Use este identificador para citar ou linkar para este item: http://repositorio.inpa.gov.br/handle/123/3901
Título: Antioxidant capacity of camu camu [Myrciaria dubia (H.B.K.) McVaugh] pulp.
Autor(es): Rodrigues, R.B.
Papagiannopoulos, M.
José Guilherme Soares Maia
Kaoru Yuyama
Friedhelm Marx
Assunto: Myrciaria dubia
Vitamina C
Antioxidante
ISSN: 0250-1554
Revista: Ernährung/Nutrition
Volume: 30
Resumo: Camu camu (Myrciaria dubia McVaugh HBK) is a native plant that grows wild along the Amazon river (<250m above sea level) and is characterized by its fruit which has a high content of ascorbic acid. This plant has been introduced into the Andean Amazon region (Tingo Maria, >650m above sea level) for cultivation due the high demand for its fruit. The aim of this study was to evaluate the antioxidant capacity of raw camu camu pulp (unripe vs ripe). The fruits were processed to obtain raw pulp. Antioxidant capacity was assessed by 1) inhibition of the free radicals DPPH and peroxyls, 2) ascorbic acid and catechin concentration by HPLC, and 3) total polyphenol content. DPPH radical inhibition for unripe and ripe pulp, expressed as IC50 was 16,1 μg/mL vs. 13,5 μg/mL, respectively. The peroxyl inhibition for unripe and ripe pulp, expressed as IC50 was 5,3 μg/mL vs. 4,1 μg/mL, respectively. Ascorbic acid content in unripe and ripe pulp was 18,6 and 19,3 mg/g, respectively, catechin content in unripe and ripe pulp was 10,7 and 18,1 mg/100g pulp respectively. Total polyphenol content in unripe and ripe pulp was 1,07 and 2,48 mg/g, respectively. The most efficient antioxidant capacity was observed in ripe pulp. However, both pulps (ripe and unripe) showed greater efficacy to quench free radicals in a more efficient manner than other sources of natural antioxidants. Collectively, our results demonstrated that Camu camu could be incorporated in a variety of beverages or functional foods to decrease oxidative stress.
URI: http://repositorio.inpa.gov.br/handle/123/3901
ISSN: 0250-1554
Aparece nas coleções:Coordenação de Tecnologia e Inovação (COTI)

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