Chemometric approach based on multivariate analysis for discriminating uvaia (Eugenia pyriformis Cambess) fruits during the ripening stages: Physicochemical characteristics, bioactive compounds, and antioxidant activity

Abstract

AbstractBackgroundUvaia (Eugenia pyriformis Cambess) is a native fruit from the Brazilian Atlantic rainforest with very peculiar aroma and flavor characteristics. However, the behavior of this fruit during the ripening was not reported in the literature. Therefore, this study aimed to evaluate the physicochemical characterization, nutritional composition, bioactive compounds, and antioxidant activity of uvaia fruits collected from six different ripening stages. Hence, chemometric approach based on multivariate analysis was used for discriminating uvaia fruits during the ripening stages.ResultsThe results demonstrate that ashes, carbohydrates, and soluble solids increased according to the ripening. The uvaia fruits presented a green color at the first stage and a notable yellow color in the last ripening stage, which is a characteristic of the species. Regarding the phenolic compounds, high content was observed, with the highest accumulation in the last ripening stage, positively correlated with the antioxidant activity. The samples were discriminated by principal component analysis in four different groups, and each group was joined according to the ripening stage. The fruits on the first ripening stage were discriminated mainly by the highest acidity and vitamin C content, and a significant difference was observed in the multivariate analysis between the beginning and the end of the ripening stage of uvaia.ConclusionThe fruits collected at the end of ripening presented adequate nutritional potential and should be used for fresh consumption. However, depending on the characteristics for industrial processing, the use of fruits from intermediate ripening can be an advantage for the formulation of processed products.