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  • Title: Chemical characterization of Myrciaria floribunda (H. West ex Willd) fruit.
    Author: de Oliveira LM, Porte A, de Oliveira Godoy RL, da Costa Souza M, Pacheco S, de Araujo Santiago MCP, Gouvêa ACMS, da Silva de Mattos do Nascimento L, Borguini RG.
    Journal: Food Chem; 2018 May 15; 248():247-252. PubMed ID: 29329851.
    Abstract:
    M. floribunda fruit was studied to characterize its chemical composition. The chemical composition, bioactive compounds, antioxidant activity and volatiles of the fruit were determined. The chemical composition was determined according to AOAC and AOCS, the bioactive compounds by HPLC, the volatiles by GCMS and the antioxidant activity by ABTS+ and DPPH methods. The chemical composition of the freeze-dried fruit was 1.89 g·100 g-1, 2.43 g·100 g-1, 4.78 g·100 g-1 and 90.89 g·100 g-1 of ashes, lipids, proteins and total carbohydrates on a dry base, respectively. The concentration of the carotenoids was 52.22 mg·100 g-1 and for the flavonoid rutin was 78.56 mg·100 g-1. The gallic and ellagic acid contents were 5.45 mg·g-1 and 2.21 mg·g-1, respectively. The cis-β-ocimene corresponded to 50.90% of the volatiles. The antioxidant activity by ABTS+ method was 550.14 µmol Trolox·g-1 and by the DPPH method the EC50 was 85.68 g·g-1. The fruits presented relevant antioxidant activity, a high concentration of carotenoids and of rutin.
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