**Abstract**

The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention. Nuts and their coproducts such as oil, cake, plant-based milk substitutes, flour, and shell are rich in lipids, proteins, phenolics, and other bioactive compounds. Nut flour also presents interesting physical properties, such as water or oil holding capacity, foam properties, emulsifying activity, and emulsion stability. These biological and physical properties make these products commercially attractive as organic ingredients in several foods such as spreads, bakery products, and cereal bars. In this chapter, the nutritional and bioactive profiles, as well as the evidenced health-promoting effects of nuts originating from Brazil, will be discussed. The focus will be on commercial nuts such as cashews, pecan, and Brazil nuts, along with some underexplored and relatively unknown indigenous species, such as sapucaia, chichá, monguba, and pracaxi. The knowledge of these Brazilian native nuts and their coproducts is important for stimulating their consumption among the population and their large-scale commercialization.

**Keywords:** oilseeds, biodiversity, bioactive compounds, lipids

### **1. Introduction**

The consumption of nuts as part of a healthy diet and active lifestyle has long been associated with chronic disease prevention such as cardiovascular diseases, type 2 diabetes, cognitive function impairment, inflammatory disorders, among others. A closer look into the composition of nuts may help understand their healthpromoting effects. They are rich in unsaturated acids such as oleic and linoleic, and have low concentrations of saturated fatty acids. In addition, the oil fraction presents significant amounts of tocopherols and phytosterols. The cake and shell, coproducts obtained from nuts, are rich in polyphenols. Besides the lipids and bioactive substances, nuts and their coproducts are also rich in other macronutrients (protein and fiber) and micronutrients (vitamins and minerals). The composition and concentration of bioactive compounds vary according to the type of nut and its coproducts [1].

Brazil has a great diversity of nut trees distributed in five of its six biomes Amazon, Cerrado, Atlantic Forest, Caatinga, Pampas, and Pantanal. **Figure 1** presents the Brazilian biomes where the nuts discussed in this chapter are found.

Brazil nuts and cashew are commercial nuts native to Brazil. The cashew tree (*Anacardium occidentale* L.), which is well adapted in tropical and subtropical regions, is present in Cerrado, a biome known for long periods of drought. The nut,

**Figure 1.** *Distribution of different nut trees in Brazilian biomes.*

which is obtained from the cashew fruit, is composed of shell, skin, and almond. The largest producer of cashew nuts in 2018 was Vietnam (863,060 tons), followed by India (745,000 tons), Côte d'Ivoire (711,000 tons), Philippines (222,541 tons) and Brazil (141,418 tons) [2]. The Brazilian state of Ceará led the production with 61.9% of the planted area of cashew trees, followed by Rio Grande do Norte (15.4%), and Piauí (15.2%) [2].

Brazil nut tree (*Bertholletia excelsa*) is present in the Amazon, where it grows in well-drained soil along the Amazon River without the use of pesticides and herbicides. Brazil is the largest producer of Brazil nuts in the world (36,923 tons), followed by Bolivia, Ivory Coast, and Peru (25,749; 19,356; and 6042 tons, respectively) [2].

On the other hand, the pecan nut (*Carya illinoinensis*) is native to northern Mexico and southern United States. It was introduced in Brazil in 1866, and it is cultivated in the biomes Atlantic Forest, and mainly in the Pampas in the southeast and south regions. The tree is large-sized and can grow up to 20-40 m, and its fruit is technically classified as a drupe, characterized by a single pit surrounded by husk [3, 4].

These commercial or named conventional nuts in Brazil are usually consumed in a variety of ways such as raw, roasted and salted, caramelized, and coated. In addition, they can be incorporated into other food products, such as cereal bars, chocolates, bakery goods and spreads, among other foods. They can also be used for the extraction of specialty oils and for obtaining plant-based milk [1, 5–7].

However, the availability of nuts in Brazil is not limited to cashew, pecan, and Brazil nuts. A large variety of nut trees is available, especially in the Amazon region. These relatively unknown indigenous nuts represent a vast potential for the introduction into the diet of Brazilians and other consumers around the world. Sapucaia, chichá, monguba, and pracaxi are some of the nuts, which are not commercialized on a large scale and are usually consumed in their natural form by the local population. Therefore, data on their production is not found in the literature. A few

**141**

**Table 1.**

**Table 1**.

**Component (g/100 g)**

Energy value (kcal/100 g)

*—: not presented.*

*Valorization of Native Nuts from Brazil and Their Coproducts*

nuts rich in phenolic compounds and lower lipid content [8].

**2. Nutritional composition of native Brazilian nuts**

functional properties and nutritional profile.

**Brazil nuts [12, 13]**

**Cashew [14]**

reports showed that such nuts are also rich in macro and micronutrients, including

(*Prachira aquatica*) and pracaxi (*Pentaclethra macroloba* (Wild.) Kuntze) can be found in the Amazon. The monguba tree is cultivated in different regions of the Amazon biome as an ornamental plant. Its fruits are oval-shaped, surrounded by a brown wooden peel where large-sized seeds are contained. The seeds are edible and can be consumed in a variety of ways, such as roasted, boiled, or fried [10]. The pracaxi tree produces a pod-shaped fruit containing edible seeds, from which phenolicrich oils can be obtained [11]. Chichá (*Sterculia striata*), a nut tree originated from India and Malaysia, has thrived in the semi-arid conditions of the Cerrado, yielding

Sapucaia (*Lecythis Pisonis*) grows in the Atlantic Forest biome [9], while monguba

This chapter presents the nutritional composition, phytochemical properties, and bioactive compounds of commercial (cashew, Brazil nuts, and pecan) and non-commercial (sapucaia, chichá, monguba, and pracaxi) nuts found in Brazil. The health benefits associated with their consumption, as well as novel products based on these nuts and their coproducts will be discussed with emphasis on their

