From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

Marina Fidelis, Stephanie Maiara de Oliveira, Jânio Sousa Santos, Graziela Bragueto Escher, Ramon Silva Rocha, Adriano Gomes Cruz, Mariana Araújo Vieira do Carmo, Luciana Azevedo, Tai Kaneshima, Won Young Oh, Fereidoon Shahidi, Daniel Granato

Research output: Contribution to journalArticlepeer-review

Abstract

This work aimed to characterize the phenolic composition and in vitro antioxidant and antiproliferative properties of lyophilized camu-camu (Myrciaria dubia) seed extract (LCE), and to assess the effects of LCE on the antioxidant and sensory traits of yogurt. The LCE contained 46.3% (wt/wt) total phenolic content; the main compounds quantified were vescalagin, castalagin, gallic acid, procyanidin A2, and (−)-epicatechin. The LCE had antioxidant activity, as measured by different chemical assays (2,2-diphenyl-1-picrylhydrazyl, Folin–Ciocalteu reducing capacity, total reducing capacity, ferric reducing antioxidant power, and Cu2+ chelating capacity), and inhibited the cell proliferation of HepG2 cells (human hepatoma carcinoma; IC50 = 1,116 µg/mL) and Caco-2 cells (human colorectal adenocarcinoma epithelial cells; IC50 = 608.5 µg/mL). In addition, LCE inhibited the in vitro activity of α-amylase, α-glucosidase, and angiotensin-converting enzyme, and protected DNA from peroxyl radical–induced scission. When added to yogurts, different concentrations of LCE (0, 0.25, 0.5, 0.75, and 1.0 g/100 g) increased the chemical antioxidant and reducing capacities. The camu-camu yogurt containing LCE at 0.25 g/100 g had an acceptance index of 84%, showing that camu-camu seed extract may be a potential ingredient for addition to yogurts.

Original languageEnglish
Pages (from-to)1131-1140
Number of pages10
JournalJournal of Dairy Science
Volume103
Issue number2
DOIs
Publication statusPublished - Feb 2020
Externally publishedYes

Keywords

  • antioxidants
  • antiproliferative activity
  • ellagitannin
  • food innovation
  • phenolic compound

Fingerprint

Dive into the research topics of 'From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model'. Together they form a unique fingerprint.

Cite this