ES2445492B1 - Antioxidant compositions of a product obtained from the fruit of camu camu - Google Patents

Abstract

Antioxidant compositions of a product obtained from the fruit of camu camu. # The present invention deals with a method of obtaining a product of Myrciaria dubia fruits with a maturity state of 20-30%, elimination of the seeds of the selected fruits and drying of seedless fruits at a temperature below 60 ° C. It also deals with the product obtained and its uses.

Description

DESCRIPTION Antioxidant compositions of a product obtained from the fruit of camu camu.

The present invention relates to an antioxidant product obtained from fruits of camu camu (Myrciaria 5 dubia). Therefore, the invention could be framed in the field of the food industry and the pharmaceutical and cosmetic industry.

STATE OF THE TECHNIQUE

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Camu camu (Myrciaria dubia (HBK) Mc Vaugh is a fruit native to the Amazon in Colombia, Venezuela, Peru and Brazil, characterized by its high content of ascorbic acid, which significantly exceeds citrus fruits such as lemon or orange (up to 50 times more), with values around 9-50 g / kg On the other hand, camu camu also contains a high concentration of polyphenols that have recently received a lot of attention due to its antioxidant activity and free radical inhibitory ability with implications beneficial to human health The 15 free radicals are responsible for many degenerative diseases, cell death and cancer.

Natural antioxidants are highly valued because they can be used in the design of health benefits. Epidemiological studies suggest that a diet rich in fruits and vegetables is related to a reduction in the incidence of cardiovascular diseases, cancer and some degenerative disorders caused by an excess of free radicals.

In recent years a great interest in natural antioxidants has been aroused. The food industry uses them because they delay the oxidation of lipids and, therefore, improve the nutritional quality of food. Likewise, antioxidants have beneficial properties for health, including the prevention of coronary heart disease and cancer. Finally, they are used in the cosmetic industry as active natural ingredients. (Káhkónen et al. Antioxidant activity of plant extracts containing phenolic compounds. J Agric. Food Chem. 1999. 47, 10: 3954-62 and Crispo et al., Protective effects of polyphenolic compounds on oxidative stress-induced cytotoxicity in PC12 cells, Can.J. Physiol.Pharmacol., 2010, 88: 429-438).

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Likewise, obtaining new metabolites of plant origin with antioxidant properties is also of maximum interest, in the chemical industry, of polymers or energy.

However, the stability of both ascorbic acid and polyphenols can be affected by the manufacturing process. In addition, the processing of the fruits obviously also has consequences on the organoleptic properties of the products obtained. For example, the study by Ramos Alvarado (Amazonian Journal of Food Research, 2002, v. 2, No. 2, p89-99) describes various conservation and concentration procedures and their effects on the concentration of vitamin C of the products obtained as well as their organoleptic properties.

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Given the complexity of the matrix of the camu camu fruit and the shelf life of the fresh fruit, there is still a need for procedures to obtain products that retain the maximum bioactive compounds.

DESCRIPTION OF THE INVENTION

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The present invention deals with a process for obtaining an antioxidant product of camu camu fruits, preferably in the form of powder, which retains high concentrations of ascorbic acid, polyphenols and proanthocyanidins. The invention also relates to the composition comprising the antioxidant product obtained.

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The present invention has the following advantages:

- The camu camu fruit is collected in the green-pinon ripening state, minimizing harvest times and collecting a firmer fruit that is more resistant in harvesting. This state of ripening facilitates that the fruit is not damaged and loses its physicochemical characteristics during the time it takes from its collection to its processing,

- both the pulp and the skin of the fruits are used, facilitating their treatment and effectively removing the bioactive components present in these parts of the fruits,

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- the product obtained by the process described in the present invention, as well as the composition comprising it, has a very high concentration of ascorbic acid and polyphenols,

- also, in said composition large amounts of proanthocyanidins are conserved,

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- the composition obtained has a very low degree of humidity, so it is very stable.

The difference between the product obtained by the process of the present invention and the camu camu fruits or the products obtained from said fruit described in the state of the art is the high content of compounds with antioxidant capacity. More specifically, the product of the present invention contains amounts of vitamin C and polyphenols (among which are proanthocyanidins) not previously described, thus contributing to the state of the art with aspects of high interest in the food, pharmaceutical and pharmaceutical industries. Cosmetic

Therefore, a first aspect of the present invention relates to a process for obtaining a product of Myrciaria dubia fruits that comprises the following steps:

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a) Select fruits of Myrciaria dubia with a ratio of soluble solids / acidity between 1.40 and 2.30, that is, in a green-pinon state,

b) remove the seeds of the fruits selected in step (a),

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c) dry the seedless fruits obtained in step (b) at a temperature below 60 ° C.

A second aspect of the present invention relates to a product obtained by the process as described above.

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A third aspect of the present invention relates to a composition comprising the product as described above. Said composition may be a food, pharmaceutical or cosmetic composition.

A fourth aspect of the present invention relates to the use of the product or composition as described above as an antioxidant. 25

A fifth aspect of the present invention relates to the use of the product or composition as described above for the manufacture of a food composition.

A sixth aspect of the present invention relates to the use of the product or composition as described above for the manufacture of a medicament.

Finally, another aspect of the invention relates to the use of the product or composition as described above for the manufacture of a cosmetic.

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DETAILED DESCRIPTION OF THE INVENTION

Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and features of the invention will be derived partly from the description and partly from the practice of the invention.

