leptophloeos (Mart.) J.B.Gillett/Imburana Edible fruit
Protium icicariba (DC.) Marchand/Almecegueira Fruit is aromatic, sweet, yields culinary products
Protium trifoliolatum Engl./Breu branco Fruit is resinous, highly appreciated
Protium unifoliolatum Engl./Breu branco Preserves making; oil substitutes olive oil
Cactaceae
Brasiliopuntia brasiliensis (Willd.) A.Berger/Jumbeba Fruit is sweet, refrigerant
Cereus fernambucensis Lem./Cardo da praia Fruit is tasty, sweet and highly appreciated
Cereus jamacaru DC./Cardo da praiaf Fruit is tasty, sweet and very apreciated
Facheiroa squamosa (Gürke) P.J.Braun & Esteves/Facheiro Fruit is sweet, pleasant
Hylocereus setaceus (Salm.-Dyck) R.Bauer/Cardo ananás Fruit is very tasty, aromatic
Opuntia stricta (Haw.) Haw./Cacto Edible fruit
Campanulaceae
Centropogon cornutus (L.) Druce/Ganha saia Juicy fruit
Cannabaceae
Celtis chichape (Weed.) Miq./Talá verdadeiro Sweet fruit
Cannaceae
Canna glauca L./Erva dos feridosa,c,d Edible fruit
Caricaceae
Jacaratia heptaphylla (Vell.) A.DC./Jaracatiá Edible fruit
Jacaratia spinosa (Aubl.) A.DC./Jaracatiác Edible fruit
Vasconcellea quercifolia A.St.-Hil./Mamãozinho Edible fruit, not tasty
Caryocaraceae
Caryocar edule Casar./Piquiá Seeds yield culinary oil
Caryocar glabrum (Aubl.) Pers./Piquiarana da terra firme Edible almonds, tasty
Caryocar microcarpum Ducke/Piquiá Fleshy fruit, the seeds are edible and sweet
Caryocar nuciferum L./Pequiá amarelo The seeds are tasty, sweet, yield culinary oil
Celastraceae
Maytenus boaria Molina/Boaria Edible seeds
Peritassa calypsoides (Cambess.) A.C.Sm./Bacupari cipó Sweet fruit
Peritassa campestres (Cambess.) A.C.Sm./Bacupari do campo Sweet fruit
Salacia crassifolia (Mart. ex Schult.) G.Don/Saputá Sweet fruit
Salacia impressifolia (Miers) A.C.Sm./Sapota Edible fruit
Tontelea micrantha (Mart.) A.C.Sm./Abacate Edible, fleshy fruit
Chrysobalanaceae
Couepia chrysocalyx (Poepp. & Endl.) Benth. ex Hook.f./Parinari Edible fruit
Couepia grandiflora (Mart. & Zucc.) Benth./Oiti do sertão Edible, aromatic fruit
Couepia ovalifolia (Schott) Benth. ex Hook.f./Oiti da praia Edible fruit
Couepia rufa Ducke/Oiti coróiaf Bittersweet fruit, very tasty
Couepia subcordata Benth. ex Hook.f./Umarirana Tasty fruit
Couepia uiti (Mart. & Zucc.) Benth. ex Hook.f./Oiti de porco Fruits are used to make preserves
Hirtella martiana Hook.f./Comandatubá Edible fruit
Licania dealbata Hook.f./Manjar graúdo Gelatinous fruit, not very tasty
Licania incana Aubl./Ajuru Fruit is sweet, highly appreciated
Licania micrantha Miq./Caraiperana Edible fruit, more suitable for beverages
Licania octandra (Hoffmanns. ex Roem. & Schult.) Kuntze subsp. octandra/Caraipé Edible fruit
333
Table 2 (continued)
Licania salzmannii (Hook.f.) Fritsch/Oiti Fruit is farinaceous, not very tasty

