<i>Eugenia calycina</i> and <i>Eugenia stigmatosa</i> as Promising Sources of Antioxidant Phenolic Compounds
Juliana Dara Rabêlo Silva,
Henrique Silvano Arruda,
Amanda Cristina Andrade,
Patrícia Berilli,
Felipe Tecchio Borsoi,
Yaneth Machaca Monroy,
Marili Villa Nova Rodrigues,
Klicia Araujo Sampaio,
Glaucia Maria Pastore,
Mario Roberto Marostica Junior
Affiliations
Juliana Dara Rabêlo Silva
Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
Henrique Silvano Arruda
Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
Amanda Cristina Andrade
Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
Patrícia Berilli
Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
Felipe Tecchio Borsoi
Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
Yaneth Machaca Monroy
Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
Marili Villa Nova Rodrigues
Pluridisciplinary Center for Chemical, Biological and Agricultural Research (CPQBA), University of Campinas (UNICAMP), Paulínia 13148-218, São Paulo, Brazil
Klicia Araujo Sampaio
Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
Glaucia Maria Pastore
Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
Mario Roberto Marostica Junior
Department of Food Science and Nutrition (DECAN), Faculty of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, São Paulo, Brazil
In this study, Eugenia calycina and Eugenia stigmatosa, native Brazilian berries, were explored regarding their proximal composition, bioactive compounds, and antioxidant activities. The edible parts of both fruits presented a low content of lipids, proteins, and carbohydrates, resulting in a low caloric value (E. stigmatosa fruit showed a high total fiber content (3.26 g/100 g fw), qualifying it as a source of dietary fiber. The sugar profile was mainly monosaccharides (glucose, fructose, and rhamnose). Significant contents of total phenolics and flavonoids, monomeric anthocyanins and, condensed tannins, were observed in both fruits. E. calycina contains a high level of anthocyanins, primarily cyanidin-3-glucoside (242.97 µg/g). Other phenolic compounds were also found, the main ones being rutin and ellagic acid. In contrast, E. stigmatosa is mainly composed of rutin and gallic acid. Furthermore, these fruits showed expressive antioxidant activity, evidenced by ORAC, FRAP, and ABTS. These Eugenia fruits are promising sources of bioactive compounds and have a low caloric and high dietary fiber content, making them interesting options for inclusion in a balanced diet, contributing to the promotion of health and the valorization and conservation of Brazilian biodiversity.