A first aspect of the present invention relates to a method of obtaining a product of Myrciaria dubia fruits that comprises the following steps:

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a) Select fruits of Myrciaria dubia with a ratio of soluble solids / acidity between 1.40 and 2.30, that is, in a green-pinon state,

b) remove the seeds of the fruits selected in step (a),

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c) dry the seedless fruits obtained in step (b) at a temperature below 60 ° C.

The Myrciaria dubia fruit is also commonly known as camu camu, camu-camu, camo camo, caçari or araçá de água. The term "drying" can be used interchangeably with the term "dehydration."

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In a first embodiment of the first aspect of the present invention, the ratio of soluble solids / acidity is between 1.60 and 2.20, preferably 1.80 and 2.

The ratio of soluble solids / acidity is determined by measuring the amount of total soluble solids and the pH of the solution or fruits: 60

- The pH is measured for example with a pH meter (preferably digital but not necessarily). In camu camu fruits, the greater the maturity, the lower the acid content.

- Total soluble solids (percentage or Brix degrees) can be measured by refractometry. The higher the concentration of total soluble solids, the higher the index of light refraction, proportionally. The

measured with the refractometer shows the concentration percentage of soluble solids (Brix percentage) contained in a sample (for example in a water solution). The content of soluble solids is the total of all solids dissolved in water, including sugar, salts, proteins, acids, etc., and the measure read is the total sum of these. In the present invention, the Brix percentage (%) is calibrated to the amount of grams of sugar contained in 100g of sugar solution. With 5 solutions containing other components besides sugar, it is necessary to use a conversion table that provides the exact concentration of sugar or another compound that you want to measure by means of the Brix percentage. For example, an Abbe refractometer can be used, the aqueous activity (ratio between the vapor pressure of a given food in relation to the vapor pressure of pure water at the same temperature) and acidity (% citric acid) is measured. with a solution of NaOH (0.1M). 10

However, there are other methods to determine the maturation state of interest of camu camu, for example but without limitation:

- Skin color: The change in color from green to red indicates that compounds that make the fruit more palatable for consumption are accumulated (ecological strategy for seed dispersal through its consumption by animals; zoocoria). Devices such as the Hunter colorimeter can be used to detect this change. The state known as green-pinon on the skin can also be described as the state in which ripening, based on the reddish color of the outer face of the fruits, is 20% -30% on average of the total surface Average of the fruits. It can be done by comparing the color of the bottom of the fruit with that of the standard colorimetric table of typical colors of the camu camu variety or using a colorimeter.

- Color and appearance of the seeds: The measurement of the color and appearance of the camu camu seeds can be used to determine the optimum state of maturity to obtain the product of the invention. It is known that the seeds are going to be protected from layers of tissue that generally darken with the progress of maturation, so that the dried embryo contained in the seeds is protected against stomach acids from animals that ingest

- Measurement of the ability of detachment of the fruit: if the fruit is easily detached it is that it is ripe. The greater the resistance, the less maturity. By techniques known to the person skilled in the art, the ability to release the fruit from the optimal green-pinon state of the present invention could easily be determined.

- Hardness of the fruits: since as the fruit matures the peptic substances degrade, this causes the product to soften, thus the greater the hardness the less ripening. To assess the hardness a penetrometer or texturometer is used, with the penetrometer a thick needle with some pressure is introduced into the fruit.

- Other chemical indexes of maturity: by measuring internal gases, for example, by gas chromatography measuring CO2 or ethylene of the fruit.

The methods for determining maturity are preferably the ratio of soluble solids / acidity and skin color.

In another preferred embodiment of the first aspect of the present invention, step (b) comprises a crushing of the fruits selected in step (a). The crushed one allows to open the fruit and the seeds or pips can be extracted automatically or manually.

In another preferred embodiment of the first aspect of the present invention, in step (c) the fruits are dried to have a moisture content of 3% to 9% (i.e., the water content in the dried fruit is between a 3% and 50% 9%), preferably to have a moisture content of 5% to 7%. The drying step can be carried out by means of techniques known to those skilled in the art that allow the fruits to be dehydrated at temperatures below 60 ° C. For example by means of osmotic dehydration, whereby operating temperatures of between 20-50 ° C are used; or by drying in a fluidized bed. Drying is preferably carried out at a temperature between 20 and 55 ° C and more preferably between 40 and 50 ° C. This drying is preferably carried out in a fluidized bed. This step can be carried out for 2 to 20 hours, preferably 5 to 15 hours. The initial moisture of the fruit before drying is 90% (that is, 90% of the fresh fruit is water).

In another preferred embodiment of the first aspect of the present invention, there is also a step (d) after (c) grinding. Subsequently, there may be a stage (e) after (d) sieving. The purpose of sieving is to separate the different fractions of a mixture obtained in the milling according to their size. The sieve or mesh consists of a surface with uniform perforations where part of the material will pass and the rest will be retained. Said screening is carried out with a mesh light of 0.1 mm to 1 mm, preferably 0.2 mm to 0.8 mm. These grinding and sieving stages allow obtaining a fine powder that allows its use in a wide variety of applications. 65

The term grinding refers to the spraying and / or the disintegration of the solid material obtained after the drying step. By grinding, the average volume of the particles of a solid sample is reduced by dividing or fractioning the sample by mechanical means to the desired size. Some of the grinding methods are carried out by impact, shear rubbing or cutting.

