Carotenoid composition from the Brazilian tropical fruit camu-camu (Myrciaria dubia)

Camu-camu (Myrciaria dubia) is a small berry, native to the Amazon, known as a rich source of ascorbic acid. The carotenoid composition of this fruit was determined using high performance liquid chromatography-diode array detection on C-18 and C-30 columns. Fruits produced in two different regions of Sao Paulo State, Iguape and Mirandopolis, were analysed. All-trans-lutein was the major carotenoid in camu-camu fruits from both regions, ranging from 45% to 55% of the total carotenoid content (160.5 +/- 93.1 mu g/100 g for Iguape and 601.9 +/- 75.6 mu g/100 g for Mirandopolis fruits), followed by beta-carotene, violaxanthin and luteoxanthin. The levels of lutein, beta-carotene, violaxanthin, luteoxanthin and other minor carotenoids were significantly higher in the camu-camu produced in Mirandopolis region, most probably due to the higher temperature and light exposure found in this region, in comparison to those from Iguape. Maturation was also an important feature affecting batches from the same region. (c) 2006 Elsevier Ltd. All rights reserved.10141526153

Determination of anthocyanins from camu-camu (Myrciaria dubia) by HPLC-PDA, HPLC-MS, and NMR

Camu-camu [Myrciaria dubia (HBK) McVaugh] is a small fruit native to the Amazonian rain forest. Its anthocyanin profile has now been investigated for the first time. Fruits from two different regions of the Sac, Paulo state, Brazil, were analyzed. The major anthocyanins were isolated by high-speed countercurrent chromatography. HPLC-PDA, HPLC-MS/MS, and H-1 NIVIR were used to confirm the identity of the main anthocyanins of camu-camu. Cyanidin-3-glucoside was identified as the major pigment in the fruits from both regions, representing 89.5% in the fruits produced in Iguape and 88.0% in those from Mirandopolis, followed by the delphinidin-3-glucoside, ranging between 4.2 and 5.1%, respectively. Higher total anthocyanin contents were detected in the fruits from Iguape (54.0 +/- 25.9 mg/100 g) compared to those from Mirandopolis (30.3 +/- 6.8 mg/100 g), most likely because of the lower temperatures in the Iguape region.53249531953

Structural investigations of 5-hydroxy-4,5-dihydroisoxazoles

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The X-ray diffraction data determined for eight 3-(R-3), 4-(R-4), 4,4-(R-4/R-4') and/or 5-(R-5) 5-hydroxy-4,5-dihydroisoxazoles [where R-3 = Ph, R-4/R-4' = H/H, R-5 = CCl3 (1); R-3 = 4-Br-C6H4, R-4/R-4' = H/H, R-5 = CCl3 (2); R-3 = thien-2-yl, R-4/R-4' = H/H, R-5 = CCl3 (3); R-3 = Ph, R-4 = Ph, R-4' = OH, R-5 = Me (4); R-3 = Me, R-4/R-4' = N-OH, R-5 = Me (5); R-3 = CF3, R-4/R-4' = H/H, R-5 = CMe2CH2OH (6); R-3 = H, R-4 = 4-I-C6H4, R-4' = H, R-5 = 4-I-C6H4 (7): R-3/R-4 = -(CH2)(3)-, R-4' = H, R-5 = CF2CF2H (8);] are discussed. The crystalline structure of compounds 1-3 is described for the first time and crystalline structure of compounds 4-8 has already been described in literature. It was found that the supramolecular auto-organization of 1-8 is characterized by hydrogen bonds invariably involving the hemiacetal hydroxyl group. Compound 5 is the only exception, where the hydroxyl oxime group is the participant in the hydrogen bond. Compounds 4 and 8 present intermolecular contact between the hydroxyl group of the hemiacetal and the nitrogen atom of the 4,5-dihydroisoxazole ring. Compound 7 presents similar interaction, where the hydroxyl contact is with the oxygen atom of the 4,5-dihydroisoxazole ring. Moreover, the crystal structure of compound 6 was stabilized by O-H center dot center dot center dot O interaction between the hydroxyl group of hemiacetal and the hydroxyl group of the alcohol function attached at the 5-position of 4,5-dihydroisoxazole. The crystal structure of compounds 1-3, as described here for the first time, was similar to that of compounds 4 and 7, showing a hydrogen bond O(51)-H(51)center dot center dot center dot N(2) between the hydroxyl group and the nitrogen atom of the isoxazoline ring. This means that the crystal structure of these compounds was governed by hydrogen bonds O-H center dot center dot center dot N, involving the hydroxyl of the hemiacetal group and the nitrogen atom of the 4,5-dihydroisoxazole ring. This interaction is relatively robust, showing a pattern in the crystal packing. Compounds 1-3 also have their crystal stabilized by more weak interactions of type Cl center dot center dot center dot Cl, involving the chlorine atom of the trichloromethyl group. (C) 2011 Elsevier B.V. All rights reserved.100641699462468Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul - FAPERGS [PRONEX/Proc. 10/0037-8]Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)FAPERGSConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)CNPq [Universal/Proc. 485893/2007-0, Universal/Proc. 471519/2009-0, MAPA/Proc. 578426/2008-0]Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul - FAPERGS [PRONEX/Proc. 10/0037-8]CAPES [PRODOC/Proc. 2684-32/2010

Effects of diet supplementation with Camu-camu (Myrciaria dubia HBK McVaugh) fruit in a rat model of diet-induced obesity

Amazonian Camu-camu fruit (Myrciaria dubia HBK Mc Vaugh) has attracted interest from food and cosmetics industries because of its rich content of vitamin C, flavonoids and anthocyanins. The goal of this study was investigates the antiobesity action of the ingestion of the Camu-camu pulp in a rat model of diet-induced obesity. Wistar rats with obesity induced by subcutaneous injection of monosodium glutamate receiving diet ad libitum. The rats were divided in two groups: an experimental group that ingested 25 mL/day of Camu-camu pulp (CCG) and a non treated group (CG). After 12 weeks, the animals were sacrificed. Blood, liver, heart, white adipose tissues were collected and weighted, biochemical and inflammatory profiles were determinate as well. Animals that received the pulp of Camu-camu reduced their weights of the fat in white adipose tissues, glucose, total cholesterol, triglycerides, LDL-c and insulin blood levels. There was an increase in HDL-c levels. No change was observed in inflammatory markers and liver enzymes. Camu-camu pulp was able to improve the biochemical profile of obesity in rats suggesting that this Amazonian fruit can be further used such a functional food ingredient in control of chronic diseases linked to obesity