Characterization of the Fruit Pulp of Camu-Camu (<i>Myrciaria dubia</i>) of Seven Different Genotypes and Their Rankings Using Statistical Methods PCA and HCA

Freitas, Camila A. B.; Silva, Antonio S.; Alves, Cláudio N.; Nascimento, Walnice M. O.; Lopes, Alessandra S.; Lima, Marcelo O.; Müller, Regina C. S.

doi:10.5935/0103-5053.20160067

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Articles • J. Braz. Chem. Soc. 27 (10) • Oct 2016 • https://doi.org/10.5935/0103-5053.20160067 copy

Characterization of the Fruit Pulp of Camu-Camu (Myrciaria dubia) of Seven Different Genotypes and Their Rankings Using Statistical Methods PCA and HCA

Authorship SCIMAGO INSTITUTIONS RANKINGS

Due to the economic potential of camu-camu, considering its high concentration of vitamin C, the aim of this work was to evaluate the quality and genetic variability seven accessions of camu-camu conserved in genebank (BAG) of Embrapa Amazônia Oriental, in the state of Pará, Amazon region, Brazil. The fruits of camucamuzeiro were analyzed for physicochemical characterization (standard methodologies) and mineral composition. The data were subjected to multivariate statistical analysis, using the techniques of cluster analysis and principal component analysis. The formation of different groups for each genotype, which shows the genetic variability and the dissimilarity of the genotypes in the species data, may be used to guide the selection of promising genotypes to enrich the programs of genetic improvement of the camucamuzeiro. Ascorbic acid showed levels above 1000 mg 100 g^-1, however, genotypes 4, 1 and 2 show the highest potential and the most promising nutritional capacity, but genotype 4 showed good characteristics for the moisture, acidity, carbohydrates, Cu and Zn and differs totally from others about the total soluble solids (TSS) and flavon-3-ol, features that make it the most promising genotype. It was possible to separate the seven different genotypes using multivariate analysis (hierarchical cluster analysis-HCA and principal component analysis-PCA).

Keywords:
camu-camu genotype; multivariate analysis; Amazon region

Parameter	Genotype
Parameter	1	2	3	4	5	6	7
TSS / ºBrix	8.81 ± 0.98	7.58 ± 0.93	8.86 ± 1.09	11.18 ± 2.58	9.25 ± 1.14	12.32 ± 1.01	7.64 ± 2.31
Moisture / %	88.93 ± 0.06	92.75 ± 0.07	91.82 ± 0.14	87.42 ± 0.08	87.60 ± 0.09	89.93 ± 0.20	89.53 ± 0.47
Ash / %	0.31 ± 0.03	0.29 ± 0.00	0.26 ± 0.05	0.32 ± 0.02	0.34 ± 0.02	0.34 ± 0.04	0.36 ± 0.02
Protein / (g 100 g^-1)	0.44 ± 0.09	0.17 ± 0.01	0.20 ± 0.04	0.36 ± 0.04	0.12 ± 0.04	0.37 ± 0.04	0.38 ± 0.04
TA / (meq kg^-1)	5.15 ± 1.13	5.35 ± 1.13	4.48 ± 0.37	4.70 ± 0.01	4.70 ± 0.00	5.48 ± 0.00	4.96 ± 1.13
Ratio	1.71	1.41	1.97	1.98	2.37	2.24	1.54
RS / %	3.77 ± 0.29	4.58 ± 0.12	4.70 ± 0.51	3.95 ± 0.96	4.48 ± 0.00	2.35 ± 0.08	2.48 ± 0.67
pH	2.06 ± 0.02	2.00 ± 0.01	2.05 ± 0.00	2.06 ± 0.01	1.91 ± 0.01	1.44 ± 0.01	1.44 ± 0.01
Lipids / (g 100 g^-1)	0.79 ± 0.06	0.48 ± 0.10	0.24 ± 0.01	0.44 ± 0.11	0.28 ± 0.05	0.40 ± 0.04	0.29 ± 0.06
Flavan-3-ol / (mg of Cat g^-1)	111.76 ± 6.00	61.82 ± 0.38	64.43 ± 1.43	98.38 ± 6.46	118.94 ± 1.38	211.64 ± 6.92	69.65 ± 3.69
Calorie / kcal	46.29	30.24	32.68	50.64	50.64	41.42	41.69
Vitamin C / (mg g^-1)	2289.56 ± 0.00	2348.26 ± 134.51	2172.14 ± 183.31	2935.33 ± 134.51	2905.98 ± 152.52	1819.90 ± 50.84	1790.55 ± 134.51
PC / (mg of Cat g^-1)	1649.96 ± 109.64	2004.5 ± 92.33	1919.26 ± 17.31	1237.86 ± 11.54	1890.70 ± 46.16	1348.03 ± 317.37	1698.62 ± 11.54
Carbohydrate / %	9.67	6.37	7.59	11.68	11.50	8.99	9.51
Anthocyanis / (mg g^-1)	0.98 ± 0.07	1.11 ± 0.38	1.06 ± 0.13	0.99 ± 0.26	0.93 ± 0.24	1.16 ± 0.13	0.84 ± 0.04

