Chemical characterization of Eugenia stipitata: A native fruit from the Amazon rich in nutrients and source of bioactive compounds.

Eugenia stipitata is a fruit native to the Brazilian Amazonian region, belonging to the Myrtaceae family whose chemical composition has been little evidenced. In this study, we evaluated for the first time the nutritional composition, bioactive compounds and antioxidant properties of two fractions of this fruit. It was observed that the edible fraction had a higher content of minerals such as K, Ca and Mg (827.66 ± 14.51; 107.16 ± 1.54; and 75.65 ± 1.28 mg 100 g-1 dw, respectively), sucrose (38.01 ± 2.94 mg g-1 dw), fructose (17.58 ± 0.80 mg g-1 dw), and maltotetraose (1.63 ± 0.09 mg g-1 dw). In this same fraction, about 30 volatile compounds were found, mainly biciclo(3.2.1)octan-3-one, 6 (2-hydroxyethyl)-, endo-; butanoic acid, 2-methyl-, hexyl ester and p-ocimene. In turn, the seed had the highest number of compounds identified by ESI-LTQ-MS/MS (including vanillic acid, gallic acid hexoside, catechin hexoside, luteolin hexoside, among others), higher content of phenolics (142.43 ± 0.82 mg GAE g-1 dw), flavonoids (43.73 ± 0.23 mg CE g-1 dw), and antioxidant capacity (139.59 ± 2.47; 447.94 ± 2.70; and 100.07 ± 10.50 µM TE g-1 dw for DPPH, ABTS, and ORAC, respectively). These results suggest that Eugenia stipitata has excellent nutritional value and great functional potential, and may contribute to a greater commercial exploitation of this fruit, not only in food, but also in the pharmaceutical and cosmetic industries.