Licania tomentosa (Benth.) Fritsch/Oiti da praia Fruit and kernel are very rich in oil
Parinari montana Aubl./Pajurá da mata Fruit and kernel are sweet and tasty
Clusiaceae
Clusia insignis Mart./Cebola bravad Edible fruit
Garcinia gardneriana (Planch. & Triana) Zappi/Bacupari miúdoa,b,c Fruit is mucilaginous and sweetish
Convolvulaceae
Merremia tuberosa (L.) Rendle/Flor de madeira Roasted and grind seeds to make coffee
Cucurbitaceae
Cayaponia diversifolia (Cogn.) Cogn./Aboborinha Unripe fruit is acrid, bitter and cloying
Cucumis anguria L./Maxixe Fruit substitutes cucumber, less indigestible
Melothria campestris (Naudin) H.Schaef. & S.S.Renner/Melancia do campo Edible fruit
Ebenaceae
Diospyros inconstans Jacq./Fruta de jacu macho Edible fruit
Euphorbiaceae
Manihot carthagenensis (Jacq.) Müll.Arg./Maniçoba do Ceará Seeds yield oil of pleasant scent and taste
Omphalea diandra L./Caiaté Edible fruit
Paradrypetes ilicifolia Kuhlm./Folha de serra Tasty pulp
Fabaceae
Arachis prostrata Benth./Amendoim rasteiro Dry seedsscent and taste similar to olive oil
Cassia leiandra Benth./Marimari Fruit pleasant to taste
Dalbergia gracilis Benth./Tripa de galinha Edible fruit
Dialium guianense (Aubl.) Sandwith/Garapa Fruits taste identical to raisins
Dioclea violacea Mart. ex Beth./Coroanha Seeds yield flour
Dipteryx odorata (Aubl.) Willd./Cumarúc Seeds substitute vanilla
Geoffroea spinosa Jacq./Umaric Fruit and seeds are edible
Inga barbata Benth./Ingá peludoa Seeds are covered by sweet pulp
Inga cinnamomea Spruce ex Benth./Ingá-açú Edible pulp, highly appreciated
Inga edulis Mart./Ingá cipód Edible pulp, but not very sweet
Inga marginata Willd./Ingá feijãob,d Edible pulp, pleasant and refrigerant
Inga vera subsp. affinis(DC.) T.D.Penn/Ingá doced Sweet pulp
Inga vulpina Mart. ex Benth./Mimosa carmesim Edible pulp
Plathymenia reticulata Benth./Vinhático Edible fruit
Platycyamus regnellii Benth./Folha de bolo Seeds are edible, sweet
Prosopis affinis Spreng./Algarobeira Pulp yields vinous drink
Prosopis nigra Hiron./Algarobeira preta Fruits yield fermented drink, similar to “cauim”
Senna affinis (Benth.) H.S.Irwin & Barneby/Fedegoso legítimod Seeds used as food
Senna uniflora (Mill.) H.S.Irwin & Barneby/Fedegoso do Pará Toasted seeds substitute coffee
Zollernia ilicifolia (Brongn.) Vogel/Pau santo Edible fruit
Gnetaceae
Gnetum urens (Aubl.) Blume/Toá The toasted kernel is edible
Goupiaceae
Goupia glabra Aubl./Cupiúba, cupiúva Fruits yield edible oil
Humiriaceae
Duckesia verrucosa (Ducke) Cuatrec./Uchi-curuá Edible fruit
Icacinaceae
Casimirella ampla (Miers) R.A.Howard/Maira Fruit yields starch
Poraqueiba guianensis Aubl./Umari amarelo Fruit is sweet, farinaceous
Poraqueiba sericea Tul./Umari roxo, Umari Fruit and seeds are edible
Lamiaceae
Cunila fasciculata Benth./Batata brava Fruit is juicy, refrigerant
Vitex cymosa Bertero ex Spreng./Tarumã do igapó Edible fruit
Vitex flavens Kunth/Tarumã tuira Edible fruit, though not very tasty
Vitex megapotamica (Spreng.) Moldenke/Tarumã Fruit is mucilaginous, edible
Vitex triflora Vahl./Tarumã, Mama de cachorra Edible fruit
Lauraceae
Aniba permollis (Nees) Mez/Aiuba Seeds are resinous and starchy
Licaria puchury-major (Mart.) Kosterm./Puchuri grosso Seeds are condiment
Mezilaurus itauba (Meisn.) Taub. ex Mez/Itaúba Edible fruit, yields wine
Ocotea longifolia Kunth/Canela de cheiroc Edible fruit
Lecythidaceae
Allantoma lineata (Mart. ex O.Berg) Miers/Churú Tasty seeds
Eschweilera grandiflora (Aubl.) Sandwith/Sapucaia Sweet seeds
Eschweilera ovata (Cambess.) Mart. ex Miers/Sapucaia mirim Edible seeds
Lecythis lanceolata Poir./Sapucaia branca Seeds are edible after cooking
Lecythis zabucajo Aubl./Sapucaia The seeds are oleaginous and edible
Lythraceae
Cuphea pseudovaccinium A.St.-Hil./Azeitona da terra Edible, acidicfruit
334
Table 2 (continued)
Malpighiaceae
Byrsonima chrysophylla Kunth/Murici penima Unripe fruits astringent, sweet and very aromatic
Byrsonima crispa A.Juss./Murici da mata Edible fruit
Byrsonima lancifolia A.Juss./Murici das capoeiras Edible fruit
Byrsonima sericea DC./Murici penimab Edible fruit
Byrsonima spicata (Cav.) DC./Pau de curtume Edible fruit
Dicella bracteosa (A.Juss.) Griseb./Grão de galo Edible fruit
Malvaceae
Abutilon purpurascens K.Schum./Benção de deus Edible fruit
Ceiba speciosa (A.St.-Hil.) Ravenna/Paineira Seeds yield an edible oil
Corchorus olitorius L./Juta, Caruru da Bahia Edible fruit
Matisia cordata Kunth./Sapota do peru Edible, tasty fruit
Pachira aquatica Aubl./Castanheiro do Maranhão Edible, tasty seeds
Sterculia apetala (Jacq.) H.Karst./Chicháa,e Edible, tasty seeds
Theobroma microcarpum Mart./Cacau jacaré The seeds substitute true cocoa
Theobroma sylvestre Mart./Cacau do mato Edible fruits
Martyniaceae
Ibicella lutea (Lindl.) Van Eselt./Chifre de veado Fruit used for pickles
Melastomataceae
Bellucia grossularioides (L.) Triana/Araçá de anta Very tasty fruit
Clidemia hirta (L.) D.Don./Pixiricaf Sweet fruit
Leandra nianga (DC.) Cogn./Pixirica Edible fruit
Mouriri apiranga Spruce ex Triana/Apiranqa Very tasty fruit
Mouriri elliptica Mart./Xiputac Edible fruit
Mouriri grandiflora DC./Tucunaré mereça Edible fruit, but tasteless
Myrrhinium atropurpureum Schott/Puçá Edible, fleshy fruit
Pleiochiton blepharodes (DC.) Reginato et al./Anhanga-piri Edible fruit
Menispermaceae
Abuta selloana Eichler/Abútua Edible fruit, appreciated by children
Chondrodendron platiphyllum (A.St.-Hil.) Miers/Abútua granded Fruits similar to grapes, yield wine
Cissampelos fasciculata Benth./Batata brava The fruits are juicy and refrigerant
Moraceae
Bagassa guianensis Aubl./Tatajuba Fruit is astringent of pleasant taste
Brosimum gaudichaudii Trécul/Apé do sertãob Edible fruit
Castilla ulei Warb./Caucho Edible fruit, seeds contain oil
Maclura tinctoria (L.)D.Don ex Steud./Moreirab,c,f Sweetish fruit
Perebea guianensis Aubl./Cauchorana Juicy, sweet fruit
Trophis racemosa (L.) Urb./Feijão dos caboclos Cooked fruits have similar flavor to beans
Myrtaceae
Calyptranthes brasiliensis Spreng./Brasa viva Fruit is aromatic, astringent, tasty
Campomanesia aprica (Vell.) O.Berg./Guabiroba mirim Acidic fruit
Campomanesia aurea O.Berg./Guabiroba do campo Edible fruit
Campomanesia dichotoma (O.Berg) Mattos/Ibabirabaf Sweet and somewhat resinous taste
Campomanesia guaviroba (DC.) Kiaersk./Guabiroba de cachorro Fleshy, sweet fruit, suitable for preserves
Campomanesia guazumifolia (Cambess.) O.Berg./Guabiroba de São Paulo Tasty fruit
Campomanesia mediterranea (Vell.) O.Berg./Araçá Tasty fruit
Campomanesia phaea (O.Berg) Landrum/Cambuci Fruit has pleasant scent and taste
Campomanesia rufa (O.Berg) Nied./Guabiroba Fruits are aromatic, tasty, for sweetmeats
Campomanesia transalpina (Vell.) O.Berg./Guabiroba Very tasty fruit
Eugenia arrabidae O.Berg./Uvaia do campo Fruit yields vinager of superior quality
Eugenia crenata Vell./Cambuí de cachorro Tasty fruit
Eugenia florida DC./Goiabeira do mato Edible fruit
Eugenia involucrata DC./Cerejeira, Pitanga preta Bittersweet fruit, appreciated by children
Eugenia klotzschiana O. Berg./Cabacinha do campo Fruit is aromatic, acidic
Eugenia ligustrina (Sw.) Willd./Pitangueira preta Excellent fruit
Eugenia macrosperma DC./Cambucá preto Slightly acidic fruit
Eugenia moschata (Aubl.) Nied. ex T.Durand & B.D.Jacks./Ivacatinga Edible fruit
Eugenia multicostata D.Legrand/Pau alazão Tasty fruit
Eugenia myrcianthes Nied./Pitangatubad Fruit is not very tasty
Eugenia neoformosa Sobral/Mama de cachorrab Edible fruit
Eugenia pitanga (O.Berg) Nied./Pitangad Sweet, acidic, pleasant
Eugenia puberula Nied./Cabeluda Tasty fruit
Eugenia punicifolia (Kunth) DC./Murtab,d Fruit is not very tasty
Eugenia sellowiana DC./Pitomba Edible fruits
Eugenia sulcata Spring. ex Mart./Pitanga Fruit is sweet, acidulous, pleasant and suitable for preserves, jam, syrup and ice cream
Eugenia supraaxillaris Spring/Fruta de tatu Pulp refrigerant, sweet, aromatic
Eugenia uruguayensis Cambess./Guabiju Fruit is not very tasty
Eugenia vattimoana Mattos/Jambeiro do mato Edible fruit
Myrcia amazonica DC./Oitchi Edible fruit
Myrcia glabra (O.Berg) D.Legrand/Uvá Acidic fruit
Myrcia guianensis (Aubl.) DC./Pitanga miúda Tasty fruit, highly appreciated
Myrcia nitida Cambess./Mangue do brejo Fruit is astringent, not very pleasant
335
Table 2 (continued)
Myrcia splendens (Sw.) DC./Sangue de boi Edible fruit

