Antioxidative Constituents in Camu-camu Fruit Juice Residue

Abstract

Camu-camu (Myrciaria dubia, Myrtaceae) is a tropical fruit, and is known to be rich in vitamin C. The fruit is mainly used in juice or vinegar production, and large amounts of byproduct, composed of seed and peel, is generated as agricultural and industrial waste. Our studies on camu-camu seed and peel revealed that the seed contains large amounts of polyphenols (400 mg/g). Further studies on the seed resulted in the isolation of vescalagin and castalagin, C-glycosidic ellagitannins with a hexahydroxydiphenoyl group and a nonahydroxyterphenoyl group attached to the open chain d-glucose, as the main polyphenolic constituents. The structures of these tannins were characterized by their 1 H-and 13 C-NMR spectra and mass spectrum. The two C-glycosidic ellagitannins represent about 15% of the polyphenolics in the seed of camu-camu fruit, and are likely responsible for the anti-oxidative activity of the seed extract's anti-oxidative activity.Keywords: camu-camu, Myrciaria dubia, seed, polyphenol, vescalagin, castalagin, NMR *To whom correspondence should be addressed. E-mail: t1myouda@bioindustry.nodai.ac.jp IntroductionTropical fruits have been attracting attention from the food industry because of their unique appearance, flavor and nutritional value. Camu-camu (Myrciaria dubia, Myrtaceae) is a tropical fruit, and has recently been used for processed food in advanced countries. Camu-camu is a bushy tree native to the Amazon rainforest, mainly in Peru (Rodrigues et al., 2004). Its fruit is known to be rich in vitamin C, with higher levels reported than those of acerola fruit (Bradfield and Roca, 1964). Camu-camu fruit has a characteristically mild flavor, but its high acid content induces a bitter taste. Therefore, it is mainly consumed as a juice or used as an ingredient in prepared foods (Villachica, 1997;Franco and Janzantti, 2005). During juice production, byproduct, composed of peel and seed, is generated as agricultural and industrial waste on a large scale. Therefore, utilization of this residue is recommended from both a commercial and ecological point of view.In a previous paper (Myoda et al., 2010), we reported that the seed extract of camu-camu fruit contains a large amount of polyphenols (400 mg/g), approximately four and ten times that of the residues of acerola and passion fruit juice production, respectively (Oliveira et al., 2009). We also reported that the lipophilic fraction of the seed extract showed antimicrobial activity against Staphylococcus aureus at 1.0 mg/ mL. On the other hand, the hydrophilic fraction exhibited strong 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (IC 50 = 32.2 μg/mL), and the polyphenol content of the fraction was shown to be responsible for the activity. In this paper, we report the polyphenolic constituents in the seed extract of camu-camu fruit and their contributions to the anti-oxidative activity. Materials and MethodsMaterials and chemicals Dried powder of seeds obtained from camu-camu juice production was obtained from Empresa Agroindustrial del ...

Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia)

“…8) Our previous studies investigating the antioxidant activities of camu-camu resulted in the isolation of C-glycosidic ellagitannins, such as castalagin and vescalagin, and their confirmation as the constituents responsible for the antioxidant activities. 9,10) We also previously reported the isolation of rhodomyrtone, an acylphloroglucinol, as a potent antimicrobial constituent in the camu-camu peel. 11) Our successive investigation demonstrated the presence of related antimicrobial acylphloroglucinols, including two new compounds, in the peel and seeds of camu-camu.…”

CAMU-CAMU (Myrciaria dubia (HBK) McVaugh), a small Amazonian fruit rich in vitamin C and a supplement for immunity

“…At the end of the study, the author concluded that camu-camu showed values of 732 mg GAE/100 g in fresh fruit. Kaneshima et al (2013) state that C-glycosidic elastin, together with ascorbic acid, anthocyanins, cyanidine-3glucoside, total polyphenols, flavonoids quercetin, myricetin, catechin, xarinic acid and the gallic acid of the seeds of the camucamu fruit may be responsible for the antioxidant activity of the fruit. After the analysis and comparison of the antioxidant capacity of other Brazilian fruits, such as acerola, jabuticaba (Plinia cauliflora), cagaita (Stenocalyx dysentericus), açaí (Euterpe oleracea), java plum (Syzygium cumini), camu-camu is highlighted as having a positive correlation between ascorbic acid and total polyphenols in assays that tested the oxygen radical absorbance capacity (ORAC) (r) = 0.…”

“…In addition to the evidence of antioxidant anti-inflammatory actions of the fruit and its residues, trials and many other supplementary studies have been applied including the use of obese individuals and their comorbidities (Kaneshima et al, 2013;Langley et al, 2015;Arellano-Acuña et al, 2016;Fidelis et al, 2019;Kerimi et al, 2019). This should deserve attention, since many of these diseases reveal a high oxidizing and inflammatory process.…”

Actividad antimicrobiana in vitro del camu camu (Myrciaria dubia) contra microorganismos orales: una revisión sistemática

“…Acumula fitoquímicos que son asociados a importantes propiedades (10) . Por ejemplo, fracciones de extractos hidrometanólicos, hidroacetónicos y de extracto crudo de semilla (11) y cáscara de M. dubia, evidenciaron actividad antioxidante debido a sus C-elagitaninos glucosídicos (11,12) . Asimismo, la pulpa mostró altos niveles de ácido ascórbico (AA) y gran cantidad de compuestos fenólicos (13) y también el extracto acuoso de la cubierta de semilla de M. dubia con alto contenido fenólico (14) .…”