Bioactive compounds and antioxidant activity in pre-harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits

Neves, Leandro Camargo; Silva, Vanuza Xavier da; Pontis, Jonierison Alves; Flach, Adriana; Roberto, Sérgio Ruffo

doi:10.1016/j.scienta.2015.02.031

Cited by 56 publications

(93 citation statements)

References 23 publications

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“…In addition to vitamin C, camu-camu fruits also contain other antioxidant compounds as carotenoids, anthocyanins and other phenolic compounds which are furnished by their intake (Neves et al, 2015). Its high potassium content also suggests its indication for hypertense people, for it provides a better balance of salts in the organism, mainly in relation to sodium chloride (Menezes, 2001).…”

Section: Introductionmentioning

confidence: 99%

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Grigio¹,

Durigan²,

Chagas³

et al. 2015

Food Sci. Technol (Campinas)

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The camu-camu tree (Myrciaria dubia (Kunth) Mc Vaugh) is fruit-bearing tree belonging to the family Myrtaceae. This work was conducted with the purpose of evaluating the type of storage temperature and package which allow better conservation of the quality attributes of camu-camu. The experimental design utilized was the completely randomized with three replications in a factorial arrangement (3x3x8), constituted of three different storage temperatures (laboratory ambiente or 25 ± 2 °C, 15 °C and 20 °C), three types of packages (no package, PET and PVC) and fourteen days' storage, the fruits being analyzed every two days. The fruits were evaluated as to fresh mass loss, pH, soluble solids contents, titrable acidity, ascorbic acid, carotenoids, anthocyanins, chlorophylls A and B and maturation index (SS/AT). According to the results obtained, the quality attributes and ascorbic acid content were conserved for longer time in the fruits stored on PVC-film covered expanded polystyrene trays at 15 °C. It follows that the best temperature for the storage of camu-camu is 15 °C and the package that best keeps its quality attributes is the PVC-film covered expanded polystyrene tray.Keywords: amazon fruit; ascorbic acid; refrigerated storage; quality; shelf-life.Practical Application: The present study shows that the behavior of the camu-camu fruits during the refrigerated storage period, refrigerated or not and with different packages. Demonstrating which treatments best kept the fruits and their qualitative attributes as well as how each treatment influenced the shelf-life of these fruits.

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Section: Introductionmentioning

confidence: 99%

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Grigio¹,

Durigan²,

Chagas³

et al. 2015

Food Sci. Technol (Campinas)

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“…The camu-camu proved to be a rich source of antioxidant compounds in comparison with other native Brazilian tropical fruits (Neves et al, 2015b). This feature favours its marketing both in Brazil and abroad.…”

Section: Resultsmentioning

confidence: 88%

“…Several studies have indicated large amounts of bioactive compounds in camu-camu such as ascorbic acid -with concentrations higher than those found in fruits such as cherry, blackberry and acerola (Malpighia emarginata) (Kuskoski et al, 2005;Yuyama 2002;Ferreira et al, 2010;Neves et al, 2017;Neves et al, 2015b). This feature is evidence of its great economic potential, putting it on the same level of importance as other traditional fruits of the Amazon region, such as açaí (Euterpe oleracea) and cupuaçu (Theobroma grandiflorum) (Vieira et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

Zillo

Silva

Spoto

et al. 2019

Braz. J. Food Technol.

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Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is considered a source of antioxidant compounds. Due to its high perishability, postharvest studies aimed at increasing its shelf life are required. The aim of this study was to evaluate the influence of harvesting time on the conservation of the physicochemical characteristics and antioxidant compounds of camu-camu during cold storage. The fruits, harvested at different ripening stages (red and reddish-green peel), were stored in polyethylene terephthalate trays at 15 °C and 90% relative humidity. The following analyses were carried out on days 1, 2, 5, 7, 9 and 13 after harvest: luminosity, hue angle and chromaticity, pH, soluble solids content, titratable acidity, SS/TA, ascorbic acid content, total phenolic content, total anthocyanin content and free-radical-scavenging activity by the 1,1-diphenyl-2-picryl-hydrazil method. The data were submitted to a multivariate analysis. The fruits harvested at different ripening stages showed different postharvest characteristics, highlighting the parameters of colour, flavour and antioxidants. The reddish-green fruits, despite their low concentration of anthocyanins during storage, showed high levels of phenolic compounds, ascorbic acid and antioxidant activity, which were maintained for nine days of cold storage. Due to the flavour characteristics and antioxidant compounds, it is recommended that camu-camu be harvested in the reddish-green maturation stage to extend its shelf life.

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“…Much information is found regarding the antioxidant activity of camu-camu fruits, and several methods are being tested. However, all of them lead to the same result, proving that camu-camu is one of the fruits with the highest antioxidant activity, and with great potential for application and development as a functional food (Baldeon et al, 2015;Barreto et al, 2013;Bataglion et al, 2015;Fracassetti et al, 2013;Fujita et al, 2013;Neves et al, 2015;Rufino et al, 2010;Solis et al, 2009;Villanueva et al, 2010).…”

Section: Resultsmentioning

confidence: 94%

“…This difference may be due to genetic diversity or even to conservation methods and maturation stage of the fruit, resulting in the divergent data found in the literature (Bataglion et al, 2015;Fracassetti et al, 2013;Fujita et al, 2013;Neves et al, 2015;Solis et al, 2009;Rufino et al, 2010;Villanueva et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Grigio¹,

Chagas²,

Rathinasabapathi³

et al. 2017

Afr. J. Food Sci.

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Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu fruit. The fruit used in the present study were collected in the state of Amazonas, Brazil, and analyzed at the University of Florida, Gainesville, U.S.A. Seed, peel, pulp, pulp+peel, and whole fruit were evaluated regarding pH, soluble solids, titratable acidity, and levels of ascorbic acid, phenolic compounds, anthocyanins, and flavonoids. Antioxidant activity was evaluated by the Ferric Reducing Antioxidant Power (FRAP) and Diphenyl-1-picrylhydrazyl (DPPH) methods. Based on the results, camucamu fruit proved to be a good source of acids, and the pulp is the part that is most concentrated in organic acids. Also, the pulp presents the highest amount of phenolic compounds and highest antioxidant activity. The peel had relatively higher amount of pigments, anthocyanins and flavonoids, and higher concentration of ascorbic acid, proving that it can also be used as a source of bioactive compounds.

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Bioactive compounds and antioxidant activity in pre-harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits

Cited by 56 publications

References 23 publications

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

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Bioactive compounds and antioxidant activity in pre-harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits

Cited by 56 publications

References 23 publications

Post-harvest conservation of camu&#8211;camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Post-harvest conservation of camu&#8211;camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

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Product

Resources

About

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages

Post-harvest conservation of camu–camu fruits (Myrciaria dubia (Kunth) Mc Vaugh) using different temperatures and packages