Camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) pulp in three stages of ripeness: effect of vacuum concentration, freezing and ultrasound treatment on their functional properties

Pedro Pablo Peláez Sánchez, Eduardo Ramirez Asquieri, Manuel Augusto Mariñas Pérez, Carmen Imelda Páucar Lomas, Rayssa Dias Batista, Elaine Meire de Assis Ramirez Asquieri

Abstract


The camu-camu (Myrciaria dubia (H.B.K.) Mc Vaugh) whose fruit is widely cultivated in the Peruvian Amazon region.  The objective of this work was to study the fruit pulp in three stages of maturity, submitted to ultrasound, vacuum concentration, vacuum packing, freezing at -20ºC, and to study the effects on its bioactive components, molds and yeasts. Camu camu pulp, which presented the highest content of bioactive components (ripe state) was subjected to ultrasonic treatment at 40 KHz with time 0, 1, 3, 5, 7 and 10 minutes. The values were ascorbic acid (2151 ± 16 mg x 100 g-1), total polyphenols (739 ± 24 mg x 100 g-1) and antioxidant capacity as ABTS (IC50 = 2.94 ± 0.11 μg x mL-1) and DPPH (IC50 = 7.43 ± 0.12 μg x mL-1). The method of concentration under vacuum and frozen at -20°C for 90 days increased the level of ascorbic acid by 207.17 % due to its 50% concentration, reaching a total loss of polyphenols in the third month of storage of only 6.6 % of its initial zero time content. When we treated the fresh pulp with ultrasound, the 5-minute ultrasound was chosen for storage for 120 days at -20ºC and an increase in antioxidant capacity of 20.5% for total polyphenols, 2% for ABTS and 23% for DPPH was observed with respect to the untreated pulp. We conclude that the treatment with ultrasound, vacuum concentration and freezing, increases conservation time, little loss of antioxidant capacity increases its reduction capacity.


Keywords


Antioxidant capacity; Polyphenols; Storage; Vacuum concentrated.

References


Aguiar, J. P. L., & Amaral Souza, F. C. A. (2018). Antioxidant capacidant and bioactive compounds and health benefits of camu-camu puree (Myrciaria dubia (H.B.K) Mc Vaugh). International Journal of Development Research, 8 (6), 20742-20745.

Association of Official Analytical Chemistry - AOAC. (1995). Official methods of analysis. (17th ed.). Gaithersburg.

Arellano-Acuña, E., Rojas-Zavaleta, I., & Paucar-Menacho, L. M. (2016). Camu-camu (Myrciaria dubia): Fruta tropical de excelentes propiedades funcionales que ayudan a mejorar la calidad de vida. Scientia Agropecuaria, 7 (4), 433 – 443.

Azevedo, L., Ribeiro, P. F. A., Oliveira, J. A. C., Correia, M. G. C., Ramos, F. M., Oliveira, E. B., Barros, F., & Stringheta, P. C. (2018). Camu-camu (Myrciaria dubia) from comercial cultivation has higher levels of bioactive compounds than native cultivation (Amazon Forest) and presents antimutagenic effects in vivo. Journal of the Science of Food and Agriculture, 99, 624 –631.

Azuola, R., & Vargas, P. (2007). Extracción de sustancias asistida por ultrasonido (EUA). Tecnología en Marcha, 2007, 20. 30-40.

Bligh, E.G., & Dyer, W.J. (1959). A rapid method for total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37:911-917.

Brand-Williams, W., Cuvelier, M., & Berset, C. (1995). Use of a radical method to evaluate antioxidant activity, Lebensmittel-Wissenshaft und-Technologie. Food Science and Technology, 28,25-30.

Castro, J. C., Maddox, J. D., & Iman, S. A. (2018). Camu-camu-Myrciaria dubia (Kunth) McVaugh. Exotic Fruits, 97-105.

Cunha-Santosa, E. C. E., Viganó, J., Neves, D. A., Martínez, J., & Godoy, H. T. (2019). Vitamin C in camu-camu (Myrciaria dubia (H.B.K.) McVaugh): evaluation of extraction and analytical methods. Food Research International, 115, 2019, 160-166.

Fujita, A., Souza, V. B., Daza, L. D., Favaro-Trindade, C. S., Granato, D., & Genovese, M. I. (2017). Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit. Journal of Food Science, 82 (5), 1083-1091.

Gökmen, V., Kahraman, N., Demir, N., & Acar, J. (2000). Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables. Journal of Chromatography, 309–316.

Grigio, M. L., Chagas, E. A., Rathinasabapathi, B., Chagas, P. C., Da Silva, A. R. V., Sobral, S. T. M., & Oliveira, R. R. (2017). Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit. African Journal of Food Science, 11(5), 124-129.

Indecopi: NTP 011.031. (2007). Productos naturales. Pulpa de camu camu (Myrciaria dubia H.B.K. Mc Vaugh). Definiciones y Requisitos, 10.

Justi, K., Visentainer, J., De Souza, N., & Matsushita, M. (2000). Nutritional composition and vitamin C stability in stored Camu-Camu (Myrciaria dubia) pulp. Archivos Latinoamericanos de Nutrición.: Organo Oficial de la Sociedad Latinoamericana de Nutrición, 50(4), 405-408.

Kelly, N. P., Kelly, A. L., & O'Mahony, J. A. (2019). Strategies for enrichment and purification of polyphenols from fruit-based materials. Trends in Food Science & Technology, 83, 248–258.

López, A. (2004). Requerimiento nutricional de camu camu Myrciaria dubia H.B.K. Informe Técnico. IIAP Ucayali. 10.

