Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp

Abstract

Camu-camu (Myrciaria dubia), a native fruit of the Amazon region, is one of the richest sources of vitamin C (2.4 to 3.0g/100g in the pulp) found in Brazil. The purpose of this work was the physical-chemical characterization of some nutrients and the valuation of vitamin C stability in stored camu-camu pulp, produced by the Agronomic Institute of Paraná (IAPAR), Paraná State, Brazil. The vitamin C determination was made by titration with potassium iodate. The fruit produced in Paraná State, presented a lower content of vitamin C than the one native of the amazon region, possibly due to the different development conditions of the plant, and consequently of the fruit, as well as the climatic variation, the humidity and the characteristics of the soil. Regarding the vitamin C stability in stored (-18ºC) camu-camu pulp, a considerable decrease in its concentration until the 28th day was observed lost 23% (from 1.57 to 1.21g/100g), staying approximately the same until the end of the experiment. After 335 days of storage, the content found was of approximately 1.16g/100g of pulp, the ascorbic acid losses amounted to 26%. This content was still higher than the one found for most fruits that are good sources of this vitamin.

Keywords

• camu-camu
• myrciaria dubia
• vitamina c
• estabilidad