Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)

Fracassetti, Daniela; Costa, Carlos Alberto Soares da; Moulay, Leila; Tomás-Barberán, Francisco A.

doi:10.1016/j.foodchem.2013.01.121

Cited by 200 publications

(182 citation statements)

References 59 publications

Supporting

Mentioning

145

Contrasting

Unclassified

Order By: Relevance

“…It has been described as a partial component of the natural diet of aquatic organisms in these areas, especially certain species of fish (Villachica, 1996;Gressler et al, 2006). Currently, camu camu fruit is used for human consumption as a food supplement (Chirinos et al, 2010;Fracassetti et al, 2013) and for medicinal purposes, given its high nutritional value, antioxidant and anti-inflammatory properties, and the highest vitamin C content among tropical plant species, 3000-6000 mg ascorbic acid per 100 g pulp (Moraes et al, 1994;Leslie, 1998).…”

Section: Introductionmentioning

confidence: 99%

Changes on physiological parameters of tambaqui (Colossoma macropomum) fed with diets supplemented with Amazonian fruit Camu camu (Myrciaria dubia)

et al. 2017

View full text Add to dashboard Cite

The physiological responses of juvenile tambaqui (Colossoma macropomum) fed commercial feed supplemented with different concentrations of camu camu (Myrciaria dubia) were evaluated. The design was completely randomized, with treatments arranged in a factorial design with three proportions of camu camu (15%, 30% and 45%) and a control treatment (100% commercial diet), with four replicates per treatment. A total of 96 tambaqui specimens were used, with a mean initial weight of 11.69 ± 2.68 g and a mean length of 7.06 ± 0.44 cm. After 30 days, hematological parameters, metabolic variables, growth and fish swimming performance were evaluated. The different proportions of camu camu in the diet did not cause significant changes to the tambaqui's hematological parameters during the feeding period, except for hemoglobin (Hb) concentration and mean corpuscular hemoglobin concentration (MCHC) after the 30th day, and hematocrit (Ht) after the swimming stress test, which increased significantly (p < 0.05). The significant increases in metabolic variables, such as cortisol, glucose, proteins and triglycerides, and in hematologic variables after the Ucrit test reflect, respectively, biochemical adaptations for maintenance of the energy mobilization process and a regulatory necessity in tissue oxygen demand during intense exercise. Fish fed 15% and 30% camu camu gained the most weight and achieved the best swimming performance, respectively. The results for camu camu concentrations above 30% suggest a saturation of its intrinsic properties in the diet at this level and a loss of nutrients from the commercial feed replaced by the fruit, reducing productive performance and nutritional assimilation.Keywords: Amazon, Colossoma macropomum, Myrciaria dubia, hematology, ascorbic acid. Alterações em parâmetros fisiológicos de tambaqui (Colossoma macropomum) alimentados com dietas suplementadas com fruta amazônica camu camu (Myrciaria dubia) ResumoAs respostas fisiológicas de juvenis de tambaqui (Colossoma macropomum) alimentados com ração comercial suplementada com diferentes concentrações de camu camu (Myrciaria dubia) foram avaliados. As amostras analisadas foram inteiramente casualizadas, com os tratamentos arranjados em esquema fatorial com três proporções de camu camu (15%, 30% e 45%) e um tratamento controle (ração comercial 100%), com quatro repetições por tratamento. Um total de 96 amostras de tambaqui foram utilizadas, com um peso médio inicial de 11,69 ± 2,68 g e um comprimento médio de 7,06 ± 0,44 cm. Após 30 dias, foram avaliados os parâmetros hematológicos, variáveis metabólicas, crescimento e desempenho natatório de peixes. As diferentes proporções de camu camu na dieta não causou alterações significativas nos parâmetros hematológicos dos tambaquis durante o período de alimentação, com exceção de hemoglobina (Hb) e concentração de hemoglobina corpuscular média (CHCM), após o 30º dia, e hematócrito (Ht), após o teste de nataçãoBraz.

show abstract

Section: Introductionmentioning

confidence: 99%

Changes on physiological parameters of tambaqui (Colossoma macropomum) fed with diets supplemented with Amazonian fruit Camu camu (Myrciaria dubia)

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Much information is found regarding the antioxidant activity of camu-camu fruits, and several methods are being tested. However, all of them lead to the same result, proving that camu-camu is one of the fruits with the highest antioxidant activity, and with great potential for application and development as a functional food (Baldeon et al, 2015;Barreto et al, 2013;Bataglion et al, 2015;Fracassetti et al, 2013;Fujita et al, 2013;Neves et al, 2015;Rufino et al, 2010;Solis et al, 2009;Villanueva et al, 2010).…”

