Title:Eugenia pyriformis Cambess-Myrtaceae: An Unexplored Brazilian Species
with Antimicrobial and Antioxidant Potential
Volume: 20
Issue: 6
Author(s): Chirle de Oliveira Raphaelli*, Taiane Mota Camargo, Marjana Radünz, Elisa dos Santos Pereira, Fernanda Izabel Garcia da Rocha Concenço, Márcia Vizzotto, Elessandra da Rosa Zavareze and Leonardo Nora
Affiliation:
- Department of Food Science and Technology, Federal University of Pelotas, RS, 96160-000, Brazil
Keywords:
Bioactive compounds, brazilian native fruit, uvaia, chemical composition, antioxidant activity, carotenoids.
Abstract:
Background: Eugenia pyriformis produces a round fruit with a sweet and aromatic flavor
known as uvaia and contains a range of nutrients and bioactive compounds with potential for
industrialization.
Objective: This literature review addresses the nutritional composition, chemical and biological activities
of uvaia (seeds and leaves), in addition to listing important factors for the post-harvest and
industrialization of uvaia.
Results: A wide range of studies describe the chemical and nutritional composition of fruits and
seeds. Among these studies, one considers the residue after processing the fruit and two evaluate
leaves. The pulp and peel have a high content of carbohydrates, fibers and sugars with low caloric
value and high content of vitamin C. Fruits contain phenolics, flavonoids and carotenoids and the
leaves have flavonoids, volatile compounds and tannins. Fruit can be eaten fresh; however, because
it is highly perishable and difficult to handle postharvest, industrialization seems to be an interesting
alternative to prolong shelf life.
Conclusion: E. pyriformis fruits have excellent attributes for consumer health, but industrialization
may be necessary to extend their shelf life. Fruits and leaves have a high antioxidant capacity
and antimicrobial potential against bacteria, fungi and protozoa. Essential oils from leaves and
trunks have antiproliferative, antileishmanial and anti-inflammatory potential. Mainly fruits and
leaves have the potential for use in the pharmaceutical and food industry.