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In the present invention, the term "flour" can be used to designate the product obtained from the milling of the dried, sieved or non-sieved product. In the present invention the term "powder" can be used to designate the product obtained from the milling of the dried, sieved product. Preferably, the term flour is used to designate the product obtained from the milling of the dried, sieved product as described in a previous paragraph. 10

A second aspect of the present invention relates to a product obtained by the process as described above, henceforth the product of the invention. This product preferably comprises vitamin C in a concentration of between 5 and 20 g / 100g of product, more preferably between 7 and 15 g / 100g of product. Total vitamin C is the sum of ascorbic acid and dehydroascorbic acid. fifteen

Furthermore, the product of the invention preferably comprises major polyphenols identified in a concentration of between 3500 and 5000 mg / 100 g of product, preferably between 3700 and 4250 mg / 100g of product. The different polyphenols found in the product of the invention comprise flavonols, derivatives of ellagic acid (ie, ellagic acid and glycosides), elagitannins, galotannins and proanthocyanidins. twenty

By "flavonols" is meant a class of flavonoids whose skeleton is 3-hydroxyfllavone (IUPAC: 3-hydroxy-2-phenylchroma-4-one). Their diversity is mainly generated by the different positions of the phenolic OH groups. An example of flavonol would be myricetin. The product of the invention preferably comprises flavonols in a concentration of between 0.5 and 3 mg / 100 g of product, more preferably between 1 and 2 mg / 100 g of product.

By "derivatives of ellagic acid" is meant both ellagic acid and its derivatives, mainly its glycosylated derivatives. Ellagic acid is also present in plants as elagitannins, which is a class of hydrolysable tannins formed mainly by pentagaloylglucose, an ester of gallic acid and glucose. The difference between elagitaninos and galotaninos is that in the elagitaninos the galoil groups are linked by means of C-C bonds, while in the galotaninos they are linked by depsid bond. The product of the invention preferably comprises derivatives of ellagic acid in a concentration of between 100 and 200 mg / 100 g of product, more preferably between 120 and 160 mg / 100 g of product. In addition, the product of the invention preferably comprises elagitannins in a concentration of between 300 and 500 mg / 100 g of product, more preferably between 350 and 450 mg / 100 g of product and preferably comprises galotannins in a concentration of between 10 and 70 mg / 100 g of procuro, more preferably between 25 and 50 mg / 100 g of product.

Proanthocyanidins means a class of polyphenols, also called flavanols. Flavanols include compounds such as catechins and gallate catechins. The product of the invention preferably comprises 40 proanthocyanidins selected from the list comprising catechin, catechin gallate, gallocatechin, epigallocatechin adduct and gallocatechin adduct, more preferably the proanthocyanidins are catechin, catechin gallate, gallocatechin, epigallocatechin, epigallocatechin galactum adduct. In a preferred embodiment of the second aspect of the present invention, the product comprises proanthocyanidins in a concentration of between 3000 and 4000 mg / 100g of product, preferably between 3200 and 3800 mg / 100g of product.

All of these polyphenols, as well as total vitamin C form a group of bioactive compounds referred to in the context of the invention as camunin. It is the high concentration of camunin in the product of the invention that gives it the antioxidant characteristics, so important in pharmacology and in the production of nutraceutical products or cosmetic compositions.

On the other hand, it is not only the high presence of camunin that confers antioxidant properties to the product and compositions of the invention. The product of the invention preferably has an average degree of polymerization between 2 and 4, more preferably between 2.5 and 3.5. The degree of polymerization is a variable that determines the bioavailability of bioactive compounds, that is, the fraction of nutrient contained in the food that is capable of crossing the intestinal wall and is useful for metabolism. It is noteworthy that this degree of polymerization is among the lowest among the known natural products, as can be seen in the comparison made in the examples section of the present invention.

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A third aspect of the present invention relates to a composition comprising the product as described above. The composition, defined in general, is a set of components that is formed at least by the product as described in the invention.

This composition can be a food composition. Obviously, the composition can be seen accompanied by other components such as but not limited to milk, yogurt, water, flour, chocolate, cereals and fruit juices.

The "food composition" comprises the product obtained by the process as described above and which provides nutrients. The term "food composition" and "nutritional composition" can be used as synonyms. The food or nutritional composition is or is part of a food, a nutraceutical, a supplement, a probiotic or a symbiotic. The term "food composition" or "nutritional composition" of the present invention refers to that food that, regardless of providing nutrients to the subject who takes it, beneficially affects one or more functions of the organism, so as to provide a better state of 10 health and wellness. As a consequence, said composition may be intended for the prevention and / or treatment of a disease or the causative factor of a disease. Therefore, the term "food composition" of the present invention can be used as a synonym for functional food or food for specific nutritional purposes or medicinal food.

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The term "nutraceutical" as used in the present invention refers to substances isolated from a food and used in a dosage form that have a beneficial effect on health.

The term "probiotic" as used in the present invention refers to live microorganisms that when supplied in adequate amounts promote health benefits of the host organism. twenty

The term "symbiotic" as used in the present invention refers to those foods that contain a mixture of prebiotics and probiotics. They usually contain a prebiotic component that favors growth and / or metabolic activity and ultimately the effect of the probiotic with which it is combined.