Myrcia strigipes Mart./Guaporonga, Guaparonga Edible fruit
Myrciaria floribunda (H.West ex Willd.) O.Berg./Murta Fruit is acidic and aromatic
Myrciaria glomerata O.Berg./Cabeludo, Cabeluda The fruit is not very tasty
Myrciaria tenella (DC.) O.Berg/Cambuí pretod Fruit is astringent
Plinia anonyma Sobral/Cambucád Fruit is astringent and sweet
Psidium acutangulum DC./Araçá piranga Tasty fruit, yields preserves
Psidium arboreum Vell./Araçá péba Tasty fruit, suitable for sweetmeats
Psidium australe Cambess./Araçá verdeb Edible fruit
Psidium densicomum Mart. ex DC./Goiabeira azeda Edible fruit, acidic and not very tasty
Psidium firmum O.Berg./Araçá do campo Edible fruit
Psidium grandifolium Mart. ex DC./Araçá felpudob,d Edible fruit, not very tasty
Psidium rufum Mart. ex DC./Guabiroba Sweet fruit
Nymphaeaceae
Victoria amazonica (Poepp.) J.E.Sowerby/Forno d'águad Seeds starchy, tasty, especially when toasted
Ochnaceae
Ouratea guianensis Aubl./Jabotapita The seeds contain an edible grease
Ouratea parviflora (A.DC.) Baill./Batiputá Seeds yield a sweetish, aromatic oil
Olacaceae
Ximenia coriacea Engl./Ameixa Edible fruit
Onagraceae
Fuchsia regia (Vell.) Munz subsp.regia/Brinco de princesa Edible fruit
Opiliaceae
Agonandra brasiliensis Miers ex Benth. &Hook.f./Pau marfim Seeds oleaginous of pleasant taste
Orchidaceae
Vanilla palmarum (Salzm. ex Lindl.) Lindl./Baunilha Fruit is aromatic, suitable for culinary
Passifloraceae
Passiflora actinia Hook./Maracujáa Fruit is sweet, acidulous, highly appreciated for beverage making
Passiflora amalocarpa Barb.Rodr./Maracujá Same as Passiflora actinia Hook
Passiflora amethystina J.C.Mikan/Maracujád Same as Passiflora actinia Hook
Passiflora auriculata Kunth/Maracujá Same as Passiflora actinia Hook
Passiflora bahiensis Klotzsch/Perluxo Tasty fruit, highly appreciated
Passiflora caerulea L./Maracujá Same as Passiflora actinia Hook
Passiflora candida (Poepp. & Endl.) Mast./Maracujá Same as Passiflora actinia Hook
Passiflora capsularis L./Maracujá branco miúdod Same as Passiflora actinia Hook
Passiflora cincinnata Mast./Maracujá tubarãof Same as Passiflora actinia Hook
Passiflora coccinea Aubl./Maracujá poranga Edible fruit
Passiflora costata Mast./Maracujá Same as Passiflora actinia Hook
Passiflora filamentosa Cav./Maracujá Same as Passiflora actinia Hook
Passiflora foetida L./Maracujá Same as Passiflora actinia Hook
Passiflora foetida L. var foetida/Maracujá de cheiro Edible fruit
Passiflora kermesina Link & Otto/Maracujá Same as Passiflora actinia Hook
Passiflora laurifolia L./Maracujác Same as Passiflora actinia Hook
Passiflora longiracemosa Ducke/Maracujá Same as Passiflora actinia Hook
Passiflora misera Kunth./Maracujá Same as Passiflora actinia Hook
Passiflora pedata L./Maracujá Same as Passiflora actinia Hook
Passiflora racemosa Brot./Maracujá Same as Passiflora actinia Hook
Passiflora riparia Mart. ex Mast./Maracujá Same as Passiflora actinia Hook
Passiflora rubra L./Maracujá, Passionária de cerca Same as Passiflora actinia Hook
Passiflora serratodigitata L./Maracujá pedra Edible pulp
Passiflora spinosa (Poepp. & Endl.) Mast./Maracujá Same as Passiflora actinia Hook
Passiflora tricuspis Mast./Maracujád Same as Passiflora actinia Hook
Passiflora vespertilio L./Maracujá Same as Passiflora actinia Hook
Piperaceae
Piper aduncum L./Aperta ruão Fruit is acrid and spicy
Piper marginatum Jacq./Caapeba cheirosaf Spicy fruit
Piper peltatum L./Caapeba do Nortec Edible fruit
Poaceae
Amphibromus quadridentulus (Döll) Swallen/Aveia do campo Edible fruit
Lasiacis sorghoidea (Desv. ex Ham.) Hitchc. &Chase/Cana de passarinho Seeds are used as food
Leersia hexandra Sw./Arroz bravo The grains substitute rice
Leersia ligularis Trin./Arroz do campo The grains are edible and substitute rice
Luziola peruviana Juss. ex J.F.Gmel./Arroz do brejo The grains are emollient, substitute rice
Pharus lappulaceus Aubl./Capim bambu Fruits are used to prepare a porridge
Rhynchoryza subulata (Nees) Baill./Arroz de espinho The grains substitute rice
Streptochaeta spicata Schrad. ex Nees/Arroz do mato The grains substitute rice
Polygonaceae
Coccoloba arborescens (Vell.) R.A.Howard/Tangaraca-açú Fruit yields an astringent and acidic juice
Coccoloba marginata Benth./Cabuçu Refrigerant, slightly astringent beverage
Diclidanthera laurifolia var. elliptica (Miers) Marques/Jabuticaba de cipó Fruit has a sweet mucilage similar to “jabuticaba”
336
Table 2 (continued)
Moutabea aculeata (Ruiz & Pav.) Poepp. & Endl./Oariri-carapiá Edible fruit
Moutabea guianensis Aubl./Aymontabo Fruit is gelatinous and sweet
Primulaceae
Ardisia semicrenata Mart./Icacoré catinga Fruit is not very tasty
Clavija macrophylla (Link ex Roem. & Schult.) Miq./Fruta de cascavel Edible fruit, though not very tasty
Myrsine coriacea (Sw.) R.Br. ex Roem. & Schult/Azeitona do mato Fruit suitable for pickles
