## 3 Results and Discussion
### Proximate Composition, Physicochemical Characteristics and Vitamin C of Buritirana Fractions
\begin{table}
\begin{tabular}{l c c c c c} \hline \hline \multicolumn{1}{c}{**Characteristics**} & \multicolumn{4}{c}{**Fractions**} \\ \cline{3-6} \multicolumn{1}{c}{} & **WS** & **PU** & **PE** & **SE** \\ \hline \multirow{7}{*}{Proximate composition units per 100 g} & Moisture g & 1.73 \(\pm\) 0.13 c & 1.58 \(\pm\) 0.03 c & 2.02 \(\pm\) 0.11 b & 3.77 \(\pm\) 0.02 a \\  & Total carbohydrates g & 17.00 \(\pm\) 0.75 b & 8.06 \(\pm\) 0.15 c & 23.24 \(\pm\) 0.90 a & 23.24 \(\pm\) 0.88 a \\  & Total fat g & 16.57 \(\pm\) 0.10 b & 20.20 \(\pm\) 1.98 a & 13.43 \(\pm\) 1.01 c & 0.27 \(\pm\) 0.03 d \\  & Protein g & 5.53 \(\pm\) 0.14 b & 5.96 \(\pm\) 0.09 a & 5.34 \(\pm\) 0.05 b & 5.96 \(\pm\) 0.27 a \\  & Ash g & 1.73 \(\pm\) 0.13 c & 1.58 \(\pm\) 0.03 c & 2.02 \(\pm\) 0.11 b & 3.77 \(\pm\) 0.02 a \\  & Total fiber g & 71.22 \(\pm\) 0.98 b & 65.46 \(\pm\) 2.41 c & 73.35 \(\pm\) 1.12 b & 80.74 \(\pm\) 0.14 a \\  & Soluble fiber1 g & 10.33 \(\pm\) 0.68 a & 10.53 \(\pm\) 1.97 a & 8.04 \(\pm\) 2.26 ab & 5.56 \(\pm\) 0.14 b \\  & Insoluble fiber g & 60.89 \(\pm\) 0.30 c & 53.32 \(\pm\) 1.58 d & 65.32 \(\pm\) 1.15 b & 75.18 \(\pm\) 0.00 a \\  & Total energy value & 381.74 \(\pm\) 4.16 a & 368.78 \(\pm\) 19.20 a & 381.88 \(\pm\) 3.70 a & 280.72 \(\pm\) 3.93 b \\  & Kcal & & & & \\ \hline Monosaccharides & Glucose mg & 1228.00 \(\pm\) 34.00 b & 1387.87 \(\pm\) 13.50 a & 1034.23 \(\pm\) 23.60 c & 1256.00 \(\pm\) 4.20 b \\ units per 100 g & Fructose mg & 453.00 \(\pm\) 46.00 c & 547.50 \(\pm\) 5.30 b & 390.63 \(\pm\) 10.28 c & 801.67 \(\pm\) 4.04 a \\ Disaccharides & Sucrose mg & n.d & n.d & n.d & 3038.37 \(\pm\) 28.76 a \\ units per 100 g & Maltose mg & 479.00 \(\pm\) 11.00 a & 466.80 \(\pm\) 21.52 a & 509.97 \(\pm\) 27.82 a & 523.32 \(\pm\) 23.87 a \\ \hline Oligosaccharides & 1-Kestose (GF2) mg & 157.91 \(\pm\)10.21 b & n.d & n.d & 2646.49 \(\pm\)137.65 a \\ units per 100 g & Nystose (GF3) mg & 106.45 \(\pm\) 4.57 b & n.d & n.d & 209.15 \(\pm\) 12.08 a \\ \hline \multirow{7}{*}{Minerals units per 100 g} & Fe mg & 3.29 \(\pm\) 0.26 a,b & 2.88 \(\pm\) 0.15 b & 3.58 \(\pm\) 0.33 a & 2.70 \(\pm\) 0.13 b \\  & Zn mg & 2.23 \(\pm\) 0.07 b & 2.15 \(\pm\) 0.02 b & 2.38 \(\pm\) 0.04 a & 1.94 \(\pm\) 0.03 c \\  & Ca mg & 51.46 \(\pm\) 2.82 c & 65.189 \(\pm\) 0.71 a & 34.46 \(\pm\) 1.20 d & 60.05 \(\pm\) 0.60 b \\  & Mg mg & 46.17 \(\pm\) 0.66 c & 49.12 \(\pm\) 1.47 b & 43.96 \(\pm\) 1.03 c & 112.96 \(\pm\) 0.87 a \\  & K mg & 608.67 \(\pm\) 9.04 c & 672.64 \(\pm\) 39.80 b & 528.12 \(\pm\) 23.36 d & 800.01 \(\pm\) 8.91 a \\  & Mn mg & 3.37 \(\pm\) 0.10 a & 3.54 \(\pm\) 0.08 a & 3.08 \(\pm\) 0.11 b & 2.15 \(\pm\) 0.07 c \\  & Cu mg & 0.44 \(\pm\) 0.02 b & 0.43 \(\pm\) 0.04 b & 0.45 \(\pm\) 0.03 b & 0.79 \(\pm\) 0.00 a \\ \hline Vitamin units per 100 g & Vitamin C mg & 223.53 \(\pm\) 11.164 a,b & 205.00 \(\pm\) 11.16 b & 242.45 \(\pm\) 10.08 a & 106.33 \(\pm\) 10.71 c \\ \hline \multirow{7}{*}{Physicochemical characteristics units per 100 g} & Total titratable acidity & 1.28 \(\pm\) 0.00 b & 1.71 \(\pm\) 0.04 a & 1.05 \(\pm\) 0.07 c & 0.25 \(\pm\) 0.02 d \\  & (g citric acid) & pH & 3.36 \(\pm\) 0.00 b & 3.37 \(\pm\) 0.00 b & 3.37 \(\pm\) 0.00 b & 5.88 \(\pm\) 0.02 a \\ \cline{1-1}  & Total soluble solids g & 10.48 \(\pm\) 0.08 a & 8.18 \(\pm\) 0.08 b & n.m & n.m \\ \cline{1-1}  & Ratio TSS/TTA & 8.18 \(\pm\) 0.08 a & 4.83 \(\pm\) 0.06 b & n.m & n.m \\ \hline \hline \end{tabular}  
\end{table} 
Table 2: Proximate composition, saccharides, minerals and vitamin C contents, and physicochemical characteristics of the buritirana fruit fractions. buritirana fruit is rich in dietary fiber and can be used to treat chronic diseases associated with the intestine. The concentrations of vitamin C, in decreasing order, were: PE (242.45 mg\(\cdot\)100 g\({}^{-1}\)) > WS (223.53 mg\(\cdot\)100 g\({}^{-1}\)) > PU (205.00 mg\(\cdot\)100 g\({}^{-1}\)) > SE (106.33 mg\(\cdot\)100 g\({}^{-1}\)). However, there were no statistical differences between the WS and PE fractions.