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Nutrition composition and antioxidant measure (ORAC) of Brazilian Camu camu fruit (Myrciaria dubia)
Author(s) -
Wildman Robert,
Jalili Thunder,
Bruno Richard S
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.lb231
Subject(s) - chemistry , food science , oxygen radical absorbance capacity , antioxidant , vitamin c , anthocyanin , nutrient , dietary fiber , bioavailability , ascorbic acid , botany , antioxidant capacity , biology , biochemistry , organic chemistry , bioinformatics
Camu camu (Myrciaria dubia) is a small bushy tree that grows in the riverside vegetation along the Amazon in Brazil and Peru and bears a reddish purple cherry‐like, sour fruit. There is growing health interest in Camu camu because of it's high levels of vitamin C, fiber and antioxidant potential, and its content of anthocyanins, vitamins and minerals. In this study, Camu camu fruit from the Amazon region of Brazil was fresh‐picked, frozen and later processed to puree and analyzed for physiochemical properties, sugars, vitamin C, β‐carotene, minerals, anthocyanins and ORAC. Results of measurements of chemical properties included: Brix (6.35), TA (3.648), pH (2.61), SG (1.024) and moisture (91%). Measurements levels (mg/100g) of key nutrients included: vitamin C (1130.0), dietary fiber (2.46), Cyanidin 3‐O‐Glucoside (3.47), Cyanidin 3‐O‐Rutinoside (7.61) and Total Anthocyanins (11.1). Antioxidant potential was assessed as Total ORAC (69.2) μmol TE/g and separable into lipophilic (1.25) and hydrophilic (67.9) ORAC μmol TE/g. Additional study is needed to better understand growing environment and seasonality on Camu camu nutrient levels as well as bioavailability and nutritional benefit to humans.