A preliminary exploration of the potential of Eugenia uvalha Cambess juice intake to counter oxidative stress

Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

“…Uvaia is a fruit belonging to the Myrtaceae family, commonly known by many popular names such as uvaia do mato, uvalha, and uvalheira . Uvaia can be found from northeast Brazil to the south, in the Brazilian Atlantic Forest.…”

“…The presence of volatile compounds can be considered an advantage for consumption of the fruit, and uvaia pulp contains many volatile compounds, such as monoterpenes, sesquiterpenes, esters, aliphatic alcohols, aldehydes, aromatic hydrocarbons, alkenes, and ketone . The presence of phytochemicals in uvaia fruit promotes high in vitro and in vivo antioxidant capacity, and the consumption of uvaia juice has been shown to decrease oxidative damage in proteins . Based on these facts, uvaia pulp has strong potential for agroindustry and for the development of new processed products such as jams, juices, ice cream, compotes, and conserves, preserving the fruit's taste and being a promising source of bioactive compounds …”

Physicochemical and microbiological stability of mixed nectar of orange and uvaia

“…The phenolic compounds have a direct relationship with the antioxidant capacity of many fruits, being responsible for the reduction and prevention of the oxidative processes, once they prevent the formation of free radicals, contributing with the inhibition and reduction of cellular lesions (KUSKOSKI et al, 2006;MAIA, 2007). LOPES, et al (2018) reported that the antioxidant potential of uvaia is associated with the phenolic compounds present in the fruit. These authors suggested, uvaia consumption can reduce both the oxidative stress in individuals with chronic diseases and the risk of developing cardiovascular diseases.…”

“…Concentration of phenolic compounds in uvaia is higher when compared to many Brazilian fruits such as tamarind, passion fruit, papaya, pineapple, mango and cashew (RUFINO et al, 2010;SILVA et al, 2014). These compounds have a high capacity to sequester free radicals, and can contribute to the reduction of oxidative stress and the increase of the antioxidant defense mechanism, aiding in the prevention and treatment of many chronic diseases (RUFINO et al, 2009;RUFINO et al 2010;GUERRA et al, 2011;LOPES et al, 2018). Moreover, its unique composition, associated to its size, shape, and peel color , can contribute to a greater acceptance of the fruit in the consumer market (SCALON et al, 2004;ZILLO et al, 2013) Considering the prominent position of Brazil in the industrialization of orange juice and the cultivation of this fruit (NEVES et al, 2010), along with the current trend towards the consumption of exotic fruits and the improvement of the techniques of production, transport, and marketing, uvaia (Eugenia pyriformis Cambess) has a great technological potential for the production of an orange-based mixed nectar.…”

Physicochemical and functional properties of a novel starch from uvaia (Eugenia pyriformis) seed, a native fruit from Brazil

“…On the other hand, uvaia fruit exploration has been subtle; hence, there is little information concerning their characteristics. In fact, some works proposed uses for processed uvaia fruit, highlighting the nutritional and functional benefits that this fruit can provide to humans (Farias et al, 2020;Lopes et al, 2018).However, the studies involving uvaia seeds are very scarce, being in general discarded as a by-product. A possible co-product from this fruit production, with industrial relevance, can be starch.…”