Quality Attributes and Metabolic Profiles of Uvaia (Eugenia pyriformis), a Native Brazilian Atlantic Forest Fruit

Abstract

The uvaia is a native Brazilian Atlantic Forest Myrtaceae fruit with a soft pulp, ranging from yellow to orange, with a sweet acidic flavor and sweet fruity aroma. Uvaias present consumption potential, but their physicochemical characteristics are still understudied. In this context, we describe herein the metabolites of uvaia that have been determined by nuclear magnetic resonance spectroscopy. We screened 41 accessions and selected 10 accessions based on their diversity of physicochemical attributes, i.e., their fresh mass, height, diameter, yield, seed mass, total soluble solids, and titratable acidity. Twenty-six metabolites were identified, including sugars, acids, and amino acids. The results of this study comprise the most complete report on sugars and acids in uvaias. The relevant metabolites in terms of abundance were the reducing sugars glucose and fructose, as well as malic and citric acids. Furthermore, this study represents the first description of the uvaia amino acid profile and an outline of its metabolic pathways. Uvaia quality attributes differ among accessions, demonstrating high variability, diversity, and several possibilities in different economic areas. Our findings may help in future breeding programs in the selection of plant material for industries such as food and pharmaceuticals.

Unlocking the potential of uvaia (Eugenia pyriformis Cambess): exploring its rich chemical composition and varied biological activities for innovations in the food industry

“…Uvaia flowers are white, solitary, hermaphroditic, and exhibit tetramer symmetry with numerous stamens (de Paulo Farias et al., 2020b). The fruits have an average height ranging from 16.21 to 32.62 mm, a diameter between 19.51 and 41.17 mm, and the pulp‐to‐skin and seed yield varies from 61.95% to 89.95% (Spricigo et al ., 2023). The fruit possesses a delicate peel, necessitating careful handling, especially during transportation and storage (Jacomino et al ., 2018).…”

“…Table 1 summarises studies on uvaia fruit pulp and its residue, emphasising their nutritional significance. The fruit's acidity, primarily from malic and citric acids, is evident from pH values (2.96–3.74 for pulp) (da Silva et al ., 2022) and total titratable acidity (0.83–3.70% citric acid equivalent on a wet matter basis of the sample (WMB)) (Spricigo et al ., 2023). The residue, mainly seeds, is less acidic, indicated by a higher pH (Rodrigues et al ., 2021a).…”

“…The residue, mainly seeds, is less acidic, indicated by a higher pH (Rodrigues et al ., 2021a). Uvaia pulp is high in sugar content (3.60–15.30 °Brix), contributing to its sweetness (da Silva et al ., 2022; Spricigo et al ., 2023). In contrast, fruit residue has fewer soluble solids (Rodrigues et al ., 2021a).…”

“…Uvaia fruits derive their colouration from carotenoids such as β‐carotene, β‐cryptoxanthin, α‐carotene, lutein, and zeaxanthin, some of which are vitamin A precursors (Spricigo et al ., 2023). Additional carotenoids, including 13‐cis‐β‐carotene, 9‐cis‐β‐carotene, and 5,6‐epoxide, are also present (de Araújo et al ., 2019).…”

“…Eugenia pyriformis Cambess, commonly known as uvaia, is a distinctive fruit belonging to the Myrtaceae family and endemic to the Atlantic Forest, predominantly found between São Paulo and Rio Grande do Sul, Brazil (Rodrigues et al ., 2021a). Uvaia stands out for its diverse shapes and colours, ranging from round to pear‐shaped varieties (Spricigo et al ., 2023) and a spectrum of hues from light yellow to deep orange (Sganzerla & da Silva, 2022). These fruits not only offer unique flavours and aromas but also possess a beneficial chemical composition, making them highly promising for the food industry (Castelucci et al ., 2020).…”