Chemical characterization and antioxidant capacity of ‘Cambui’ (Myrciaria tenella) products

Abstract

Article AbstractVery little information is found about the 'Cambui' products and the fruit is almost unexplored by the Brazilian agriculture or extractive activities. The present study aimed to characterize the physicochemical composition and antioxidant capacity of the juice, jam and fermented beverage obtained from 'Cambuí' fruits aiming to add value to the fruit and generate alternatives to Brazilian extractive population. These products were elaborated in small scale of production. The 'Cambuí' juice was prepared using the method of steam distillation and the jam was obtained from the residue of the juice with addition of sugar and citric acid. The 'Cambuí' fermented beverage was elaborated using procedures of winemaking. For the evaluation of the products quality, chemical analysis and evaluation of the antioxidant capacity were performed.All products presented high concentrations of the studied variables, when comparing to grape wines, fruit jams and grape juices. The 'Cambui' products can be considered sources of antocyanins and other phenolic compounds, with high antioxidant potential. The use of 'Cambui' has potential for the development of juice, jam and fermented beverage, and these products can be an alternative to add value to fruit and generate income for populations that work with which income depend on extractive activities.

An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products

“…Linked to these conditions and aiming at the production of sensorially accepted foods with added nutritional value, scientific research promotes the development of juices, purees, jams, ice creams and/or other dairy desserts, and fermented, protein, or isotonic drinks, aiming at the addition of natural ingredients and, consequently, the incorporation of bioactive compounds, such as flavonoids [ 106 , 108 , 109 , 110 , 111 ].…”

“…Preparation of juices was proposed in the work of Rybka et al [ 109 ] when using cambuí, in Geraldi et al [ 108 ] when using jabuticaba, and in Carvalho et al [ 120 ] when using jambolan. Eight anthocyanins were detected in jambolan juice, namely delphinidin-3,5-diglucoside, cyanidin-3,5-diglucoside, petunidin-3,5-diglucoside, peonidin-3,5-diglucoside, malvidin-3,5-diglucoside, delphinidin-3-glucoside, cyanidin-3-glucoside, and malvidin-3-glucoside.…”

“…Anthocyanins were also present in cambuí juice, being quantified (311.7 mg) and expressed in mg of malvidin-3-glucoside per 100 mL of product [ 109 ]. In jabuticaba juice, in addition to the presence of anthocyanins, other flavonoids were identified, such as quercetin derivatives, rutin, quercimerithrin, and kaempferol [ 108 ].…”

“…Knowledge of the chemical profile, antioxidant capacity, and levels of amino acids and organic acids contribute to intensifying the popularity of these beverages and, therefore, the flavonoids which compose them. Anthocyanins were the group of flavonoids identified in wines [ 115 , 118 , 119 ], liqueurs [ 117 ] and other alcoholic beverages [ 109 ], mainly by their glycosidic derivatives. Anthocyanins were also quantified in protein drinks (average of 1.6 mg/100 g) and in isotonic drinks (average of 2.61 mg of cyanidin-3-glucoside in 100 mL) [ 113 , 114 ].…”

Determination of the Phytochemical Composition and Antioxidant Potential of Eugenia copacabanensis and Myrciaria tenella Leaves (Myrtaceae) Using a Saccharomyces cerevisiae Model

“…Ribka et al. investigated by DPPH assay the antioxidant potential of fermented drink, juice and jam of M. tenella fruits, [37] which was found to be high, possibly due to the high content of anthocyanins and polyphenols in the fruits.…”