Advisor(s)
Abstract(s)
Camu-camu (Myrciaria dubia (Kunth) McVaugh) is a fruit economically relevant to the
Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an
unprecedented comparative study on the chemical composition and bioactivities of the camu-camu
pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further
explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were
identified, with myricetin-O-pentoside and cyanindin-3-O-glucoside being the main compounds
in peels, followed by p-coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel
displayed the richest phenolic profile among samples, as well as the most significant antibacterial
(MICs = 0.625–10 mg/mL) and anti-proliferative (GI50 = 180 g/mL against HeLa cells) activities.
For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results
suggest the possibility of using the camu-camu peel as a source of food additives.
Description
Keywords
Anti-proliferative effects Antibacterial potential Hydroethanolic extracts Myrciaria dubia Phenolic composition
Citation
Conceição, Natália; Albuquerque, Bianca R.; Pereira, Carla; Corrêa, Rúbia C.G.; Lopes, Camila B.; Calhelha, Ricardo C.; Alves, Maria José; Barros, Lillian; Ferreira, Isabel C.F.R. (2020). By-products of camu-camu [Myrciaria dubia (Kunth) McVaugh] as promising sources of bioactive high added-value food ingredients: Functionalization of yogurts. Molecules. ISSN 1420-3049. 25:1, p. 1-17