Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit
| Autor: | Sara Thiely Moreira Sobral, Railin Rodrigues de Oliveira, Maria Luiza Grigio, Bala Rathinasabapathi, Edvan Alves Chagas, Antonia Raniely Vieira da Silva, Pollyana Cardoso Chagas |
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| Přispěvatelé: | MARIA LUIZA GRIGIO, UFRR, EDVAN ALVES CHAGAS, CPAF-RR, BALA RATHINASABAPATHI, University of Florida, POLLYANA CARDOSO CHAGAS, UFRR, ANTONIA RANIELY VIEIRA DA SILVA, CPAF-RR, SARA THIELY MOREIRA SOBRAL, UFRR, RAILIN RODRIGUES DE OLIVEIRA, UFRR. |
| Rok vydání: | 2017 |
| Předmět: |
Economics and Econometrics
Antioxidant DPPH General Chemical Engineering medicine.medical_treatment Titratable acid engineering.material chemistry.chemical_compound 0404 agricultural biotechnology Nutrient Antioxidant activity Functional food medicine General Materials Science Food science Marketing Camu-camu Myrciaria Dubia Chemistry Pulp (paper) food and beverages 04 agricultural and veterinary sciences Ascorbic acid 040401 food science engineering Ferric medicine.drug |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| ISSN: | 1996-0794 |
| DOI: | 10.5897/ajfs2016.1574 |
| Popis: | Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu fruit. The fruit used in the present study were collected in the state of Amazonas, Brazil, and analyzed at the University of Florida, Gainesville, U.S.A. Seed, peel, pulp, pulp+peel, and whole fruit were evaluated regarding pH, soluble solids, titratable acidity, and levels of ascorbic acid, phenolic compounds, anthocyanins, and flavonoids. Antioxidant activity was evaluated by the Ferric Reducing Antioxidant Power (FRAP) and Diphenyl-1-picrylhydrazyl (DPPH) methods. Based on the results, camu-camu fruit proved to be a good source of acids, and the pulp is the part that is most concentrated in organic acids. Also, the pulp presents the highest amount of phenolic compounds and highest antioxidant activity. The peel had relatively higher amount of pigments, anthocyanins and flavonoids, and higher concentration of ascorbic acid, proving that it can also be used as a source of bioactive compounds. Key words: Functional food, antioxidant activity, Ferric Reducing Antioxidant Power (FRAP), Diphenyl-1-picrylhydrazyl (DPPH), pigments, Cacari. |
| Databáze: | OpenAIRE |
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