Section: Resultsmentioning

confidence: 94%

“…This difference may be due to genetic diversity or even to conservation methods and maturation stage of the fruit, resulting in the divergent data found in the literature (Bataglion et al, 2015;Fracassetti et al, 2013;Fujita et al, 2013;Neves et al, 2015;Solis et al, 2009;Rufino et al, 2010;Villanueva et al, 2010).…”

Section: Resultsmentioning

confidence: 99%

“…These compounds can be used as functional food, not only in the Amazon region, but also in other parts of the world (Fracassetti et al, 2013;Azevedo et al, 2014;Azevedo et al, 2015). Moreover, other by-products that are considered waste could have great economic, nutritional, and functional potential.…”

Section: Author(s) Agree That This Article Remains Permanently Open Amentioning

confidence: 99%

See 1 more Smart Citation

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Grigio¹,

Chagas²,

Rathinasabapathi³

et al. 2017

Afr. J. Food Sci.

View full text Add to dashboard Cite

Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu fruit. The fruit used in the present study were collected in the state of Amazonas, Brazil, and analyzed at the University of Florida, Gainesville, U.S.A. Seed, peel, pulp, pulp+peel, and whole fruit were evaluated regarding pH, soluble solids, titratable acidity, and levels of ascorbic acid, phenolic compounds, anthocyanins, and flavonoids. Antioxidant activity was evaluated by the Ferric Reducing Antioxidant Power (FRAP) and Diphenyl-1-picrylhydrazyl (DPPH) methods. Based on the results, camucamu fruit proved to be a good source of acids, and the pulp is the part that is most concentrated in organic acids. Also, the pulp presents the highest amount of phenolic compounds and highest antioxidant activity. The peel had relatively higher amount of pigments, anthocyanins and flavonoids, and higher concentration of ascorbic acid, proving that it can also be used as a source of bioactive compounds.

show abstract

“…Fracassetti et al (2013) performed an evaluation of polyphenols, vitamin C content and antioxidant capacity of the dehydrated pulp, dry powder, the flour obtained from the peel and seeds, remaining residue after processing the M. dubia fruits. As result, fifty-three different phenolic compounds were determined, which were characterized by cutting-edge instruments.…”

Section: Resultsmentioning

confidence: 99%

Phytotoxicity of extracts of Myrciaria dubia (Kunth) McVaugh bioprocessed in vegetable crop sensitive to allelochemicals

Rita¹,

Pedro²,

Marcelo³

et al. 2017

Afr. J. Plant Sci.

View full text Add to dashboard Cite

The present work is a contribution to the advancement of the scientific knowledge of vegetal species of the Amazon and training of professionals in the area of vegetal and related sciences in the use of alternative methods and techniques more coherent with the context of the socioeconomic and environmental reality of the region. This work aimed to evaluate the effect of extracts prepared from bioprocessed remaining (BR), seeds of fruit of Myrciaria dubia (caçari) from the northern Amazon, applied to biological assay with Lycopersicon lycopersicum (tomato) seeds. To obtain and classify the degree of phytotoxicity were utilized samples of control and different aqueous extracts, with and without treatment, assessing their physical and chemical quality via pH analysis, electrical conductivity and total of dissolved salts. Thereafter, monitoring of bioassay was held for five days in closed glass plate, with samples incubation at 25 ± 1°C in a dark environment. It was obtained preliminary knowledge about four extracts prepared from T1 and T2 in proportion to 1:10 and 1:100. The methodological process applied allowed the quick examination, up to 120 h, of the effect of the extracts on seed germination and root growth of tomato. Of the four extracts evaluated, those who were previously treated T2D1 and T2D2, regardless of the applied concentration, showed no phytotoxicity to the plant tested and classified according to Germination Index (GI) obtained, 90.2 and 96.6%. The results show an important information about the influence of treatment of the bioprocessed compounds on their chemical and physicochemical characteristics, which can alter their effects on the development of other plants. Therefore, there is possibility of availability of finished products and raw materials from the M. dubia seeds, since previously sterilized.

show abstract

Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)

Cited by 200 publications

References 59 publications

Changes on physiological parameters of tambaqui (Colossoma macropomum) fed with diets supplemented with Amazonian fruit Camu camu (Myrciaria dubia)

Changes on physiological parameters of tambaqui (Colossoma macropomum) fed with diets supplemented with Amazonian fruit Camu camu (Myrciaria dubia)

Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit

Phytotoxicity of extracts of Myrciaria dubia (Kunth) McVaugh bioprocessed in vegetable crop sensitive to allelochemicals

Contact Info

Product

Resources

About