Ponto de colheita e maturação de frutos de camu-camu colhidos em diferentes estádios

Pinto, Patrícia Maria; Jacomino, Ângelo Pedro; Silva, Simone Rodrigues da; Andrade, Carolina Amanda Wippich

doi:10.1590/s0100-204x2013000600005

Cited by 22 publications

(23 citation statements)

References 16 publications

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“…Rufino et al (2010) studied 18 nontraditional mature tropical fruits belonging to the family Melastomataceae, analyzed the CL content of puça-preto (Mouriri pusa Gardner ex Gardner), and obtained a value of 5.6 mg/100 g, which results were higher than those obtained for mature fruits in this experiment (E 4 -1.9 mg/100 g). Pinto et al (2013) also found in camucamu fruits (Myrciaria dubia (Kunth) McVaugh), decreases in CL contents with fruit maturation (from 3.25 in E 1 to 0.4 mg/100 g in E 4 ). In this sense, Egea (2014) studying mature fruits native to the Atlantic Forest also obtained a reduction in the CL content for uvaia fruits (Eugenia pyriformis Cambess.)…”

Section: Resultsmentioning

confidence: 80%

Bioactive Compounds During the Maturation of Four Fruits Native to the Restinga Forest of Ceara

et al. 2017

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-Fruits provide not only essential nutrients for food, but also bioactive compounds that promote health benefits and help reducing the risk of developing non-communicable chronic diseases. In this sense, this work aimed at quantifying bioactive compounds during the maturation of four fruits native to the Restinga forest of Ceara. Myrtle fruits (Eugenia punicifolia (Kunth) DC.) were collected at the Botanical State Park of Ceara, Caucaia-CE, and guajiru (Chrisobalanus icaco L.), manipuça (Mouriri cearensis Huber) and murici-pitanga fruits (Byrsonima gardneriana A. Juss.) at the Botanical Garden of São Gonçalo, São Gonçalo do Amarante-CE. Fruits were collected at different stages (E) and transported to the Laboratory of Plant Ecophysiology, being characterized into five or six maturation stages according to the bark color, then processed and frozen for the following physicochemical and chemical evaluations: ascorbic acid, total chlorophyll, total carotenoids, total anthocyanins and yellow flavonoids. A completely randomized design was used, with five or six treatments, depending on the maturation stages of fruits and four replicates. Murici-pitanga had higher contents of ascorbic acid (ascorbic acid 646.23 mg/100 g E 5 ), total carotenoids (6.13 mg/100 g E 5 ) and total anthocyanins (7.99 mg/100 g E 2 ); and myrtle had higher contents of total chlorophyll (11.05 mg/100 g E 1 ) and yellow flavonoid (69.11 mg/100 g E 2 ). There are positive and significant correlations between chlorophyll and carotenoid (R= 0.99; P <0.01) for manipuça and between anthocyanin and yellow flavonoid (R= 0.97; P <0.05) for murici-pitanga fruits; however, the correlation is negative and significant between ascorbic acid and yellow flavonoids (R= -0.98; P <0.05) for myrtle fruits. It could be concluded that murici-pitanga and myrtle fruits had the highest contents of bioactive compounds with the highest levels, therefore both fruits can be recommended to be commercially exploited by the food, cosmetic and phytomedicine sectors. Index terms: ascorbic acid, chlorophyll, carotenoids, anthocyanins, yellow flavonoids. COMPOSTOS BIOATIVOS DURANTE A MATURAÇÃO DE QUATRO FRUTAS NATIVAS DA RESTINGA CEARENSERESUMO -As frutas fornecem não somente nutrientes essenciais à alimentação, mas também compostos bioativos que promovem benefícios à saúde e auxiliam na redução do risco de desenvolvimento de doenças crônicas não transmissíveis. Neste mesmo sentido, o presente trabalho objetivou quantificar os compostos bioativos durante a maturação de quatro frutas nativas da Restinga cearense. Os frutos da murta (Eugenia punicifolia (Kunth) DC.) foram colhidos no Parque Estadual Botânico do Ceará, em Caucaia-CE, e os do guajiru (Chrisobalanus icaco L.), do manipuçá (Mouriri cearensis Huber) e do murici-pitanga (Byrsonima gardneriana A. Juss.) no Jardim Botânico de São Gonçalo, em São Gonçalo do Amarante-CE. Os frutos foram coletados em diferentes estádios (E) e transportados ao Laboratório de Ecofisiologia Vegetal, sendo caracterizados em cinco ou seis ...

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Section: Resultsmentioning

confidence: 80%

Bioactive Compounds During the Maturation of Four Fruits Native to the Restinga Forest of Ceara

et al. 2017

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“…The difference in the anthocyanin contents observed between the ripening stages studied was related to the increase in the concentration of the red pigment during the ripening process, which happens concurrently with the change in colour of the peel from green to red (Genovese et al, 2008;Andrade et al, 2010). Higher anthocyanin contents were observed in ripe camu-camu by Carrillo et al, (2011) and Pinto et al, (2013); in ripe acerola by Araújo et al, (2009); and in ripe blackberry by Siriwoharn & Wrolstad (2004). In addition, the anthocyanin levels observed in the ripe camu-camu were high and it must be emphasized that these high anthocyanin contents in the ripe camu-camu were maintained during cold storage.…”

Section: Resultsmentioning

confidence: 88%

Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

Zillo

Silva

Spoto

et al. 2019

Braz. J. Food Technol.

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Camu-camu (Myrciaria dubia), a fruit native to the Brazilian Amazon, is considered a source of antioxidant compounds. Due to its high perishability, postharvest studies aimed at increasing its shelf life are required. The aim of this study was to evaluate the influence of harvesting time on the conservation of the physicochemical characteristics and antioxidant compounds of camu-camu during cold storage. The fruits, harvested at different ripening stages (red and reddish-green peel), were stored in polyethylene terephthalate trays at 15 °C and 90% relative humidity. The following analyses were carried out on days 1, 2, 5, 7, 9 and 13 after harvest: luminosity, hue angle and chromaticity, pH, soluble solids content, titratable acidity, SS/TA, ascorbic acid content, total phenolic content, total anthocyanin content and free-radical-scavenging activity by the 1,1-diphenyl-2-picryl-hydrazil method. The data were submitted to a multivariate analysis. The fruits harvested at different ripening stages showed different postharvest characteristics, highlighting the parameters of colour, flavour and antioxidants. The reddish-green fruits, despite their low concentration of anthocyanins during storage, showed high levels of phenolic compounds, ascorbic acid and antioxidant activity, which were maintained for nine days of cold storage. Due to the flavour characteristics and antioxidant compounds, it is recommended that camu-camu be harvested in the reddish-green maturation stage to extend its shelf life.

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“…Similar behavior was observed by Solis et al (2009), when evaluating the pulp, peel and seed of camucamu fruits. The more mature the fruits, the higher was the anthocyanin content (Pinto et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

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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Ponto de colheita e maturação de frutos de camu-camu colhidos em diferentes estádios

Cited by 22 publications

References 16 publications

Bioactive Compounds During the Maturation of Four Fruits Native to the Restinga Forest of Ceara

Bioactive Compounds During the Maturation of Four Fruits Native to the Restinga Forest of Ceara

Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage

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

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