Beruflich Dokumente
Kultur Dokumente
Scientia Horticulturae
journal homepage: www.elsevier.com/locate/scihorti
Review
Faculdade de Agronomia Eliseu Maciel, Universidade Federal de Pelotas, Caixa Postal 354, CEP 90010-900, Pelotas, RS, Brazil
Embrapa Clima Temperado, Caixa Postal 403, CEP 96001-970, Pelotas, RS, Brazil
a r t i c l e
i n f o
Article history:
Received 2 July 2014
Received in revised form 9 August 2014
Accepted 14 August 2014
Keywords:
Palms
Jelly palm
Pindo palm
Autochtonous fruit
Genetic resources
Underutilized species
a b s t r a c t
Butia is a genus of palms (Arecaceae), autochthonous to South America with great potential for income
generation. In order to better utilize and maintain the currently available genetic resources, it is necessary to pursue studies directed towards the taxonomic and systematic characterization (morphological,
phenotypic, molecular, chemical, and reproductive) and conservation of Butia spp. Despite the long use
of this plant, a limited number of scientic studies and publications are available on Butia spp., with
a signicant proportion of the literature written in Portuguese. This review intends to compile all the
available information on the genus, covering several aspects of the plant and its potential applications.
2014 Elsevier B.V. All rights reserved.
Contents
1.
2.
3.
4.
5.
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Occurrence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2.1.
Taxonomy and systematics of the genus Butia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2.2.
Chemotaxonomy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Characterization . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.1.
Molecular . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.2.
Phenotypic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.2.1.
Germination/dormancy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.3.
Pathogens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.4.
Postharvest . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.5.
Chemical characteristics of fruits and seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.5.1.
Specialized metabolites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.5.2.
Volatile compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3.5.3.
Antioxidant potential . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Potential applications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Concluding remarks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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1. Introduction
The health promoting properties and the chemical, morphological, and agronomic characteristics of fruit bearing plants
from Europe and North America have been described in the
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2. Occurrence
2.1. Taxonomy and systematics of the genus Butia
Butia Becc. belongs to the Arecales order, Arecaceae (Palmae)
family, Arecoideae subfamily, tribe Cocoeae, subtribe Buttinae (APG
II, 2003; APG III, 2009; Hahn, 2002; Lorenzi et al., 2010;). There
are 20 species of the genus Butia native to South America: Butia
archeri (Glassman) Glassman, B. campicola (Barb. Rodr.) Noblick,
B. capitata (Mart.) Becc., B. catarinensis Noblick and Lorenzi, B.
eriospatha (Mart. ex Drude) Becc., Butia exilata Deble and Marchiori,
Butia exospadix Noblick, Butia lallemantii Deble and Marchiori,
B. leiospatha (Barb. Rodr.) Becc., Butia lepidotispatha Noblick and
Lorenzi, B. leptospatha (Burret) Noblick, Butia marmorii Noblick,
Butia matogrossensis Noblick and Lorenzi, B. microspadix Burret, B.
odorata (Barb. Rodr.) Noblick and Lorenzi, Butia paraguayensis (Barb.
Rodr.) Bailey, Butia pubispatha Noblick and Lorenzi, B. purpurascens
Glassman, Butia witeckii K. Soares and S. Longhi and B. yatay (Mart.)
Becc. (Deble et al., 2011; Leitman et al., 2013; Lorenzi et al., 2010;
Noblick, 2011; Soares and Longhi, 2011).
After a taxonomic revision of the genus Butia (Leitman et al.,
2013; Lorenzi et al., 2010), one of the species occurring in Rio
Grande do Sul previously named B. capitata was renamed B. odorata,
while B. capitata was reorganized to include the species occurring
in the Cerrado biome (center and eastern Brazil). Recently Soares
et al. (2014) described B. catarinensis, B. eriospatha, B. exilata, B. lallemantii, B. odorata, B. paraguayensis, B. witeckii, B. yatay as native to
Rio Grande do Sul and excluded B. microspadix.
124
Fig. 2. (a) Butia odorata and (b) basket (made from leaves), fruit, and liquor of Butia yatay (Photos by R.L. Barbieri).
and possess the same caryotype with 14 metacentric, 12 submetacentric, and 6 acrocentric chromosomes (Corra et al., 2009).
