Camu-camu: um fruto fantástico como fonte de vitamina C1

Abstract

Resumo -Analisou-se o teor de vitamina C em três acessos de camu-camu coletados na região leste do Estado de Roraima, sendo um no rio Maú, e outros dois (uma planta isolada e outra população) no rio Urubu, ambos afluentes do rio Tacutu. Para a determinação de ácido ascórbico utilizou-se HPLC. De acordo com os resultados obtidos, verificou-se que os frutos coletados de uma planta individual situada no rio Urubu apresentaram as maiores concentrações de ácido ascórbico 6112±137,5 mg em 100g (polpa). As populações de camu-camu oriundas dos rios Urubu e Maú apresentaram concentrações de ácido ascórbico na ordem de 5737±236,1 mg (polpa+casca) e 3571±12,0 mg (polpa) respectivamente. Esse achado inédito demonstra a necessidade de mais estudos, considerando a variabilidade genética do camu-camu e o potencial nutricional como fonte de vitamina C. Palavras-chave:Myrciaria dubia, ácido ascórbico, nutrição. Camu-camu Fruit, A Fantastic Source of Vitamin CABSTRACT -The vitamin C content of three samples of camu-camu collected in the east of Roraima State, Brazil, was analyzed. One sample was from the Maú river, the other two (an This unprecedented finding shows the need for further studies, considering the genetic

Intraspecific variability of camu-camu fruit in native populations of northern Amazonia

“…These values agree with those reported in Peru by Imán et al (2011a) for 43 camu-camu subsamples of the Germplasm Bank of the Brazilian institute of agricultural research INIA, with a mean of 11.47 g. Similar results were reported by Yuyama (2002), with mean values between 9.46 and 11.35 g of the different subsamples. Mean values of 10 g were also reported by Inga et al (2001).…”

“…However, the levels differed, and were significantly higher in this study than reported elsewhere , Pinedo et al 2004, Smiderle and Souza 2008, Imán et al 2011b. On the other hand, these values are in line with those observed by Yuyama (2002), who describe that higher AA levels were extracted from the pulp plus skin portion of plants in the State of Roraima; the highest content was found in populations from the Urubu river (5737±236.1 mg). The values recorded for AA identified populations and subsamples with better performance for this trait.…”

“…For MFL and MFWi (Table 3) Yuyama (2002) for the population of the Urubu river -RR, with MFL of 26.00 mm and MFWi of 26.8 mm. This size is considered large for camu camu fruit, according to the description of the species in the literature ).…”

“…The fruit pulp of this species is used for juices, jams and fermented products (Akter et al 2011, Chagas et al 2012. In some countries, camu-camu has aroused great interest in view of the high ascorbic acid content, i.e., from 845 to 6,100 mg per 100g unprocessed pulp (Yuyama 2002). However, due to the high acidity, the fruits are rarely consumed fresh (Ribeiro et al 2010).…”

Antioxidants, Chemical Composition and Minerals in Freeze-Dried Camu-Camu (<i>Myrciaria dubia</i> (H.B.K.) Mc Vaugh) Pulp

“…Each fruit has one to four, more commonly two to three, kidneyshaped, ellipsoid seeds covered with fibril filaments [2]. Interest in camu-camu has grown because of its notable vitamin C content, varying from 1600 to 2994 mg/100g of pulp [3] Even higher concentrations were found by in three camu-camu batches from east Roraima, 3571 to 6112 mg/100g of pulp, making it the fruit with the highest vitamin C content in the world [4].…”