Effect of thermal treatments on the bioactive composition of native Pantanal fruitsAbstract
Native fruits from the Pantanal biome represent an important nutritional and ecological resource due to their high levels of fibers, vitamins, minerals, and bioactive compounds. However, thermal processing can alter their chemical composition, influencing their nutritional value and functional potential. This study investigated the effects of moist heat treatment (MHT) and dry heat treatment (DHT) on the bioactive composition of three Pantanal fruits: canjiqueira (Byrsonima cydoniifolia), laranjinha-de-pacu (Pouteria glomerata), and tarumã (Vitex cymosa). Fruits were collected in the southern Pantanal region, processed according to each treatment, and evaluated for moisture content, ascorbic acid, total phenolics, and tannins. The results indicated species-specific responses to the thermal treatments. In canjiqueira, MHT increased ascorbic acid and phenolic content, whereas DHT reduced phenolics and tannins due to oxidative degradation. Laranjinha-de-pacu exhibited substantial losses in ascorbic acid—up to 34% under DHT—yet showed significant increases in total phenolics and tannins following thermal processing. Tarumã displayed overall increases in all bioactive compounds under both treatments, with the highest values observed in DHT. Overall, thermal treatments can either degrade or enhance bioactive compound extractability depending on fruit structure and compound stability. Therefore, optimizing processing conditions is essential to preserve or enhance the functional potential of these Pantanal native fruits.
Keywords:
native fruits of Brazilian Pantanal; heat treatment; bioactive compounds; nutritional stability
Resumo
Os frutos nativos do Pantanal representam importante patrimônio nutricional e ecológico, destacando-se pelo elevado conteúdo de fibras, vitaminas, minerais e compostos bioativos. Entretanto, a aplicação de tratamentos térmicos pode modificar esses componentes, afetando sua qualidade nutricional e funcional. Diante disso, este estudo avaliou os efeitos de diferentes tratamentos térmicos úmido (MHT) e seco (DHT) sobre a composição bioativa da canjiqueira (Byrsonima cydoniifolia), laranjinha-de-pacu (Pouteria glomerata) e tarumã (Vitex cymosa). Os frutos foram coletados no Pantanal sul-mato-grossense, submetidos aos tratamentos conforme especificado para cada espécie e analisadas quanto ao teor de umidade, ácido ascórbico, fenólicos totais e taninos. Os resultados mostraram que a resposta aos tratamentos dependeu das características intrínsecas de cada fruto. Para a canjiqueira, o MHT aumentou fenólicos e ácido ascórbico, enquanto o DHT reduziu compostos termolábeis. Na laranjinha-de-pacu, observou-se forte degradação da vitamina C (34% no DHT), porém significativo aumento de fenólicos e taninos após o aquecimento. O tarumã apresentou incremento de compostos bioativos em todos os tratamentos, especialmente no DHT. Conclui-se que os efeitos térmicos são espécie-específicos, podendo promover degradação ou maior extração de bioativos. Assim, a escolha das condições de processamento deve ser otimizada para preservar ou potencializar componentes funcionais dessas frutas nativas.
Palavras-chave:
frutos nativos do Pantanal; tratamento térmico; compostos bioativos; estabilidade nutricional
1. Introduction
Brazilian biomes encompass a vast and still underexplored biodiversity. It terms of territory, Pantanal is the smallest Brazilian biome, but it is one of the largest wetlands in the world. It presents native fruit species, offering remarkable nutritional value and distinctive sensory attributes such as color, flavor, and aroma. Despite their limited commercial use, these fruits hold potential to serve as functional foods and as alternatives for public nutrition programs aimed at combating malnutrition, while also representing valuable ingredients in traditional Brazilian cuisine. Biodiversity is recognized as a key strategy for food, economic, and ecological security, and ensuring sustainability for future generations (Bortolotto et al., 2018, 2021; Tomas et al., 2019).
Native fruits from the Pantanal exhibit unique flavors and elevated levels of fibers, vitamins, minerals, and bioactive compounds. Knowledge of their chemical composition is essential for understanding diet–health relationships and for evaluating the quality of raw materials intended for processing and product development. The inclusion of regional foods in the human diet thus represents an economic and sustainable pathway toward improving nutrition, generating income, and strengthening the use of local biodiversity in innovative and value-added food systems (Bortolotto et al., 2017; Lima et al., 2023).