Myrsine monticola Mart./Jomirim Fruit suitable for pickles
Quiinaceae
Lacunaria crenata (Tul.) A.C.Sm. subsp. crenata/Lacunária Sweetish pulp
Lacunaria jenmanii (Oliv.) Ducke/Lacunária Pulp is acidulous-sweet, with pleasant taste
Quiina glazovii Engl./Mangue bravo Pulp is acidulous-sweet
Rhamnaceae
Ziziphus joazeiro Mart./Juazeiroa,c Edible fruit
Ziziphus undulata Reissek/Grão de galo Edible fruit
Rosaceae
Rubus brasiliensis Mart./Amora preta Fruit is sweet, yields wine
Rubus imperialis Cham. & Schltdl./Amora brava Edible fruit
Rubus urticifolius Poir./Nhambuí Edible fruit, slightly acidulous
Rubiaceae
Alibertia edulis (Rich.) A.Rich./Goiaba preta Fruit refrigerant, not very tasty
Alibertia sorbilis Ducke/Puruí grande Edible fruit
Alibertia stipularis (Ducke) W.Schultze-Motel/Puruí Edible fruit
Alibertia verticillata (Ducke) W.Schultze-Motel/Puruí Fruit yields refrigerant juice, similar to tamarindo’s
Guettarda uruguensis Cham. & Schltdl./Veludinha, Edible fruit
Guettarda viburnoides Cham. & Schltdl./Veludo branco Edible fruit
Hamelia patens Jacq./Erva de rato Edible fruit
Posoqueria latifolia (Rudge) Schult./Bacupari-açú Fruit is aromatic with a cloying taste
Posoqueria longiflora Aubl. Sweet fruit
Randia armata (Sw.) DC. subsp. armata/Aymara Sweet pulp
Sabicea canaHook.f./Sangue de cristo Sweet fruit
Rutaceae
Zanthoxylum fagara (L.) Sarg./Espinheiro Fruits are spicy
Salicaceae
Casearia decandra Jacq./Pitumbab,c Edible fruit
Casearia guianensis (Aubl.) Urb./Pitumba Edible fruit
Casearia sylvestris Sw./Guaçatungab Edible fruit
Santalaceae
Acanthosyris paulo-alvinii G.M.Barroso/Mata cacau Pulp is sweet, seeds oleaginous
Acanthosyris spinescens (Mart. & Eichler) Griseb./Sombra de touro Edible fruit
Jodina rhombifolia (Hook. & Arn.) Reissek/Erva cancrosa Fruit ("bacupari") is appreciated by children
Sapindaceae
Allophylus edulis (A.St.-Hil. et al.) Hieron. ex Niederl./Fruta de parãoa Fruit is sweet, pleasant, yields vinous drink
Dilodendron bipinnatum Radlk./Farinha seca Seeds yield culinary oil
Paullinia cururu L./Cururú Edible fruit
Paullinia pinnata L./Cururú-apéc Edible fruit
Talisia acutifolia Radlk./Pitombeira Edible fruit
Talisia cerasina (Benth.) Radlk./Pitombeira Edible fruit
Talisia cupularis Radlk./Pitombeira Edible fruit
Sapotaceae
Chrysophyllum gonocarpum (Mart. & Eichler ex Miq.) Engl./Peroba branca Fruit is edible but has a terebintaceous unpleasant taste
Chrysophyllum venezuelanense (Pierre) T.D.Penn./Guajará Edible fruit
Manilkara elata (Allemão ex Miq.) Monach./Maçaranduba Edible fruit
Manilkara excelsa (Ducke) Standl./Maçaranduba Edible fruit
Pouteria caimito (Ruiz & Pav.) Radlk./Abiurana Edible, tastyfruit
Pouteria macrocarpa (Mart.) D.Dietr./Cutitiribá grande Edible fruit
Pouteria multiflora (A.DC.) Eyma/Cutitiribá Edible fruit
Pouteria ramiflora (Mart.) Radlk./Fruta de manteiga Edible fruit, but of little use
Pouteria speciosa (Ducke) Baehni/Pajurá Tasty fruit, sweet and aromatic
Pouteria venosa subsp. amazonica T.D.Penn./Abiorana grande Fruit is sweetish, not very pleasant to taste
Pradosia lactescens (Vell.) Radlk./Bacuri Edible fruit
Pradosia schomburgkiana (A.DC.) Cronquist subsp. schomburgkiana/Pau doce Sweet fruit
Sideroxylon obtusifolium (Roem. & Schult.) T.D.Penn. subsp. obtusifolium/Quixabeira Edible fruit
Simaroubaceae
Simaba guianensis Aubl./Cajurana Edible fruit
b, c
Simarouba versicolor A.St.-Hil./Pitombeira de marajó Edible fruit
Solanaceae
Cestrum bracteatum Link & Otto/Coerana Edible fruit
Solanum aculeatissimum Jacq./Arrebenta boib,d The fruit is edible but tasteless
Solanum agrarium Sendtn./Babá, Bambão The fruit is appreciated by children
337
Table 2 (continued)
b
Solanum alternatopinnatum Steud./Carurú de espinho Edible fruit
Solanum cladotrichum Dunal/Bamboré Edible fruit
Solanum sisymbriifolium Lam./Juá manso Fruit has a pleasant taste
Solanum stramoniifolium Jacq./Coconilha Edible fruit
Urticaceae
Cecropia latiloba Miq./Imbaúba Edible fruit, similar to fig
Cecropia membranacea Trécul/Imbaúba Edible fruit, similar to fig
Cecropia obtusa Trécul/Imbaúba Edible fruit, similar to fig
Cecropia peltata L./Imbaúba Edible fruit, similar to fig
Pourouma acuminata Mart. ex Miq./Imbaúba Fruit has a sweet, acidulous mucilage, nutritious
Pourouma guianensis Aubl./Puruma da Guiana Fruit yields fermented drink
Pourouma mollis Trécul/Tararanga vermelha Juicy fruit
Verbenaceae
Lippia macrophylla Cham./Cambará grande Fleshy, juicy fruit
Violaceae
Leonia glycycarpa Ruiz & Pav./Fruta doce Edible fruit
Vitaceae
Cissus campestris (Baker) Planch./Uva do campo Edible fruit, but not very tasty
Cissus erosa Rich./Uva do campo Edible fruit, yields wine
Cissus sulcicaulis (Baker) Planch./Condurango The fruits are edible, but acidic
Zingiberaceae
Renealmia aromatica (Aubl.) Griseb./Cardamomo Seeds aromatic and spicy
Plants cited by the naturalists:

