Essential oil composition of fruit colour varieties of Eugenia brasiliensis Lam.

Abstract

Eugenia brasiliensis Lam. is a variable species concerning fruit colour, with three recognized varieties. However, the definition of varieties is not easy for Myrtaceae species and not widely accepted. Two fruit colour varieties (purple and yellow) of E. brasiliensis had their essential oil composition analysed in order to give support to the existence of varieties for this species. Although, the major components in the leaf oil are the same monoterpenes for both varieties, α-pinene, β-pinene and 1,8-cineol, the purple fruit variety accumulates more oxygenated sesquiterpenes (33.9%) than the one with yellow fruits (3.8%). The major differences occurred in purple fruits that present as major components caryophyllene oxide (22.2%) and α-cadinol (10.4%), not found in the leaf oil, and the yellow fruit oil presented a similar composition as observed for the leaves. These fruit colour varieties of E. brasilensis can be considered as two distinct chemotypes, since the sesquiterpene pathway is more operant in the purple variety than in the yellow one, in which monoterpenes are mainly accumulated. Key words: Myrtaceae, chemotypes, terpenes, pinenes, caryophyllene oxide COMPOSIÇÃO DOS ÓLEOS ESSENCIAIS DE VARIEDADES DE COLORAÇÃO DE FRUTOS DE Eugenia brasiliensis Lam.RESUMO: A espécie Eugenia brasiliensis Lam. apresenta a coloração dos frutos variável, sendo reconhecidas três variedades. Entretanto, a definição de variedades não é fácil para espécies de Myrtaceae e também não é amplamente aceita. Duas variedades de Eugenia brasiliensis, baseado na cor dos frutos (roxos e amarelos), tiveram a composição de seus óleos essenciais analisadas com a finalidade de obter indícios de variedade botânica para esta espécie. Embora, os componentes principais nos óleos das folhas fossem os mesmos monoterpenos para ambas as variedades, α-pineno, β-pineno e 1,8-cineol, a variedade com frutos roxos acumulou maior quantidade de sesquiterpenos oxigenados (33,9%) do que aquela com frutos amarelos (3,8%). As diferenças principais ocorreram nos frutos roxos que apresentaram como componente principal o óxido de cariofileno (22,2%) e o α-cadinol (10,4%), não detectados no óleo das folhas, e o óleo dos frutos amarelos apresentou uma composição similar àquela observada para as folhas. Estas variedades de coloração dos frutos de E. brasilensis podem ser considerados como dois quimiotipos distintos, uma vez que na variedade com frutos roxos a rota biossintética para sesquiterpenos encontra-se mais operante do que naquela com frutos amarelos, onde são acumulados principalmente os monoterpenos. Palavras-chave: Myrtaceae, quimiotipos,terpenos, pinenos, óxido de cariofileno

Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry)

“…Eugenia brasiliensis, popularly known as grumixama or Brazilian cherry, is a fruit from the Myrtaceae family, and it has been shown to be a source of phenolic compounds (Moreno et al, 2007). The essential oil extracted from its leaves presented anti-diarrhea, anti-fever, anti-infllamatory, and antibacterial activities (Magina et al, 2009).…”

Chemical&nbsp;Variability and&nbsp;Biological Activities of&nbsp;<em>Eucalyptus</em> spp. Essential Oils

“…The chemical composition of EOs also depends upon the organ of the plant from which the oils are extracted [25,36,135,137]. In addition, several other factors may influence oil composition such as the extraction method, seasonal periods of harvesting [35,[138][139][140][141][142][143], and essential oil storage conditions [144].…”

Identificação de biomarcadores de exposição de compostos fenólicos degrumixama (<i>Eugenia brasiliensis</i> Lam.): Abordagem metabolômica

“…The β-variety has red fruit, and the γ-variety has white fruit, although it was also described by Mattos (1984) as being yellow (MORENO et al, 2007). Despite belonging to the same species, the yellow and purple varieties show distinct chemotypes with respect to the terpene profiles in the leaves and fruits (MORENO et al, 2007). Grumixama is rarely consumed as a fresh fruit, but is commonly used to produce fruit juice and frozen pulp, with the pulp frequently containing a mixture of the purple and yellow forms.…”

“…is a cherry, approximately 2.0 cm in diameter, containing one or many seeds, and is somewhat sweet. t belongs to the M rtaceae amil and is a nati e r it o the so thern and so theastern regions o the Atlantic orest o ra il Three arieties ere recogni ed b ambess des (1832−1833) according to their r it colors: The α-variety or purple fruit is the most common and is known as the Brazilian cherry (MORENO et al, 2007;FLORES et al, 2012). The β-variety has red fruit, and the γ-variety has white fruit, although it was also described by Mattos (1984) as being yellow (MORENO et al, 2007).…”

“…t belongs to the M rtaceae amil and is a nati e r it o the so thern and so theastern regions o the Atlantic orest o ra il Three arieties ere recogni ed b ambess des (1832−1833) according to their r it colors: The α-variety or purple fruit is the most common and is known as the Brazilian cherry (MORENO et al, 2007;FLORES et al, 2012). The β-variety has red fruit, and the γ-variety has white fruit, although it was also described by Mattos (1984) as being yellow (MORENO et al, 2007). Despite belonging to the same species, the yellow and purple varieties show distinct chemotypes with respect to the terpene profiles in the leaves and fruits (MORENO et al, 2007).…”