Tannins are naturally occurring polyphenolic compounds widely distributed in the plant kingdom and recognized as one of the most studied antinutritional factors. They exhibit a strong ability to form insoluble complexes with proteins, starch, and minerals, reducing their bioavailability to humans. Despite this, tannins also display significant antioxidant, antimicrobial, healing, and vasoconstrictive properties, which are linked to their capacity to chelate metal ions and interact with macromolecules such as proteins and polysaccharides. High dietary intake of plant products rich in phenolics, flavonoids, carotenoids, and vitamins E and C (ascorbic acid) has been associated with reduced risks of chronic diseases, including cancer and atherosclerosis, due to their ability to neutralize free radicals and prevent DNA damage by carcinogens (Paula et al., 2019; Resende et al., 2022; Xie et al., 2021; Avanci-Júnior et al., 2025).
Among the native fruits of the southern Pantanal, Byrsonima cydoniifolia (commonly known as canjiqueira) is a widely distributed species. It serves as a food source for local fauna, while its fruits are traditionally used by local communities for the preparation of juices, liqueurs, jams, ice creams, and sweets (Junqueira et al., 2024; Prates et al., 2015; Oliveira et al., 2025).
Pouteria glomerata, known locally as laranjinha-de-pacu, is a shrub or small tree found mainly in riparian and seasonally flooded forests of the Pantanal. The edible fruits are used in the preparation of sweets and juices and also serve as bait for the native fish Piaractus mesopotamicus (pacu). Due to their acidity (tartaric and malic acids) and high pectin content, these fruits form strong gels and are suitable for jelly production and frozen pulp commercialization (Espirito Santo et al., 2020).
Vitex cymosa is a tree species commonly found in floodplains and riparian forests of the Pantanal. The fruits (known as tarumã), which turn purple when ripe, contain a mucilaginous pulp with a distinctive aroma and are consumed both fresh and in jellies or liqueurs. They are also sought by fish and birds, playing an ecological role in food webs. The pulp is a good source of phosphorus, potassium, iron, fiber, and vitamin C, showing potential as a nutritious ingredient for functional foods and desserts (Ballard et al., 2020; Guevara et al., 2020).
The application of heat remains the most widely used method in food processing due to its efficiency in inactivating microorganisms and spoilage enzymes. In recent years, technological advancements and the improved control of processing equipment have expanded the use of various thermal techniques, including water immersion (as moist heat treatment – MHT) and hot-air drying (as dry heat treatment - DHT). Nevertheless, excessive or severe heat treatments can promote undesirable chemical and physical modifications, which may negatively affect sensory attributes and decrease the content or bioavailability of thermolabile bioactive compounds (Maurya, 2025).
Numerous studies have addressed the impact of conventional and innovative non-thermal processing technologies on widely cultivated fruits and their derived products; nonetheless, limited information is available regarding their effects on the bioactive composition of native Pantanal fruits. Therefore, the objective of this study was to evaluate the effect of different thermal treatments of Pantanal fruits: canjiqueira (Byrsonima cydoniifolia A. Juss.), laranjinha-de-Pacu (Pouteria glomerata (Miq.) Radlk.), and tarumã (Vitex cymosa Bert.) with respect to their bioactive (ascorbic acid, total phenolic and tannins) compounds.
2. Material and Methods
2.1. Sample preparation and thermal treatments
Fruits were collected in the surroundings of the Brazilian southern Pantanal region, in the municipality of Miranda (Mato Grosso do Sul – Brasil) (20° 14’ S, 56° 22’ W), and each experiment was carried out separately according to the harvest period of each species. Canjiqueira (Byrsonima cydoniifolia A. Juss.), laranjinha-de-Pacu (Pouteria glomerata (Miq.) Radlk.), and tarumã (Vitex cymosa Bert.) were washed in running water and separately treated, as presented in the Table 1.
As presented in the Table 1, for the control treatments, the different fruits were only pulped and had its seeds removed (no thermal treatment was applied). The moist heat treatments (MHT) were performed by immersing the fruits in boiling water at a 1:1 ratio (water: fruit), and then pulping and de-seeding. For the dry heat treatments (DHT) the fruits were pulped, de-seeded, and then roasted to dry heat in a heated plate surface (open pan) under constant stirring. All the experiments were performed in triplicate for each treatment and fruit.
The moisture content of the fruits before and after the thermal treatments was determined by drying the samples in an oven at 105 °C until a constant weight was reached (AOAC, 2016). This analysis was recorded in triplicate.