a
Different European (Oliveira et al., 2012).
b
A. Saint-Hilaire (Brandão et al., 2012).
c
George Gardner (Fagg et al., 2015).
d
W. Burchell (not published).
e
Von Martius (Breitbach et al., 2013).
f
Piso and Marcgrave (Medeiros & Albuquerque, 2014).
species (2.6% of the total) reached PI = 6, among them the four 4. Discussion
Myrtaceae Acca sellowiana, Eugenia pyriformis, Campomanesia xantho-
carpa (Mart.) O.Berg./and Psidium cattleianum Sabine. Other species It is estimated that only a hundred species of food plants are cur-
that reached PI = 6 belong to different families, the Arecaceae Euterpe rently used in the world, where rice, wheat and maize account for 60%
edulis Mart. (Arecaceae), Anacardium humile A. St.-Hil. (Anacardiaceae), of the total caloric intake (Leonti, 2012). The recovery of old eating
Bertholetia excelsa HBK (Lecythidaceae), Capsicum annuum L. habits, using different species as food, is considered a strategy for
(Solanaceae), Caryocar brasiliense Cambess. (Caryocaraceae), health promotion (Bataglion, Silva, Eberlin, & Koolen, 2015). This has
Chrysobalanus icaco (Chrysobalanaceae), Garcinia brasiliensis stimulated a renewed interest in accessing plant foods in biodiversity
(Clusiaceae), Manilkara bidentata (Sapotaceae). Data on the all species centers, due to their different and attractive taste, and high levels of
that reached PI ≥ 4 are listed in Table 3. bioactive substances capable of preventing many diseases such as
Table 4 shows a rank of the most relevant families in respect to their obesity, diabetes, cancer, coronary heart disease, and Alzheimer’s
PIs. It was based on a ratio between the number of studied species with (Neri–Numa, Sancho, Pereira, & Pastore, 2018). These properties are
PI ≥ 4 in each family, and the number of species from the same family, even more relevant when we consider that only 15% of the 350.000
cited on the book, as having edible fruits. Orchidaceae and Verbenaceae plant species in the world have been investigated for their chemical
are on the top of the list (0.50) because two species from each family composition (Wurtzel & Kutchan, 2016). Brazil can contribute en-
were cited as edible in the book, and one reached PI ≥ 4. Anacardia- ormously in this field because the country has the most diverse flora of
ceae reached score 0.44: from the nine edible fruits cited in the book, the world, with 33.200 species approximately, what corresponds to
four have PI ≥ 4. The other families with high scores were Caryocar- 26.5% of the total of known species (Ulhoa et al., 2017). In this study,
aceae (0.42), Clusiaceae (0.25), Solanaceae (0.23), Annonaceae (0.20), 504 species of edible fruits were recorded and they are distributed in 69
Myrtaceae (0.19), Lecythidaceae and Malvaceae (0.13), Arecaceae, botanical families (Tables 1 and 2). This number of families can be
Apocynaceae and Passifloraceae (0.10). Other less expressive families considered low, if we consider that only in the biome Atlantic Forest,
include Sapindaceae, Rubiaceae, Sapotaceae, Chrysobalanaceae, Faba- for example, 348 botanical families can be found (Forzza et al., 2009).
ceae and Sapotaceae. This low number of families signalizes, on the other hand, chemical
similarity among species, and this can be an advantage for the devel-
3.5. Species cited by European naturalists opment of products.
Forty-nine species (10% of the total recorded plants) reached a high
From the total of species cited by Corrêa (Table 1), 109 (21.6%) PI (≥4), because they have attractive and/or sensorial characteristics.
were also cited by the naturalists as edible in the previous centuries. Following this classification, species with higher PI should be given
Thirty-nine species were described by Burchell, 32 by Saint-Hilaire and priority in programs aimed to encourage direct consumption, as well as
28 by Gardner in their field notebook. Piso and Marcgrave had already scientific research to increase their availability in the market, such as
described the consumption of 28 species in the 17th century. The most agricultural, postharvest biology and technology and especially, in the
mentioned fruits were Talisia esculenta, cited five times by these re- development of processed food products (Table 3). Five species in
searchers, Anacardium occidentale, Hancornia speciosa, Psidium guineense Table 3 do not have attractive and/or sensorial characteristics but they
and Genipa americana, which were mentioned four times each. reached PI ≥ 4 because they have been submitted to many studies. On
338
Table 3
Species with PI ≥ 4, their attractive and/or sensorial characteristics and bioactivity/chemical studies.
Sensorial characteristicsa Bioactive potential
Species PI Sweet Tasty Acid Fleshly Aromatic Antioxid Antimicr Antiinflam Chemical Otherb
Anacardium occidentale (Anacardiaceae) 8 + + + + + + + +

