eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-01-08 5 12 941 946 10.12691/jfnr-5-12-10 JFNR201751210 article Adele Salom?o-Oliveira adelesalomao@gmail.com 1 Helyde Albuquerque Marinho 2 Department in Food Science, Universidade Federal do Amazonas (UFAM), Manaus-AM, Brazil Department of Research, Society and Health, Instituto Nacional de Pesquisas da Amaz?nia (INPA), Manaus-AM, Brazil Camu-camu (Myrciaria dubia (Kunth) Mc Vaughn) stands out as a major Amazonian native fruit with broad market perspective, since it is an exceptional source of ascorbic acid and other antioxidants present in its composition. This study aimed to determine the freeze-dried camu-camu fruit's bioactive compound characteristics as well as antioxidant, physical and chemical activities. The samples were from the Manaquiri-AM district, non-flooded land ecosystem. Centesimal analyses have ranked camu-camu as a 'very low density' food presenting: 91.24% moisture, 7.49% carbohydrates and low protein, lipids, ash, and fiber content values. The energy value showed to be 36.97 kcal. Camu-camu went throught freeze-drying process and parameters pH, Aw, total phenols, flavonoids and ascorbic acid content analyses. The values found in this study concerning the antioxidant activity by using DPPH IC50 sequestering method, showed to be 26.70 + 0.76 µg / mL and the acid ascorbic estimated value is 3.04±0.06 g.100-1. The results demonstrate non-flooded land camu-camu to be able to be used as a natural antioxidant promoting good health as well as contributing to the Amazon region's folk economy. http://pubs.sciepub.com/jfnr/5/12/10/jfnr-5-12-10.pdf Amazonian fruit antioxidant ascorbic acid bioactive compouds non-contagious chronic diseases