Main nutrients and phenolic compounds found in Uvaia (Eugenia pyriformis Cabess.)

Uvaia (Eugenia pyriformis Cabess.) is a Brazilian native species, also named uvalha and ubaia. These fruits show themselves as berries of different sizes and forms (1 to 4 cm of length and up to 3 cm of diameter) weighing an average of 6 grams each fruit. It has a delicate pulp, thin peel, smooth and pleasant aroma, it is appreciated for consumption in the form of juices, jam, sweets, and it can be frozen to be commercialized. The aim of this study was to characterize the proximate composition and the phenolic compounds and antioxidant capacity of the edible part of uvaia. The edible part of uvaia was analyzed in order to quantify the moisture, ash, protein, lipid, and carbohydrates. Using a hydroethanolic extract (60% v/v) we determined the antioxidant capacity (hydrophilic-ORAC, FRAP, DPPH, and ABTS), total phenolics (Folin-Ciocalteau and HPLC/DAD) and total flavonoids (AlCl3); and using a hexanoic extract the lipophilic-ORAC was determined. Carbohydrate is the major nutrient in uvaia on a dry basis (70%), followed by almost 20% of protein and less than 5% of lipids. The edible part of uvaia showed total-ORAC value of 191 µmol TE/g, total phenolic content was 32 mg GAE/g, and about 7mg CE/g of total flavonoids. Among the analytical methods of antioxidant capacity, ABTS and FRAP presented similar values (45.40 and 41.96 µmol TE/g, respectively). Furthermore, among 11 phenolic compounds investigated by HPLC/DAD in uvaia, gallic acid, catechin, and epicatechin were identified (comparing with identical standards UV-Vis spectra, retention time and elution order) and quantified. The edible part of uvaia showed interesting content of carbohydrate; however the antioxidant capacity of the ethanolic extract instigate more research due to its phenolic compounds and flavonoids. The consumption of uvaia in natura and technological application of the fruit should be encouraged.