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The term "supplement", synonymous with any of the terms "dietary supplement", "nutritional supplement" or "food supplement" is a "food ingredient" intended to supplement food. Some examples of dietary supplements are, but are not limited to, vitamins, minerals, amino acids and food components such as enzymes and plant or glandular extracts. They are not presented as substitutes for a conventional food or as a single component of a meal or the dietary diet but as a supplement to the diet.

Preferably the food composition is a food that is selected from the list comprising: dairy product, vegetable product, meat product, snack, chocolate, beverage or baby food. The dairy product is selected from the list comprising, but not limited to, product derived from fermented milk (for example, but not limited to yogurt or cheese) or unfermented (for example, but not limited to, ice cream, butter, margarine, whey dairy). The vegetable product is, for example, but not limited to, a cereal in any form of presentation, fermented or unfermented. The drink can be, but not limited to, any fruit juice or unfermented milk.

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On the other hand, the composition can also be a pharmaceutical composition. This pharmaceutical composition preferably comprises pharmaceutically acceptable excipients.

For application in therapy, the product of the invention will preferably be in a pharmaceutically acceptable or substantially pure form, that is to say that it has a pharmaceutically acceptable level of purity excluding normal pharmaceutical additives such as diluents and carriers, and not including material considered toxic at normal dosage levels. The purity levels for the active ingredient are preferably greater than 50%, more preferably greater than 70%, and still more preferably greater than 90%. In a preferred embodiment, they are greater than 95% of the compound described above, or of its salts, solvates or prodrugs. fifty

In the sense used in this description, the term "therapeutically effective amount" refers to that amount of the component of the pharmaceutical composition that when administered to a mammal, preferably a human, is sufficient to produce prevention and / or treatment. , as defined below, of a disease or pathological condition of interest in the mammal, preferably a human. The therapeutically effective amount will vary, for example, according to the age, body weight, general state of health, sex and diet of the patient; the mode and time of administration; the rate of excretion, the combination of drugs; the severity of the particular disorder or pathological condition; and the subject undergoing therapy, but can be determined by a specialist in the art according to his own knowledge.

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The pharmaceutical composition is a set of components that is formed at least by the product of the invention in any concentration, which has at least one application in the improvement of the physical or physiological or psychological well-being of a subject, which implies an improvement of the general condition of your health

The term medicament has a more limited meaning than the meaning of "pharmaceutical composition", as defined in the present invention, since the medicament necessarily implies a preventive effect or

therapeutic that is, a physiological effect on the subject. Later, the term “medication” will be duly defined.

The term "excipient" refers to a substance that aids the absorption of any of the components of the product of the invention, stabilizes said components or aids in the preparation of the pharmaceutical composition in the sense of giving it consistency or providing flavors that make it more enjoyable Thus, the excipients could have the function of keeping the components together such as starches, sugars or cellulose, sweetening function, dye function, drug protection function such as to isolate it from air and / or moisture, function filling a tablet, capsule or any other form of presentation such as dibasic calcium phosphate, a disintegrating function to facilitate the dissolution of components 10 and their absorption in the intestine, without excluding other types of excipients not mentioned in this paragraph . Therefore, the term "excipient" is defined as that matter which, included in the galenic forms, is added to the active principles or to their associations to enable their preparation and stability, modify their organoleptic properties or determine the physicochemical properties of the Pharmaceutical composition and its bioavailability. The "pharmaceutically acceptable" excipient must allow the activity of the compounds of the pharmaceutical composition, that is, to be compatible with said components. Examples of excipients are binders, fillers, disintegrators, lubricants, coatings, sweeteners, flavorings and colorizers. More specific non-limiting examples of acceptable excipients are starches, sugars, xylitol, sorbitol, calcium phosphate, steroid fats, talc, silica or glycerin among others.

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The "galenic form or pharmaceutical form" is the provision to which the active ingredients and excipients are adapted to constitute a medicament. It is defined by the combination of the way in which the pharmaceutical composition is presented by the manufacturer and the way in which it is administered.

The pharmaceutical composition may comprise a "carrier" or carrier, which is preferably an inert substance. The function of the vehicle is to facilitate the incorporation of other compounds, allow a better dosage and administration or give consistency and form to the pharmaceutical composition. Therefore, the carrier is a substance that is used to dilute any of the components of the pharmaceutical composition of the present invention to a given volume or weight; or that even without diluting said components it is capable of allowing a better dosage and administration or giving consistency and form to the medicine. It's vehicle is pharmaceutically acceptable. When the form of presentation is liquid, the pharmaceutically acceptable carrier is the diluent.

In addition, the excipient and the vehicle must be pharmacologically acceptable, that is, the excipient and the vehicle are allowed and evaluated so as not to cause damage to the organisms to which it is administered.

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The pharmaceutical composition of the invention may comprise another active substance. In addition to the requirement of therapeutic efficacy, where said pharmaceutical composition may require the use of other therapeutic agents, there may be additional fundamental reasons that compel or strongly recommend the use of a combination of a compound of the invention and another therapeutic agent. The term "active ingredient" is any matter, whatever its origin, human, animal, plant, chemical or other, to which an appropriate activity 40 is attributed to constitute a medicament.

