Centro de Investigação de Montanha (CIMO); Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal.
Instituto Federal do Rondônia-IFRO, Campus Colorado do Oeste, Rondônia 76993-000, Brazil.
Molecules. 2019 Dec 24;25(1):70. doi: 10.3390/molecules25010070.
Camu-camu ( (Kunth) McVaugh) is a fruit economically relevant to the Amazon region, mostly consumed in the form of processed pulp. Our aim was to perform an unprecedented comparative study on the chemical composition and bioactivities of the camu-camu pulp and industrial bio-residues (peel and seed), and then the most promising fruit part was further explored as a functionalized ingredient in yogurt. A total of twenty-three phenolic compounds were identified, with myricetin--pentoside and cyanindin-3--glucoside being the main compounds in peels, followed by -coumaroyl hexoside in the pulp, and ellagic acid in the seeds. The peel displayed the richest phenolic profile among samples, as well as the most significant antibacterial (MICs = 0.625-10 mg/mL) and anti-proliferative (GI = 180 µg/mL against HeLa cells) activities. For this reason, it was selected to be introduced in a food system (yogurt). Taken together, our results suggest the possibility of using the camu-camu peel as a source of food additives.
卡姆果（（Kunth）McVaugh）是一种对亚马逊地区具有经济意义的水果，主要以加工成浆的形式消费。我们的目的是对卡姆果浆和工业生物残渣（果皮和种子）的化学成分和生物活性进行前所未有的比较研究，然后对最有前途的水果部分进行进一步探索，将其作为酸奶中的功能化成分。共鉴定出 23 种酚类化合物，其中五糖苷和花青素-3-葡萄糖苷是果皮中的主要化合物，其次是浆中的 -香豆酰己糖苷，而种皮中则是鞣花酸。果皮在样品中显示出最丰富的酚类物质，同时还具有最强的抗菌（MICs = 0.625-10 mg/mL）和抗增殖（对 HeLa 细胞的 GI = 180 µg/mL）活性。出于这个原因，它被选择引入食品体系（酸奶）中。总的来说，我们的研究结果表明，卡姆果果皮可能被用作食品添加剂的来源。
