Aroma characterization and in vitro antihypertensive activity of Amazonian Camu-camu (Myrciaria dubia) fruit

Abstract

The Amazonian fruit known as camu-camu (Myrciaria dubia) has recently attracted attention due to its sensory and biofunctional properties. A sensomics methodology was used to identify the odour-active volatiles of the whole fruit (pulp and peel) by using solvent-assisted flavour evaporation (SAFE), analysis by gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O), and sensory evaluation (aroma extract dilution analysis (AEDA)) techniques. Four odour-active volatile compounds were reported at concentrations above the odour-activity values: isoamyl acetate, α-pinene, limonene, and β-caryophyllene. Recombination aroma testing further verified that the compounds contributed to the fruity, herbal, citrus, and woody notes of the M. dubia fruit. Furthermore, the fruit in vitro ACE-I inhibition activity was 39.48 ± 12.09 % (at 50 mg/mL, using lisinopril as positive control), showing a potential use as a functional food.

Volatile Constituents of Some Myrtaceous Edible and Medicinal Fruits from the Brazilian Amazon

“…Furthermore, Quijano and Pino (2007) [28] highlighted limonene, αterpineol, and α-pinene as significant components of a volatile concentrate extracted from fruits sampled in Caquetá, Colombia. The characterization of the aroma of Camu-Camu was recently reported, and limonene, (E)-caryophyllene, a-pinene, and isoamyl acetate were the compounds that most contributed to the fruity, herbal, citrus, and woody notes of the M. dubia fruit, also collected in Caquetá, Colombia [29]. The essential oil from M. dubia leaves sampled in Belém, Brazil exhibited α-pinene, (E)-caryophyllene, and caryophyllene oxide as its primary constituents [30].…”

Volatile Constituents of Some Myrtaceous Edible and Medicinal Fruits from the Brazilian Amazon

“…Furthermore, Quijano and Pino (2007 [28] highlighted limonene, α-terpineol, and α-pinene as significant components of a volatile concentrate extracted from fruits sampled in Caquetá, Colombia. The characterization of the aroma of Camu-Camu was recently reported, and limonene, (E)caryophyllene, a-pinene, and isoamyl acetate were the compounds that most contributed to the fruity, herbal, citrus, and woody notes of the M. dubia fruit also collected in Caqueta, Colombia [29]. The essential oil from M. dubia leaves sampled in Belém, Brazil, exhibited α-pinene, (E)caryophyllene, and caryophyllene oxide as its primary constituents [30].…”