Vitamin characterization and volatile composition of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) at different maturation stages

Abstract

During the process of fruit development there is synthesis and catabolism of compounds that culminate with the specific characteristics of each species, such as changes in color, size, acidity, vitamins content and volatile composition. In the present study was evaluated during the development of camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) the contents of pH, At, SS (ºBrix), Vitamin C, polyphenols, (L *, a * and b *) coloration and volatile composition using the HSPME-CGMS technique, at different stages of development. During development, an increase in the ºbrix variable was detected (6.92 to 9.02), and a decrease in the levels of vitamin C 1150 mg/100 g and total polyphenols 1280mg / 100g. Regarding the volatile composition, there was a difference of compounds according to the stage of development analyzed. Among the identified components, terpenes were the major class of compounds at all stages of maturation (p<0.05).

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

“…Rumberry fruits had a pH from 3.35 to 3.99, with an average value of 3.74, with no significant difference between the accesses studied ( Table 1 ). These values were similar to those reported in fruits of the same species [ 1 ], whereas in fruits of the same genus, a pH of 2.41 was reported [ 18 ].…”

“…AC67, AC92, AC132, and AC137 registered the highest values from 17.65 to 22.78 Brix, while accesses AC112, AC136, AC153, AC156, and AC160 registered values in a range of 13.25–16.88 Brix. These values were higher when compared to those reported by Vieira et al [ 20 ] at different stages of fruit ripening of ubaia-azeda (Eugenia azeda ), whose values ranged from 3.13 to 4.35 °Brix, as well as those reported by Souza, Silva and Aguiar [ 18 ] when obtaining values of 9.02 °Brix in ripe fruits of camu-camu (Myrciaria dubia ).…”

“…In camu-camu fruits ( Myrciaria dubia ), the compound caryophyllene was identified, and presented greater abundance in the present study [ 18 ]. In the essential oil of Eugenia involucrata (Myrtaceae) leaves, the compounds δ-elemene, α-cubebene, γ-cadinene, α-gurjunene, and caryophyllene were reported [ 29 ].…”

“…As for the accesses AC67, AC92, AC112, AC132, AC136, AC153, and AC156, there was no significant difference among them. Souza, Silva, Aguiar [ 18 ] reported values lower than those found when determining the chemical composition phases: unripe, semi-ripe, and ripe, finding averages of 2.75, 2.77, and 2.4 g of citric acid 100 g −1 , respectively.…”

Chemical Composition and Variability of the Volatile Components of Myrciaria Species Growing in the Amazon Region

“…Profile III grouped fruits’ volatile concentrates (Mdub-3 and Mdub-5), obtained by liquid–liquid extraction (LLE) and solid-phase microextraction (HS-SPME), rich in limonene (23.9–40.8%) and E -caryophyllene (9.6–15.9%), from specimens collected in Caquetá, Colombia [ 18 ]. Profile IV includes samples of unripe and ripe fruits (Mdub-8 and Mdub-9) from a specimen collected in Amazonas State, Brazil, extracted by solid-phase microextraction (HS-SPME) and characterized by limonene (32.1–27.5%) and tricyclene (23.7–28.3%) [ 19 ]. Profile V was characterized by limonene (74.3%) and α-pinene (10.8%) from a leaves’ volatile concentrate, extracted by SDE from a specimen sampled in Caquetá, Colombia [ 19 ].…”