An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (Campomanesia Phaea Berg): Myrtaceae’s family
Cambuci ( Campomanesia phaea Berg.) is a native fruit to the Atlantic Forest biome of Brazil with several bioactive compounds, ascorbic acid, phenolic compounds, volatile compounds, tannins, and carotenoids and it is used mainly to produce jellies, ice cream, juices, and alcoholic beverages. This re...
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| Veröffentlicht in: | European food research & technology 2024-03, Vol.250 (3), p.859-876 |
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| creator | Moreno, Juver Andrey Jimenez Ferreira, Vanessa Cosme Ampese, Larissa Castro de Freitas Marinho, Leonardo Rostagno, Mauricio Ariel Carneiro, Tânia Forster |
| description | Cambuci (
Campomanesia phaea Berg.)
is a native fruit to the Atlantic Forest biome of Brazil with several bioactive compounds, ascorbic acid, phenolic compounds, volatile compounds, tannins, and carotenoids and it is used mainly to produce jellies, ice cream, juices, and alcoholic beverages. This review and bibliometric analysis establish the progress, trends, and perspectives of research on this fruit. The results show an increase in publications is related to the emergence of this new research and demonstrate the potential growth of cambuci in different studies. Between 2003 and 2022, 153 articles and 22 reviews related to cambuci were published. The bibliometric analysis revealed that the main research area was Agricultural and Biological Sciences, and the main country producing research on the cambuci fruit was Brazil, with 118 articles published. Given that most publications are associated with Brazil, the foremost institutions dedicated to cambuci research are also Brazilian. The University of São Paulo spearheads the list of affiliations and comprises eight other Brazilian organizations, including seven universities and one research institution. The author’s keywords revealed that phenolic compounds, antioxidant capacity, flavonoids, antioxidant activity, bioactive compounds, and osmotic dehydration are motor themes in cambuci research. Additionally, ellagic acid is a bioactive phenolic compound in tannins, and proanthocyanidins are compounds of great relevance in cambuci and have great benefit for human health with antibacterial, antifungal, antiviral, anti-inflammatory, antidiabetic, gastroprotective, and antidepressant activity. In conclusion, the review establishes that cambuci is an interesting source for its application in the food and pharmaceutical industries.
Graphical abstract |
| doi_str_mv | 10.1007/s00217-023-04413-8 |
| format | Article |
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Campomanesia phaea Berg.)
is a native fruit to the Atlantic Forest biome of Brazil with several bioactive compounds, ascorbic acid, phenolic compounds, volatile compounds, tannins, and carotenoids and it is used mainly to produce jellies, ice cream, juices, and alcoholic beverages. This review and bibliometric analysis establish the progress, trends, and perspectives of research on this fruit. The results show an increase in publications is related to the emergence of this new research and demonstrate the potential growth of cambuci in different studies. Between 2003 and 2022, 153 articles and 22 reviews related to cambuci were published. The bibliometric analysis revealed that the main research area was Agricultural and Biological Sciences, and the main country producing research on the cambuci fruit was Brazil, with 118 articles published. Given that most publications are associated with Brazil, the foremost institutions dedicated to cambuci research are also Brazilian. The University of São Paulo spearheads the list of affiliations and comprises eight other Brazilian organizations, including seven universities and one research institution. The author’s keywords revealed that phenolic compounds, antioxidant capacity, flavonoids, antioxidant activity, bioactive compounds, and osmotic dehydration are motor themes in cambuci research. Additionally, ellagic acid is a bioactive phenolic compound in tannins, and proanthocyanidins are compounds of great relevance in cambuci and have great benefit for human health with antibacterial, antifungal, antiviral, anti-inflammatory, antidiabetic, gastroprotective, and antidepressant activity. In conclusion, the review establishes that cambuci is an interesting source for its application in the food and pharmaceutical industries.