2.2. Ascorbic acid determination
The ascorbic acid (vitamin C) content was quantified using the titrimetric method of Tillmans, employing 0.1% sodium 2,6-dichlorophenolindophenol after macerating the samples in 0.5% oxalic acid solution, according to Ranganna (1977). The results were expressed as milligrams of ascorbic acid per 100 g of fresh sample.
2.3. Total phenolic and tannins
To obtain the extracts, the fruits were mixed with water (1:3, w/w; fruit:water) and subjected to agitation using an orbital shaker (Novatecnica, model NT 151 – Kline Shaker), as described by Roesler et al. (2007), with modifications.
The quantification of total phenolic compounds was performed by a colorimetric reaction using a UV-Vis spectrophotometer (Bel, V-M5) at 760 nm, with a calibration curve prepared from gallic acid. Results were expressed as milligrams of gallic acid equivalents (GAE) per 100 grams of fresh sample.
The total tannin content was determined using the Folin–Denis colorimetric method, as described by AOAC (2016), with slight modifications. The extract was filtered, and an aliquot of 1 mL was mixed with 5 mL of Folin–Denis reagent and 10 mL of sodium carbonate solution (35%, w/v). The mixture was allowed to react for 30 min in the dark, and absorbance was read at 760 nm using a UV-Vis spectrophotometer (Bel, V-M5). The total tannin content was expressed as milligrams of tannic acid equivalents (TAE) per 100 grams of sample, using a calibration curve prepared with tannic acid as standard.
2.4. Statistical analyses
The quality analysis results were evaluated using one-way ANOVA at a 95% probability level (Statistica 8.0, Statsoft Inc., Tulsa, UK). If significant effects were detected (p < 0.05), means were compared using the Tukey’s test.
3. Results
The effect of the different thermal treatments in the moisture and bioactive compounds of canjiqueira fruit is presented in the Table 2.
Moisture and bioactive compounds in canjiqueira fruits subjected to different thermal treatments.
As presented in the Table 2, the moisture content of canjiqueira fruits ranged from 21.39 to 23.06 kg/100 kg, with slightly higher values (by about 5%) in samples subjected to moist heat treatments (p < 0.05). For this fruit, no statistical difference was observed for the control and the DHT (p ≥ 0.05). This probable occurred due to the presence of a waxy layer on the skin of the canjiqueira, which reduced the moisture transfer from its interior.
Higher immersion time (MHT 30) led to a significant increase (p < 0.05) in ascorbic acid (165.36 mg/100 g) and total phenolics (99.76 mg GAE/100 g) for the canjiqueira fruits, suggesting that moderate exposure to hot water may promote the release of bound phenolic compounds and enhance vitamin C stability (Table 2).
Conversely, the DHT 5 treatment reduced both phenolic and tannin contents (Table 2), indicating that exposure to dry heat promotes greater oxidative degradation of thermolabile compounds. The positive correlation between phenolics and tannins reinforces the role of these compounds in the antioxidant potential of canjiqueira.
The effect of the different thermal treatments in the moisture and bioactive compounds of laranjinha-de-pacu fruits is presented in the Table 3.
Moisture and bioactive compounds in laranjinha-de-pacu fruits subjected to different thermal treatments.
For the laranjinha-de-pacu fruits, moisture decreased in all thermal treatments (p < 0.05), from 81.12 kg/100 kg in the control to 77.99 kg/100 kg after DHT 5, reflecting water loss during the thermal processes. No significant differences were observed between MHT 15, MHT 30 and DHT 5 (p ≥ 0.05), as shown in the Table 3.
Table 3 presents a reduction in ascorbic acid content, from 1987.99 mg/100 g (control) to 1313.60 mg/100 g (DHT 5), demonstrating the high thermal sensitivity of vitamin C for this fruit. Such a reduction represented approximately 34%.
Phenolic and tannin contents increased significantly after thermal processing (Table 3), mainly under DHT, reaching 200.70 mg GAE/ 100 g and 214.41 mg TAE/100 g, respectively. Such an increase may result from enhanced extractability of polyphenols following partial cell wall disruption or polymer breakdown caused by heat.
The results indicate that, despite some nutrient degradation, moderate heating improves the accessibility of antioxidant compounds in laranjinha-de-pacu fruit (Table 3).
The effect of the different thermal treatments in the moisture and bioactive compounds of tarumã fruits is presented in the Table 4.
Moisture and bioactive compounds in tarumã fruits subjected to different thermal treatments.
