Correo Electrónico
DNINFOA - SIA
Bibliotecas
Convocatorias
Identidad U.N.
Published
Antimicrobial potential of camu camu (Myrciaria dubia) against bacteria, yeasts, and parasitic protozoa: a review
Potencial antimicrobiano del camu camu (Myrciaria dubia) contra bacterias, levaduras y protozoos parásitos: una revisión
DOI:
https://doi.org/10.15446/rfnam.v75n2.98010Keywords:
Ascorbic acid , Inhibition , Pathogen, Phenolic compounds (en)Ácido ascórbico , Inhibición , Patógenos , Compuestos fenólicos (es)
Some microorganisms are responsible for food spoilage and foodborne infections worldwide. These microorganisms are becoming increasingly resistant to degradation or inhibition due to exposure to antibiotics, antifungal, and antiparasitics, posing a growing threat to human health. The aim of this study was to describe the antimicrobial properties of compounds present in Myrciaria dubia (pulp, seed, peel, and leaves) against bacteria (Staphylococcus spp., Escherichia coli, Salmonella and others), yeasts (Candida albicans and Saccharomyces cerevisiae) and parasitic protozoa (Leishmania amazonensis and Plasmodium falciparum). Different papers published in the main databases (Scopus, ScienceDirect, PubMed, Wiley Online Library, as well as in university repositories) were reviewed. These results were analyzed and organized according to their inhibitory activity, attributable metabolic actions of this plant, mainly based on its phenolic compounds present (rhodomyrtone, isomyrtucommulone B, myrciarone B, trans-resveratrol, 2.4-dihydroxybenzoic acid, myricetin, syringic, ellagic acid and casuarictin), which can inhibit the synthesis or destabilize the microbial membrane, nucleic acids, cell walls in bacteria and mitochondrial dysfunction in protozoa
Algunos microorganismos son responsables del deterioro de los alimentos y de las infecciones alimentarias en el mundo. Estos microorganismos se están volviendo cada vez más resistentes a la degradación o inhibición debido a la exposición de antibióticos, antifúngicos y antiparasitarios, lo que supone una amenaza creciente para la salud de las personas. El objetivo de este estudio fue describir las propiedades antimicrobianas de los compuestos presentes en Myrciaria dubia (pulpa, semilla, cáscara y hoja) contra bacterias (Staphylococcus spp., Escherichia coli, Salmonella y otros), levaduras (Candida albicans y Saccharomyces cerevisiae) y protozoos parásitos (Leishmania amazonensis y Plasmodium falciparum). Se revisaron distintos trabajos publicados en las principales bases de datos (Scopus, ScienceDirect, PubMed, Wiley Online Library), así como en repositorios de universidades. Estos resultados fueron analizados y organizados de acuerdo a su actividad inhibitoria, capacidad atribuible a las acciones metabólicas de esta planta, basados principalmente en sus compuestos fenólicos presentes (rhodomyrtone, isomyrtucommulone B, myrciarone B, trans-resveratrol, ácido 2,4 dihidroxibenzoico, myricetin , syringic, ácido elágico y casuarictin), los que pueden inhibir la síntesis o desestabilizar la membrana microbiana, ácidos nucleicos, paredes celulares en bacterias y disfunción mitocondrial en protozoos.
References
Alves RE, Filgueiras HAC, Moura CFH, Araújo NCC and Almeida AS. 2002. Camu-Camu (Myrciaria dubia Mc Vaugh): A rich natural source of vitamin C. Proceeding of the Interamerican Society Tropical Horticulture 46: 11 – 13.
Arita-Morioka KI, Yamanaka K, Mizunoe Y, Tanaka Y, Ogura T and Sugimoto S. 2018. Inhibitory effects of Myricetin derivatives on curli-dependent biofilm formation in Escherichia coli. Scientific Reports 8: 8452. https://doi.org/10.1038/s41598-018-26748-z
Camere-Colarossi R, Ulloa-Urizar G, Medina-Flores D, Caballero-García S, Mayta-Tovalino F and del Valle-Mendoza J. 2016. Antibacterial activity of Myrciaria dubia (camu camu) against Streptococcus mutans and Streptococcus sanguinis. Asian Pacific Journal of Tropical Biomedicine 6(9): 740–744. https://doi.org/10.1016/j.apjtb.2016.07.008
Carey DE and McNamara PJ. 2015. The impact of triclosan on the spread of antibiotic resistance in the environment. Frontiers in microbiology 5: 780. https://doi.org/10.3389/fmicb.2014.00780
Castro JC, Gutiérrez F, Acuña C, Cerdeira LA, Tapullima A, Cobos M and Iman S. 2013. Variación del contenido de vitamina C y antocianinas en Myrciaria dubia “camu camu”. Revista de la Sociedad Química Del Perú 79(4): 319-330.
