From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

Abstract

This work aimed to characterize the phenolic composition and in vitro antioxidant and antiproliferative properties of lyophilized camu-camu (Myrciaria dubia) seed extract (LCE), and to assess the effects of LCE on the antioxidant and sensory traits of yogurt. The LCE contained 46.3% (wt/wt) total phenolic content; the main compounds quantified were vescalagin, castalagin, gallic acid, procyanidin A2, and (−)-epicatechin. The LCE had antioxidant activity, as measured by different chemical assays (2,2-diphenyl-1-picrylhydrazyl, Folin-Ciocalteu reducing capacity, total reducing capacity, ferric reducing antioxidant power, and Cu 2+ chelating capacity), and inhibited the cell proliferation of HepG2 cells (human hepatoma carcinoma; IC 50 = 1,116 µg/ mL) and Caco-2 cells (human colorectal adenocarcinoma epithelial cells; IC 50 = 608.5 µg/mL). In addition, LCE inhibited the in vitro activity of α-amylase, α-glucosidase, and angiotensin-converting enzyme, and protected DNA from peroxyl radical-induced scission. When added to yogurts, different concentrations of LCE (0, 0.25, 0.5, 0.75, and 1.0 g/100 g) increased the chemical antioxidant and reducing capacities. The camu-camu yogurt containing LCE at 0.25 g/100 g had an acceptance index of 84%, showing that camu-camu seed extract may be a potential ingredient for addition to yogurts.

Phenolic antioxidants of bael fruit herbal tea and effects on postprandial glycemia and plasma antioxidant status in healthy adults

“…Our results are in line with those reported by Fidelis et al (2020) who added a lyophilized tannin-rich extract from camucamu (Myrciaria dubia) seeds in yogurt. This extract had a total phenolic content of 43,598 mg GAE/100 g and a condensed tannins content of 5,766 mg CE/100 g. When added to yogurt (from 0.25 to 1 g/100 g), DPPH and FRAP values increased considerably (p < 0.05) in a dose-dependent manner compared to the control (without the tannin-rich extract).…”

Stirred yogurt added with beetroot extracts as an antioxidant source: Rheological, sensory, and physicochemical characteristics

“…This effect may be due to the concentration of lyophilized beetroot extract added. A similar trend has been reported before in yogurt with orange fiber (Erkaya-Kotan, 2020), seeds (Fidelis et al, 2020;Marand et al, 2020), and lotus leaf (Kim et al, 2019).…”

Response surface optimization of phenolic compounds extraction from camu‐camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

“…(2018) analyzed the in vitro inhibition of ECA‐I by water extracts of camu‐camu seed coat and obtained about 25% inhibition, while Fidelis, de Oliveira, Santos, et al. (2020) observed inhibition of 41%, 16.6%, and 34.4% of α‐amylase, α‐glucosidase, and ECA‐I by camu‐camu seed extracts obtained with water, propanone, and ethyl alcohol as solvents. Miyashita et al.…”

“…According to the World Intellectual Property Organization (WIPO, 2020—search made on 21 April 2020), a total of 169 patents are available, encompassing alcoholic fermented beverage, a wide variety of topic skincare products, energy drink, appetizer, antioxidant juice, microcapsules, dried extract rich in ascorbic acid, pet feed, beer, dairy beverages, and gelatin‐based gums, all of which are based on the camu‐camu pulp and/or skin. Aiming to value the full production chain, an extract obtained from camu‐camu seeds was incorporated into a yogurt model to enhance the antioxidant activity of the end‐product without negatively affecting its sensory attributes (Fidelis, de Oliveira, Santos, et al., 2020). However, the use of camu‐camu seeds is virtually nonexistent.…”