In each case the form of presentation of the medicament will be adapted to the type of administration used, therefore, the composition of the present invention can be presented in the form of solutions or any other form of clinically permitted administration and in a therapeutically effective amount. The pharmaceutical composition of the invention can be formulated in solid, semi-solid, liquid or gaseous forms, such as tablet, capsule, powder, granule, ointment, solution, suppository, injectable, inhalant, gel, syrup, nebulizer, microsphere or aerosol, preferably in the form of a tablet, capsule, powder, granule, solution, suppository or syrup. According to an even more preferred embodiment of the present invention, the pharmaceutical composition is presented in a form adapted to oral administration. fifty

The form adapted to oral administration refers to a physical state that can allow oral administration. Said form adapted to oral administration is selected from the list comprising, but not limited to, drops, syrup, tea, elixir, suspension, extemporaneous suspension, drinkable vial, tablet, capsule, granulate, seal, pill, tablet, tablet, tablet, troccus or lyophilized. 55

Another possibility is that the pharmaceutical composition is present in a form adapted to sublingual, nasal, intracatecal, bronchial, lymphatic, rectal, transdermal or inhaled administration. The product of the invention can be associated, for example, but not limited to liposomes or micelles.

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The above mentioned compositions may be prepared using conventional methods, such as those described in the Pharmacopoeias of different countries and in other reference texts.

The compounds and compositions of the present invention can be used together with other medicaments in combination therapies. The other drugs may be part of the same or a different composition, for administration at the same time or at different times.

The composition of the invention can also be a cosmetic composition.

In the present invention "cosmetic" is understood as those preparations consisting of natural or synthetic substances or mixtures thereof, for external use in the various parts of the human body: skin, capillary system, 5 nails, lips, external genital organs, teeth and mucous membranes of the oral cavity, with the sole or main purpose of sanitizing, perfuming, changing their appearance, protecting or maintaining them in good condition and / or correcting body odors but not to produce a therapeutic effect. The cosmetic composition may contain pharmaceutically and pharmacologically acceptable excipients and / or vehicles as described in previous paragraphs. On the other hand, the cosmetic composition can be presented in any form adapted to topical administration.

A fourth aspect of the present invention relates to the use of the product or composition as described above as an antioxidant. The results shown in the examples section of the invention show that the antioxidant capacity of the product of the invention has higher values (by any method of analysis) than the antioxidant capacity of the fruits with which they are compared (strawberry, grape, apple , cocoa powder) (see table 7).

By the term "antioxidant" is meant a composition capable of retarding or preventing the oxidation of other molecules. Oxidation reactions can produce free radicals that begin chain reactions that damage cells. Oxidative stress has been associated with the pathogenesis of many human diseases, which is why the use of the product of the present invention as an antioxidant has a great interest in pharmacology.

Other aspects of the present invention relate to the use of the product or composition as described above for the manufacture of a food composition, a medicament or a cosmetic composition.

The medicament referred to in the present invention can be for human or veterinary use. The "medicament for human use" means any substance or combination of substances that is presented as having properties for the treatment or prevention of diseases in humans or that can be used in humans or administered to humans in order to restore, correct or modify physiological functions by exercising a pharmacological, immunological or metabolic action, or establish a medical diagnosis. The "veterinary medicinal product" means any substance or combination of substances that is presented as having curative or preventive properties with respect to animal diseases or that can be administered to the animal in order to restore, correct or modify its physiological functions by exercising a pharmacological, immunological or metabolic action, or to establish a veterinary diagnosis. Also considered "veterinary drugs" are "premixes for medicated feed" prepared to be incorporated into a feed.

Another preferred embodiment of the present invention relates to the use of the product of the invention or of the composition comprising it for the manufacture of a medicament or for the manufacture of a food composition, for the prevention and / or treatment of diseases caused in partly or totally due to oxidative stress, known to the person skilled in the art. Some of the diseases in which oxidative stress is involved are: a) neurodegenerative diseases such as but not limited to Lou Gehrig's disease, Parkinson's disease, Alzheimer's disease and Huntington's disease, myalgic encephalopathy; or b) cardiovascular diseases. Four. Five

The term "treatment" as understood in the present invention refers to combating the effects caused as a result of a disease or pathological condition of interest in a subject (preferably mammal, and more preferably a human) that includes:

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(i) inhibit the disease or pathological condition, that is, stop its development;

(ii) alleviate the disease or the pathological condition, that is, cause the regression of the disease or the pathological condition or its symptomatology;

(iii) stabilize the disease or pathological condition.

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The term "prevention" as understood in the present invention consists in preventing the onset of the disease, that is, preventing the disease or pathological condition from occurring in a subject (preferably mammal, and more preferably a human), in in particular, when said subject has a predisposition for the pathological condition.,

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The invention will now be illustrated by tests carried out by the inventors, which shows the amounts of bioactive compounds in the product and compositions of the invention and their antioxidant capacity. The following examples and figures are provided by way of illustration, and are not intended to be limiting of the present invention.

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BRIEF DESCRIPTION OF THE FIGURES

FIG. 1. 360 nm chromatogram of a composition of the invention. mAU: absorption mini units, min: minutes; 1: Valoneic acid dilactone, 2: Ellagic glucosyl, 3: Ellagic pentosyl, 4: Myricetin glycoside, 5: Rhamnosil ellagic, 6: Ellagic acid, 7: Ellagic acid, 8-12 unidentified ellagic derivatives, 5

FIG. 2. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: minutes; 14: gallic acid, 15: castalagina, 16: vescalagina, 17: elagitannin, 18: pedunculagina, 19: HHDP-galoil-glucose, 20: di-HHDP-galoil-glucose, 21, HHDP-galoil-glucose, 23: di -HHDP-galoyl-glucose, 24: tri-galoyl-HHDP-glucose, 22 and 25: derivatives of unidentified gallic acid. 10

FIG. 3. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: minutes; 30: catechin, 31: epicatechin.

