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By-products of camu-camu [Myrciaria dubia (Kunth) McVaugh] as promising sources of bioactive high added-value food ingredients: functionalization of yogurts

2020Journal article Open access
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dc.contributor.authorConceição, Natália
dc.contributor.authorAlbuquerque, Bianca R.
dc.contributor.authorPereira, Carla
dc.contributor.authorCorrêa, Rúbia C.G.
dc.contributor.authorLopes, Camila B.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorAlves, Maria José
dc.contributor.authorBarros, Lillian
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2020-06-22T10:18:52Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2020-06-22T10:18:52Z
dc.date.issued2020
dc.description.abstractCamu-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.
dc.description.sponsorshipPart of this work was supported by the Instituto Federal do Rondônia (IFRO) (Grant nº 81/PROPESP/IFRO). The authors are grateful to FCT—Portugal and FEDER, under Programme PT2020, for financial support to CIMO (UID/AGR/00690/2019) and B. Albuquerque research grant (SFRH/BD/136370/2018); national funding by FCT, P.I., through the institutional scientific employment program-contract for L. Barros and R.C. Calhelha contracts; C. Pereira contract though the celebration of program-contract foreseen in No. 4, 5, and 6 of article 23º of Decree-Law No. 57/2016, of 29 August, amended by Law No. 57/2017, of 19 July; to FEDER-Interreg España-Portugal for financial support through the projects 0377_Iberphenol_6_E and 0612_TRANS_CO_LAB_2_P; FEDER through the Regional Operational Program North 2020: project Mobilizador Norte-01-0247-FEDER-024479 (ValorNatural®).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationConceição, 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. 1-17en_EN
dc.identifier.doi10.3390/molecules25010070en_EN
dc.identifier.urihttp://hdl.handle.net/10198/22346
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationundefined
dc.subjectAnti-proliferative effectsen_EN
dc.subjectAntibacterial potentialen_EN
dc.subjectHydroethanolic extractsen_EN
dc.subjectMyrciaria dubiaen_EN
dc.subjectPhenolic compositionen_EN
dc.titleBy-products of camu-camu [Myrciaria dubia (Kunth) McVaugh] as promising sources of bioactive high added-value food ingredients: functionalization of yogurtsen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameAlbuquerque
person.familyNamePereira
person.familyNameCarvalho Gomes Corrêa
person.familyNameCalhelha
person.familyNameAlves
person.familyNameBarros
person.familyNameFerreira
person.givenNameBianca
person.givenNameCarla
person.givenNameRúbia
person.givenNameRicardo C.
person.givenNameMaria José
person.givenNameLillian
person.givenNameIsabel C.F.R.
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person.identifier.ridK-1629-2016
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rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
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