Hydroalcoholic Myrciaria dubia (camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agents

Carmo, Mariana Araújo Vieira do; Fidelis, Marina; Pressete, Carolina Girotto; Marques, Marcos José; Castro‐Gamero, Angel Mauricio; Myoda, Takao; Granato, Daniel; Azevedo, Luciana

doi:10.1016/j.foodres.2019.108551

Cited by 31 publications

(43 citation statements)

References 51 publications

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“…do Carmo et al. (2019) found that camu‐camu seeds extracted with water presented a FCRC of 2,114 mg GAE/100 g of dried seeds. The antioxidant activity in relation to the DPPH radical ranged from 3,573 to 7,806 mg of AAE/100 g ( P ≤ 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…FRAP values ranged from 3,834 to 6,188 mg AAE/100 g ( P ≤ 0.05) and the extract obtained with the 1:30 solid:liquid ratio for 15 min showed the highest FRAP value. Camu‐camu seeds extracted with water presented DPPH and FRAP values of 2,045 and 4,667 mg AAE/100 g (do Carmo et al., 2019). Fidelis et al.…”

Section: Resultsmentioning

confidence: 99%

“…For this purpose, IC 50 (OLE concentration that inhibits 50% cell growth), GI 50 (OLE concentration that inhibits 50% cell growth relative to untreated cells), and LC 50 (OLE concentration that causes 50% cell death) were calculated as outlined by do Carmo et al. (2019) using different OLE concentrations (0, 400, 800, 1,200, 1,600, and 2,000 µg/mL) (Escher et al., 2019).…”

Section: Methodsmentioning

confidence: 99%

“…The growing interest in camu‐camu fruit is associated to its high content of antioxidant compounds and its alleged bioactivities such as antihyperglycemic, anti‐inflammatory, antimicrobial, and cytotoxic activities (Azevêdo, Fujita, de Oliveira, Genovese, & Correia, 2014; do Carmo et al., 2019; Fidelis et al., 2018; Fidelis, do Carmo, da Cruz, et al., 2020; Miyashita et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

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Response surface optimization of phenolic compounds extraction from camu‐camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

Willemann

Escher

Kaneshima

et al. 2020

Journal of Food Science

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Food companies should comply with the requirements of a zero‐waste concept to adapt to the circular economy requirements. In fruit companies, usually seeds are discarded without proper utilization and extraction of the bioactive compounds. Fruit seeds are sources of chemical compounds that can be extracted, studied, and applied in high value‐added products. Thus, in this work the experimental conditions for the water extraction of phenolic compounds from camu‐camu (Myrciaria dubia) seed coat were optimized using a central composite design and the desirability function. Total phenolic content (TPC), and condensed tannins (CT), DPPH radical scavenging activity, ferric reducing antioxidant capacity (FRAP), Folin‐Ciocalteu reducing capacity (FCRC), and Cu2+chelating ability were assessed. Seed coat extracted for 51.1 min using a 1:34.1 solid:liquid ratio was the optimal condition to extract 6,242 mg gallic acid equivalent (GAE)/100 g of TPC and 695 mg catechin equivalent (CE)/100 g of CT. The optimized extract displayed free‐radical scavenging activity, reducing properties and ability to chelate Cu2+, and inhibited the growth of Listeria monocytogenes, Pseudomonas aeruginosa, Salmonella Typhimurium, Salmonella Enteritidis, Bacillus cereus, and Staphylococcus aureus. Additionally, the lyophilized water extract inhibited the in vitro activity of α‐amylase, α‐glucosidase, and angiotensin converting enzyme and showed cytotoxic effects towards Caco‐2, A549, and HepG2 cancer cells, but no cytotoxicity towards IMR90 cells. Vescalagin, castalagin, and 3,4‐dihydroxybenzoic acid were the major phenolic compounds identified in the optimized extract. In conclusion, the optimized camu‐camu seed coat water extract is a rich source of phenolic compounds with antioxidant, antidiabetic, antihypertensive, and antiproliferative effects. Practical Application Camu‐camu fruit pulp and seeds have been studied for their phenolic composition and bioactivity. However, seeds are usually discarded and represent an environmental problem in South American countries. We presented a methodological overview on the extraction optimization of the phenolic compounds from camu‐camu seed coat and studied the bioactivity of the optimized extract using chemical, enzymatic, and cell‐based experiments. Results can be used by camu‐camu processors to obtain a phenolic‐rich extract for industrial applications, without any further processing.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Response surface optimization of phenolic compounds extraction from camu‐camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

Willemann

Escher

Kaneshima

et al. 2020

Journal of Food Science

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“…The consumption of natural products has become a worldwide trend, with the food industry making efforts to respond to the needs. The current demand for new sources of bioactive compounds has been reported in several studies (Carmo et al, 2019;Gremski et al, 2019). Aromatic herbs, which are used as flavoring agents in a variety of foods, also serve as rich sources of phenolic antioxidants.…”

Section: Introductionmentioning

confidence: 99%

Optimization of extraction of antioxidants from aromatic herbs and their synergistic effects in a lipid model system

Vieira¹,

Shimano²,

Lima³

et al. 2019

Journal of Food Bioactives

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Response surface methodology was applied to improve the polyphenol extraction process of rosemary, oregano, sage, and thyme. Aqueous ethanol (EtOH 50%) rendered the highest polyphenol extraction yield for all tested samples. Based on their total phenolic contents, rosemary, oregano, and thyme were selected for evaluation of their scavenging activities towards DPPH radical and ABTS radical cation and application in an oil model system. All extracts decreased the production of primary oxidation compounds during Schaall oven test storage. The induction period, as evaluated by the Rancimat test, was also reduced. There was an agreement between both oil model system assays, and rosemary extract showed the highest antioxidant capacity, followed by thyme and oregano. A centroid simplex design was used to evaluate the synergistic effect among the samples. Rosemary was able to play a synergistic effect when combined with thyme and oregano, or when used in binary mixtures.

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Myrciaria Genus: Bioactive Compounds and Biological Activities

Pereira

Charret

Machado

et al. 2022

Chemistry & Biodiversity

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The Myrtaceae family is of angiosperms, imposing its size and economic, cultural, and scientific importance. The genus Myrciaria, belonging to this family, has 33 species currently accepted, many of which are research targets aimed at elucidating their bioactive compounds and biological activities. Most species of the Myrciaria genus have terpenes in their composition, mainly mono and sesquiterpenes, and phenolic compounds such as tannins, phenolic acids, and flavonoids. Other secondary metabolites are also observed, such as alkaloids, steroids, coumarins, saponins, and naphthoquinones. These bioactive compounds are closely related to these species′ most diverse biological activities: antioxidant, anti‐inflammatory, analgesic, antiproliferative, antimicrobial, antiparasitic, insecticide, metabolic, protective, and nutraceutical. This work aims to provide a review of secondary metabolites and medicinal properties related to the genus Myrciaria, thus stimulating further studies on the species of this genus.

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Hydroalcoholic Myrciaria dubia (camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agents

Cited by 31 publications

References 51 publications

Response surface optimization of phenolic compounds extraction from camu‐camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

Response surface optimization of phenolic compounds extraction from camu‐camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

Optimization of extraction of antioxidants from aromatic herbs and their synergistic effects in a lipid model system

Myrciaria Genus: Bioactive Compounds and Biological Activities

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