FIG. 4. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: 15 minutes; 32: adduct catechin, 33: adduct epicatechin.

FIG. 5. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: minutes; 34: catechin gallate, 35: epicatechin gallate.

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FIG. 6. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: minutes; 36: Gallocatechin adduct, 37: Epigallocatechin adduct.

FIG. 7. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: minutes; 38: gallocatechin, 39: epigallocatechin. 25

FIG. 8. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: minutes; 40: Gallocatechin adduct, 41: Epigallocatechin adduct.

FIG. 9. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: 30 minutes; 42: gallocatechin gallate, 43: epigallocatechin gallate.

FIG. 10. Chromatogram at 280 nm of a composition of the invention. mAU: absorption mini units, min: minutes; 44: gallocatechin gallate adduct, 45: epigallocatechin gallate adduct.

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EXAMPLES

Example 1. Procedure for obtaining the product of the invention.

First, camu camu fruits with green-pinon ripening state were selected, corresponding to a 40-20-30% ripening or a ratio of suspended solids / acidity between 1.80 and 2.

The desired state of maturity is determined by methods known to the person skilled in the art described in a previous section of the specification.

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The state of maturity can be determined by measuring the surface of red coloration on the outer face of the fruits. 20-30% indicate that said average percentage of the surface of the fruits has red coloration.

A preferred method for determining fruit ripening is the calculation of the ratio of suspended solids to acidity. In the present invention it has been established, according to various authors of the state of the art, that the outer color of the camu camu fruits has the following equivalence with the soluble solids / acidity ratio: 1.31 for the green fruits (state initial); 1.90 for reddish green fruits (green pinón) (medium ripeness); and 2.41 for red fruits (ripe state). Therefore, in the present invention it was established that the optimum ratio of suspended solids / acidity had to be between 1.80 and 2 to have the antioxidant characteristics of the product of the present invention. 55

The fruits come from the species Myrciaria dubia HBK Mc Vaugh which is a species of shrub camu camu that grows in flood zones in Pucallpa (the Ucayali rivers) that especially have a high content of organic matter. As a semi-aquatic species, during periods of large floods it can remain up to 7 months under water, with temperatures between 20 and 30 degrees and with annual rainfall between 1700 and 3000 mm. 60

The selected fruit was washed with chlorinated water and subsequently disinfected, adding 5 ppm more chlorine to the water. After the disinfection, the fruit cleared and passed to the scrub. For peeling, the fruit was crushed with a press and the nugget was separated manually. The skin of the fruit was not removed.

 65

Then the fruit was dried. Drying was carried out in a fluidized bed dryer at a temperature between 45 and 55 ° C for about 10 hours. The final product had a humidity of 6%.

After drying, grinding and sieving were carried out with a 0.5 mm mesh. Starting from an initial quantity of 1000 kg of camu camu fruits, a final quantity of sieved product of 50 kg was obtained. 5

Example 2. Analysis of polyphenols, vitamin C and antioxidant activity of the product of example 1.  Example 2.1 Identification of the main phenolic constituents of the product.  10 A qualitative analysis of the product of the invention was carried out with identification of the main phenolic constituents using the high efficiency liquid chromatography methodology with diode network detection (in English, HPLC-DAD), high efficiency liquid chromatography with spectrometry detection mass (in English, HPLC-MS) and by ultra-high performance liquid chromatography with quadrupole mass spectrometry detection (in English, UPLC-QTOF). fifteen

Subsequently, a quantitative analysis was performed on the extracts obtained by HPLC with ultra violet (UV) detection at specific wavelengths for each type of metabolite, and quantifying against external standards. Flavonols were quantified as rutin (quercetin 3-rutinoside), anthocyanins such as cyanidine 3-rutinoside, derivatives of ellagic as ellagic acid, elagitannins as vescalagina, and galvanic as 20 gallic acid.

Polyphenolic metabolites identified:

Flavonols: Myricetin glycoside (4), Myricetin pentides (6), Myricetin derivative glycoside (11), 25

Ellagic derivatives: Valoneic acid dilactone (1), ellagic glucosyl (2), ellagic pentosyl (3), ellagic rhamnosil (5), ellagic acid (6), 8 -12 Unidentified ellagic derivatives.

Derivatives of gallic acid: gallic acid (14), and two derivatives of gallic acid not yet identified (22 and 25). 30

Elagitannins: Castalagin (15), Vescalagin (16), unidentified ellagitannin (17), Di-HHDP-glucose (Pedunculagina) (18), HHDP-galoyl-glucose (19), Di-HHDP-galoil-glucose (20) , HHDP-di galoyl-glucose (21), Di-HHDP-galoyl-glucose (23), Trigaloyl-HHDP-glucose (24).

 35

Table 1. Retention time, UV / Visible spectrum, molecular ion and fragmentation of the phenolic compounds identified in the composition of example 1. The chromatograms of some of the compounds can be seen in fig. 1 and 2.

 No.

