Camu-Camu (Myrciaria dubia) from the Amazon |
( Vol-8,Issue-7,July 2021 ) OPEN ACCESS |
Author(s): |
Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza |
Keywords: |
Antioxidant capacity, Fruits of the Amazon, Vitamin C. |
Abstract: |
Camu-camu (Myrciaria dubia)H.B.K.) Mc Vaugh fruits are promising sources of various bioactive compounds such as vitamin C. Camu-camu is a fruit native to the Amazon region and is considered the greatest natural source of vitamin C worldwide are also good sources of minerals. The objective of this sudy was to analyze pulp camu-camu throughout the Amazon region using the methodology Vitamin C content was measured by high-performance liquid chromatography (HPLC). Analyzes have shown that camu-camu powder had the highest content of antioxidants capacity, 51,567 umol TE/g and anthocyanins 9548 GAE mg/100g compared to açaÃ, blueberry, apple and orange pulp. In conclusion, camu-camu can bel used to introduce bioactive compounds into food products and to delay or prevent many human diseases. |
Article Info: |
Received:16 Jun 2021; Received in revised form: 14 Jul 2021; Accepted: 22 Jul 2021; Available online: 29 Jul 2021 |
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Advanced Engineering Research and Science