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myrciaria jaboticaba/cosmético
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Vitamin C in camu-camu [Myrciaria dubia (H.B.K.) McVaugh]: evaluation of extraction and analytical methods.
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Camu-camu, a typical Amazonian fruit, is known for the high vitamin C content of the peel and pulp. As vitamin C is widely used in the food, pharmaceutical, and cosmetics industries, it is of interest to study new sources, extraction techniques, and analytical methods for the identification and
Effects of diet supplementation with Camu-camu (Myrciaria dubia HBK McVaugh) fruit in a rat model of diet-induced obesity.
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Amazonian Camu-camu fruit (Myrciaria dubia HBK Mc Vaugh) has attracted interest from food and cosmetics industries because of its rich content of vitamin C, flavonoids and anthocyanins. The goal of this study was investigates the antiobesity action of the ingestion of the Camu-camu pulp in a rat
Camu-camu bioactive compounds extraction by ecofriendly sequential processes (ultrasound assisted extraction and reverse osmosis).
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Technical feasibility of an ecofriendly sequential process (ultrasound assisted extraction and reverse osmosis, or UAE and RO) was evaluated in order to obtain a functional Camu-camu (Myrciaria dubia) product with high vitamin C content. Water was used in the assisted extraction by probe ultrasound
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