Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential
Cambuci (<i>Campomanesia phaea</i> O. Berg Landrum) and uvaia (<i>Eugenia pyriformis</i> Cambess), both native Atlantic Rainforest fruits, are noteworthy for being rich in bioactive compounds and their significant antioxidant capacity. Despite the numerous known edible fruits...
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| Format: | Article |
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/17/2612 |
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| author | Isabela Barroso Taver Poliana Cristina Spricigo Horst Bremer Neto Severino Matias de Alencar Adna Prado Massarioli Angelo Pedro Jacomino |
| author_facet | Isabela Barroso Taver Poliana Cristina Spricigo Horst Bremer Neto Severino Matias de Alencar Adna Prado Massarioli Angelo Pedro Jacomino |
| author_sort | Isabela Barroso Taver |
| collection | DOAJ |
| description | Cambuci (<i>Campomanesia phaea</i> O. Berg Landrum) and uvaia (<i>Eugenia pyriformis</i> Cambess), both native Atlantic Rainforest fruits, are noteworthy for being rich in bioactive compounds and their significant antioxidant capacity. Despite the numerous known edible fruits in the world, consumption by humans is most often restricted to a few dozen of them. Such behavior occurs, among other reasons, due to the lack of knowledge about fruits not yet commercialized on a large scale. This study quantified the bioactive compound content (total phenolic compounds and ascorbic acid in cambucis and uvaias; proanthocyanidins in cambucis, and total carotenoid profile and individual carotenoids for grapes) and antioxidant capacity of the edible parts (peel and pulp) of cambuci and uvaia accessions, using three methods (ABTS•+, ROO• radical scavenging and HOCl elimination). Cambuci contained higher phenolic compound levels and displayed higher antioxidant capacity determined by the ABTS•+ and ROO• radical scavenging methods than uvaia (139 and 119 mg 100 g<sup>−1</sup> of GAE, 10.5 and 7.73 μmol g<sup>−1</sup> of TE; 9.17 and 5.92 μmol g<sup>−1</sup> of TE, respectively). Vitamin C content and the antioxidant capacity determined by the HOCl elimination method were about 1.5- and 6-fold higher in uvaia compared to cambuci, with the latter being a first-time report for uvaia. Both fruits contained higher levels of bioactive compounds and antioxidant capacity than other commonly consumed fruits. |
| first_indexed | 2024-03-10T01:49:02Z |
| format | Article |
| id | doaj.art-62a7ce5db99249a28b369fda6b802022 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:49:02Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-62a7ce5db99249a28b369fda6b8020222023-11-23T13:08:19ZengMDPI AGFoods2304-81582022-08-011117261210.3390/foods11172612Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption PotentialIsabela Barroso Taver0Poliana Cristina Spricigo1Horst Bremer Neto2Severino Matias de Alencar3Adna Prado Massarioli4Angelo Pedro Jacomino5Departamento de Produção Vegetal, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13418-900, SP, BrazilDepartamento de Produção Vegetal, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13418-900, SP, BrazilDepartamento de Produção Vegetal, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13418-900, SP, BrazilDepartamento de Produção Vegetal, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13418-900, SP, BrazilDepartamento de Produção Vegetal, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13418-900, SP, BrazilDepartamento de Produção Vegetal, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo, Piracicaba 13418-900, SP, BrazilCambuci (<i>Campomanesia phaea</i> O. Berg Landrum) and uvaia (<i>Eugenia pyriformis</i> Cambess), both native Atlantic Rainforest fruits, are noteworthy for being rich in bioactive compounds and their significant antioxidant capacity. Despite the numerous known edible fruits in the world, consumption by humans is most often restricted to a few dozen of them. Such behavior occurs, among other reasons, due to the lack of knowledge about fruits not yet commercialized on a large scale. This study quantified the bioactive compound content (total phenolic compounds and ascorbic acid in cambucis and uvaias; proanthocyanidins in cambucis, and total carotenoid profile and individual carotenoids for grapes) and antioxidant capacity of the edible parts (peel and pulp) of cambuci and uvaia accessions, using three methods (ABTS•+, ROO• radical scavenging and HOCl elimination). Cambuci contained higher phenolic compound levels and displayed higher antioxidant capacity determined by the ABTS•+ and ROO• radical scavenging methods than uvaia (139 and 119 mg 100 g<sup>−1</sup> of GAE, 10.5 and 7.73 μmol g<sup>−1</sup> of TE; 9.17 and 5.92 μmol g<sup>−1</sup> of TE, respectively). Vitamin C content and the antioxidant capacity determined by the HOCl elimination method were about 1.5- and 6-fold higher in uvaia compared to cambuci, with the latter being a first-time report for uvaia. Both fruits contained higher levels of bioactive compounds and antioxidant capacity than other commonly consumed fruits.https://www.mdpi.com/2304-8158/11/17/2612<i>Campomanesia phaea</i> O. Berg Landrum<i>Eugenia pyriformis</i> CambessABTSORACHOCl |
| spellingShingle | Isabela Barroso Taver Poliana Cristina Spricigo Horst Bremer Neto Severino Matias de Alencar Adna Prado Massarioli Angelo Pedro Jacomino Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential Foods <i>Campomanesia phaea</i> O. Berg Landrum <i>Eugenia pyriformis</i> Cambess ABTS ORAC HOCl |
| title | Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential |
| title_full | Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential |
| title_fullStr | Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential |
| title_full_unstemmed | Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential |
| title_short | Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential |
| title_sort | bioactive compounds and in vitro antioxidant capacity of cambuci and uvaia an extensive description of little known fruits from the myrtaceae family with high consumption potential |
| topic | <i>Campomanesia phaea</i> O. Berg Landrum <i>Eugenia pyriformis</i> Cambess ABTS ORAC HOCl |
| url | https://www.mdpi.com/2304-8158/11/17/2612 |
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