TITLE:
Antioxidants, Chemical Composition and Minerals in Freeze-Dried Camu-Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) Pulp
AUTHORS:
Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza
KEYWORDS:
Functional Foods, Ascorbic Acid, Freeze Drying, Antioxidant Capacity
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.10,
July
22,
2015
ABSTRACT: Camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) is a fruit native to the Amazon region and is considered the greatest natural source of vitamin C worldwide. It is also a promising source of many phenolic compounds, including flavonoids and anthocyanins. Given the growing rates of chronic non-communicable diseases such as dyslipidemia, obesity and diabetesworldwide, freeze-dried camu-camu can be used for its functional properties, which can reduce the incidence of these diseases. Hence, the objective of this study was to produce freeze-dried camu-camu pulp and present it as an alternative functional food because of its high production and use potential, adding value to this fruit in particular, not very demanded by the food industry. Freeze-dried camu-camu pulp is a pink, homogeneous powder with great antioxidant capacity, 52,000 μmol TE/g, six times greater than freeze-dried acai powder. It is also very rich in vitamin C (20.31 g/100g), potassium (796.99 mg/100g), carbohydrates (47.00 g/100g), dietary fiber (19.23 g/100 g), many amino acids, other vitamins, and anthocyanins (0.739 mg/g). The camu-camu freeze-drying process is an effective alternative way to preserve the fruit, preserving its macronutrient and vitamin C contents. 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.