As shown in the Table 4, significant reduction (p < 0.05) in the moisture was recorded. This fruit exhibited the lowest initial ascorbic acid, total phenolic and tannins content among the species analyzed.
The bioactive compounds increased (p < 0.05) after the thermal treatments (Table 4). This apparent increase may be associated with improved extraction efficiency. Total phenolics and tannins rose markedly attaining maximum values of 105.13 mg GAE/100 g and 86.97 mg TAE/100 g, respectively, for the DHT.
4. Discussion
Marked differences were observed among the evaluated fruits regarding their moisture and bioactive composition, reflecting inherent variations in their structural and chemical characteristics (Aqilah et al., 2023). While laranjinha-de-pacu exhibited the highest moisture and ascorbic acid contents (Table 3), tarumã showed lower concentrations of phenolic compounds and tannins (Table 4), indicating distinct metabolic profiles and responses to thermal treatments.
For the moisture content, it was expected that moist heat treatments (MHT 15 and MHT 30) present higher values due to water absorption during immersion (Jayasundara et al., 2024). However, different responses were observed among the fruits depending on their composition and matrix characteristics.
For the canjiqueira the moisture content increased (Table 2) in MHT, and for the laranjinha-de-pacu and tarumã fruits, the moisture reduced (Tables 3 and 4). This probable occurred due to the presence of a waxy layer on the skin of the canjiqueira. It is well known that properties such as porous structure, size, shape, surface area of the product influence the water removal (Tsopwo Zena and Jiokap Nono, 2024).
The immersion time is a parameter that affects the moisture content of fruits immersed in water (Wainaina et al., 2021). In this study, only for tarumã fruits this trend was observed. The temperature affects the firmness of the fruits releasing different trends (Gidado et al., 2024). The softness of the tissues may promote or reduce the moisture transfer from/to its interior.
The distinct effects observed between DHT and MHT can be attributed to the different heat transfer mechanisms involved. For the DHT, heat is primarily transferred by conduction. Consequently, surface dehydration occurs more rapidly, which may limit internal heat penetration and reduce the diffusion of moisture. In contrast, MHT involves direct contact with water, a highly efficient heat transfer medium that allows faster and more uniform heating throughout the fruit tissues (Singh and Heldman, 2022).
This difference explains why samples exposed to DHT showed slightly lower moisture, but did not differ significantly from those subjected to MHT, particularly considering the shorter exposure time (5 min for DHT versus 15–30 min for MHT). The presence of moisture in MHT promotes limited softening and diffusion processes, whereas DHT tends to enhance surface drying and oxidative reactions (Kilic et al., 2024; Macedo et al., 2021; Santos et al., 2024), leading to minor quantitative differences without significant statistical separation between the thermal treatments.
Between the three fruits, no trend was observed for the ascorbic acid, total phenolic and tannins content (Tables 2, 3 and 4). These results demonstrate the need for optimize the process for each Pantanal fruit.
Ascorbic acid was the most thermolabile compound analyzed, exhibiting notable degradation across all thermal treatments, particularly under dry heat conditions (Tables 2, 3 and 4). Similar findings have been reported for various fruits, where exposure to elevated temperatures leads to oxidative degradation and leaching into the heating medium (Brandão et al., 2021; Maurya, 2025; Sharma et al., 2022).
In the present study, the laranjinha-de-pacu showed a 34% reduction after DHT 5, demonstrating the high susceptibility of ascorbic acid to heat and oxygen. Such degradation is primarily attributed to its low activation energy for oxidation and the absence of stabilizing matrices once cellular structures are disrupted (Maurya, 2025).
In contrast, the canjiqueira and tarumã fruits exhibited moderate increases in ascorbic acid content under MHT 30 and DHT 5, respectively, which can be explained by the release of bound vitamin C forms and the inactivation of oxidative enzymes such as ascorbate oxidase during heating (Kilic et al., 2024; Teribia et al., 2021).
This effect has been described as apparent retention rather than synthesis, since the vitamin becomes more extractable after partial cell wall softening. Thus, while prolonged heating under moist conditions accelerates ascorbic acid losses through oxidation and diffusion into the medium, short and controlled heating can enhance its extractability by disrupting cell structures and reducing enzymatic degradation (Teribia et al., 2021; Wu et al., 2024).