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Campomanesia phaea Berg.)
is a native fruit to the Atlantic Forest biome of Brazil with several bioactive compounds, ascorbic acid, phenolic compounds, volatile compounds, tannins, and carotenoids and it is used mainly to produce jellies, ice cream, juices, and alcoholic beverages. This review and bibliometric analysis establish the progress, trends, and perspectives of research on this fruit. The results show an increase in publications is related to the emergence of this new research and demonstrate the potential growth of cambuci in different studies. Between 2003 and 2022, 153 articles and 22 reviews related to cambuci were published. The bibliometric analysis revealed that the main research area was Agricultural and Biological Sciences, and the main country producing research on the cambuci fruit was Brazil, with 118 articles published. Given that most publications are associated with Brazil, the foremost institutions dedicated to cambuci research are also Brazilian. The University of São Paulo spearheads the list of affiliations and comprises eight other Brazilian organizations, including seven universities and one research institution. The author’s keywords revealed that phenolic compounds, antioxidant capacity, flavonoids, antioxidant activity, bioactive compounds, and osmotic dehydration are motor themes in cambuci research. Additionally, ellagic acid is a bioactive phenolic compound in tannins, and proanthocyanidins are compounds of great relevance in cambuci and have great benefit for human health with antibacterial, antifungal, antiviral, anti-inflammatory, antidiabetic, gastroprotective, and antidepressant activity. In conclusion, the review establishes that cambuci is an interesting source for its application in the food and pharmaceutical industries.
Graphical abstract</description><subject>Agricultural research</subject><subject>Agriculture</subject><subject>Alcoholic beverages</subject><subject>Analytical Chemistry</subject><subject>Antidepressants</subject><subject>Antioxidants</subject><subject>Ascorbic acid</subject><subject>Bibliometrics</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Biotechnology</subject><subject>Carotenoids</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Dairy products</subject><subject>Dehydration</subject><subject>Diabetes mellitus</subject><subject>Ellagic acid</subject><subject>Flavonoids</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Fruits</subject><subject>Fungicides</subject><subject>Ice cream</subject><subject>Inflammation</subject><subject>Pharmaceutical industry</subject><subject>Phenols</subject><subject>Polyphenols</subject><subject>Proanthocyanidins</subject><subject>Review Article</subject><subject>Reviews</subject><subject>Tannins</subject><subject>Volatile compounds</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNp9kMtO3TAQhi1UJK4vwMoSG1ik9S2xDzt61JsEahdlbQ3O5MQosYOdQ5UdPEZfr09CIFXZdTWz-L9_NB8hJ5y954zpD5kxwXXBhCyYUlwWZofscyVNIaQp3_3btd4jBznfMVauKq72ydNloPEB04PHXzQ2dGyRYtfBxjsKztcUQk2HFCGMbXQTBF_7kP88_qZD7KahxRC7TJsUe-qgv906T8_W0A-xh4DZA_3RAgL9iGlzfkGvpzSCQ8C5YKag9910RHYb6DIe_52H5Obzp5_rr8XV9y_f1pdXhROajUWlFSpVCwkVMif4irvGcKd4zRBFKaAxpmy4KRWv0Kn6Vphai1pp5bhEVcpDcrr0zt_cbzGP9i5uU5hPWrES2kgjKjanxJJyKeacsLFD8j2kyXJmX1TbRbWdVdtX1dbMkFygPIfDBtNb9X-oZ_OShAs</recordid><startdate>20240301</startdate><enddate>20240301</enddate><creator>Moreno, Juver Andrey Jimenez</creator><creator>Ferreira, Vanessa Cosme</creator><creator>Ampese, Larissa Castro</creator><creator>de Freitas Marinho, Leonardo</creator><creator>Rostagno, Mauricio Ariel</creator><creator>Carneiro, Tânia Forster</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-0514-3460</orcidid></search><sort><creationdate>20240301</creationdate><title>An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (Campomanesia Phaea Berg): Myrtaceae’s family</title><author>Moreno, Juver Andrey Jimenez ; Ferreira, Vanessa Cosme ; Ampese, Larissa Castro ; de Freitas Marinho, Leonardo ; Rostagno, Mauricio Ariel ; Carneiro, Tânia Forster</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c270t-674e44d23a6e0c2191cf81c41d0ee252af885f185416ec4db28d72d474c13e453</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Agricultural research</topic><topic>Agriculture</topic><topic>Alcoholic beverages</topic><topic>Analytical Chemistry</topic><topic>Antidepressants</topic><topic>Antioxidants</topic><topic>Ascorbic