Antioxidant activity and physico-chemical analysis of Campomanesia rufa (O.Berg) Nied. fruits

Abstract

Campomanesia rufa (O. Berg) Nied. is a native Cerrado species that presents great edible potential. However, it is a species “in danger of extinction” as recommended by the International Union for the Conservation of Nature (IUCN). No technical and scientific information about the species exists, thus demonstrating the importance of its research. The present work aimed at the physical and chemical characterization of immature and mature C. rufa fruits. The fruits showed a change in coloration from green (b * = 25.11, h = 122.43) to yellowish-green (b * = 34.26 , h = 115.73), an increase in mass (6.54 g to 10.88 g), diameter (23.76 mm to 28.03 mm) and soluble solids (8.00 to 10.80%). The fruits presented high levels of total (1246.35 mg 100 g-1) and soluble pectin (195.93 mg 100 g-1), high water content (78.86 g 100 g-1), low pH value (3.40), and high citric acid content (1.2%). However, the fruits had low protein (0.81 g 100 g-1), lipid contents, and low caloric values (64.76 kcal 100 g-1). The fruits presented significant values of carotenoids, phenolic compounds (312.47 mg 100 g-1), vitamin C (263.60 mg 100 g-1) as well as good in vitro antioxidant activity (1862.81 µM g-1). The results obtained indicate that C. rufa fruits showed a similar composition to the fruits of other Campomanesia species, and their biological properties should be investigated additionally under in vivo conditions.

Postharvest physicochemical aspects of Campomanesia lineatifolia R. & P. fruit, a Myrtaceae with commercial potential

“…SS play an important role in improving fruit quality and gives a rough idea of the sweetness (Kumari et al, 2020). Thus, the values indicated that the champa fruit had a significant content of SS, which is considered a determining factor for the pleasant flavor of this fruit, although it was higher than that reported for C. rufa (Abreu et al, 2020). Close but lower values were reported by Kumari et al (2020) for various guava cultivars.…”

“…L* coordinate represented the brightness, with values between 0 (totally black) and 100 (totally white). The coordinate a* assumed negative values to green and positive values to red, the b* coordinate with blue (negative values) to yellow intensity (positive values) (Abreu et al, 2020). Three readings were taken on the equatorial diameter of each fruit.…”

Chemical Physical Characterization and Profile of Fruit Volatile Compounds from Different Accesses of Myrciaria floribunda (H. West Ex Wild.) O. Berg through Polyacrylate Fiber

“…These results agree with those reported by Silva et al [13] in the evaluation of the biometry of fruits of the same species. In guabiju fruits (Myrcianthes pungens), the average weight was 2.87 g [14], and for Campomanesia rufa, 10.88 g [15], species belonging to the Myrtaceae family. Mean values of four replicates of 32 fruits per access, expressed on a wet basis.…”