Camu-camu

a phytochemical study of antioxidant properties

Authors

  • Lucas Augusto de Aquino Pereira
  • Giovanna Borges Muroni
  • Andressa Maria Magalhães
  • João Pedro Leite Jumes
  • Gérsika Bitencourt Santos

Keywords:

Myrciaria dúbia, Camu-camu, Antioxidants

Abstract

Objective: To evaluate the phytochemical composition and antioxidant activity of Myrciaria dubia, demonstrating its beneficial effect in treating oxidative stress through substances known to neutralize free radicals, such as phenolic compounds and flavonoids. Methodology: Several samples containing Camu-Camu pulp extracts were selected and purchased from commercial suppliers. The analyses included determination of total polyphenol content and quantification of total flavonoids. Results: The total flavonoid (TF) concentration found in 1 mg/mL of extract was 0.02160 mg/mL TF. The total polyphenol (TP) concentration was 0.29824771 under the same experimental conditions. Conclusion: The results confirm the presence of antioxidant compounds in Camu-Camu, albeit at relatively low concentrations. Factors such as harvesting, transportation, and storage conditions may have compromised the integrity of the phenolic compounds present, in addition to the ripening stage of the fruits and sampling conditions. These findings reinforce the need for further studies to better understand their antioxidant potential and their applicability in health promotion.

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Published

2026-02-01

How to Cite

Pereira, L. A. de A., Muroni, G. B., Magalhães, A. M., Jumes, J. P. L., & Santos, G. B. (2026). Camu-camu: a phytochemical study of antioxidant properties. Revista De Divulgação Científica Sena Aires, 15(Esp.1), 121–127. Retrieved from https://rdcsa.emnuvens.com.br/revista/article/view/1055

Issue

Vol. 15 No. Esp.1 (2026): REVISA-Número Especial- Congresso Interdisciplinar da Área Médica

Section

Original Paper

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