Castro JC, Maddox JD and Imán SA. 2018. Camu-camu—Myrciaria dubia (Kunth) McVaugh. pp. 97-105. Exotic fruits. Academic Press. Cambridge, USA. https://doi.org/10.1016/B978-0-12-803138-4.00014-9
Chirinos R, Galarza J, Betalleluz-Pallardel I, Pedreschi R and Campos D. 2010. Antioxidant compounds and antioxidant capacity of Peruvian camu camu (Myrciaria dubia (H.B.K.) McVaugh) fruit at different maturity stages. Food Chemistry 120(4): 1019–1024. https://doi.org/10.1016/j.foodchem.2009.11.041
Conceição N, Albuquerque BR, Pereira C, Corrêa RCG, Lopes CB, Calhelha RC, Alves MJ, Barros L and Ferreira ICFR. 2020.
By-products of camu-camu [Myrciaria dubia (Kunth) McVaugh] as promising sources of bioactive high added-value food ingredients: Functionalization of yogurts. Molecules 25(1): 70. https://doi.org/10.3390/molecules25010070
Correia VCDS, Lima NO, Oliveira FADS, dos Santos APDA, Teles CBG, de Oliveira Júnior WP and Pimenta RS. 2016. Evaluation of the antiplasmodial and leishmanicidal potential of Myrciaria dubia (Myrtaceae) extract. Revista da Sociedade Brasileira de Medicina Tropical 49(5): 586–592. https://doi.org/10.1590/0037-8682-0227-2016
Cunha-Santos ECE, Viganó J, Neves DA, Martínez J and Godoy HT. 2019. Vitamin C in camu-camu [ Myrciaria dubia (H.B.K.) McVaugh]: evaluation of extraction and analytical methods. Food Research International 115: 160–166. https://doi.org/10.1016/j.foodres.2018.08.031
Cushnie TPT and Lamb AJ. 2005. Antimicrobial activity of flavonoids. International Journal of Antimicrobial Agents 26(5): 343–356. https://doi.org/10.1016/j.ijantimicag.2005.09.002
Da Costa JS, Andrade WMS, de Figueiredo RO, Santos PVL, Freitas JJdaS, Setzer WN, da silva JKR, Maia JGS and Figueiredo PLB. 2022. Chemical composition and variability of the volatile components of Myrciaria species growing in the Amazon region. Molecules 27(7): 2234. https://doi.org/10.3390/molecules27072234
Da Silva JL, Cadavez V, Lorenzo JM, Figueiredo EEDS and Gonzales-Barron U. 2021. Effects of camu-camu (Myrciaria dubia) powder on the physicochemical and kinetic parameters of deteriorating microorganisms and Salmonella enterica subsp. enterica serovar typhimurium in refrigerated vacuum-packed ground beef. Agriculture 11(3): 252. https://doi.org/10.3390/agriculture11030252
Da Silva CSM and Mourão RHV. 2022. Antioxidant activity of Myrciaria dubia (camu-camu) extracts Myrtaceae. Research, Society and Development 11(2): e5811225130-e5811225130. https://doi.org/10.33448/rsd-v11i2.25130
De Azevêdo JCS, Borges KC, Genovese MI, Correia RTP and Vattem DA. 2015. Neuroprotective effects of dried camucamu (Myrciaria dubia HBK McVaugh) residue in C. elegans. Food Research International 73: 135–141. https://doi.org/10.1016/j.foodres.2015.02.015
De Azevêdo JCS, Fujita A, de Oliveira EL, Genovese MI and Correia RTP. 2014. Dried camu-camu (Myrciaria dubia H.B.K. McVaugh) industrial residue: A bioactive-rich Amazonian powder with functional attributes. Food Research International 62: 934–940. https://doi.org/10.1016/j.foodres.2014.05.018
Do Carmo, MAV, Fidelis, M, Pressete, CG, Marques, MJ, Castro-Gamero, AM, Myoda, T, Granato, D, Azevedo, L. 2019. Hydroalcoholic Myrciaria dubia (camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agents. Food Research International 125: 108551. https://doi.org/10.1016/j.foodres.2019.108551
Do Carmo MAV, Fidelis M, Sanchez CA, Castro AP, Camps I, Colombo FA, Marques MJ, Myoda T, Granato D and Azevedo L. 2020. Camu-camu (Myrciaria dubia) seeds as a novel source of bioactive compounds with promising antimalarial and antischistosomicidal properties. Food Research International 136: 109334. https://doi.org/10.1016/j.foodres.2020.109334
