Full Length Research Paper
References
|
Akter MS, Oh S, Eun JB, Ahmed M (2011). Nutritional compositions and health promoting phytochemicals of camu-camu (Myrciaria dubia) fruit: A review. Food Res. Int. 44:1728-1732. |
|
|
Aguiar JPL, Souza FCA (2014). Soluble and Insoluble Fiber in Some Amazonian Fruits with Low Energy Density. Food Nutr. Sci. 5(14). |
|
|
Aguiar JPL, Souza FCA (2015). Camu-Camu (Myrciaria dubia HBK): Yogurt Processing, Formulation, and Sensory Assessment. Am. J. Anal. Chem. 6:377-381. |
|
|
AOAC (2005). Official methods of analysis of the Association Analytical Chemists. 18. ed. Gaithersburg, Maryland. |
|
|
Asp NG, Johansson CG, Hallmer H, Siljestrom M (1983). Rapid enzymic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem. 31:476-482. |
|
|
Azevêdo J, Fujita A, Oliveira E, Genovese M, Correia R (2013). Dried camu-camu (Myrciaria dubia H.B.K. McVaugh) industrial residue: A bioactive-rich Amazonian powder with functional attributes. Food Res. Int. 62:934-940. Borges L, Conceição E, Silveira D (2014). Active compounds andmedicinal properties of Myrciaria genus. Food Chem. 153:224-233. |
|
|
Brand-Williams W, Cuvelier ME, Berset C (1995). Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. Lebensmittel-Wissenschaft & Technologie 28(1):25-30. |
|
|
Chirinos R, Galarza J, Betalleluz-Pallardel I, Pedreschi R, Campos D (2010). Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages. Food Chem. 120:1019-1024. |
|
|
Fujita A, Borges K, Correia R, Franco B, Genovese M (2013). Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Res. Int. 54:495-500. |
|
|
Gonçalves A, Lellis-Santos C, Curi R, Lajolo F, Genovese M (2014). Frozen pulp extracts of camu-camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats. Food Res. Int. 64:1-8. |
|
|
Inoue T, Komoda H, Uchida T, Node K (2008). Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties. J. Cardiol. 52:127-132. |
|
|
Kaneshima T, Myoda T, Nakata M, Fujimori T, Toeda K, Nishizawa M (2016). Antioxidant activity of C-Glycosidic ellagitannins from the seeds and peel of camu-camu (Myrciaria dubia) LWT - Food Sci. Technol. 69:76-81. |
|
|
Kaneshima T, Myoda T, Toeda K, Fujimori T, Nishizawa M (2013). Antioxidative constituents in camu-camu fruit juice residue. Food Sci. Technol. Res. 19:223-228. |
|
|
Kaur C, Kapoor HC (2001). Antioxidants in fruits and vegetables – the millennium's health. Int. J. Food Sci. Technol. 36:703-725. |
|
|
Liu H, Qiu N, Ding H, Yao R (2008). Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses. Food Res. Int. 41:363-370. |
|
|
Justi KC, Visentainer JV, Souza NE, Matsushita M (2000). Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Arch. Latinoam. Nutr. 50:405-408. |
|
|
Mason BS, Slover HT (1971). Gas-chromatographic method for the determination of sugars in foods. J. Agric. Food Chem. 19(3):551-554. |
|
|
Reynertson KA, Yang H, Jiang B, Basile MJ, Kennelly EJ (2008). Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits. Food Chem. 109:883-890. |
|
|
Rodrigues R, Menezes H, Cabral L, Dornier M, Reynes M (2001). An Amazonian fruit with a high potential as a natural source of vitamin C: The camu-camu (Myrciaria dubia). Fruits 56:345-354. |
|
|
Rufino MSM, Alves RE, Fernandes FAN, Brito ES (2010). Free radical scavenging behavior of ten exotic tropical fruits extracts. Food Res. Int. 44:2072-2075. |
|
|
Vidigal MCTR, Minim VPR, Carvalho NB, Milagres MP, Gonçalves ACA (2011). Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda). Food Res. Int. 44:1988-1996. |
|
|
Yuyama K (2011). The camu-camu culture in Brazil. Rev. Bras. Frutic. 33:1-2. |
|
Copyright © 2022 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0