acid</topic><topic>Bibliometrics</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Biotechnology</topic><topic>Carotenoids</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Dairy products</topic><topic>Dehydration</topic><topic>Diabetes mellitus</topic><topic>Ellagic acid</topic><topic>Flavonoids</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Fruits</topic><topic>Fungicides</topic><topic>Ice cream</topic><topic>Inflammation</topic><topic>Pharmaceutical industry</topic><topic>Phenols</topic><topic>Polyphenols</topic><topic>Proanthocyanidins</topic><topic>Review Article</topic><topic>Reviews</topic><topic>Tannins</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Moreno, Juver Andrey Jimenez</creatorcontrib><creatorcontrib>Ferreira, Vanessa Cosme</creatorcontrib><creatorcontrib>Ampese, Larissa Castro</creatorcontrib><creatorcontrib>de Freitas Marinho, Leonardo</creatorcontrib><creatorcontrib>Rostagno, Mauricio Ariel</creatorcontrib><creatorcontrib>Carneiro, Tânia Forster</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Moreno, Juver Andrey Jimenez</au><au>Ferreira, Vanessa Cosme</au><au>Ampese, Larissa Castro</au><au>de Freitas Marinho, Leonardo</au><au>Rostagno, Mauricio Ariel</au><au>Carneiro, Tânia Forster</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (Campomanesia Phaea Berg): Myrtaceae’s family</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2024-03-01</date><risdate>2024</risdate><volume>250</volume><issue>3</issue><spage>859</spage><epage>876</epage><pages>859-876</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>Cambuci (
Campomanesia phaea Berg.)
is a native fruit to the Atlantic Forest biome of Brazil with several bioactive compounds, ascorbic acid, phenolic compounds, volatile compounds, tannins, and carotenoids and it is used mainly to produce jellies, ice cream, juices, and alcoholic beverages. This review and bibliometric analysis establish the progress, trends, and perspectives of research on this fruit. The results show an increase in publications is related to the emergence of this new research and demonstrate the potential growth of cambuci in different studies. Between 2003 and 2022, 153 articles and 22 reviews related to cambuci were published. The bibliometric analysis revealed that the main research area was Agricultural and Biological Sciences, and the main country producing research on the cambuci fruit was Brazil, with 118 articles published. Given that most publications are associated with Brazil, the foremost institutions dedicated to cambuci research are also Brazilian. The University of São Paulo spearheads the list of affiliations and comprises eight other Brazilian organizations, including seven universities and one research institution. The author’s keywords revealed that phenolic compounds, antioxidant capacity, flavonoids, antioxidant activity, bioactive compounds, and osmotic dehydration are motor themes in cambuci research. Additionally, ellagic acid is a bioactive phenolic compound in tannins, and proanthocyanidins are compounds of great relevance in cambuci and have great benefit for human health with antibacterial, antifungal, antiviral, anti-inflammatory, antidiabetic, gastroprotective, and antidepressant activity. In conclusion, the review establishes that cambuci is an interesting source for its application in the food and pharmaceutical industries.
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| fulltext | fulltext |
| identifier | ISSN: 1438-2377 |
| ispartof | European food research & technology, 2024-03, Vol.250 (3), p.859-876 |
| issn | 1438-2377 1438-2385 |
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| subjects | Agricultural research Agriculture Alcoholic beverages Analytical Chemistry Antidepressants Antioxidants Ascorbic acid Bibliometrics Bioactive compounds Biological activity Biotechnology Carotenoids Chemistry Chemistry and Materials Science Dairy products Dehydration Diabetes mellitus Ellagic acid Flavonoids Food industry Food Science Forestry Fruits Fungicides Ice cream Inflammation Pharmaceutical industry Phenols Polyphenols Proanthocyanidins Review Article Reviews Tannins Volatile compounds |
| title | An overview of the ellagic acid and proanthocyanidins’ polyphenols from cambuci (Campomanesia Phaea Berg): Myrtaceae’s family |
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