Martínez-González, M. E., Balois-Morales, R., Alia-Tejacal, I., Cortes-Cruz, M. A., Palomino-Hermosillo, Y. A., & López-Gúzman, G. G. (2017). Poscosecha de frutos: maduración y cambios bioquímicos. Revista Mexicana de Ciencias Agrícolas, 19, 4075-4087.

Monteiro, M. F., Aguila, J. S., Pessoa, C. O., & Kluge, R. A. (2017). Vacuum packaging is efficient to remove astringency and to maintain the firmness of ‘giombo’ persimmon. Revista Brasileira de Fruticultura, 39, 1-6.

Muñoz, A., Ramos, F., Alvarado, C., & Castañeda, B. (2007). Evaluación de la capacidad antioxidante y contenido de compuestos fenólicos en recursos vegetales promisorios. Revista de la Sociedad Química del Perú, 73, 142-149.

Neves, L. C., Campos, A. J., Cisneros-Zevallos, L., Ronan Carlos Colombo, R. C., & Roberto, S. R. (2017). Postharvest behavior of camu-camu fruits based on harvesting time and nutraceutical properties. Scientia Horticulturae, 217, 276–284.

Paula, L. C., Silva, F. A., Silva, E. P., Asquieri, E. R., & Damiani, C. (2019). Influence of preservation methods on the bioactivity of mangaba (Hancornia speciosa Gomes) from the Brazilian Savannah. Food Science and Technology, 39(2), 403-409.

Ramos, Z., García, L., & Pinedo, M. (2002). Evaluación de factores de procesamiento y conservación de pulpa de Myrciaria dubia H.B.K. (Camu-camu) que reducen el contenido de Vitamina C (ácido ascórbico). Revista Amazónica de Investigación Alimentaria, 2 (2), 89 - 99.

Re, R., Pelligrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity appllyng an improved ABTS radical catión decolorization assay. Free Radical Biology & Medicine, 26, 1231-1237.

Rodrigues, I.C.; Asquieri. E.R.; Silva, A.G.M.S.; Damiani, C. (2020). Estudio del procesamiento de la mermelada de sandía enriquecida con extractos de jabuticaba y extracto de semilla de chía: características físico-químicas y potencial antioxidante.

Research, Society and Development, v. 9, n. 5, 1-31. DOI: http://dx.doi.org/10.33448/rsd-v9i5.2934

Rodrigues, L. M., Romaninia, E. B., Silva, E., Pilau, E. J., Costa, S. C., & Madrona, G. S. (2020). Camu-camu bioactive compounds extraction by ecofriendly sequential processes (ultrasound assisted extraction and reverse osmosis). Ultrasonics - Sonochemistry, 64, 1-8.

Rodriguez, R., & Marx, F. (2006). Camu camu [Myrciaria dubia (H.B.K.) Mc Vaugh]: a promising fruit from the Amazon Basin. Ernährung-Nutrition, 30 (9), 376 – 381.

Silva, T. L. L., Silva, E. P., Asquieri, E. R., Vieira, E. C. S., Silva, J. S., Silva, F. A., & Damiani, C. (2018). Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.). Food Science and Technology, 38(3): 399-406.

Souza, A. L. R., Pagani, M. M., Dornier, M., Gomes, F. S., Tonon, R. V., & Cabral, L. M. C. (2013). Concentration of camu–camu juice by the coupling of reverse osmosis and osmotic evaporation processes. Journal of Food Engineering, 119, 7–12.

Souza, F. C. A., Moura, L. G. S., Bezerra, K. O., Aguiar, J. O. L., Mar, J. M., Sanches, E. A., Santos, F. F., Bakry, A. M., Paulino, B. N., & Campelo, P. H. (2019). Thermosonication applied on camu–camu nectars processing: Effect on bioactive compounds and quality parameters. Food and Bioproducts Processing, 116, 212–218.

Šumic, Z., Vakula, A., Tepic, A., Cakarevic, J., Vitas, J., & Pavlic, B. (2016). Modeling and optimization of red currants vacuum drying process by response surface methodology (RSM). Food Chemistry, 203, 465–475.

Tyl, C., & Sadler, G. D. (2017). pH and Titratable Acidity. Food Analysis, 389–406.

Villela, G. G.; Bacila, M.; & Tastaldi, H. (1973). Técnicas e experimentos de bioquímica. Rio de Janeiro: Guanabara Koogan.

Villanueva-Tiburcio, J. E., Condezo-Hoyos, L. A., & Asquieri, E. R. (2010). Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (H.B.K) McVaugh). Ciência e Tecnologia de Alimentos, 30, 151-160.

Zapata, S., & Dufour, J. (1993). Camu camu (Myrciaria dubia Mc Vaugh) Chemical Composition of Fruit. Journal of Agricultural and Food Chemistry, 61, 349 - 351.

Zillo, R. R., Silva, P. P. M., Spoto, M. H. F., & Martin, J. G. P. (2019). Camu-camu harvested with reddish-green peel preserves its physicochemical characteristics and antioxidant compounds during cold storage. Brazilian Journal of Food Technology, 22, 1-10.




DOI: http://dx.doi.org/10.33448/rsd-v9i5.3358

Refbacks

  • There are currently no refbacks.


Base de Dados e Indexadores: Base, Diadorim, Sumarios.org, DOI Crossref, Dialnet, Scholar Google, Redib, Doaj, Latindex, Portal de Periódicos CAPES

Research, Society and Development - ISSN 2525-3409

Licença Creative Commons
Este obra está licenciado com uma Licença Creative Commons Atribuição 4.0 Internacional

Rua Irmã Ivone Drumond, 200 - Distrito Industrial II, Itabira - MG, 35903-087 (Brasil) 
E-mail: rsd.articles@gmail.com