**Table 1** shows the macronutrient composition of conventional and nonconventional nuts native to Brazil. Brazil nuts present the highest lipid content and energy value. On the other hand, cashew nuts have higher protein content followed by chichá, which has the highest content of carbohydrates and the lower content of lipids. The sapucaia nut presents the highest fiber content among all nuts showed in

**Table 2** shows that the conventional and non-conventional nuts are rich in lipids considered beneficial to health, such as monounsaturated fatty acids (MUFAS) and polyunsaturated fatty acids (PUFAS). Pecan nut presents the highest content of the MUFA oleic acid (C18:1, ω9) followed by the cashew and pracaxi. Besides the nutritional benefits, another advantage of oleic acid is related to its higher oxidative stability compared to PUFAS. On the other hand, Brazil nuts show a high PUFA

**Conventional Non-conventional**

**Chichá [8, 16]**

659-715 499-707 633.9 456-530 557-677 644 616-665

**Monguba [10, 17]**

**Pracaxi [11]**

**Sapucaia [18, 19]**

**Pecan [15]**

*Composition of macronutrients of conventional and non-conventional nuts native from Brazil.*

Ashes 3.3 2.8-4.1 1.8 3.0-3.2 2.3-2.7 1.9 2.9-3.5 Moisture 3.1-3.2 2.7-8.4 3.3 8.2-11.4 5.3-8.3 4.0 4.1-4.2 Protein 14.4-16.2 19.7-24.5 8.6 18.5-22.5 13.3-15.4 15.5 15.5-20.5 Lipids 64.9-67.3 39.8-47.1 62.2 24.5-28.6 41.9-45.6 53.4 58.7-60.8 Total fiber 7.5-8.0 2.5-4.2 10.9 4.6-5.8 4.7-6.1 — 16.5 Carbohydrate 10.9-15.9 27.1-34.9 13.4 40.5-45.8 34.3-36.2 25.2 4.9-13.8

*DOI: http://dx.doi.org/10.5772/intechopen.95056*

phenolic compounds [8–10].

*Valorization of Native Nuts from Brazil and Their Coproducts DOI: http://dx.doi.org/10.5772/intechopen.95056*

*Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products*

which is obtained from the cashew fruit, is composed of shell, skin, and almond. The largest producer of cashew nuts in 2018 was Vietnam (863,060 tons), followed by India (745,000 tons), Côte d'Ivoire (711,000 tons), Philippines (222,541 tons) and Brazil (141,418 tons) [2]. The Brazilian state of Ceará led the production with 61.9% of the planted area of cashew trees, followed by Rio Grande do Norte

Brazil nut tree (*Bertholletia excelsa*) is present in the Amazon, where it grows in well-drained soil along the Amazon River without the use of pesticides and herbicides. Brazil is the largest producer of Brazil nuts in the world (36,923 tons), followed by Bolivia, Ivory Coast, and Peru (25,749; 19,356; and 6042 tons,

On the other hand, the pecan nut (*Carya illinoinensis*) is native to northern Mexico and southern United States. It was introduced in Brazil in 1866, and it is cultivated in the biomes Atlantic Forest, and mainly in the Pampas in the southeast and south regions. The tree is large-sized and can grow up to 20-40 m, and its fruit is technically classified as a drupe, characterized by a single pit surrounded by

These commercial or named conventional nuts in Brazil are usually consumed in a variety of ways such as raw, roasted and salted, caramelized, and coated. In addition, they can be incorporated into other food products, such as cereal bars, chocolates, bakery goods and spreads, among other foods. They can also be used for

However, the availability of nuts in Brazil is not limited to cashew, pecan, and Brazil nuts. A large variety of nut trees is available, especially in the Amazon region. These relatively unknown indigenous nuts represent a vast potential for the introduction into the diet of Brazilians and other consumers around the world. Sapucaia, chichá, monguba, and pracaxi are some of the nuts, which are not commercialized on a large scale and are usually consumed in their natural form by the local population. Therefore, data on their production is not found in the literature. A few

the extraction of specialty oils and for obtaining plant-based milk [1, 5–7].

(15.4%), and Piauí (15.2%) [2].

*Distribution of different nut trees in Brazilian biomes.*

respectively) [2].

**Figure 1.**

husk [3, 4].

**140**

reports showed that such nuts are also rich in macro and micronutrients, including phenolic compounds [8–10].

Sapucaia (*Lecythis Pisonis*) grows in the Atlantic Forest biome [9], while monguba (*Prachira aquatica*) and pracaxi (*Pentaclethra macroloba* (Wild.) Kuntze) can be found in the Amazon. The monguba tree is cultivated in different regions of the Amazon biome as an ornamental plant. Its fruits are oval-shaped, surrounded by a brown wooden peel where large-sized seeds are contained. The seeds are edible and can be consumed in a variety of ways, such as roasted, boiled, or fried [10]. The pracaxi tree produces a pod-shaped fruit containing edible seeds, from which phenolicrich oils can be obtained [11]. Chichá (*Sterculia striata*), a nut tree originated from India and Malaysia, has thrived in the semi-arid conditions of the Cerrado, yielding nuts rich in phenolic compounds and lower lipid content [8].

This chapter presents the nutritional composition, phytochemical properties, and bioactive compounds of commercial (cashew, Brazil nuts, and pecan) and non-commercial (sapucaia, chichá, monguba, and pracaxi) nuts found in Brazil. The health benefits associated with their consumption, as well as novel products based on these nuts and their coproducts will be discussed with emphasis on their functional properties and nutritional profile.