Parameter	This work	Literature
TSS / ºBrix	9.39	6.2³⁴34 Maeda, R. N.; Pantoja, L.; Yuyama, L. K. O.; Chaar, J. M.; Ciênc. Tecnol. Aliment. 2007, 27, 313. and 7.31²⁵25 Maeda, R. N.; Andrade, J. S.; Acta Amaz. 2003, 33, 489.
Ash / %	1.80	between 2.44³⁵35 Akter, M. S.; Oh, S.; Eun, J. B.; Ahmed, M.; Food Res. Int. 2011, 44, 1728. and 2.64¹²12 Maeda, R. N.; Pantoja, L.; Yuyama, L. K. O.; Chaar, J. M.; Ciênc. Tecnol. Aliment. 2006, 26, 70.^,³⁶36 Dantas, R. L.; Rocha, A. P. T.; Araújo, A. S.; Rodrigues, M. S. A.; Maranhão, T. K. L.; Revista Verde 2010, 5, 61.
TA / %	4.97	between 2.30³⁶36 Dantas, R. L.; Rocha, A. P. T.; Araújo, A. S.; Rodrigues, M. S. A.; Maranhão, T. K. L.; Revista Verde 2010, 5, 61. and 2.86³⁵35 Akter, M. S.; Oh, S.; Eun, J. B.; Ahmed, M.; Food Res. Int. 2011, 44, 1728.
Ratio	1.88	1.82³⁴34 Maeda, R. N.; Pantoja, L.; Yuyama, L. K. O.; Chaar, J. M.; Ciênc. Tecnol. Aliment. 2007, 27, 313. and 2.23³⁵35 Akter, M. S.; Oh, S.; Eun, J. B.; Ahmed, M.; Food Res. Int. 2011, 44, 1728.
RS / %	4.58 at 2.48	2.05,²⁵25 Maeda, R. N.; Andrade, J. S.; Acta Amaz. 2003, 33, 489. 2.96,¹²12 Maeda, R. N.; Pantoja, L.; Yuyama, L. K. O.; Chaar, J. M.; Ciênc. Tecnol. Aliment. 2006, 26, 70. 3.25³⁶36 Dantas, R. L.; Rocha, A. P. T.; Araújo, A. S.; Rodrigues, M. S. A.; Maranhão, T. K. L.; Revista Verde 2010, 5, 61. and 4.4³²32 Machado, A. Q.; Alvarenga, M. A. R.; Florentino, C. E. T.; Hortic. Bras. 2007, 25, 149.
Protein / (g 100 g^-1)	0.44 at 0.12	0.29,¹²12 Maeda, R. N.; Pantoja, L.; Yuyama, L. K. O.; Chaar, J. M.; Ciênc. Tecnol. Aliment. 2006, 26, 70. 0.4,³⁵35 Akter, M. S.; Oh, S.; Eun, J. B.; Ahmed, M.; Food Res. Int. 2011, 44, 1728. and 0.5²2 Villachica, L. H.; El Cultivo de Camu-Camu (Myrciaria dubia H. B. K. Mc Vaugh) en la Amazonia Peruana; Tratado de Cooperacion Amazonica: Lima, Peru, 1996, p. 95.
Lipids / (g 100 g^-1)	0.79 and 0.24	0.05¹²12 Maeda, R. N.; Pantoja, L.; Yuyama, L. K. O.; Chaar, J. M.; Ciênc. Tecnol. Aliment. 2006, 26, 70.^,³²32 Machado, A. Q.; Alvarenga, M. A. R.; Florentino, C. E. T.; Hortic. Bras. 2007, 25, 149.
Carbohydrate / %	11.68 at 6.37	6.6 and 10.84³⁷37 Nascimento, O. V.; Boleti, A. P. A.; Yuyama, L. K. O.; Lima, E. S.; An. Acad. Bras. Cienc. 2013, 85, 355.
Calorie / kcal	50.64 and 30.24	52.76³⁷37 Nascimento, O. V.; Boleti, A. P. A.; Yuyama, L. K. O.; Lima, E. S.; An. Acad. Bras. Cienc. 2013, 85, 355. and 7.4³⁸38 Schwertz, M. C.; Maia, J. R. P.; de Sousa, R. F. S.; Aguiar, J. P. L.; Yuyama, L. K. O.; Lima, E. S.; Rev. Nutr. 2012, 25, 35.
Vitamin C / (mg g^-1)	2260.57	0.934 a 6.112⁴4 Andrade, J. S.; Galeazzi, M. A. M.; Aragão, C. G.; Chavez Flores, W. B.; Rev. Bras. Frutic. 1991, 13, 307.^,⁵5 Yuyama, K.; Aguiar, J. P. L.; Yuyama, L. K. O.; Acta Amaz. 2002, 32, 169.^,⁷7 Cohen, K. O.; Monte, D. C.; Paes, N. S.; Ribeiro, S. I.; Determinação de Compostos Antioxidantes nos Frutos de Camu-Camu, Boletim de Pesquisa e Desenvolvimento, 266; Embrapa Cerrados: Planaltina, 2010.^,³⁸38 Schwertz, M. C.; Maia, J. R. P.; de Sousa, R. F. S.; Aguiar, J. P. L.; Yuyama, L. K. O.; Lima, E. S.; Rev. Nutr. 2012, 25, 35.
PC / (mg of catequine 100 g^-1)	2625.4 and 1237.86	1797,³⁹39 Cozzolino, S. M. F.; Biodisponibilidade de Nutrientes; Manole: Barueri, 2005. 1320,³⁰30 Chirinos, R.; Galarza, J.; Betalleluz-Pallardel, I.; Pedreschi, R.; Campos, D.; Food Chem. 2010, 120, 1019. and 1417.80³⁹39 Cozzolino, S. M. F.; Biodisponibilidade de Nutrientes; Manole: Barueri, 2005.
Flavan-3-ol / (mg 100 g^-1)	211.64 and 61.82	55.1 and 56.7³⁰30 Chirinos, R.; Galarza, J.; Betalleluz-Pallardel, I.; Pedreschi, R.; Campos, D.; Food Chem. 2010, 120, 1019.
Anthocyanis / (mg 100 g^-1)	1.16 and 0.46	0.85 and 0.14¹²12 Maeda, R. N.; Pantoja, L.; Yuyama, L. K. O.; Chaar, J. M.; Ciênc. Tecnol. Aliment. 2006, 26, 70.

