Qualitative evaluation and biocompounds present in different parts of camu-camu (Myrciaria dubia) fruit.

• Autor(a) principal: GRIGIO, M. L.
• Data de Publicação: 2017
• Outros Autores: CHAGAS, E. A., RATHINASABAPATHI, B., CHAGAS, P. C., SILVA, A. R. V. da, SOBRAL, S. T. M., OLIVEIRA, R. R. de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
• Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138550
• topic: Functional food; Camu-camu; Myrciaria Dubia; Antioxidant activity

Camu-camu fruits have high functional importance and great potential as food. Knowing and determining the nutrients present in its fruitsis crucial, in order to understand the relationship between consumption and human health. For this reason, the objective of this work was to evaluate qualitative attributes, such as organic acids content, antioxidant capacity and functional potential of different parts of camu-camu fruit. The fruit used in the present study were collected in the state of Amazonas, Brazil, and analyzed at the University of Florida, Gainesville, U.S.A.