Chemical composition, nutritional value and bioactive compounds in six uvaia accessions

Abstract

This study analyzed six uvaia (Eugenia pyriformis Cambess) accessions ('Comum', 'Rugosa', 'Doce de Patos de Minas', 'Pêra', 'Rugosa Doce' and 'Dura') with respect to chemical composition, nutritional value, bioactive compounds and antioxidant capacity. The 'Rugosa Doce' and 'Doce de Patos de Minas' accessions were sweeter (20.18 g 100 g^-1 and 18.88 g 100 g^-1, respectively), while the 'Rugosa' and 'Pêra' accessions were less acid (0.28 g 100 g^-1 and 0.33 g 100 g^-1, respectively). Terpenes were the major volatile compounds (46.75%) identified by SPME-GC/MS. The 'Rugosa' accession contained high levels of fibers (43.81 g 100 g^-1) and minerals (2235.10 mg 100 g^-1). The 'Rugosa Doce' and 'Rugosa' accessions were distinguished by total flavonoids and phenolic compounds. 'Rugosa Doce' and 'Rugosa' may potentially serve as a raw material for food, while 'Doce de Patos de Minas' and 'Pêra' can be used for cosmetic and pharmaceutical industries purposes.

Keywords: Antioxidant capacity; Carotenoids; Eugenia pyriformis Cambess; Minerals; Phenolic compounds; Terpenes.