Classical Food Quality Attributes and the Metabolic Profile of Cambuci, a Native Brazilian Atlantic Rainforest Fruit.

Poliana Cristina Spricigo,Isabela Barroso Taver,Guilherme De Oliveira Machado,Angelo Pedro Jacomino,Luiz Alberto Colnago,Luiz Henrique Keng Queiroz Junior,Banny Silva Barbosa Correia,Karla Rodrigues Borba,Renan Ziemann Wilhelms

doi:10.3390/molecules26123613

Abstract

The cambuci is a native Brazilian fruit from the Atlantic Forest biome. A soft and astringent pulp, a green color, and a sweet aroma are its main characteristics. Classical food quality attributes (fresh fruit mass, fruit height, diameters, total soluble solid, titratable acidity, and ratio) and the metabolic profile from ten accessions from three different locations were analyzed herein by analytical methods (refractometry and neutralization titration) and nuclear magnetic resonance spectroscopy. Concerning sugar content, sucrose was the predominant compound, with glucose and fructose alternating in second, depending on the accession. Citric acid was the most relevant acid, followed by shikimic and quinic acids in quite variable amounts. These three main acids vary in amounts for each accession. Ascorbic acid content emerges as an important quality attribute and makes this fruit nutritionally attractive, due to values comparable to those contained in citric fruits. The main amino acids identified in cambuci were glutamic acid individually or in comprising the tripeptide glutathione (glutamic acid, cysteine, glycine). The quality diversity of the evaluated accessions suggests the potentiality of cambuci use in future breeding programs.

Highlights

Cambuci (Campomanesia phaea) is a native Brazilian Atlantic Rainforest fruit
This paper presents, for the first time in the literature for cambucis, the metabolomic profile of the fruit analyzed by nuclear magnetic resonance (NMR) with emphasis on sugars, acids, amino acids and total polyphenols
This work reports, for the first time in the literature, the metabolite profile of cambucis measured by the NMR technique, focusing mostly on sugars, acids, amino acids and total polyphenols

Summary

Introduction

Cambuci (Campomanesia phaea) is a native Brazilian Atlantic Rainforest fruit. It is an endangered species that naturally occurs in a mountainous relief area, named Serra doMar, mainly in the state of São Paulo and in smaller numbers in the states of Rio de Janeiro and Minas Gerais. All cambuci parts (peel, pulp and seed) are edible, resulting in high yields and the total use of this fruit. It presents a sweet and attractive aroma with a peculiar astringent taste. Cambuci postharvest longevity extends only for up to 3 to 4 days, which may limit its in natura use. In this regard, the fruits are often frozen, which allows them to be used in preparations for an extended period of time. Cambuci fruit does not have an international demand; its commercial products should be stimulated

Methods

Results

Conclusion