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Camu-camu Myrciaria-dubia (hbk) Mcvaugh - Chemical-composition of Fruit

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Zapata, SM. Dufour, JP.

The chemical composition of the Peruvian camu-camu fruit Myrciaria dubia (HBK) McVaugh was analysed at three stages of maturity (immature, mid-ripe and ripe). As fruit matured, levels of ascorbic and dehydroascorbic acids, reducing sugars (fructose and glucose were the major sugars), amino acids (serine, valine and leucine) and soluble solids increased. Citric acid was the major acid (from 19.8 up to 29.8 g kg-1) and was responsible for the fruit's sour taste. Unlike citric acid, malic acid increased with maturation. Among the macronutrients, potassium was the most abundant mineral (711 mg kg-1) and could be considered, like vitamin C, nutritionally significant. During maturation, the fruit pulp colour turned from yellow-green to pink, presumably due to the migration of anthocyanin pigments from the peel.

Document type Article de périodique (Journal article) – Article de recherche
Publication date 1993
Language Anglais
Journal information "Journal of the Science of Food and Agriculture" - Vol. 61, no. 3, p. 349-351 (1993)
Peer reviewed yes
Publisher John Wiley & Sons Ltd (W Sussex)
issn 0022-5142
e-issn 1097-0010
Publication status Publié
Affiliation UCL
Keywords MYRCIARIA-DUBIA (HBK) MCVAUGH ; CAMU-CAMU ; CHEMICAL COMPOSITION ; FRUIT MATURATION
Links
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Bibliographic reference Zapata, SM. ; Dufour, JP.. Camu-camu Myrciaria-dubia (hbk) Mcvaugh - Chemical-composition of Fruit. In: Journal of the Science of Food and Agriculture, Vol. 61, no. 3, p. 349-351 (1993)
Permanent URL http://hdl.handle.net/2078.1/49686