Camu-camu bioactive compounds extraction by ecofriendly sequential processes (ultrasound assisted extraction and reverse osmosis)

Technical feasibility of an ecofriendly sequential process (ultrasound assisted extraction and reverse osmosis, or UAE and RO) was evaluated in order to obtain a functional Camu-camu (Myrciaria dubia) product with high vitamin C content. Water was used in the assisted extraction by probe ultrasound (UAE) in an experimental design to evaluate different times, amplitudes and temperatures. The best region for total phenolic (TP) and vitamin C (VC) extraction was 5 min, 60 °C and 30% amplitude. Following extraction, the sample was concentrated by reverse osmosis (R25a, 500 Da, polyamide, and 5 bar area 3 ft2), obtaining a relatively low fouling of 19%. At the end of the sequential process (by HPLC-DAD/UV vis), was obtained a concentrated camu-camu (CC) with high Vitamin C (52.01 ± 0.889 mg/g) and cyanidin-3-glucoside, being respectively 7.0 and 4.5 times higher; also the concentration of phenolic compounds was increased by 3.2 times (25.798 mg GAE/g), and anthocyanins in 6.5 times (66.169 mg of cyanidin-3-glucoside/100 g) as well as high antioxidant activity by all three methods evaluated (increased 3.0, 4.6 and 2.38 times for ABTS, DPPH, FRAP, respectively) by comparing the CC with the initial extract (CS). Twenty compounds were identified by UHPLC-QTOF-MS/MS, highlighting quercetin, gallic acid, p- coumaric, ellagic acid and cyanidin-3-glucoside, and at the first time alnusiin was detected in camu-camu. Therefore, the combination of ultrasound assisted extraction and reverse osmosis can be a promising profitable alternative in order to apply bioactive compounds in food, nutraceuticals and cosmetic matrices, bringing their benefits to consumers.

Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency

The aim of this paper was to evaluate the effect of cold plasma excitation frequency on camu-camu juice processing. Different levels of frequency (200, 420, 583, 698 and 960 Hz) were applied on camu-camu juice to measure the contents of ascorbic acid and anthocyanins, as well as to evaluate the antioxidant compounds (DPPH, ABTS, FRAP and phenolic compounds), peroxidase and polyphenol oxidase enzymatic activity and color. Furthermore, the juice bioaccessibility was evaluated after simulated digestion. The ascorbic acid concentration was increased when higher excitation frequencies were employed, increasing their bioavailability. Anthocyanins, peroxidase and polyphenol oxidase presented considerable degradation with increasing the plasma excitation frequency. For this reason, the juice processing proposed herein represents an alternative to enhance its nutritional quality. Moreover, the use of cold plasma reduced the activity concentration of endogenous enzymes, presenting considerable degradation for higher excitation frequency.

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

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.

Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties

Tropical fruits rich in polyphenols, ascorbic acid, and high antioxidant capacity can enhance the functional composition, flavor as well as the overall acceptance of their juices. The aim of this study was to evaluate the effects of pasteurization and storage time on the physical, chemical, and sensory quality parameters of two formulations of tropical fruit juice blends with high antioxidant capacity. Two formulations with different concentrations of acai, camu-camu, acerola, cashew apple, yellow mombin, and pineapple were pasteurized at 85 °C for 30 s, hot-filled in glass bottles, and stored in refrigerated conditions (5 °C). Analyses for color, total antioxidant activity, total polyphenols, carotenoids, ascorbic acid, and sensory quality were performed before and after pasteurization as well as at 90 and 180 day of storage. Pasteurization did not negatively affect the concentration of functional components and sensory properties. However, the storage time negatively influenced the sensory quality and reduced the ascorbic acid content of both the formulations. Further, the acceptability and the nutritional quality were still high in these products after 180-days of storage, thus, not preventing their consumption.

Myrciaria dubia "camu camu" flour as a magnetoprotector in male mouse infertility

Possible adverse effects of extremely low frequency magnetic fields (ELF-MF) are linked to a decrease of antioxidant defenses and the production of free radicals. The increase of free radicals affects the mitochondrial functionality inducing apoptosis, which affects the phosphorylation and generation of key ATP in fertilization. Myrciaria dubia, known as "camu camu," is a fruit with high levels of ascorbic acid, which exerts an important antioxidant function in the prevention of premature cell damage. In this study, the effect of Myrciaria dubia flour on oxidative damage produced by ELF-MF (610 μT) was evaluated by detecting the activity of endogenous mitochondrial oxidoreductase enzymes in a complete sperm cycle of mice. We found that the MF caused a significant (P < 0.05) decrease in sperm quality, whereas the groups supplied with Myrciaria dubia flour (50 and 75 mg/kg of body mass) in ELF-MF exposure showed a significant recovery (P < 0.05) in parameters of viability, percentage of plasma membrane integrity and mitochondrial activity, and index of epidymal sperm. This suggests that Myrciaria dubia flour would have an antioxidant activity that counteracts the damaging effects of ELF-MF in spermatogenesis and could be used as a natural ELF-MF protector. Bioelectromagnetics. 40:91-103, 2019. © 2019 Bioelectromagnetics Society.

Camu-camu (Myrciaria dubia) from commercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo

BACKGROUND

Camu-camu (Myrciaria dubia) is a typical Amazonian fruit and has high antioxidant capacity due to its high levels of vitamin C and phenolic compounds. This study aimed to determine the phytochemicals, antioxidant capacity and antimutagenic effects of camu-camu fruits with different maturity stages grown in dry (commercial cultivation) or flooded environments (native cultivation, Amazon).

RESULTS

Total polyphenols, ascorbic acid and in vitro antioxidant capacity levels were higher in ripe fruits grown in a commercial cultivation. The extracts from ripe camu-camu grown in a commercial cultivation exerted antioxidant effects and high percentage of protection against doxorubicin and 1,2-dimethylhydrazine in all tested systems (liver, bone marrow and gut), for three camu-camu extract concentrations (17, 85 and 170 mg kg^-1 body weight), as follows: bone marrow minocronucleus (37.91%, 41.75%, 43.95%); micronucleus gut test (61.01%, 64.40%, 50.28%); apoptosis index (60.26%, 62.44%, 58.22%); comet assay through the tail moment (71.64%, 72.31%, 70.70%), percent DNA in the tail (64.54%, 68.75%, 76.79%) and tail intensity (76.43%, 81.02%, 68.33%).

CONCLUSION

The results of this study contribute to increasing the production of camu-camu fruits grown in dry environments and their use as a health-promoting food. © 2018 Society of Chemical Industry.

Bioactive Compounds and Extracts from Traditional Herbs and Their Potential Anti-Inflammatory Health Effects

The inflammatory processes associated with several chronic illnesses like cardiovascular disease and cancer have been the focus of mechanistic studies of the pathogenicity of these diseases and of the use of different pharmacological and natural methods to prevent them. In this study we review the current evidence regarding the effectiveness of natural extracts from as-yet little-studied traditional botanical species in alleviating the inflammation process associated with several chronic diseases. Additionally, the intention is to expose the known pathways of action and the potential synergistic effects of the constituent compounds of the discussed extracts. It is noted that the here-studied extracts, which include black garlic rich in S-allylcystein, polyphenols from cat’s claw (Uncaria tomentosa), devil’s claw (Harpagophytum procumbens), camu-camu (Myrciaria dubia), and blackcurrant (Ribes nigrum), and citrus fruit extracts rich in hesperidin, have similar or greater effects than other, more extensively studied extracts such as tea and cocoa. The combined use of all of these extracts can give rise to synergetic effects with greater biological relevance at lower doses.