Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage

Abstract

The present study was carried out to evaluate the antioxidant activity of and the content of bioactive compounds in camu-camu fruits harvested at different maturation stages and stored. The fruits were harvested in the municipality of Cantá, Roraima State, Brazil. The experimental design was completely randomized, with three replications, in a factorial arrangement consisting of three different maturation stages (immature, semi-mature and mature) and eight days of storage (3 x 8). The fruits were analysed every day regarding total vitamin C, carotenoids, anthocyanins, flavonoids, total phenolic compounds, and antioxidant activity (FRAP and DPPH). According to the results obtained, the interaction of maturation stages x eight days of storage had a significant effect according to the F test at 5% probability. The highest antioxidant activity (FRAP) was observed in the fruits harvested in the semi-mature stage, providing a longer shelf life. The carotenoid pigment, flavonoid, anthocyanin, and vitamin C contents were higher in the fruits harvested in the mature stage, and this stage was the most suitable for obtaining these functional biocompounds. Additionally, in mature fruits, the highest mean content of total phenolics and antioxidant activity (DPPH) were observed during storage. It was concluded that the mature stage is the most recommended for the extraction of pigments and antioxidant biocompounds from camu-camu fruits.

Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review

“…6.00 to 1.00 mg/100 g in the peel and from ca. 300 to 133 μg/100 g in the pulp . The same studies showed that, although no yellow color was visually detected in the camu camu peel, carotenoids were present in the fruit .…”

“…These results showed higher antioxidant activity values compared to other fruits, such as maqui ( Aristotelia chilensis ) (6.76 ± 0.25 mmol Trolox/100 g), papaya ( Carica papaya ) (4.41 ± 0.28 mmol Trolox/100 g), and noni ( Morinda citrifolia ) (3.71 ± 0.17 mmol Trolox/100 g) for the DPPH method, as well as açaí ( Euterpe oleraceae ) (64.5 ± 19.2 μmol Trolox/g), acerola ( Malpighia emarginata ) (953 ± 34.1 μmol Trolox/g), jaboticaba ( Eugenia jaboticaba ) (317 ± 2.7 μmol Trolox/g), and Jambolão ( Syzygium cumini ) (125 ± 10.8 μmol Trolox/g) for the ABTS method . Data has shown that the antioxidant activity of camu camu tends to increase with maturity, presenting the highest values at the mature and semimature stages. , Generally, this activity has been attributed to the vitamin C and phenolic compounds of camu camu, as they can scavenge free radicals and reduce transition metals. ,,, In vivo studies showed that consuming frozen pulp extracts of camu camu significantly increased plasma antioxidant activity in Type 1 diabetic rats . Recent in vivo reports indicated a synergistic effect between bioactive compounds in camu camu (phenolic compounds, carotenoids, and vitamin C), generating a scavenging action against reactive oxygen species (ROS), for future antigenotoxic and antimutagenic effects as it was evidenced in rats …”

“…300 to 133 μg/100 g in the pulp. 21 The same studies showed that, although no yellow color was visually detected in the camu camu peel, carotenoids were present in the fruit. 6 It is known that carotenoids are potential health-promoting compounds in preventing and treating some diseases, such as cardiovascular diseases (CVDs) and cancer.…”

“…As vitamin C content depends on the maturation stage of camu camu, several studies have reported the variation of vitamin C content during the ripening process. 6 , 21 In fact, an increment of ascorbic acid was reported during camu camu maturation from 2004.66 to 2605.76 mg/100 g fruit 6 and from semimature (5799 mg/100 g pulp) to mature stages (6289 mg/100 g pulp). 21 Moreover, the analysis of the vitamin C content in unripe camu camu pitted fruit and unripe skin displayed significant differences with the ripe stage ( p ≤ 0.05).…”

Nutraceutical Quality and Soluble Solids of Cucumis melo Developed in Vermicompost-River Sand Mixtures, Under Shade Mesh Conditions

“…The range reported here was also lower than the range of values, 0.74-4.71 mg QECgG 1 DW, reported by Khatana et al 30 in peel extract of different cucurbits. The low content of flavonoids recorded is largely due to the state of maturity of the melon fruits since according to Grigio et al 31 the behaviour of the flavonoid contents shows a directly proportional relationship with the state of maturation of the fruits, that is, the more mature the fruits of Camu-camu [Myrciaria dubia (Kunth) McVaugh], the higher the flavonoid content.…”