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Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions

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Abstract

Phenolic compounds in camu-camu (Myrciaria dubia) have received interest due to their health-promoting effects. However, these compounds have been poorly investigated in the different parts of the camu-camu fruit (pulp, peel, and seeds). This study aimed to optimize the solvent composition for extraction of phenolic compounds from pulp, peels, and seeds of camu-camu through a simplex-centroid mixture design. Then, the profile of phenolic compounds in samples of camu-camu pulp, peels, and seeds from different regions in Brazil and South America was determined by UPLC-ESI-MS/MS. Aqueous ethanol (80%, v/v) yielded the highest extraction for the pulp and peel, while aqueous methanol (50%, v/v) was selected for the seed. Camu-camu parts had p-coumaric acid, catechin, epicatechin, luteolin, rutin, and quercetin, with catechin as the major compound in the pulp, peels, and seeds of all the evaluated samples. The peel showed lower concentrations of these compounds compared with the pulp and the seed; the content of phenolic compounds also differed according to the geographic region. These results broaden the knowledge on phytochemical extraction and composition of camu-camu pulp, peel, and seed and may guide future applications of their extracts in the food industry.

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Data Availability

The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.

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Acknowledgements

The authors are thankful to CAPES (Coordination for the Improvement of Higher Education Personnel) for financial support.

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Authors and Affiliations

  1. Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato Street, 13083-862, Campinas, SP, Brazil

    Elenice Carla Emidio Cunha-Santos, Tayse Ferreira Ferreira da Silveira & Helena Teixeira Godoy

  2. Institute of Chemistry, Department of Analytical Chemistry, University of Campinas, 13083-970, Campinas, SP, Brazil

    Caio Rodrigues-Silva

Authors
  1. Elenice Carla Emidio Cunha-Santos
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  2. Caio Rodrigues-Silva
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  3. Tayse Ferreira Ferreira da Silveira
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  4. Helena Teixeira Godoy
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Contributions

ECECS and HTG designed the study. ECECS, CRS and TFFS analyzed the data, and ECECS and TFFS wrote the manuscript. All authors critically provided feedback on the manuscript.

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Correspondence to Tayse Ferreira Ferreira da Silveira.

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Cunha-Santos, E.C.E., Rodrigues-Silva, C., da Silveira, T.F.F. et al. Optimization of Phenolic Compounds Extraction of Different Parts of Camu-camu Fruit from Different Geographic Regions. Plant Foods Hum Nutr 77, 340–344 (2022). https://doi.org/10.1007/s11130-022-00985-0

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