Mineral	Genotype
Mineral	1	2	3	4	5	6	7
Al / (mg kg^-1)	4.33 ± 0.09	16.00 ± 2.59	11.62 ± 1.83	21.53 ± 0.22	16.67 ± 2.24	18.16 ± 1.42	45.95 ± 12.85
Ca / (mg kg^-1)	98.71 ± 2.48	163.80 ± 18.70	110.50 ± 9.66	82.85 ± 8.63	145.90 ± 15.90	143.60 ± 14.45	107.01 ± 12.46
Cu / (mg kg^-1)	0.55 ± 0.14	0.50 ± 0.01	0.93 ± 0.08	3.35 ± 0.44	1.61 ± 0.32	2.58 ± 1.82	0.27 ± 0.06
Fe / (mg kg^-1)	4.12 ± 0.81	39.40 ± 1.36	29.15 ± 4.68	38.40 ± 3.23	29.27 ± 3.33	33.29 ± 4.57	4.82 ± 0.50
K / (mg kg^-1)	1076.00 ± 7.81	848.23 ± 69.40	760.20 ± 56.13	883.46 ± 26.83	677.43 ± 23.89	928.26 ± 93.21	748.83 ± 83.14
Mg / (mg kg^-1)	54.42 ± 2.04	49.01 ± 8.75	35.49 ± 2.71	52.86 ± 6.79	53.30 ± 7.75	44.79 ± 6.91	40.56 ± 4.13
Mn / (mg kg^-1)	1.24 ± 0.02	4.83 ± 0.60	1.63 ± 0.17	1.56 ± 0.10	2.12 ± 0.15	2.00 ± 0.21	1.57 ± 0.15
Na / (mg kg^-1)	63.42 ± 1.50	52.79 ± 0.59	54.77 ± 2.44	62.26 ± 7.63	48.88 ± 2.39	52.84 ± 10.30	78.74 ± 14.48
Zn / (mg kg^-1)	3.42 ± 0.54	16.38 ± 0.24	16.98 ± 1.88	18.87 ± 1.31	17.19 ± 0.84	18.65 ± 1.64	3.76 ± 0.31

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