Recovery of polyphenols from camu-camu (Myrciaria dubia H.B.K. McVaugh) depulping residue by cloud point extraction

Ara, Carlos Eduardo de; Padilha, Carlos Eduardo de Araújo; Azevedo, Juliana; Canind, Francisco; J, de Sousa; nior,; J, rgio Dantas de Oliveira; Souza, Domingos Fabiano de Santana; Ara, Jackson; Oliveira, jo de; Macêdo, Gorete Ribeiro de; Santos, Everaldo Silvino dos

doi:10.1016/j.cjche.2017.10.032

Cited by 29 publications

(11 citation statements)

References 41 publications

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“…Again, this powerful antioxidant action was corroborated in comparative studies with other Amazonian fruits [11,50,57]. Additionally, numerous studies have indicated that the depulping residue of camu-camu (seeds and peel) possesses strong free radical scavenging abilities [14,20,24,[58][59][60] that are attributed to an arsenal of antioxidant phytochemicals that this plant possesses ( Fig. 2) such as L-ascorbic acid (vitamin C), carotenoids, and diverse phenolic compounds [7,11,12,22,23,50,[60][61][62].…”

Section: Antioxidant Activitiesmentioning

confidence: 82%

“…All these health-beneficial activities were verified by various in vitro and in vivo studies and evidence from human clinical trials [18,[20][21][22]. Today, we know that these activities are attributed to the high content of vitamin C and a range of secondary metabolites such as carotenoids, phenolic compounds, terpenoids, and various undiscovered bioactive phytochemicals synthesized in camu-camu [12,[23][24][25][26][27].…”

Section: Introductionmentioning

confidence: 84%

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

Castro

Maddox

Cobos³

et al. 2019

Reference Series in Phytochemistry

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Camu-camu is a shrub, native to the Amazon that thrives in areas where flooding is frequent. Genetically, the plant is characterized by a diploid genome and moderate genetic diversity. Several parts of the plant are used in traditional folk medicine to treat a variety of acute and chronic diseases. For over 50 years, the exceptionally high vitamin C content of camu-camu has attracted worldwide attention that continues today because of the recent discovery of several healthpromoting phytochemicals with corroborated biological activities (e.g., antioxidant, anti-obesity, antidiabetic). All of these beneficial attributes are well supported by in vitro and in vivo studies as well as human clinical trials. The metabolic precursors of these phytochemicals are synthesized in key metabolic pathways (i.e., the shikimate pathway, the mevalonate pathway). Of these metabolic pathways, we show details for the biosynthesis of betulinic acid, transresveratrol, and syringic acid. In conclusion, camu-camu is an exceptional plant for its ability to produce and accumulate significant amounts of a variety of health-promoting phytochemicals. Although several metabolic pathways responsible for the biosynthesis of these phytochemicals have been reconstructed based on fruit and seedling transcriptomes, detailed knowledge of the vast majority of metabolic pathways and their molecular regulatory mechanisms is lacking. Consequently, we must increase our knowledge of the metabolic processes using multi-omic approaches so that we can acquire the skills necessary to develop genetically improved varieties of camu-camu and implement biotechnological applications for the production of these bioactive phytochemicals.

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Section: Antioxidant Activitiesmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 84%

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

Castro

Maddox

Cobos³

et al. 2019

Reference Series in Phytochemistry

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“…Considering that up to 40% of the fruit mass is composed of seeds and peels, in the past years, studies have been carried out, aiming to reduce the environmental impact and economically exploit these abundant by-products. There has been previous work on the biological activities of camu-camu by-products [10], including its anticancer potential [5], as well as on strategies for the recovery of polyphenols from these materials [11].…”

Section: Introductionmentioning

confidence: 99%

“…Following the sustainability principles implemented in today's society, new high-added-value compounds are being recovered from agri-food by-products and applied in the development of food ingredients with preserving capacity, thereby promoting resource-use efficiency and circularity [15]. Despite the functional attributes verified for the M. dubia by-products [9,11,16,17], their exploitation as food additives is still very limited [11].…”

Section: Introductionmentioning

confidence: 99%

“…The successful application of extracts of plants, mushrooms, and their bio-residues as preservative and/or fortifying ingredients in yogurt formulation has been largely demonstrated by our group [12,18,19]. To the best of our knowledge, there are only two studies on the application of camu-camu extracts in food production [11,20]. Given the above, the aim of this study was to perform an unprecedented comparative investigation on the biological activities of Myrciaria dubia extracts obtained from its fruit pulp and by-products (i.e., peel and seeds).…”

Section: Introductionmentioning

confidence: 99%

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By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

et al. 2019

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Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.

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