An Amazonian fruit with a high potential as a natural source of vitamin C: the camu-camu ( Myrciaria dubia ) Roberta Rodrigues, Hilary de Menezes, Lourdes Cabral, Manuel Dornier, Max Reynes To cite this version: Roberta Rodrigues, Hilary de Menezes, Lourdes Cabral, Manuel Dornier, Max Reynes. An Amazonian fruit with a high potential as a natural source of vitamin C: the camu-camu ( Myrciaria dubia ). Fruits, 2001, 56 (5), pp.345-354. 10.1051/fruits:2001135. hal-01517199 HAL Id: hal-01517199 https://hal.archives-ouvertes.fr/hal-01517199 Submitted on 2 May 2017 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. The camu-camu (Myrciaria dubia) Review article An Amazonian fruit with a high potential as a natural source of vitamin C: the camu-camu (Myrciaria dubia) Roberta B. Rodriguesa, Hilary C. De Menezesa, Lourdes M.C. Cabralb, Manuel Dornierc,d*, Max Reynesc,d a University of Campinas, An Amazonian fruit with a high potential as a natural source of vitamin C: Food Technology Dept. the camu-camu (Myrciaria dubia). (FEA / Unicamp), Cidade Universitária Abstract — The plant. The camu-camu [Myrciaria dubia (H.B.K.) Mc. Vaugh] is a shrub from Zeferino Vaz, the Myrtaceae family. It grows naturally in floodable and swampy areas of the Amazonian C.P. 6121, basin. This plant is cultivated in Peru and Brazil with fruit yields ranging from (12 to 20) t × –1 × –1 13083-970 Campinas, ha year . The fruit. The fruit, from (1 to 3) cm in diameter, is pink to dark purple; it is × –1 S.P., Brazil the highest known source of natural vitamin C, providing (850 to 5,000) mg 100 g edible portion. The market. In the last few years, both national and international demand for the b Embrapa, camu-camu fruit has drastically increased for the production of health food or of natural Agroindustria de Alimentos, vitamin C. The current fruit production is not sufficient to satisfy the market. Conclusion. Av. das Américas, M. dubia stands out amongst other Amazonian fruit species as having a high economic and 29501 Guaratiba, social potential. Little information is available on its processing, showing the need for research 23020-470 Rio de Janeiro, in this area. Brazil Amazonia / Brazil / Peru / Myrciaria dubia / taxonomy / botany / geographical c Centre de coopération distribution / cultivation / chemical composition / ascorbic acid / markets / processing internationale en recherche agronomique pour le développement, Cirad-flhor, Av. Agropolis, TA 50/PS4, 34398 Montpellier Cedex 5, France d École nationale supérieure des Industries alimentaires, Tropical Food Dept. (Ensia-Siarc), BP 5098, 34033 Montpellier Cedex 1, France Un fruit amazonien à fort potentiel en tant que source naturelle de vitamine C : [email protected] le camu-camu (Myrciaria dubia). Résumé — La plante. Le camu-camu [Myrciaria dubia (H.B.K.) Mc. Vaugh] appartient à la famille des myrtacées. Cet arbuste pousse naturellement dans les zones inondables et maré- cageuses du bassin amazonien. Il est actuellement cultivé au Pérou et au Brésil avec des ren- dements compris entre (12 et 20) t × ha–1 × an–1. Le fruit. Le fruit du camu-camu est une baie * Correspondence and reprints de couleur rose à violet et de 1 à 3 cm de diamètre ; il présente des teneurs en vitamine C extrêmement élevées, comprises entre (850 et 5000) mg × 100 g–1 de partie comestible. Le marché. La demande internationale pour le camu-camu a considérablement augmenté au Received 5 January 2001 cours de ces dernières années. Le fruit est essentiellement utilisé comme source naturelle de Accepted 4 April 2001 vitamine C et pour la formulation d’aliments diététiques. Néanmoins, la production ne par- vient pas à faire face à la demande. Conclusion. Parmi les fruits secondaires amazoniens, le camu-camu présente un potentiel socio-économique considérable. L’étude de voies de trans- formation du fruit respectueuses de sa qualité nutritionnelle est aujourd’hui nécessaire. Fruits, 2001, vol. 56, p. 345–354 © 2001 Cirad/EDP Sciences All rights reserved Amazonie / Brésil / Pérou / Myrciaria dubia / taxonomie / botanique / distribution geographique / pratique culturale / composition chimique /acide ascorbique / marché / RESUMEN ESPAÑOL, p. 354 traitement Fruits, vol. 56 (5) 345 R.B. Rodrigues et al. 1. Introduction However, it is interesting to note that new studies are underway aimed at improv- ing the quality/yield of the fruit production The Amazon basin is this planet’s richest (improvements to the soil and plants, iden- source of natural resources, both concern- tification of species), at adapting the plant ing its extensive fauna, with more than to firm land – thus increasing possible plan- 3,000 species of fish, and