Next Article in Journal
Molecular Mechanism Underlying Hypoxic Preconditioning-Promoted Mitochondrial Translocation of DJ-1 in Hypoxia/Reoxygenation H9c2 Cells
Next Article in Special Issue
Effect of Different Green Extraction Methods and Solvents on Bioactive Components of Chamomile (Matricaria chamomilla L.) Flowers
Previous Article in Journal
Numerical Investigation of Ultrashort Laser-Ablative Synthesis of Metal Nanoparticles in Liquids Using the Atomistic-Continuum Model
Previous Article in Special Issue
Ultrasound-Assisted Extraction Optimization of Phenolic Compounds from Citrus latifolia Waste for Chitosan Bioactive Nanoparticles Development
Article

By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts

1
Centro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal
2
Instituto Federal do Rondônia—IFRO, Campus Colorado do Oeste, Rondônia 76993-000, Brazil
3
Program of Master in Science, Technology and Food Safety, Cesumar Institute of Science Technology and Innovation (ICETI), University Center of Maringá (UniCesumar), Maringá, Paraná 87050-390, Brazil
*
Authors to whom correspondence should be addressed.
Academic Editor: Teresa Escribano-Bailón
Molecules 2020, 25(1), 70; https://doi.org/10.3390/molecules25010070
Received: 8 December 2019 / Revised: 20 December 2019 / Accepted: 21 December 2019 / Published: 24 December 2019
(This article belongs to the Special Issue Natural Additives in Food II)
Camu-camu (Myrciaria dubia (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-O-pentoside and cyanindin-3-O-glucoside being the main compounds in peels, followed by p-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 (GI50 = 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. View Full-Text
Keywords: Myrciaria dubia; hydroethanolic extracts; phenolic composition; antibacterial potential; anti-proliferative effects Myrciaria dubia; hydroethanolic extracts; phenolic composition; antibacterial potential; anti-proliferative effects
Show Figures

Graphical abstract

MDPI and ACS Style

Conceição, N.; Albuquerque, B.R.; Pereira, C.; Corrêa, R.C.G.; Lopes, C.B.; Calhelha, R.C.; Alves, M.J.; Barros, L.; C. F. R. Ferreira, I. By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts. Molecules 2020, 25, 70. https://doi.org/10.3390/molecules25010070

AMA Style

Conceição N, Albuquerque BR, Pereira C, Corrêa RCG, Lopes CB, Calhelha RC, Alves MJ, Barros L, C. F. R. Ferreira I. By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts. Molecules. 2020; 25(1):70. https://doi.org/10.3390/molecules25010070

Chicago/Turabian Style

Conceição, Natália, Bianca R. Albuquerque, Carla Pereira, Rúbia C.G. Corrêa, Camila B. Lopes, Ricardo C. Calhelha, Maria J. Alves, Lillian Barros, and Isabel C. F. R. Ferreira. 2020. "By-Products of Camu-Camu [Myrciaria dubia (Kunth) McVaugh] as Promising Sources of Bioactive High Added-Value Food Ingredients: Functionalization of Yogurts" Molecules 25, no. 1: 70. https://doi.org/10.3390/molecules25010070

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop