Antioxidant capacidant and bioactive compounds and health benefits of camu-camu puree (myrciaria dubia (h.b.k) mc vaugh)
International Journal of Development Research
Antioxidant capacidant and bioactive compounds and health benefits of camu-camu puree (myrciaria dubia (h.b.k) mc vaugh)
Received 11th March, 2018; Received in revised form 19th April, 2018; Accepted 22nd May, 2018; Published online 28th June, 2018
Copyright © 2018, Jaime Paiva Lopes Aguiar and Francisca das Chagas do Amaral Souza. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Camu-camu (Myrciaria dubia) H.B.K.) Mc Vaugh) fruits are promising sources of various bioactive compounds such as vitamin C, phenolic compounds and carotenoids. 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 dietary fiber, potassium, iron, calcium, and various kinds of amino acids such as serine, valine and leucine. Therefore, the presence of different bioactive compounds in camu-camu fruits could be used to retard or prevent various diseases chronic non-communicable such as dyslipidemia, obesity such as cardiovascular and cancer. The objective of this study was to analyze pulp camu-camu evaluate their nutritional composition (lipids, proteins, minerals, vitamins and fiber).Camu-Camu puree with great antioxidant capacity, 3486μmol TE/g. It is also very rich in vitamin C (1946 mg/100g), calcium (8.64 mg/100g, dietary fiber (1.69 g/100g). Camu-camu is also an excellent source of other bioactive compounds, such as minerals and other phenolic compounds. In conclusion, camu-camu can be used to introduce bioactive compounds into food products and to delay or prevent many human diseases.
