Chemical composition and antioxidant activity of Amazonian Myrciaria dubia seed

Abstract

Camu-camu (Myrciaria dubia K.), native to the Amazon region, offers significant therapeutic potential due to its high content of bioactive compounds. However, the characterisation of its seeds is still limited. The study aims to characterise the chemical composition in the seed and antioxidant potential in different extracts. The camu-camu seed flour was subjected to UHPLC-HRMS analysis and the antioxidant activity was evaluated by the DPPH, ABTS, FRAP, ORAC and FOLIN methods. The phenolic compounds coumaric acid, scopolin, 2,3-dihydroxybenzoate, 2',4-dihydroxychalcone, dihydroxymandelic acid and isoquercetin were identified. In the antioxidant analysis, the hydroalcoholic extract showed superior capacity when compared to the aqueous extract in all methods. The compounds scopolin, 2',4-dihydroxychalcone and dihydroxymandelic acid were identified for the first time in the camu-camu seed, and further studies are needed on the relationship between the activity of these compounds and how the structural position affects the antioxidant activity of the camu-camu.

Keywords: Camu-camu; UHPLC-HRMS; amazonian fruits; functional properties; phenolic compounds.