IDENTIFICAÇÃO DOS COMPOSTOS VOLÁTEIS POR CG-EM DO FRUTO DE CAMU-CAMU (Myrciaria dubia)
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O camu-camu (Myrciaria dubia) é um fruto amazônico conhecido por seu alto teor de vitamina C e potencial antioxidante. Este estudo tem como objetivo identificar os compostos voláteis presentes no fruto de camu-camu utilizando cromatografia gasosa acoplada à espectrometria de massas (CG-EM). Amostras do fruto foram preparadas e submetidas a análises para identificar seu perfil volátil. Os resultados revelaram uma diversidade de compostos, dentre os identificados, destacaram-se o limoneno, o α-pineno e o β-mirceno, que contribuíram significativamente para o aroma característico do camu-camu. A identificação desses compostos fornece insights valiosos para a indústria alimentícia e cosmética, além de contribuir para o desenvolvimento de produtos derivados deste fruto nativo. Portanto o camu-camu possui um perfil volátil complexo que pode ser explorado para diversas aplicações científicas e industriais.
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