Passiflora edulis (Myrtaceae) 8 + + + + + + + +
Acrocomia aculeata (Arecaceae) 7 + + + + + + +
Acca sellowiana (Myrtaceae) 6 + + + + + +
Anacardium humile (Anacardiaceae) 6 + + + + + +
Bertholletia excelsa (Lecythidaceae) 6 + + + + + +
Campomanesia xanthocarpa (Myrtaceae) 6 + + + + + +
Capsicum annuum (Solanaceae) 6 + + + + + +
Caryocar brasiliense (Caryocaraceae) 6 + + + + + +
Chrysobalanus icaco(Chysobalanaceae) 6 + + + + + +
Eugenia pyriformis (Myrtaceae) 6 + + + + + +
Euterpe edulis (Arecaceae) 6 + + + + + +
Garciniabrasiliensis (Clusiaceae) 6 + + + + + +
Pimenta pseudocaryphyllus (Myrtaceae) 6 + + + + + +
Psidium cattleianum (Myrtaceae) 6 + + + + + +
Annona crassiflora (Annonaceae) 5 + + + + +
Annona montana (Annonaceae) 5 + + + + +
Astrocaryum vulgare (Arecaceae). 5 + + + + +
Campomanesia pubescen s(Myrtaceae) 5 + + + + +
Capsicum frutescens (Solanaceae) 5 + + + + +
Eugenia brasiliensis (Myrtaceae) 5 + + + + +
Eugenia uniflora (Myrtaceae) 5 + + + + +
Inga laurina (Fabaceae) 5 + + + + +
Lantana trifolia (Verbenaceae) 5 + + + + +
Mauritia flexuosa (Arecaceae) 5 + + + + +
Passiflora quadrangularis (Passifloraceae) 5 + + + + +
Spondias tuberosa (Anacardiaceae) 5 + + + + +
Theobroma grandiflorum (Malvaceae) 5 + + + + +
Xylopia aromatic (Annonaceae) 5 + + + + +
Annona coriácea (Annonaceae) 4 + + + +
Bactris setosa (Arecaceae) 4 + + + +
Bromelia antiacanthaa(Bromeliaceae) 4 + + + +
Caryocar coriaceum (Caryocaraceae) 4 + + + +
Caryocar villosum (Caryocaraceae) 4 + + + +
Eugenia dysenterica (Myrtaceae) 4 + + + +
Euterpe oleraceae (Arecaceae) 4 + + + +
Genipa americana (Rubiaceae) 4 + + + +
Guazuma ulmifolia (Malvaceae) 4 + + + +
Hancornia speciosa (Apocynaceae) 4 + + + +
Manilkara bidentata (Sapotaceae) 4 + + + +
Paullinia cupana (Sapindaceae) 4 + + + +
Passiflora setaceae (Passifloraceae) 4 + + + +
Plinia cauliflora (Myrtaceae) 4 + + + +
Syagrus romanzoffiana (Arecaceae) 4 + + + +
Solanum lycocarpum (Solanaceae) 4 + + + +
Spondias dulcis (Anacardiaceae) 4 + + + +
Vachellia farnesiana (Fabaceae) 4 + + + +
Vanilla planifolia (Orchidaceae) 4 + + + +
Xylopia sericera (Annonaceae) 4 + + + +
Total of species = 49
a
As tasty was also considered pleasant, highly appreciated, appreciated by children
b
Other studies
the other side, some families in Table 2 comprise few species evaluated currently biotechnologically produced using bacteria, fungi and yeast
to date, despite having important attractive and/or sensorial char- (Wurtzel & Kutchan, 2016). Lantana trifolia despite having interesting
acteristics. Examples are the Melastomataceae in which Bellucia gros- attractive and/or sensorial characteristics and studies on bioactivity, is
sularioides and Mouriria piranga are considered “very tasty fruit”. Many lesser known. Anacardiaceae also have high proportion of priority
other species are in the same situation as the fruits of Carpotroche species (0.44). Anacardium occidentale (cashew) reached the highest
brasiliensis, whose juicy pulp is described as having a sweet taste, or value (PI = 8), followed by A. humile (PI = 5) and Spondias dulcis
Renealmia aromatica, whose seeds are aromatic and spicy. It is inter- (PI = 4). Cashew has been consumed in Brazil for millennia, and its use
esting also to note that, among the total of recorded plants, 19 families was registered by four European naturalists in the previous centuries. A.
(27.5%) are represented by only one species. This fact suggests the occidentale and A. humile show antioxidant, anti-inflammatory and
presence of particular chemical compositions that have direct impact in many other biological activities, confirming their potential as func-
attractive and/or sensorial characteristics and bioactivity. tional foods. Caryocaraceae is another family with the highest propor-
Table 4 shows that Orchidaceae and Verbenaceae have unique and tion of priority species (0.42), all of them belonging to Caryocar. It is
important species. Vanilla planifolia is a well-known species used all important to note that C. edule, C. microcarpum and C. nuciferum are
over the world (Lin, Chang, Chen, Shen, & Yang, 2017). Vanillin, the described as tasty and sweet; however, they still have not been sub-
most important flavor and fragrance component of vanilla extract is mitted to any studies on bioactivity (Table 2). Other families that have
339
Table 4 Myrtaceae have great technological potential, with a wide range of

