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Revista de la Sociedad Química del Perú

Print version ISSN 1810-634X


CASTRO GOMEZ, Juan C. et al. Variation of vitamina c and antocianins in Myrciaria dubia "camu camu". Rev. Soc. Quím. Perú [online]. 2013, vol.79, n.4, pp.319-330. ISSN 1810-634X.

Myrciaria dubia is an Amazonian shrub that produces various nutritional and bioactive compounds. This research was conducted to expand our knowledge about vitamin C and anthocyanins. Samples were obtained from the INIA Germplasm Collection and analyzed using standard techniques. The vitamin C content showed a wide variation and concentration gradients were significant in unripe (F = 36, df = 3, p < 0.001) and ripe fruits (F = 42, df = 3, p < 0.001). Also, total anthocyanins showed extensive variation and very marked concentration gradients in ripe fruits (F = 34, df = 3, p < 0.001). These differences were primarily among vitamin C and anthocyanins in the peel and other fruit parts (p <0.01). We also found positive correlations in vitamin C and anthocyanin content. In addition, both compounds were detected in different tissues in the germination and early growth processes. In conclusion, M. dubia has a wide variation in vitamin C and anthocyanins content in fruits, mainly due to the influence of genetic factors. Also, both compounds have concentration gradients from the peel to the center of unripe (except anthocyanins) and ripe fruits. Additionally, there was positive correlation in ripe fruits between vitamin C and anthocyanins content in the peel and pulp in contact with it. Additionally, vitamin C and anthocyanins, especially cyanidin-3-glucoside, are synthesized in germination and early growth processes.

Keywords : initial growth; Amazonian fruit; germination; concentration gradient.

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