Fidelis M, Do Carmo, MAV, da Cruz TM, Azevedo L, Myoda T, Furtado MM, Marques MB, Sant’Ana AS, Genovese MI, Oh WY, Wen M, Shahidi F, Zhang L, Franchin M, de Alencar SM, Rosale PL and Granato D. 2020. Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensiv ingredient. Food Chemistry 310: 125909. https://doi.org/10.1016/j.foodchem.2019.125909
Finberg RW, Moellering RC, Tally FP, Craig WA, Pankey GA, Dellinger EP, West MA, Joshi M, Linden PK, Rolston KV, Rotschafer JC and Rybak MJ. 2004. The importance of bactericidal drugs: Future directions in infectious disease. Clinical Infectious Diseases 39(9):1314–1320. https://doi.org/10.1086/425009
Flores D. 2010. Uso Histórico: camu camu Myrciaria dubia (HBK) Mc Vaugh. Repositorio Institucional promperú, Lima. 25 p. Flores ML and Naupari NW. 2017. Inhibición de bacterias fitopatógenas (Erwinia carotovora subsp carotovora y Pseudomona cichorii) a partir de extractos polifenólicos de cáscaras de camu camu y carambola para la agricultura orgánica (Tesis de licenciatura). Universidad Nacional del Callao. Lima. Perú. 118p.
French GL. 2006. Bactericidal agents in the treatment of MRSA infections - The potential role of daptomycin. Journal of Antimicrobial Chemotherapy 58(6): 1107–1117. https://doi.org/10.1093/jac/dkl393
Fujita A, Sarkar D, Wu S, Kennelly E, Shetty K, and Genovese MI. 2015. Evaluation of phenolic-linked bioactives of camu camu (Myrciaria dubia Mc. Vaugh) for antihyperglycemia, antihypertension, antimicrobial properties and cellular rejuvenation. Food Research International 77(2): 194-203. https://doi.org/10.1016/j.foodres.2015.07.009
Fujita A, Borges K, Correia R, Franco BDGDM and Genovese MI. 2013. Impact of spouted bed drying on bioactive compounds, antimicrobial and antioxidant activities of commercial frozen pulp of camu-camu (Myrciaria dubia Mc. Vaugh). Food Research International 54(1): 495–500. https://doi.org/10.1016/j.foodres.2013.07.025
Gonçalves AESS, Lajolo FM and Genovese MI. 2010. Chemical composition and antioxidant/antidiabetic potential of brazilian native fruits and commercial frozen pulps. Journal of Agricultural and Food Chemistry 58(8): 4666–4674. https://doi.org/10.1021/jf903875u
Gushulak BD and MacPherson DW. 2004. Globalization of infectious diseases: The impact of migration. Clinical Infectious Diseases 38(12): 1742–1748. https://doi.org/10.1086/421268
Hernández MS, Carrillo M, Barrera J and Fernández-Trujillo JP. 2011. Chapter 16 - Camu-camu (Myrciaria dubia Kunth McVaugh). pp. 352-375e. In: Yahia EM. (Ed.). Postharvest Biology and Technology of Tropical and Subtropical Fruits Açai to Citrus. Woodhead Publishing, Sawston, UK. 532 p. https://doi.org/10.1533/9780857092762.352
Inocente-Camones MÁ, Tomas-Chota GE, Huamán-Malla J, Muñoz-Jáuregui AM, García-Morán RI, Quispe-Fuentes G, Palomino-Pacheco CJ, and Taype-Espinoza EDR. 2014. Actividad antioxidante y fotoprotectora in vitro de una loción y gel elaborados con extracto estabilizado de camu camu (Myrciaria dubia Kunth.). Revista de la Sociedad Química Del Perú 80(1): 65–77. https://doi.org/10.37761/rsqp.v80i1.222
Justi KC, Visentainer JV, de Souza NE and Matsushita M. 2000. Nutritional composition and vitamin C stability in stored camu-camu (Myrciaria dubia) pulp. Archivos Latinoamericanos de Nutrición 50(4): 405–408.
Kaneshima T, Myoda T, Nakata M, Fujimori T, Toeda K and Nishizawa M. 2015. Rhodomyrtone, an antimicrobial acylphloroglucinol, in the peel of Myrciaria dubia (Camu-camu). Journal of the Japanese Society of Food Preservation Sciences 41:71-76.
