Bioactive compounds and antioxidant activity in pre-harvest camu-camu [Myrciaria dubia (H.B.K.) Mc Vaugh] fruits

• The highest pigment and vitamin C concentrations were observed in the fruit peels.
• The highest ascorbic acid concentrations occurred at 88 DAA and then decreased.
• The maximum antioxidant activity indicated by ORAC and DPPH was detected at 88 DAA.
• The flavonoids concentrations generally increased during fruit maturation.
• Vitamin C conferred a functional potential to camu-camu fruits.

The goal of this study was to determine the antioxidant activities and bioactive compound concentrations in camu-camu fruits during fruit development. For 6 seasons (years), camu-camu fruits were marked and harvested at 53, 60, 67, 74, 81, 88, 95, and 102 days after anthesis (DAA) from a rural property, located in the municipality of Cantá/RR. The highest pigment (carotenoids, flavonoids, and anthocyanins) and vitamin C concentrations were observed in the fruit peels. In contrast, the highest flavonoid and anthocyanin concentrations were measured in the fully ripe fruits that were harvested at 102 DAA. The highest carotenoid concentrations were recorded in fruits harvested at 53 DAA and decreased with fruit ripening. The highest ascorbic acid concentrations occurred at 88 DAA and decreased when the fruits became completely red. In addition, the highest total phenol concentrations and antioxidant activities were observed during this period. Consequently, camu-camu can serve as a functional food.