Comprehensive physical and chemical analysis of Brazilian baru nuts (Dipteryx alata Vog.)

This study characterized the physical, chemical, and nutritional properties of baru nuts (Dipteryx alata Vog.) from samples collected in nine regions of Mato Grosso State (Central-West Brazil). The nuts presented high nutritional value, particularly lipids (36.0-48.2 %), which were rich in oleic (49.7-54.0 %) and linoleic (22.6-26.5 %) acids; proteins (21.6-24.2 %), with a diverse and significant profile of essential amino acids, including valine, threonine, leucine, and lysine; and source of dietary fiber (11.7-15.6 %). The volatile profiles differed significantly among regions of origin, reflecting distinct contributions from compounds derived from amino acids and fatty acids, with alcohols and esters being predominant classes. Exploratory data analysis revealed region-specific compositional patterns, providing the first comprehensive assessment of the natural variability in raw baru nuts. These findings offer a foundation for selecting promising genotypes or origins for specific food and industrial applications, thereby supporting the sustainable use and valorization of this native Brazilian resource.