Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions.

Autor: Cunha-Santos ECE; Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato Street, 13083-862, Campinas, SP, Brazil., Rodrigues-Silva C; Institute of Chemistry, Department of Analytical Chemistry, University of Campinas, 13083-970, Campinas, SP, Brazil., da Silveira TFF; Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato Street, 13083-862, Campinas, SP, Brazil. ferreira.tayse@gmail.com., Godoy HT; Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato Street, 13083-862, Campinas, SP, Brazil.
Jazyk: angličtina
Zdroj: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2022 Sep; Vol. 77 (3), pp. 340-344. Date of Electronic Publication: 2022 Jul 29.
DOI: 10.1007/s11130-022-00985-0
Abstrakt: Phenolic compounds in camu-camu (Myrciaria dubia) have received interest due to their health-promoting effects. However, these compounds have been poorly investigated in the different parts of the camu-camu fruit (pulp, peel, and seeds). This study aimed to optimize the solvent composition for extraction of phenolic compounds from pulp, peels, and seeds of camu-camu through a simplex-centroid mixture design. Then, the profile of phenolic compounds in samples of camu-camu pulp, peels, and seeds from different regions in Brazil and South America was determined by UPLC-ESI-MS/MS. Aqueous ethanol (80%, v/v) yielded the highest extraction for the pulp and peel, while aqueous methanol (50%, v/v) was selected for the seed. Camu-camu parts had p-coumaric acid, catechin, epicatechin, luteolin, rutin, and quercetin, with catechin as the major compound in the pulp, peels, and seeds of all the evaluated samples. The peel showed lower concentrations of these compounds compared with the pulp and the seed; the content of phenolic compounds also differed according to the geographic region. These results broaden the knowledge on phytochemical extraction and composition of camu-camu pulp, peel, and seed and may guide future applications of their extracts in the food industry.
(© 2022. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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