Physical and chemical characteristics of cambuci fruit from Serra do Mar (São Paulo State)

• Grant number: 16/05076-3
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: May 01, 2016
• End date: January 31, 2017
• Field of knowledge: Agronomical Sciences - Agronomy - Crop Science
• Principal Investigator: Angelo Pedro Jacomino
• Grantee: Isabela Barroso Taver
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Cambuci (Campomanesia phaea O. Berg Landrum) is a native fruit from the Atlantic Forest, with big potential of growth and opportunities generation for productive, industrial and environmental sectors. It is a rich fruit with still little known bioactive compounds, which can benefit population health and produce interest because of its commercial exploitation. However, restricted information about their physical and chemical characteristics are identified, preventing their growth within national and international markets. Consequently, studies are needed to characterize this fruit and expose its potential. The aim of this work is to characterize cambuci fruit from some locations in São Paulo state, through physical analysis: fruit size, shape, peel color, firmness, number of seeds and chemical analysis: hydrogenionic potential, ascorbic acid, soluble solids, acidity, antioxidant capacity, total phenolic compounds and tannins. In this way, we seek to contribute to its economic growth potential, valuing a native fruit and facilitating exploitation possibilities of this species.