Title:Eugenia uniflora L. fruit: A review on its Chemical Composition and Bioactivity
Volume: 12
Issue: 2
Author(s): Elisa dos Santos pereira, Chirle de Oliveira Raphaelli*, Juliana Rocha Vinholes, Jardel Araújo Ribeiro, Ângela Maria Fiorentini, Leonardo Nora and Márcia Vizzotto
Affiliation:
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Embrapa Clima Temperado,
Pelotas, Brazil
Keywords:
Brazilian cherry, health, antioxidant, phenolic compounds, flavonoids, carotenoids.
Abstract: The fruits (pitanga) of L. (pitangueira) have pleasant sensory attributes,
described as acid, sweet and exotic flavors, and high content of bioactive compounds with
antioxidant effects. The botanical characteristics, nutritional, sensory and pharmaceutical properties
of leaves and fruits of pitangueira have already been described in several publications, but the
information available has never been systematized through a wide literature review such as that carried
out in the present study.This study reveals that pitanga is a source of fibers, vitamins A and C,
minerals, phenolic compounds and carotenoids. The phenolic compounds myricetin and quercetin,
and the carotenoids lycopene, γ-carotene and β-cryptoxanthin are the fruit’s major compounds. Furthermore,
in the essential oil of this fruit, compounds beneficial to health, such as oxygenated
sesquiterpenes, were found. These compounds, in an in vitro study, were related to the reduction/reversal
of damage caused by oxidative stress and inhibition of key enzymes linked to diabetes, dyslipidemia
and Alzheimer's. Several studies reveal potential health benefits (antidepressant, anti-inflammatory,
antioxidant, analgesic, anti-diabetic, anti-hyperlipidemic, anti-obesity, anti-proliferative
and anti-neurodegenerative activities) resulting from bioactive compounds present in the leaf
or fruit of the pitangueira. This review shows the promising use of this species for the prevention
and control of different diseases and its potential for pharmaceutical and food purposes.