its flora. It occu- tation areas and regions – and also to apply- pies areas in six countries (Bolivia, Brazil, ing technological knowledge to obtain a Columbia, Ecuador, Peru and Venezuela) variety of products, making the fruit viable and represents a fifth of the world avail- for consumption in regions where it is not ability of fresh water and one third of its cultivated. available latifoliate forests. In Brazil, the Amazon spreads through the following This paper aims to summarize the knowl- states: Pará, Amazonas, Maranhão, Goiás, edge concerning the camu-camu fruit culti- Mato Grosso, Acre, Amapá, Rondonia and vation, commercialization and industrializa- Roraima. The region presents a great num- tion. Some information is presented about ber of exotic fruit trees in the wild state, the agronomic aspects, fruit composition, with a small number being explored for production costs, market and processing. agricultural purposes. Of these, one which stands out is the camu-camu, Myrciaria dubia (H.B.K.) Mc Vaugh, growing wild in 2. Plant description areas subject to periodic inundation, which makes it economically important to the region because such areas are generally 2.1. Taxonomy considered inadequate for other cultiva- tion [1]. Identified in 1958 by Mc Vaugh, the camu- camu, Myrciaria dubia (H.B.K.) McVaugh Interest in this fruit and its cultivation has (table I), is also known as Eugenia divari- been growing both in Brazil and in Peru cata Benth., M. phillyracoides Berg., since the camu-camu a high source of vita- M. divaricata (Benth.), M. riedeliana Berg., min C, presenting a total amount often more M. caurensis Steyerm, M. paraensis Berg., than 2 g × 100 g–1 in the whole pulp. The M. spruceana Berg. and Psidium dubium juice of the fruit is an excellent alternative H.B.K [2, 3–5]. for increasing the value of the raw material Since the camu-camu is found in exten- by industrial transformation. It is a natural sive areas in distinct countries, it is also des- product with a high vitamin C content, ignated by a variety of other common which can be used as a soft drink or in the names such as camo-camo in Peru, Caçari production of jams, nectars, ice cream, and Araçá d’água in Brazil, Guayabo in liquor, yoghurt, etc. Columbia and Guayabato or Guayabito in Venezuela [3, 5]. Currently, two types of camu-camu are Table I. recognized with very similar fruit but dis- Taxonomic position of camu-camu [2, 3]. tinct vegetative forms such that they do not belong to the same species since one is a Division Fanerogamas shrub and the other a tree, known as Sub-division Angiospermas M. dubia and Myrciaria sp., respectively, Class Dicotiledoneas (table II) [6]. Sub class Rosidae Order Myrtales Sub order Myrtanae 2.2. Botany Family Myrtaceae Genus Myrciaria The camu-camu shrub (M. dubia) is approx- Species Myrciaria dubia (H.B.K.) McVaugh imately 8 m in height, rarely reaching 12 m, glabrous with a smooth trunk which may 346 Fruits, vol. 56 (5) The camu-camu (Myrciaria dubia) Table II. Differentiating characteristics between Myrciaria dubia and Myrciaria sp. [6]. Characteristic Myrciaria dubia Myrciaria sp. Plant type Shrub Tree Harvesting period December – May March – May Weight of fruit (10 to 20) g (23 to 40) g Fruit color Dark red to purple Purple to brown Fruit skin Parchment like Semi-woody Seed color Yellowish Pinkish Seed size Large Small Seed shape Flat, kidney-shaped Oval, hard Number seeds / fruit 1 to 3 1 to 2 reach 15 cm in diameter. Its color ranges at the time of fructification. The studies on from light brown to purple, with bark which variability and genetic improvement have peels off naturally in periods of drought been carried out by the Instituto Nacional [2–7]. The shrub is deeply rooted and the de Investigaciones Agricolas (INIA) in Peru, roots have a great number of absorbing hairs. the National Institute of Amazon Research The leaves are opposed, single, petiolar, (INPA) and the Brazilian Agricultural elliptical or lanceolate, (3 to 10) cm in length Research Corporation (EMBRAPA) in Brazil. and (1.5 to 4.5) cm in width, with an acumi- The characteristics most evaluated in the nated apex and rounded base, provided with experiments are the productivity per plant a central vein with (18 to 20) pairs of lateral and, on a smaller scale, the ascorbic acid veins, and cylindrical petiole with a length production. of (3 to 6) mm and width of (1 to 2) mm (figure 1) [2, 4, 6]. 2.3. Origin and geographical Flowering is axial, with generally four distribution subsessile hermaphrodite flowers arranged in two pairs, rounded ciliated bracts and The camu-camu plant can be found white tiny perfumed petals [2, 3–6].