Bioactive compounds in cambuci (Campomanesia phea O. Berg Landrum) and uvaia (Eugenia pyriformis Cambess) accessions - native fruits of the Atlantic Forest

Author(s)

Isabela Barroso Taver

• Document type: Master's Dissertation
• Press: Piracicaba.
• Institution: Universidade de São Paulo (USP). Escola Superior de Agricultura Luiz de Queiroz (ESALA/BC)
• Defense date: 2021-03-10

Examining board members

Angelo Pedro Jacomino; Severino Matias de Alencar; Giuseppina Pace Pereira Lima; Igor Otavio Minatel

• Advisor: Angelo Pedro Jacomino

Abstract

Daily fruit consumption has been associated with a reduction in chronic non-communicable diseases (NCDs), such as cancer and obesity. These foods are sources of bioactive compounds, molecules capable of controlling free radicals formed in normal metabolic processes in the human body. Free radicals when in excess are responsible for oxidative stress, the starting point for the development of various NCDs. Little consumed and studied native fruits can assist in the insertion of bioactive compounds and antioxidants in the diet, in addition to diversifying the Brazilian diet. Cambuci (Campomanesia phaea O. Berg Landrum) and uvaia (Eugenia pyriformis Cambess), fruits native to the Atlantic Forest, have high consumption potential due to their flavor and chemical composition. Among the compounds of interest, secondary metabolites are found - which may have bioactive properties and high antioxidant capacity. The aim of this work was to quantify the bioactive compounds in cambuci and uvaia accessions, besides verifying their antioxidant capacity. Vitamin C, phenolic compounds, and antioxidant capacity by the ABTS•+ method were evaluated for both fruits and total proanthocyanidins and carotenoids were evaluated for cambuci and uvaia, respectively. Using analysis of variance (ANOVA), Scott-Knott test and multivariate principal component analysis (PCA), the accessions that contained the most phenolic compounds and the greatest ability to deactivation the synthetic radical ABTS•+ were selected, to carry out other antioxidant analyzes: the sequestration of the peroxyl radical (ROO•) and sequestration of the hypochlorous radical (HOCl) - both free radicals generated in the natural processes of the human body. The maximum vitamin C content observed for cambuci was 118.73 ± 7.16 mg 100 g-1 VIT.C while for uvaia it was 141.70 ± 16.66 mg 100 g-1 VIT.C, being possible infer that they are fruits sources of vitamin C. The content of phenolic compounds was slightly higher for cambuci than uvaia, being 198.92 mg 100 g-1 and 195.71 mg 100 g-1 GAE, respectively. The high content of proanthocyanidins (28.45 mg 100 g-1 CAT) limits the consumption of fresh cambuci, but stimulates its processing, while the high levels of total carotenoids in uvaia (44.14 mg g-1 total carotenoids) suggest that its consumption can reach the recommended minimum daily intake of carotenoids. Cambuci had a higher antioxidant capacity to deactivation the ROO• radical (9.17 μmol g-1 trolox) than uvaia (5.92 μmol g-1 trolox), while uvaia had a greater capacity to deactivation the HOCl radical (EC50 7.82 mg mL-1) than cambuci (EC50 53.91 mg mL-1). Both cambuci and uvaia presented higher amounts of bioactive compounds and antioxidant capacity than widely consumed fruits. (AU)

• FAPESP's process: 19/13853-8 - Bioactive compounds in cambuci (Campomanesia phaea O. Berg Landrum) and uvaia (Eugenia pyriformis Cambess): native fruits of the Atlantic Forest
• Grantee: Isabela Barroso Taver
• Support Opportunities: Scholarships in Brazil - Master