 Compound Retention time (min) [M-H] - λmax (nm) MS fragments mg / 100 mg composition (mean ± sd)

 Flavanols

 4

 Myricetin glycoside 27.5 479 264, 358 316, 221, 179 1.401 ± 0.053

 6

 Myricetin pentoside 30.4 449 272, 356 316 traces

 Hydrolyzed tannins

 one

 Valoneic acid dilactone 15.4 469 255, 374 425 5.457 ± 0.099

 Derivatives of ellagic acid

 2

 Ellagic acid hexoside 24.7 463 255, 362 301 7.519 ± 0.081

 3

 Ellagic acid pentoside 28.9 433 254, 360 301 20.42 ± 0.16

 5

 Ellagic acid dehoxyhexoside 29.7 447 254, 364 300 12.94 ± 0.28

 7

 Ellagic acid 30.9 301 256, 368 229 76.49 ± 0.49

 8

 Ellagic acid derivative 35.9 489 254, 362 301 3.904 ± 0.058

 9

 Ellagic acid derivative 36.5 489 254, 362 429, 301 3,128 ± 0,064

 10

 Ellagic acid derivative 37.2 586 254, 360 415, 301 2.27 ± 0.14

 12

 Derivative of ellagic acid 40.8 720 254, 362 301 1.508 ± 0.027

 13

 Derivative of ellagic acid 41.5 720 254, 362 301 1.618 ± 0.008

 Total 129.80 ± 0.15

 Elagitannins

 fifteen

 Castalagina 11.5 933 246 915, 889, 631 64.51 ± 1.11

 16

 Vescalagina 13.9 933 246 915, 889, 631 228.88 ± 1.89

 17

 Elagitannin 15.8 1221 240 915 19.38 ± 0.78

 18

 Pedunculagina 16.2 784 240 481, 301 17.93 ± 0.17

 19

 HHDP- galoyl glucose 19.8 633 240, 270 463, 301 17.80 ± 1.13

 twenty

 Di-HHDP- galoyl glucose 20.5 935 240, 270 917, 633, 301 38.37 ± 2.78

 twenty-one

 HHDP- galoyl glucose 21.8 875 240, 272 484, 301 7.89 ± 0.41

 2. 3

 Di-HHDP- galoyl glucose 25.9 935 240, 270 917, 633, 301 5.71 ± 0.35

 24

 Trigeloyl-HHDP-glucose 27.9 937 240, 276 767, 741, 465, 301 4.89 ± 0.17

 Total 405.35 ± 0.98

 Derivatives of gallic acid

 14

 Gallic acid 9.0 169 274 125 29.56 ± 0.71

 22

 Gallic acid derivative 24.1 915 240, 274 457, 169 6.43 ± 0.41

 25

 Derivative of gallic acid 37.8 569 238, 274 551, 523, 169 6.40 ± 0.50

 Total 42.40 ± 0.54

 Total 578.01 ± 0.55

Proanthocyanidins were quantified after degradation by the method of floroglucinolysis, and by analysis of the hydrolysis products by HPLC-DAD-fluorescence, using as a standard the degradation products of procyanidin B2.

 5

Proanthocyanidins: catechin, catechin gallate, gallocatechin, epigallocatechin, epigallocatechin adduct, gallocatechin gallate

Table 2. Retention time, UV / Visible spectrometry, molecular ion and fragmentation of the proanthocyanidins identified in the composition of Example 1. 10

 No.

 Compound Retention time (min) [M-H] - λmax (nm) MS fragments mg / 100 mg composition (mean ± sd)

 30

 Catechin 15.3 289 275 245, 205, 179 213.53 ± 3.27

 31

 Epicatechin 19.1 289 traces

 32

 Catechin adduct 11.5 413 traces

 33

 Epicatechin adduct 12.0 413 277 287, 261, 175 845.48 ± 1.89

 3. 4

 Catechin gallate 24.9 441 277 331, 289, 169 52.02 ± 0.40

 35

 Epicatechin gallate 27.4 441 traces

 36

 Galocatechin adduct 17.4 565 277 439, 413, 395 677.73 ± 11.99

 37

 Epigallocatechin adduct 23.6 565 traces

 38

 Galocatechin 10.7 305 277 287, 219, 178 45.28 ± 4.72

 39

 Epigallocatechin 14.4 305 277 287, 219, 178 60.10 ± 0.67

 40

 Galocatechin adduct 6.1 429 traces

 41

 Epigallocatechin adduct 8.6 429 275 303, 261, 177 409.20 ± 6.47

 42

 Gallocatechin gallate 19.3 457 275 331, 305, 287 352.75 ± 0.13

 43

 Epigallocatechin gallate 22.2 457 traces

 44

 Galocatechin gallate adduct 10.2 581 traces

 Four. Five

 Epigallocatechin gallate adduct 12.4 581 275 455, 429, 319 767.46 ± 0.13

 Total 3525.54 ± 3.30

 Example 2.2 Determination of polyphenols, vitamin C and antioxidant activity of the product of Example 1. 15

The following table shows the concentration of the polyphenols of the product obtained by the procedure described.

Table 3. Composition of the total identified polyphenols total in mg per 100 g of product. twenty

 Metabolites

 mg / 100g

 Flavonols

 1.4

 Derivatives of the ellagic

 135.26

 Elagitannins

 405.36

 Galotaninos

 42.39

 Proanthocyanidins

 3423.54

The product of the invention has a content of proanthocyanidins derived from epicatechin, epigallocatechin and their corresponding gallates with a concentration above 3 grams per 100g.

