Caracterização físico/química, compostos fenólicos majoritários da fruta e atividade antioxidante da geléia de cambuci (campomanesia phaea O. Berg.)

Bagetti, Milena

doi:10.47749/t/unicamp.2014.928358

Cited by 1 publication

(1 citation statement)

References 47 publications

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“…Fruits belonging to accessions containing higher proanthocyanidin levels (accession 28) may, in turn, be directed to fruit processing, in the form of jellies, liqueurs, and cachaça, for example. Processed products are an interesting alternative for the consumption of cambuci, as even in smaller amounts, they still contain the bioactive compounds and antioxidant activity but without strong astringency or acidity [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential

Taver

Spricigo

Neto

et al. 2022

Foods

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Cambuci (Campomanesia phaea O. Berg Landrum) and uvaia (Eugenia pyriformis Cambess), both native Atlantic Rainforest fruits, are noteworthy for being rich in bioactive compounds and their significant antioxidant capacity. Despite the numerous known edible fruits in the world, consumption by humans is most often restricted to a few dozen of them. Such behavior occurs, among other reasons, due to the lack of knowledge about fruits not yet commercialized on a large scale. This study quantified the bioactive compound content (total phenolic compounds and ascorbic acid in cambucis and uvaias; proanthocyanidins in cambucis, and total carotenoid profile and individual carotenoids for grapes) and antioxidant capacity of the edible parts (peel and pulp) of cambuci and uvaia accessions, using three methods (ABTS•+, ROO• radical scavenging and HOCl elimination). Cambuci contained higher phenolic compound levels and displayed higher antioxidant capacity determined by the ABTS•+ and ROO• radical scavenging methods than uvaia (139 and 119 mg 100 g−1 of GAE, 10.5 and 7.73 μmol g−1 of TE; 9.17 and 5.92 μmol g−1 of TE, respectively). Vitamin C content and the antioxidant capacity determined by the HOCl elimination method were about 1.5- and 6-fold higher in uvaia compared to cambuci, with the latter being a first-time report for uvaia. Both fruits contained higher levels of bioactive compounds and antioxidant capacity than other commonly consumed fruits.

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Section: Discussionmentioning

confidence: 99%