Bioactive compounds in the peel of camu camu genotypes from Embrapa’s active germplasm bank

Abstract

Our objective in this work was to evaluate the contents of the major bioactive compounds in the peel of three genotypes of camu camu at different maturity stages. The genotypes had high concentration of ascorbic acid in the peel ranging from 13.73% to 24.02%. In the ripe maturity stage the genotypes 17 and 44 presented the highest concentration of phenolics (3,299.97 mg GAE.100 g ). The high contents of vitamin C and phenolic compounds make the residue of camu camu fruit processing a rich source of antioxidants to the food and/or pharmaceutical industries.

Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review

“…Semiripe (17.06 g/100 g) and ripe stages (24.02 g/100 g) were also measured. On the other hand, genotype 17 had the highest ascorbic acid content at the green stage (17.79 g/100 g) compared to the different genotypes at the same maturity stage …”

“…Likewise, the content of polyphenols and anthocyanins was higher in the peel than in the pulp fruit. , In addition, total phenolic content was higher in seeds than in the pulp from Tarapoto, Peru, with values of 3320.79 ± 229.06 and 2475.81 ± 454.86 mg/100 g DW, respectively . Genotype studies indicated that the highest values of phenolic compounds and anthocyanins in the peel of ripe camu camu were found in genotypes 17 and 44 from Embrapa’s active germplasm bank (Brazil) . Former studies also reported the content of syringic acid (7.0 ± 0.4 mg/100 g) and the flavonoids quercetin (0.9 ± 0.1 mg/100 g), myricetin (2.1 ± 0.5 mg/100 g), and catechin (12.4 ± 1.0 mg/100 g) in camu camu peel and seeds .…”

“…As vitamin C content depends on the maturation stage of camu camu, several studies have reported the variation of vitamin C content during the ripening process. , In fact, an increment of ascorbic acid was reported during camu camu maturation from 2004.66 to 2605.76 mg/100 g fruit and from semimature (5799 mg/100 g pulp) to mature stages (6289 mg/100 g pulp) . Moreover, the analysis of the vitamin C content in unripe camu camu pitted fruit and unripe skin displayed significant differences with the ripe stage ( p ≤ 0.05) . Other studies evaluated vitamin C content according to genotypes in Brazil.…”

“…On the other hand, genotype 17 had the highest ascorbic acid content at the green stage (17.79 g/100 g) compared to the different genotypes at the same maturity stage. 23 Other reports have shown the influence of extraction methods and drying techniques on the vitamin C content in camu camu. First, five acid solvents were used to determine vitamin C (AA + DHAA) content in camu camu pulp and peel.…”

“… 21 Moreover, the analysis of the vitamin C content in unripe camu camu pitted fruit and unripe skin displayed significant differences with the ripe stage ( p ≤ 0.05). 23 Other studies evaluated vitamin C content according to genotypes in Brazil. Therefore, genotypes 17, 38, and 44 of green (90% to 100% green), semiripe (10% to 80% red), and ripe (above 80% red) stages in camu camu peel were assessed.…”