Bioactive Compounds of Camu-Camu (Myrciaria dubia (Kunth) McVaugh)

Castro, Juan; Maddox, J. Dylan; Cobos, Marianela; Paredes, Jae D.; Marapara, Jorge L.; Braga, Janeth; Imán, Sixto A.; Rodríguez, Hicler N.; Castro, Carlos G.

doi:10.1007/978-3-030-30182-8_21

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“…Specific biological activities of the fruit associated with the prevention of metabolic syndrome diseases include antihypertensive and antihyperglycemic activities by the inhibition of angiotensin-converting enzyme-I (ACE-I) and α-amylase and α-glucosidase enzymes (responsible for the hydrolysis of polysaccharides in the human intestine) have been respectively reported (Fidelis et al, 2018;García-Chacón et al, 2022). In fact, as part of traditional medicine, Amazonian indigenous communities consumed camu-camu fruit for the treatment of some diseases such as diabetes, influenza, hypercholester-olemia, inflammation, migraine, and cancer, in addition to using the fruit as a phytomedicine to counter secondary effects from cardiovascular diseases (CVDs) (Castro et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu ( Myrciaria dubia) fruit

García-Chacón¹,

Forero²,

Peterson³

et al. 2023

Journal of Food Bioactives

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The Amazonian fruit known as camu-camu (Myrciaria dubia) has recently attracted attention due to its sensory and biofunctional properties. A sensomics methodology was used to identify the odour-active volatiles of the whole fruit (pulp and peel) by using solvent-assisted flavour evaporation (SAFE), analysis by gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O), and sensory evaluation (aroma extract dilution analysis (AEDA)) techniques. Four odour-active volatile compounds were reported at concentrations above the odour-activity values: isoamyl acetate, α-pinene, limonene, and β-caryophyllene. Recombination aroma testing further verified that the compounds contributed to the fruity, herbal, citrus, and woody notes of the M. dubia fruit. Furthermore, the fruit in vitro ACE-I inhibition activity was 39.48 ± 12.09 % (at 50 mg/mL, using lisinopril as positive control), showing a potential use as a functional food.

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Section: Introductionmentioning

confidence: 99%