An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (campomanesia phaea berg) : Myrtaceae’s family
Juver Andrey Jimenez Moreno, Vanessa Cosme Ferreira, Larissa Castro Ampese, Leonardo de Freitas Marinho, Mauricio Ariel Rostagno, Tânia Forster Carneiro
ARTIGO
Inglês
Agradecimentos: This study was supported by the Brazilian Science and Research Foundation (CNPq) (productivity grant 302451/2021-8 and 302610/2021-9) and São Paulo Research Foundation (FAPESP) number 2018/14938-4 (T.F.C), 2018/14582-5 (M.A.R), 2022/02305-2 (V.C.F), 2021/07986-5 (L.C.A), 2022/11690-7...
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Agradecimentos: This study was supported by the Brazilian Science and Research Foundation (CNPq) (productivity grant 302451/2021-8 and 302610/2021-9) and São Paulo Research Foundation (FAPESP) number 2018/14938-4 (T.F.C), 2018/14582-5 (M.A.R), 2022/02305-2 (V.C.F), 2021/07986-5 (L.C.A), 2022/11690-7 (L.F.M), and 2023/04479-0 (J.A.J.M.). This work was funded by the Brazilian Science and Research Foundation (CNPq) (productivity grant 302451/2021-8 and 302610/2021-9) and São Paulo Research Foundation (FAPESP) number 2018/14938-4 (T.F.C), 2018/14582-5 (M.A.R), 2022/02305-2 (V.C.F), 2021/07986-5 (L.C.A), 2022/11690-7 (L.F.M), and 2023/04479-0 (J.A.J.M.).
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Abstract: Cambuci (Campomanesia phaea Berg.) is a native fruit to the Atlantic Forest biome of Brazil with several bioactive compounds, ascorbic acid, phenolic compounds, volatile compounds, tannins, and carotenoids and it is used mainly to produce jellies, ice cream, juices, and alcoholic...
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Abstract: Cambuci (Campomanesia phaea Berg.) is a native fruit to the Atlantic Forest biome of Brazil with several bioactive compounds, ascorbic acid, phenolic compounds, volatile compounds, tannins, and carotenoids and it is used mainly to produce jellies, ice cream, juices, and alcoholic beverages. This review and bibliometric analysis establish the progress, trends, and perspectives of research on this fruit. The results show an increase in publications is related to the emergence of this new research and demonstrate the potential growth of cambuci in different studies. Between 2003 and 2022, 153 articles and 22 reviews related to cambuci were published. The bibliometric analysis revealed that the main research area was Agricultural and Biological Sciences, and the main country producing research on the cambuci fruit was Brazil, with 118 articles published. Given that most publications are associated with Brazil, the foremost institutions dedicated to cambuci research are also Brazilian. The University of São Paulo spearheads the list of affiliations and comprises eight other Brazilian organizations, including seven universities and one research institution. The author’s keywords revealed that phenolic compounds, antioxidant capacity, flavonoids, antioxidant activity, bioactive compounds, and osmotic dehydration are motor themes in cambuci research. Additionally, ellagic acid is a bioactive phenolic compound in tannins, and proanthocyanidins are compounds of great relevance in cambuci and have great benefit for human health with antibacterial, antifungal, antiviral, anti-inflammatory, antidiabetic, gastroprotective, and antidepressant activity. In conclusion, the review establishes that cambuci is an interesting source for its application in the food and pharmaceutical industries.Graphical abstract
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CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
302451/2021-8; 302610/2021-9
FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
2018/14938-4; 2018/14582-5; 2022/02305-2; 2021/07986-5; 2022/11690-7; 2023/04479-0
Aberto
An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (campomanesia phaea berg) : Myrtaceae’s family
Juver Andrey Jimenez Moreno, Vanessa Cosme Ferreira, Larissa Castro Ampese, Leonardo de Freitas Marinho, Mauricio Ariel Rostagno, Tânia Forster Carneiro
An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (campomanesia phaea berg) : Myrtaceae’s family
Juver Andrey Jimenez Moreno, Vanessa Cosme Ferreira, Larissa Castro Ampese, Leonardo de Freitas Marinho, Mauricio Ariel Rostagno, Tânia Forster Carneiro
Fontes
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European food research and technology v. 250, p. 859-876, Dec. 2023 |