By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts
Camu-camu (<i>Myrciaria dubia</i> (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 indus...
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doaj-fa0271fc30bb4b5fb2438971c0c6970a2020-11-25T00:34:40ZengMDPI AGMolecules1420-30492019-12-012517010.3390/molecules25010070molecules25010070By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of YogurtsNatália Conceição0Bianca R. Albuquerque1Carla Pereira2Rúbia C. G. Corrêa3Camila B. Lopes4Ricardo C. Calhelha5Maria José Alves6Lillian Barros7Isabel C. F. R. Ferreira8Centro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, PortugalInstituto Federal do Rondônia—IFRO, Campus Colorado do Oeste, Rondônia 76993-000, BrazilCentro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, PortugalCentro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, PortugalCamu-camu (<i>Myrciaria dubia</i> (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-<i>O</i>-pentoside and cyanindin-3-<i>O</i>-glucoside being the main compounds in peels, followed by <i>p</i>-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 (GI<sub>50</sub> = 180 µg/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.https://www.mdpi.com/1420-3049/25/1/70<i>myrciaria dubia</i>hydroethanolic extractsphenolic compositionantibacterial potentialanti-proliferative effects |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Natália Conceição Bianca R. Albuquerque Carla Pereira Rúbia C. G. Corrêa Camila B. Lopes Ricardo C. Calhelha Maria José Alves Lillian Barros Isabel C. F. R. Ferreira |
spellingShingle |
Natália Conceição Bianca R. Albuquerque Carla Pereira Rúbia C. G. Corrêa Camila B. Lopes Ricardo C. Calhelha Maria José Alves Lillian Barros Isabel C. F. R. Ferreira By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts Molecules <i>myrciaria dubia</i> hydroethanolic extracts phenolic composition antibacterial potential anti-proliferative effects |
author_facet |
Natália Conceição Bianca R. Albuquerque Carla Pereira Rúbia C. G. Corrêa Camila B. Lopes Ricardo C. Calhelha Maria José Alves Lillian Barros Isabel C. F. R. Ferreira |
author_sort |
Natália Conceição |
title |
By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts |
title_short |
By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts |
title_full |
By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts |
title_fullStr |
By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts |
title_full_unstemmed |
By-Products of Camu-Camu [<i>Myrciaria dubia</i> (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts |
title_sort |
by-products of camu-camu [<i>myrciaria dubia</i> (kunth) mcvaugh] as promising sources of bioactive high added-value food ingredients: functionalization of yogurts |
publisher |
MDPI AG |
series |
Molecules |
issn |
1420-3049 |
publishDate |
2019-12-01 |
description |
Camu-camu (<i>Myrciaria dubia</i> (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-<i>O</i>-pentoside and cyanindin-3-<i>O</i>-glucoside being the main compounds in peels, followed by <i>p</i>-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 (GI<sub>50</sub> = 180 µg/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. |
topic |
<i>myrciaria dubia</i> hydroethanolic extracts phenolic composition antibacterial potential anti-proliferative effects |
url |
https://www.mdpi.com/1420-3049/25/1/70 |
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