Voltammetry pulse array developed to determine the antioxidant activity of camu–camu (Myrciaria dubia (H.B.K.) McVaug) and tumbo (Passiﬂora mollisima (Kunth) L.H. Bailey) juices employing voltammetric electronic tongues

Baldeón, Edwin O.; Alcañíz, Miguel; Masot, Rafa; Fuentes, Esteban M.; Baviera, José Manuel Barat; Grau, Raúl

doi:10.1016/j.foodcont.2015.01.044

Cited by 28 publications

(17 citation statements)

References 27 publications

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“…Much information is found regarding the antioxidant activity of camu-camu fruits, and several methods are being tested. However, all of them lead to the same result, proving that camu-camu is one of the fruits with the highest antioxidant activity, and with great potential for application and development as a functional food (Baldeon et al, 2015;Barreto et al, 2013;Bataglion et al, 2015;Fracassetti et al, 2013;Fujita et al, 2013;Neves et al, 2015;Rufino et al, 2010;Solis et al, 2009;Villanueva et al, 2010).…”

Section: Resultsmentioning

confidence: 94%

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Grigio¹,

Chagas²,

Rathinasabapathi³

et al. 2017

Afr. J. Food Sci.

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Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu fruit. The fruit used in the present study were collected in the state of Amazonas, Brazil, and analyzed at the University of Florida, Gainesville, U.S.A. Seed, peel, pulp, pulp+peel, and whole fruit were evaluated regarding pH, soluble solids, titratable acidity, and levels of ascorbic acid, phenolic compounds, anthocyanins, and flavonoids. Antioxidant activity was evaluated by the Ferric Reducing Antioxidant Power (FRAP) and Diphenyl-1-picrylhydrazyl (DPPH) methods. Based on the results, camucamu fruit proved to be a good source of acids, and the pulp is the part that is most concentrated in organic acids. Also, the pulp presents the highest amount of phenolic compounds and highest antioxidant activity. The peel had relatively higher amount of pigments, anthocyanins and flavonoids, and higher concentration of ascorbic acid, proving that it can also be used as a source of bioactive compounds.

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Section: Resultsmentioning

confidence: 94%

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Grigio¹,

Chagas²,

Rathinasabapathi³

et al. 2017

Afr. J. Food Sci.

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“…In the case of food analysis, predictions can be made not only of the concentrations of relevant species, but also of a large deal of parameters informing about the quality of food products. Table 2 summarizes some representative contributions in this field, corresponding to references [75,76,77,78,79,80,81,82,83,84,85,86,87,88,89,90]. It can be seen that the working electrodes used are essentially the same employed for sample discrimination (Table 1).…”

Section: Determination Of Chemical Species and Other Quantitative mentioning

confidence: 99%

Voltammetric Electronic Tongues in Food Analysis

Pérez‐Ràfols

Serrano

Ariño

et al. 2019

Sensors

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“…A large amount of scientific information currently exists regarding the antioxidant properties of camu camu fruits that were collected by diverse methods, such as 2,2-diphenyl-1-picrylhydrazyl (DPPH assay), 2,2 0 -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP assay), oxygen radical absorbance capacity assay (ORAC assay), total radical-trapping antioxidant parameter (TRAP assay), β-carotene bleaching method, cupric ion reducing antioxidant capacity (CUPRAC assay), total oxidant scavenging capacity (TOSC assay), Trolox equivalent antioxidant capacity (TEAC assay), peroxyl radical scavenging capacity (PSC assay), and pulse voltammetry measurements (voltammetric electronic tongues) [16,17,21,[52][53][54]. Pioneering work on antioxidant properties of camu camu was realized by Reynertson et al [25], who obtained a IC 50 value of 57.2 μg/mL on the dried, powdered fruit with the DPPH assay.…”

Section: Antioxidative and Antiinflammatory Activitiesmentioning

confidence: 99%

Myrciaria dubia “Camu Camu” Fruit: Health-Promoting Phytochemicals and Functional Genomic Characteristics

Gómez¹,

Maddox²,

Cobos³

et al. 2018

Breeding and Health Benefits of Fruit and Nut Crops

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Camu camu is a typical Amazon native fruit shrub that possesses a diploid genome, moderate genetic diversity, and population structure. The fruits accumulate several essential nutrients and synthesize L-ascorbic acid (vitamin C) in great quantities and an array of diverse secondary metabolites with corroborated in vitro and in vivo health-promoting activities. These beneficial effects include antioxidative and antiinflammatory activities, antiobesity, hypolipidemic, antihypertensive and antidiabetic effects, DNA damage and cancer protection effects, and other bioactivities. Many health-promoting phytochemicals are biosynthesized in several metabolic pathways of camu camu. Their reconstruction from the fruit transcriptome database was accomplished by our research group. These include basic metabolic pathways such as glycolysis and pentose phosphate pathway, vitamin C biosynthesis pathways, and pathways involved in secondary metabolites production. Due to their agronomic potential and fruits growing demand, recently, based on an ideotype, programs were initiated for their domestication and genetic improvement, but so far with very negligible achievements. Consequently, we propose new strategies to accelerate the processes of domestication and genetic improvement based on state of the art technologies for multiomic data analysis and innovative molecular tools.

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Voltammetry pulse array developed to determine the antioxidant activity of camu–camu (Myrciaria dubia (H.B.K.) McVaug) and tumbo (Passiﬂora mollisima (Kunth) L.H. Bailey) juices employing voltammetric electronic tongues

Cited by 28 publications

References 27 publications

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Voltammetric Electronic Tongues in Food Analysis

Myrciaria dubia “Camu Camu” Fruit: Health-Promoting Phytochemicals and Functional Genomic Characteristics

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