Camu-Camu super fruit (Myrciaria dubia (H.B.K) Mc Vaugh) at different maturity stages

Aguiar, Jaime Paiva Lopes; Souza, Francisca das Chagas do Amaral

doi:10.5897/ajar2016.11167

Cited by 6 publications

(2 citation statements)

References 18 publications

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“…The increasing interest in camu-camu fruit is due to its remarkable ascorbic acid or vitamin C content, and it is known as "King of Vitamin C" or "Super Fruit". On the state of Roraima, Brazil, the fruit is known as 'caçari' , presenting mean values of 3.571 to 7.355 mg 100 g -1 pulp (Aguiar & Souza, 2016;Chagas et al, 2015;Grigio et al, 2015Grigio et al, , 2016. However, its consumption is still restricted because of its high acidity, bitterness and astringency in the skin so that specific technologies are needed for its use and consumption.…”

Section: Introductionmentioning

confidence: 99%

Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry

2019

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The high levels of vitamin C in camu-camu have stimulated the interests of extractivists, farmers and consumers. The aim of this study was to characterize five accessible for family agroindustry different formulations of camu-camu popsicles and assess their acceptance. A completely randomized design was used and the treatments consisted of five different popsicle formulations: camu-camu pulp (T1 and T2: 27%, T3 and T4: 20.8%; T5: 61%), water (T1 and T2: 43.5%, T3 and T4: 20.8%; T5: no water), whole milk powder (T1 and T2: 14.7%, T3 and T4: 29.2%; T5: 18.3%), sugar (T1 and T2: 14.7%, T3 and T4: 29% and T5: 20.6%), neutral alloy and emulsifier. The formulations were processed and the popsicles were evaluated for pH, soluble solids, titratable acidity, vitamin C, acceptability index (SS/TA) and macro and micro nutrients were identified. On the sensorial analysis, the popsicles were evaluated for appearance, color, flavor, texture and purchase intent by 40 untrained tasters. The acceptance of the camu-camu popsicles was lower when the formulation was more diluted. Formulations T3, T4 and T5 showed the most wanted qualitative attributes and these preparations received top scores in the sensory analysis.

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Section: Introductionmentioning

confidence: 99%

Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry

2019

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“…The camu-camu fruit is a tropical fruit native to the Amazon region and is one of the few Amazon fruits that have been explored for commercial purposes [ 41 ]. The phenolic components of the camu-camu fruit include ellagic acid and quercetin which contribute to the pharmacological properties.…”

Section: Discussionmentioning

confidence: 99%

Camu-Camu Fruit Extract Inhibits Oxidative Stress and Inflammatory Responses by Regulating NFAT and Nrf2 Signaling Pathways in High Glucose-Induced Human Keratinocytes

et al. 2021

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Myrciaria dubia (HBK) McVaugh (camu-camu) belongs to the family Myrtaceae. Although camu-camu has received a great deal of attention for its potential pharmacological activities, there is little information on the anti-oxidative stress and anti-inflammatory effects of camu-camu fruit in skin diseases. In the present study, we investigated the preventative effect of 70% ethanol camu-camu fruit extract against high glucose-induced human keratinocytes. High glucose-induced overproduction of reactive oxygen species (ROS) was inhibited by camu-camu fruit treatment. In response to ROS reduction, camu-camu fruit modulated the mitogen-activated protein kinases (MAPK)/activator protein-1 (AP-1), nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB), and nuclear factor of activated T cells (NFAT) signaling pathways related to inflammation by downregulating the expression of proinflammatory cytokines and chemokines. Furthermore, camu-camu fruit treatment activated the expression of nuclear factor E2-related factor 2 (Nrf2) and subsequently increased the NAD(P)H:quinone oxidoreductase1 (NQO1) expression to protect keratinocytes against high-glucose-induced oxidative stress. These results indicate that camu-camu fruit is a promising material for preventing oxidative stress and skin inflammation induced by high glucose level.

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Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties

Figueiredo

Teixeira

Campelo

et al. 2020

Food Research International

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Camu-Camu super fruit (Myrciaria dubia (H.B.K) Mc Vaugh) at different maturity stages

Cited by 6 publications

References 18 publications

Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry

Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry

Camu-Camu Fruit Extract Inhibits Oxidative Stress and Inflammatory Responses by Regulating NFAT and Nrf2 Signaling Pathways in High Glucose-Induced Human Keratinocytes

Encapsulation of camu-camu extracts using prebiotic biopolymers: Controlled release of bioactive compounds and effect on their physicochemical and thermal properties

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