Title:A Comprehensive Evaluation of Chemical, Bioactive Profile, and
Anti-oxidant Potential of Gabiroba (Campomanesia cambessedeana):
An Underexplored Fruit from Brazil
Volume: 20
Issue: 9
Author(s): Diana Lopes da Silva, Rômulo Alves Morais*, Hermanny Matos da Silva Sousa, Larissa daSilva Gualberto, Guilherme Rodrigues Serra and Glêndara Aparecida de Souza Martins
Affiliation:
- Kinetics and Process Modeling Laboratory, Department of Food Science
and Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil
- Department of Food Science and
Technology, Federal University of Tocantins (UFT), Palmas 77001-090, Brazil
Keywords:
Bioactive compounds, antioxidant potential, native fruit, organic acids, individual phenolics, Campomanesia cambessedeana.
Abstract:
Background: The Cerrado region has one of the world's largest and most diverse tropical
biodiversity, hosting several species of exotic fruits little explored. In this context, we can highlight
the gabiroba (Campomanesia cambessedeana), a native fruit tree belonging to the Myrtaceae family.
However, its fruits are not used frequently, except by the local population who consume them,
and are also reported as nutritional.
Objective: This work evaluated the chemical composition of the whole fruit, pulp, peel, and seed of
gabiroba.
Methods: Physicochemical characterization, bioactive compounds and antioxidant potential, and
mineral profile (ICP-OES) were evaluated. Individual phenolic compounds and organic acids by
liquid chromatography (HPLC-DAD) of the pulp, peel, and seed fractions of gabiroba were also
explored.
Results: The results showed that the gabiroba fruit has a low lipid content (1.09 g 100 g-1), high
magnesium content (12.60 μg g-1), and significant values of total phenolics (153.17 mg EAG 100
g-1), vitamin C (51.20 mg AA 100 g-1) and antioxidant potential by DPPH radical scavenging (15.35
g sample g-1 DPPH). The analysis of organic acids showed that the pulp and peel are rich in malic
acid (7.29 and 8.15 mg 100 g-1, respectively) and the seed in citric acid (10.26 mg 100 g-1). On the
other hand, both pulp, peel, and seed fractions showed similar individual phenolic composition,
mainly being composed of catechin (3.36, 2.71, and 2.70 mg 100 g-1), gallic acid (1.67, 1.66, and
1.68 mg 100 g-1) and rutin (0.85, 1.39 and 1.16 mg 100 g-1, respectively).
Conclusion: The individual phenolics in the gabiroba fractions may have been responsible for the
high antioxidant activity. In this way, gabiroba has demonstrated its technological potential for its
full use in producing food products and applications in the pharmaceutical and cosmetics industry.