According to the Brazilian Health Regulatory Agency (ANVISA) Resolution RDC nº. 269, of September 22, 2005, the recommended daily intake (RDI) of vitamin C (ascorbic acid) for adults is 45 mg per day (Brasil, 2005). In this study, all evaluated fruits, regardless of the applied thermal treatment, provided at least 95% of the RDI per 100 g, thus meeting the criteria to be considered excellent sources of ascorbic acid.
In the same sense, no trend was observed for the total phenolic content and tannins (Tables 2, 3 and 4). As presented by Beta and Hwang (2018) different thermal treatments gave different trends in total phenolic content. Palermo et al. (2014) observed that conventional boiling caused losses of phenolic content in different vegetables. On the other hand, Song et al. (2013) reported increases in the total phenolic content of sweet corn due to cooking.
Studying different thermal treatments for quinoa, Sharma et al. (2022) observed that the total phenolic content reduced (by 10.8%) in grains immersed in the boiled water (MHT) and increased in grains roasted (5 min) by 31.7%. According to these authors, the decrease in phytochemical content during boiling may result from thermal degradation, chemical rearrangements leading to complex formation with other compounds, or leaching of water-soluble phenolics into the water.
The same authors reported that the increase in total phenolic content during DHT (Sharma et al., 2022). This fact may be attributed to the release of bound phenolics and the formation of Maillard reaction products with phenolic-like structures, resulting from partial cell wall disruption (Bayram et al., 2024; Mitrović et al., 2022).
Tannins showed marked variation among the evaluated fruits, reflecting differences in their phenolic composition and structural matrix. The highest values were observed in laranjinha-de-pacu followed canjiqueira and tarumã. These results indicate a strong influence of species-specific metabolism and the localization of condensed tannins within the fruit tissues (Cosme et al., 2025).
Thermal treatments induced moderate changes in tannin content. For the canjiqueira, both treatments promoted slight increases compared with the control, possibly due to the release of bound phenolics and the formation of Maillard-derived compounds with tannin-like reactivity (Bayram et al., 2024; Mitrović et al., 2022).
For laranjinha-de-pacu, despite significant losses of ascorbic acid, the tannin content increased under all heat treatments, particularly under MHT, suggesting partial cell wall softening and diffusion of phenolic polymers into the extractable fraction (Kilic et al., 2024).
Conversely, tarumã exhibited a progressive increase in tannins, reaching the highest value under DHT 5, consistent with previous findings that moderate heating may enhance tannin extractability by disrupting cellular integrity and promoting oxidative condensation of catechin derivatives (Ozogul et al., 2025; Radojčin et al., 2021).
Overall, the results indicate that the impact of thermal treatment on tannin levels depends not only on the heat transfer mechanism and exposure time but also on the structural robustness and initial phenolic composition of each fruit species.
5. Conclusion
The findings demonstrate that the effects of thermal treatments on the bioactive composition of native Pantanal fruits are strongly dependent on the structural and chemical characteristics of each species. The three fruits evaluated—canjiqueira, laranjinha-de-pacu, and tarumã—showed distinct responses to heating conditions, indicating that the plant matrix, initial composition, and localization of phenolic and vitamin compounds determine the magnitude of the observed changes.
Overall, ascorbic acid was confirmed as the most thermolabile compound, undergoing marked degradation, particularly under dry heat treatments. In contrast, total phenolics and tannins exhibited variable behavior, either increasing due to enhanced extractability resulting from cellular disruption or decreasing as a consequence of thermal oxidation. For all fruits, at least one thermal treatment resulted in an increase in bioactive compounds, suggesting that controlled heat exposure can promote the release and accessibility of antioxidant constituents.
These results highlight the need for fruit-specific optimization of thermal processing conditions to maximize the retention and extractability of functionally relevant phytochemicals. Therefore, this study advances the understanding of processing technologies applied to regional biodiversity and supports the development of more nutritious and sustainable food products.
Acknowledgements
We thank the Graduate Program in Health and Development in the Central-West Region, Medical School, Federal University of Mato Grosso do Sul, Campo Grande, and the Federal University of Mato Grosso do Sul-UFMS for the support. The authors also thank the Coordination for the Improvement of Higher Education Personnel (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-CAPES). This research was partially supported by the Brazilian Research Council (CNPq) (CNPq: process 304312/2025-8 and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brasil (CAPES)-Finance Code 001. We would like to thank Jéssica Lopes Reynaldo for her assistance throughout the development of the analyses
Data Availability Statement
Data will be made available on request.
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Editor:
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