In addition to morphological studies, DNA based molecular
markers have been employed to further investigate the diversity
and systematics of the genus Butia. Gene ow in populations of
Butia occurs by seed dispersal by wildlife and pollen dispersal by
insects, leading to high variability within populations common in
outcrossing species (Gaiero et al., 2011; Mistura, 2013).
Inter-simple sequence repeat (ISSR) ngerprinting is a useful
tool for making taxonomic comparisons and determining intrapopulation genetic variability. A study characterizing B. odorata,
B. yatay, B. eriospatha, and B. catarinensis from Rio Grande do Sul
found highly polymorphic bands and high morphological diversity
(Rossato et al., 2007). In another study using ISSR markers, four natural populations of B. lallemantii, one of B. paraguayensis, and three
of B. yatay from different locations in Uruguay were analyzed. The
results showed a high level genetic proximity among the species
(Gaiero et al., 2011).
Random amplied polymorphic DNA (RAPD) markers were used
to determine the genetic diversity among 22 Butia genotypes from
Pelotas, Rio Grande do Sul. 136 fragments were obtained and 77
were polymorphic. A dendrogram based on unweighted pair grouping allowed for separation of the genotypes into two main groups
(Nunes et al., 2008). Additionally, Gavio et al. (2007) found 90% of
genetic variability within populations and 10% among three populations of B. erisphata using RAPDs.
Bttow et al. (2010) investigated the genetic diversity of eight B.
odorata populations from Tapes, Rio Grande, and Santa Vitria do
Palmar in Rio Grande do Sul from a total of 46 plants using amplied fragment length polymorphism (AFLP) markers. On average,
50 polymorphic bands were amplied and the genetic variability
observed did not vary among geographical regions evaluated, with
higher variation was found within populations.
Nazareno et al. (2011) developed microsatellite markers
to investigate genetic diversity, spatial genetic structure, and
mating system in B. eriospatha populations and investigated
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126
(Silva and Scariot, 2013). In order to extend shelf life, fruit are
harvested at the greenish-yellow or greenish-red stage and then
immediately stored at 0 C to maintain texture and prevent decay
(Amarante and Megguer, 2008).
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Table 1
Physicochemical characteristics of Butia spp. fruit.
Species
Origin
pH
SS
TA
SS/TA
Reference
B. capitata
B. odorata
B. odorata
B. odorata
B. odorata
B. odorata
B. eriospatha
B. eriospatha
B. eriospatha
B. eriospatha
B. odorata
B. odorata
B. odorata
B. odorata
Unknown
Capo do Leo, RS
Pelotas, RS
Santa Vitria do Palmar, RS
Capo do Leo, RS
Pelotas, RS
So Jos do Oeste, PR
Faxinal dos Guedes, SC
Pelotas, RS
Guarapuava, PR
Pelotas, RS
Tapes, RS
Santa Rosa RS
Santa Maria, RS
3.01
3.103.81
2.873.01
2.983.09
2.45
2.93
3.06
2.36
3.01
2.893.12
2.863.17
3.353.95
3.173.88
9.25
12.018.0
14.415.0
11.012.5
11.7
10.3
6.4
7.7
9.0
9.3
12.216.0
10.614.8
9.514.0
10.515.2
0.35
1.803.90
2.402.74
1.962.87
2.41
1.38
1.43
1.21
1.88
0.35
1.072.25
1.743.47
0.692.26
0.942.17
26.43
3.9810.0
4.176.81
7.48
5.7114.41
4.4213.67
4.8314.20
Table 2
Proximate composition of Butia esh (expressed in %).