Ratio of species with higher PI/Family. possibilities for industrialization, due to the high yield of pulp for the
Family Total species Species PI ≥ 4 Ratio manufacture of juices, ice creams and jellies but only few species have
been evaluated (Borges, Conceição, & Silveira, 2014).
Orchidaceae 2 1 0.50 Pio Corrêa describes 30 species of edible Passifloraceae, most of
Verbenaceae 2 1 0.50
them with interesting attractive and/or sensorial characteristics as
Anacardiaceae 9 4 0.44
Caryocaraceae 7 3 0.42
sweet and acidic. Passiflora edulis reached the highest PI (PI = 8) be-
Clusiaceae 4 1 0.25 cause it was submitted to several studies, including as antioxidant, anti-
Solanaceae 13 3 0.23 inflammatory and chemical characterization. Fruits of P. quadrangularis
Annonaceae 24 5 0.21 and P. setacea are also commercially interesting and were submitted to
Myrtaceae 68 11 0.19
studies. On the other hand, P. actinia and P. bahiensis were further de-
Lecythidaceae 8 1 0.13
Malvaceae 15 2 0.13 scribed as sweet, tasty and highly appreciated, but were not yet studied.
Arecaceae 68 7 0.10 Passifloras have great economic value also because they are distributed
Apocynaceae 10 1 0.10 in several parts of Brazil and the world and the other species must be
Passifloraceae 30 2 0.10
better explored (Gadioli, Cunha, de Carvalho, Costa, & Pineli, 2018).
Sapindaceae 11 1 0.09
Rubiaceae 12 1 0.08
Bromeliaceae and Cactaceae are endemic to the Americas (Ulhoa et al.,
Chrysobalanaceae 16 1 0.06 2017). Five edible fruits from Bromeliaceae were recorded in Pio Corrêa
Fabaceae 31 2 0.06 book, and they have interesting sensorial characteristics as acidic and
Sapotaceae 17 1 0.05 bittersweet. With Ananas comosus, sweetmeat and drinks are already
produced and the possibility of developing products with the other
species should be evaluated. Cactaceae are still poorly explored, none of
high proportion of priority species are Clusiaceae and Annonaceae.
them having reached the average PI in our analysis. Fabaceae is the
Among the four cited Clusiaceae, Garcinia brasiliensis is a well-known
most diverse family in Brazil, with 6% of the total of native species
and studied species, as well as Platonia insignis, which showed bioac-
(Flora do Brasil 2020, [2018]); however, from the 31 species recorded
tivity. On the other side, G. gardneriana, despite being described as
by Pio Corrêa, only Inga laurina reached a high PI.
sweetish, was still not submitted to any studies on bioactivity. Among
The prevalence of obesity and diabetes has increased dramatically
the 14 species of Annona, only five have been submitted to studies and
during the last decades, and the consumption of functional foods can be
show biological activities, while other taxa such as A. cornifolia, A.
helpful to control these pathologies (Maranhão et al., 2011). Studies
dolabripetala and A. mucosa, despite being described as sweet and tasty,
have shown, for example, a positive correlation in the ingestion of
have not been evaluated yet. These results show the existence of several
antioxidant substances as antidiabetic/antiobesity agents, and this ef-
species from well-known families that should be better studied.
fect occurs by different mechanisms (Cox, West, & Cripps, 2015; Paz
Arecaceae and Myrtaceae are the most representative families in Pio
et al., 2015; Thounaojam, Nammi, & Jadeja, 2015). Table 3 shows 38
Corrêa’s volumes (68 species each) and many of them have a long
edible fruits, with attractive/sensorial characteristics and antioxidant
history of use, as registered by the European naturalists. Arecaceae have
activity. Other species such as Annona montana, Astrocaryum aculeatum,
great economic importance due to the enormous variety of products
Bixa orellana, Byrsonima crassifolia, Theobroma grandiflorum, Psidium
yielded by them, such as fibers, wood, oil and palm heart (Agostini-
guineense, Genipa americana, Pouteria torta and Myrciaria dubia showed
Costa, 2018; Gilmore, Endress, & Horn, 2013). Five species of Areca-
specifically antidiabetic activity, evaluated in different models
ceae reached high PI (Table 3) and except for Astrocaryum vulgare, all
(Table 1). The direct effects of Bactris gasipaes and Xylopia aromatica in
species are cited in Pio Corrêa’s volumes as being sweet fruits. Mauritia
obesity was demonstrated (Carvalho et al., 2013; Oliveira, Ferreira,
flexuosa (buriti) is found in the Amazon and Cerrado, and the fruit’s
Oliveira, Teixeira, & Brandão, 2014). Other studies have shown anti-
pulp has a peculiar flavor and scent. Recent studies have shown the
obesity effects of capsaicin, flavonoids and polyphenols that can also
high content of β-carotene with high antioxidative capacity, confirming
occur due to changes in the gut microbiota that led to significant im-
their economic relevance and benefits (Aquino et al., 2015; Barbosa
pacts on the host’s metabolism (Roopchand et al., 2015; Shen et al.,
et al., 2017; Cândido, Silva, & Agostini-Costa, 2015; Gilmore et al.,
2017; van Dorsten et al., 2012). We argue that encouraging the con-
2013). Fruits of Euterpe oleracea and E. precatoria (açaí) also have a
sumption of such fruits can represent an important tool to prevent these
unique flavor and taste, and have been used by the population of the
diseases, and their attractive and/or sensorial characteristics are a great
Amazon for millennia (Carey et al., 2017; Souza-Monteiro et al., 2015;
advantage for this.
Sadowska-Krępa et al., 2015; Bataglion et al., 2015; Silva et al., 2014;
Twelve species are cited as nutritive by Pio Corrêa, being Caryocar
Dias-Souza et al., 2018). It is considered a “superfruit” and is currently
coriaceum, Phytolacca dioica and Pourouma acuminata not yet evaluated
widely used in Europe, United States, Japan and China (Desmachelier,
for this. Other fruits have important attractive and/or sensorial char-
2010; Kim et al., 2018; Yamagushi, Pereira, Lamarão, Lima, & Veiga-
acteristics, as sweet and tasty, which can be useful for promoting their
Junior, 2015). The fruits of both species display high antioxidant ac-
direct consumption. Fruits from Chondrodendron platyphyllum and
tivity, due to the high content of phenolics, including anthocyanins,
Pourouma cecropiifolia are also similar to grapes and have a purple
flavonoids, organic acids and lignoids. In a recent study, Carey et al.
color, indicating the presence of substances with strong antioxidant
(2017) determined the efficacy of a lyophilized fruit pulp in reversing
activity, like anthocyanidins. It is also interesting to note that twelve
age-related cognitive deficits in aged rats. Along with the increasing
species are referred as attractive specifically for children. This char-
number of studies on the benefits of this fruit, an increase in açaí
acteristic can be an important tool for encouraging children to eat
consumption, especially as energy drink (Carvalho-Peixoto et al.,
fruits, as well as to select material to develop products specifically for
2015), was also observed. Despite the old use and confirmed benefits,
this public. Fruits from Myrcia multiflora, for example, are cited as ap-
48 other species from Arecaceae present in Table 2 (70%) have still not
preciated by children, and one study has shown the presence of a
been studied to verify their potential bioactivity. Fruits from nine
substance that can be beneficial in obesity, by reducing intestinal lipid
species of Myrtaceae have high PI (Table 3) and eight of them are
absorption (Ferreira et al., 2011). Other interesting point to be con-
considered tasty, sweet and aromatic. Examples are Acca selowiana,
sidered is the species cited as substitutes to more conventional ones as
Campomanesia pubescens O. Bergand and Psidium cattleianum. All Myr-
coffee, rice and pepper, for example. These plants might represent a
taceae also have antioxidants, antimicrobial and/or anti-inflammatory
new alternative for the commerce, valuating native species.
effects, that increases their value as functional foods. Species of
It has been evidenced that prior to the establishment of agriculture
340
as an economic activity, many edible fruits of the Americas, such as farnesiana reveals a possible anti-inflammatory mechanism in Carrageenan-induced
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this potential is known and properly used. Several fruits have various 1016/j.biopha.2017.07.113.
bioactive components with potential health benefits, besides attractive Bamidele, O. P., & Fasogbon, M. B. (2017). Chemical and antioxidant properties of snake
and/or sensorial characteristics, that contribute to their direct con- tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends
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Barbalho, S. M., Souza, M. S. S., Bueno, P. C. S., Guiguer, E. L., Farinazzi-Machado, F. M.
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The authors are grateful to CNPq (310389/2017-8) and FAPEMIG
the Glycemic and Lipid Profiles of Wistar Rats. Journal of Medicinal Food, 15,
(PPM-00691-16) for financial support and fellowships. 917–922. https://doi.org/10.1089/jmf.2012.0088.
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Food Research International 119 (2019) 325–348