The average degree of polymerization of about 3 indicates that the degree of potential absorption of these 5 proanthocyanidins is high and this is one of the main added values of this product.

Vitamin C (ascorbic + dehydroascorbic) were quantified by HPLC with UV detection after derivatization. The results are shown in table 4.

 10

Table 4. Content of ascorbic acid, dehydroascorbic acid and total Vitamin C in the composition of example 1.

 Ascorbic acid (%)

 Dehydroascorbic acid (%) Total Total Vitamin C (g / 100g)

 9.25

 0.40 9.65

The following table shows the vitamin C content of the product of the invention with respect to 15 other products from other fruits.

Table 5. Vitamin C content of different lyophilized fruits (values are g / 100 g dry weight).

 Fruit

 Vitamin C

 Camu-Camu product

 9.7 g / 100

 Acerola

 5-7 g / 100

 Blackcurrant

 2 g / 100

 Orange and lemon

 0.5 g / 100

 Strawberry

 0.6 g / 100

 Guava

 2.3-3 g / 100

 twenty

The antioxidant capacity of the different extracts was carried out using the ABTS, DPPH and ORAC methods against Trolox, methods well known in the state of the art. The results are shown in table 6.

Table 6. Antioxidant capacity of the composition of Example 1 by ABTS, DPPH and ORAC methods. (* µmol trolox / g composition) 25

 ABTS *

 DPPH * ORAC *

 752.3

 1036.4 755

As can be seen in Table 7, the antioxidant capacity of the product of the invention is greater than the antioxidant capacity shown in other fruits with recognized antioxidant capacity.

 30

Table 7. Antioxidant capacity, ABTS, DPPH and ORAC of different fruits in equivalents of µmoles of trolox / g dry weight of sample.

 Fruit

 ABTS DPPH ORAC

 Camu-Camu product

 752.3 1036.4 755

 Strawberry

 250 300 153

 Grape

 - - 36.5

 Apple

 - 40 13.2

 Cocoa (powder)

 620 450 -

Claims (22)

1.- Procedure for obtaining a product of Myrciaria dubia fruits that includes the following stages: a) Select fruits of Myrciaria dubia with a ratio of soluble solids / acidity between 1.40 and 2.30, 5 b) remove the seeds of the fruits selected in step (a), c) dry the seedless fruits obtained in step (b) at a temperature below 60 ° C.  10 2. The method according to claim 1, wherein the ratio of soluble solids / acidity is between 1.60 and 2.20, preferably between 1.80 and 2. 3. The method according to any of the preceding claims, wherein step (b) comprises a crushing of the fruits selected in step (a). fifteen 4. The method according to any of the preceding claims, wherein in step (c) the fruits are dried until they have a moisture content of 3% to 9%. 5. The method according to any of the preceding claims, wherein in step (c) the fruits are dried until they have a moisture content of 5% to 7%. 6. The process according to any of the preceding claims, wherein step (c) is carried out at a temperature between 20 and 55 ° C, preferably between 40 and 50 ° C.  25 7. The method according to any of the preceding claims, wherein step (c) is carried out in a fluidized bed. 8. The method according to any of the preceding claims, wherein step (c) is carried out for 2 to 20 hours, preferably 5 to 15 hours. 30 9. The method according to any of the preceding claims, wherein there is also a stage (d) after (c) grinding. 10. The method according to any of the preceding claims, wherein there is also a subsequent stage (e) 35 a (d) of sieving with a mesh light of 0.1 mm to 1 mm, preferably 0.2 mm to 0 , 8 mm. 11. Product obtained by the process according to any of the preceding claims. 12. The product according to the preceding claim, wherein said product comprises vitamin C in a concentration of between 5 and 20 g / 100g of product, preferably between 7 and 15 g / 100g of product. 13. The product according to any of claims 11 to 12, wherein said product comprises polyphenols in a concentration of between 3500 and 5000 mg / 100g of product, preferably between 3700 and 4250 mg / 100g of product.  Four. Five 14. The product according to any of claims 11 to 13, wherein said product comprises proanthocyanidins in a concentration of between 3000 and 4000 mg / 100g of product, preferably between 3200 and 3800 mg / 100g of product. 15. Composition comprising the product according to any of claims 11 to 14. 50 16. The composition according to the preceding claim, wherein said composition is a food, pharmaceutical or cosmetic composition 17. The composition according to the preceding claim, wherein if said composition is a pharmaceutical composition comprises pharmaceutically acceptable excipients. 18. The composition according to claim 17, wherein said composition is in the form of a tablet, capsule, powder, granule, ointment, solution, suppository, injectable, inhalant, gel, syrup, nebulizer, microsphere or aerosol, preferably in the form of a tablet , capsule, powder, granule, solution, suppository or syrup. 60 19. Use of the product according to any of claims 11 to 14 or of the composition according to any of claims 15 to 18 as an antioxidant. 20. Use of the product according to any of claims 11 to 14 or of the composition according to claim 65 for the manufacture of a food composition. 21. Use of the product according to any of claims 11 to 14 or of the composition according to claim 15 for the manufacture of a medicament. 22. Use of the product according to any of claims 11 to 14 or of the composition according to claim 5 for the manufacture of a cosmetic.