Species
Location
Moisture
Ash
Protein
Fiber
Lipids
Carbohydrates
Reference
B. odorata
B. capitata
B. eriospatha
B. odorata
B. odorata
B. odorata
B. odorata
Capo do Leo, RS
Montes Claros, MG
Pelotas, RS
Tapes, RS
Santa Rosa, RS
Santa Maria, RS
Pelotas, RS
84.99
85.40
88.15
79.9383.61
78.0484.39
79.4785.85
87.82
0.63
0.90
0.59
0.99
0.600.74
0.470.77
0.25
0.94
0.30
1.07
3.245.28
0.600.93
0.570.76
5.79
1.22
0.88
1.002.10
1.222.42
0.844.02
4.89
0.11
2.60
0.15
1.402.41
0.872.27
0.121.39
0.61
12.11
10.80
9.16
6.5811.33
14.84
14.15
10.55
Sganzerla (2010)
Faria et al. (2008a,b)
Sganzerla (2010)
Fonseca (2012)
Ferro et al. (2013)
Ferro et al. (2013)
Pereira et al. (2013a,b)
feed, improving the texture and fortifying the products (Faria et al.,
2008a,b; Sganzerla, 2010).
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Table 3
Bioactive compound content (mg 100 g1 fw) of Butia fruits.
Compound
B. odorata
B. eriospatha
B. capitata
Reference
Total phenolic
Gallic acid
Hydroxybenzoic acid
Coumaric acid
Ferulic acid
Caffeic acid
(+)-catechin
()-epicatechin
Quercetin
Kaempferol
Total anthocyanin
Keracinin
Kuromanin
L-ascorbic acid
636906260398
86.0234
54.0150
0.442.01
0.884.12
0.464.02
0.842.18
9.6952.0
0.864.09
0.834.20
1.0525.13
0.7619.9
0.065.02
2363
278*
51.0
25.0
0.75
8.97
1.98
0.73
0.05
21
163259 ; 78166
3873
Total carotenoid
-carotene
2.805.5
0.532.17
1.73
1.104.39
0.522.28
9-cis--carotene
5,6-epoxy--carotene
13-cis--carotene
-criptoxanthine
Lycopene
Zeaxanthine
Phytoene
Phytouene
-carotene
-carotene
Poly-cis--carotene
Lutein
Total tocopherol
-tocopherol
+ -tocopherol
1.02
0.09
0.20
2.072.67
0.010.10
0.010.27
0.47
0.43
0.07
0.36
0.15
0.05
0.10
0.180.86
0.150.74
00.01
0.020.13
0.181.01
4. Potential applications
Uses of Butia date to pre-historic periods. Currently, its utilization remains limited to foraging, with no commercial or extended
production.
Butia fruit jelly is a product with high commercial value, microbiological stability, and requires simple equipment for preparation
(Fonseca, 2012; Krolow et al., 2010; Krumreich et al., 2010). According to Krolow et al. (2010), the major problems for the making
of these fruit jellies are the fruit acidity, low pectin content, and
high ber content. Studies evaluating the stability of bioactive compounds (total phenolics, vitamin C, and total carotenoids) after
processing and during storage are needed. The processing of fruit
into ice cream also presents an alternative use of the fruits, showing wide acceptance in sensory ratings (Fonseca and Krolow, 2011;
Gegoski et al., 2013). The oil from Butia seeds was tested on dental self-etching adhesives and showed anti-biofouling performance
against aciduric bacteria, lactobacilli, and Streptococcus mutans
(Peralta et al., 2013).
In addition to the use of leaves as incense and to light res, the
pulp and leaves of B. purpurascences were reported to be used in
the therapeutic treatment of skin diseases and as an antivenom
(Martins et al., 2014).
Despite the limited number of studies on this genus and species,
we foresee great scientic and technological potential of Butia,
leading to similar results obtained with other palms such as acai
(Euterpe oleracea) in Northern Brazil (Gordon et al., 2012; Heinrich
et al., 2011; Kang et al., 2012).
5. Concluding remarks
This review demonstrates the need for further studies of Butia
species, especially regarding their chemical constituents, mechanism of dispersal, germination, and species differentiation.
Compounds in the fruits, in both the pulp and seed, may provide
health benets such as antioxidant, antiproliferative, and antimicrobial activity, which suggest opportunities for its use in the food
and pharmaceutical industries. It is pertinent to highlight that studies addressing genetic improvement, whether in relation to plant
productivity or fruit quality attributes, should receive more attention.
Acknowledgments
The authors would like to thank SCIT-RS, Fapergs, Capes, and
CNPq for research funding.
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