Chemical composition and antioxidant activity of Gaylussacia brasiliensis (camarinha) grown in Brazil |
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| Authors: | Adriana Bramorski Adriana da Rosa CheremTatiana Mezadri Sandra Soares MeloFrancisco Carlos Deschamps Luciano Valdemiro GonzagaIsmael Ivan Rockenbach Roseane Fett |
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| Affiliation: | a Department of Food Science and Technology, Center of Agricultural Science, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazilb Center of Sciences of the Health, Course of Nutrition, University of the Valley of Itajaí, Itajaí, Santa Catarina, Brazilc Research Agricultural Rural Extension of Santa Catarina, Itajaí, Santa Catarina, Brazil |
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| Abstract: | This paper presents the centesimal and mineral composition, fatty acid profile of the lipidic fraction, phenolic and anthocyanin contents, and antioxidant activity of Gaylussacia brasiliensis fruit. The results indicated the following composition: moisture (81.30%), lipids (0.62%), proteins (0.56%), carbohydrates (10.74%), dietary fiber (6.53%), and ash (0.25%). The main elements comprising the mineral composition were K, Mg, Ca, and Fe. The fatty acid composition was characterized by a high content of polyunsaturated fatty acids (62.2%) and a high PUFA/SFA ratio (2.92). The G. brasiliensis fruit contained considerable amounts of phenolics (492.87 mgAG/100 g) and anthocyanins (240.43 mg/100 g), which contribute to its high antioxidant activity. This study highlights the potential of this fruit as an important source of both nutritional and bioactive compounds available in the native Brazilian flora. |
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| Keywords: | Gaylussacia brasiliensis (camarinha) Food chemistry Phenolic compounds Antioxidant capacity |
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