Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (H.B.K) McVaugh)

Villanueva-Tiburcio, Juan Edson; Condezo-Hoyos, Luis; Asquieri, Eduardo Ramirez

doi:10.1590/s0101-20612010000500023

Cited by 33 publications

(29 citation statements)

References 23 publications

(38 reference statements)

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“…Villanueva-Tiburcio et al (2010) observed a reduction in ascorbic acid content during maturation in the vitamin C content in the peel of fresh camu camu fruits from the region of Ucayali, Peru. According Chirinos et al (2010) the ascorbic acid content was higher in green maturity stage (2,280 mg ascorbic acid 100 g -1 fruit), but at full maturity the value of 2,010 mg ascorbic acid 100 g -1 fruit presented 11.8% lower than in green stage.…”

Section: Resultsmentioning

confidence: 84%

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

et al. 2017

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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.

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Section: Resultsmentioning

confidence: 84%

“…The bioactive compounds in camu camu can vary according to the fruit's maturity stage, detected through the peel color, which changes during the ripening process from green to shades of red and purple (Zanatta & Mercadante, 2007), with an increase in the contents of ascorbic acid and anthocyanins (Villanueva-Tiburcio et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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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: 96%

“…This difference may be due to genetic diversity or even to conservation methods and maturation stage of the fruit, resulting in the divergent data found in the literature (Bataglion et al, 2015;Fracassetti et al, 2013;Fujita et al, 2013;Neves et al, 2015;Solis et al, 2009;Rufino et al, 2010;Villanueva et al, 2010).…”

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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“…O camu-camu (Myrciaria dubia) é um arbusto da família Mirtaceae que desperta a atenção das pessoas pelo seu elevado conteúdo de vitamina C, o qual pode chegar até 6.000mg 100g -1 de fruta (peso fresco), conforme alguns pesquisadores (RUFINO et al, 2010;VILLANUEVA-TIBURCIO et al, 2010). Entretanto, esse não é o principal nutriente presente, podendo também apresentar boa quantidade de β-caroteno (ZANATTA & MERCADANTE, 2007) e de alguns minerais, como cálcio e potássio (YUYAMA et al, 2003).…”

Section: Introductionunclassified

Teor de vitamina C, β-caroteno e minerais em camu-camu cultivado em diferentes ambientes

et al. 2015

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RESUMO O objetivo deste trabalho foi avaliar a influência do tipo de cultivo (ambiente seco e alagado) sobre o teor de vitamina C, β-caroteno e minerais (cálcio, magnésio, enxofre, zinco, ferro, manganês, cobre, boro, nitrogênio, ABSTRACT The aim of this study was to evaluate the influence of crop type (dry and flooded environment) on vitamin C, β-carotene and minerals (calcium, magnesium, sulfur, zinc, iron, manganese, copper, boron, nitrogen, phosphorus and potassium) (calcium, magnesium, sulfur, iron, copper, nitrogen, phosphorus and potassium). β-carotene content was not influenced (P>0.05) by different environments.

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Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (H.B.K) McVaugh)

Cited by 33 publications

References 23 publications

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

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

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

Teor de vitamina C, β-caroteno e minerais em camu-camu cultivado em diferentes ambientes

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