Characterization of the Fruit Pulp of Camu-Camu (Myrciaria dubia) of Seven Different Genotypes and Their Rankings Using Statistical Methods PCA and HCA

Abstract

Due to the economic potential of camu-camu, considering its high concentration of vitamin C, the aim of this work was to evaluate the quality and genetic variability seven accessions of camucamu conserved in genebank (BAG) of Embrapa Amazônia Oriental, in the state of Pará, Amazon region, Brazil. The fruits of camucamuzeiro were analyzed for physicochemical characterization (standard methodologies) and mineral composition. The data were subjected to multivariate statistical analysis, using the techniques of cluster analysis and principal component analysis. The formation of different groups for each genotype, which shows the genetic variability and the dissimilarity of the genotypes in the species data, may be used to guide the selection of promising genotypes to enrich the programs of genetic improvement of the camucamuzeiro. Ascorbic acid showed levels above 1000 mg 100 g -1 , however, genotypes 4, 1 and 2 show the highest potential and the most promising nutritional capacity, but genotype 4 showed good characteristics for the moisture, acidity, carbohydrates, Cu and Zn and differs totally from others about the total soluble solids (TSS) and flavon-3-ol, features that make it the most promising genotype. It was possible to separate the seven different genotypes using multivariate analysis (hierarchical cluster analysis-HCA and principal component analysis-PCA).

Fruiting and quality attributes of cambui (Myrciaria floribunda (West ex Willd.) O. Berg in the Atlantic Forest of northeast Brazil

“…Analyzing the physicochemical properties of jabuticaba fruits at the intermediate and mature stages, Seraglio et al (2018) found lower citric acid values (0.22 and 0.19 g 100 g -1 , respectively). While for fresh pulp camucamu (Myrciaria dubia McVaugh), Freitas et al (2016) reported higher citric acid values still (4.97%).…”

“…100 g -1 , respectivamente). Em avaliação da polpa in natura de frutas nativas como camu-camu (Myrciaria dubia), Freitas et al (2016) relataram valores superiores, 4,97% de ácido cítrico.…”

Myrciaria dubia (Kunth) McVaugh (Myrtales: Myrtaceae): análise dos produtos elaborados a partir do seu fruto

“…Os resultados encontrados demostram que M. dubia está sendo comercializado de diferentes formas no território brasileito, pois além da elevada concentração de vitamina C, estudos relatam outros compostos ativos (polifenois, carotenóides, entre outros) de interesse biológico (Fujita et al, 2015;Neves et al, 2015;Freitas et al, 2016).…”

O uso do café como aromatizante na produção de cervejas

“…A polpa do camu-camu possui alta acidez, baixo pH e baixas quantidades de açúcares redutores, proteínas e lipídios, além de possuir substâncias antioxidantes caracterizadas por alto teor de polifenóis totais, e a casca possui alto teor de antocianinas, um importante antioxidante e corante natural (FREITAS et al, 2016).…”