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Food Research International

Edible fruits from Brazilian biodiversity: A review on their sensorial T

ARTICLE INFO ABSTRACT

Family/species/popular name Sensorial characteristics Recent studies⁎ PI

Family/species/popular name Sensorial characteristics Recent studies⁎ PI

Family/species/popular name Sensorial characteristics Recent studies⁎ PI

(continued on next page)

Family/species/popular name Sensorial characteristics Recent studies⁎ PI

Plants cited by the naturalists:

3. Results brasiliensis and X sericea). Substitutes to olive oil, cucumber, vanilla,

Family/species/popular name Sensorial characteristics

Phytelephas macrocarpa Ruiz & Pav./Jarina Pulp is oleaginous and sweet

Family/species/popular name Sensorial characteristics

Licania salzmannii (Hook.f.) Fritsch/Oiti Fruit is farinaceous, not very tasty

(continued on next page)

Family/species/popular name Sensorial characteristics

Family/species/popular name Sensorial characteristics

Myrcia splendens (Sw.) DC./Sangue de boi Edible fruit

Family/species/popular name Sensorial characteristics

Family/species/popular name Sensorial characteristics

Plants cited by the naturalists:

Anacardium occidentale (Anacardiaceae) 8 + + + + + + + +

Table 4 Myrtaceae have great technological potential, with a wide range of

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