Kaneshima T, Myoda T, Nakata M, Fujimori T, Toeda K and Nishizawa M. 2016. Antioxidant activity of C-Glycosidic ellagitannins from the seeds and peel of camu-camu (Myrciaria dubia). LWT - Food Science and Technology 69: 76–81. https://doi.org/10.1016/j.lwt.2016.01.024
Kaneshima T, Myoda T, Toeda K, Fujimori T and Nishizawa M. 2017. Antimicrobial constituents of peel and seeds of camu camu (Myrciaria dubia). Bioscience, Biotechnology and Biochemistry 81(8): 1461–1465. https://doi.org/10.1080/09168451.2017.1320517
Levison ME. 2004. Pharmacodynamics of antimicrobial drugs. Infectious Disease Clinics of North America 18(3): 451–465. https://doi.org/10.1016/j.idc.2004.04.012
Lim TK. 2012. Chapter 86 - Myrciaria dubia. pp. 631-638. Edible medicinal and non medicinal plants. Springer, Dordrecht, Netherlands. 898 p. https://doi.org/10.1007/978-94-007-2534-8_86
López AE. 2017. Efecto antibacteriano del zumo de Myrciaria dubia, Citrus grandis y Citrus reticula sobre Escherichia coli y Salmonella tiphy. Cientifi-K 5(1): 87–92.
Mir MA. 2022. Chapter 3- Evolution of antimicrobial drug resistance in human pathogenic fungi. pp. 53–70. Human Pathogenic Microbes. Academic Press. Cambridge, USA. 266p. https://doi.org/10.1016/b978-0-323-96127-1.00009-7
Moglad EH, Hamad AM, Fatima F, Seshadri VD and Naz M. 2020. Antimicrobial and wound healing activities of certain Sudanese medicinal plants. Saudi Journal of Biological Sciences 27(7): 1766–1772. https://doi.org/10.1016/j.sjbs.2020.05.017
Mori A, Nishino C, Enoki N and Tawata S. 1987. Antibacterial activity and mode of action of plant flavonoids against Proteus vulgaris and Staphylococcus aureus. Phytochemistry 26(8): 2231-2234. https://doi.org/10.1016/S0031-9422(00)84689-0
Moromi HM, Perfecto DR, Cadillo EM, Alvarado EC and Espinoza F. 2016. Efectividad in vitro e in vivo de un colutorio a base de Myrciaria dubia “camu camu” sobre bacterias de importancia oral. Theorēma (Lima, Segunda Época, En Línea) (1): 83 92.
Myoda T, Fujimura S, Park B, Nagashima T, Nakagawa J and Nishizawa M. 2010. Antioxidative and antimicrobial potential of residues of camu-camu juice production. Journal of Food, Agriculture and Environment 8(2): 304–307.
Obregón-La Rosa AJ, Augusto-Elías-Peñafiel CC, ContrerasLópez E, Arias-Arroyo GC and Bracamonte-Romero M. 2021. Características fisicoquímicas, nutricionales y morfológicas de frutas nativas. Revista de Investigaciones Altoandinas 23(1): 17-25. https://doi.org/10.18271/ria.2021.202
Ohemeng KA, Schwender CF, Fu KP and Barrett JF. 1993. DNA gyrase inhibitory and antibacterial activity of some flavones (1). Bioorganic & Medicinal Chemistry Letters 3(2): 225-230. https://doi.org/10.1016/S0960-894X(01)80881-7
Pankey GA and Sabath LD. 2004. Clinical relevance of bacteriostatic versus bactericidal mechanisms of action in the treatment of gram-positive bacterial infections. Clinical Infectious Diseases 38(6): 864–870. https://doi.org/10.1086/381972
Pinedo M, Delgado C, Farroñay R, del Castillo D, Iman S, Villacrés J, Fachin L, Oliva C, Abanto C, Bardales R and Vega R. 2011. Camu camu (Myrciaria dubia, Myrtaceae). Aportes para su aprovechamiento sostenible en la Amazonia Peruana. Instituto de Investigaciones de la Amazonia Peruana, Loreto, Perú. 135 p.
Rauha J-P, Remes S, Heinonen M, Hopia A, Kähkönen M, Kujala T, Pihlaja K, Vuorela H and Vuorela P. 2000. Antimicrobial effects of finnish plant extracts containing flavonoids and other phenolic compounds. International Journal of Food Microbiology 56(1): 3-12. https://doi.org/10.1016/S0168-1605(00)00218-X
Reynertson KA, Yang H, Jiang B, Basile MJ and Kennelly EJ. 2008. Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits. Food Chemistry 109(4): 883–890. https://doi.org/10.1016/j.foodchem.2008.01.021
Rodrigues RB, de Menezes HC, Cabral LM, Dornier M and Reynes M. 2001. An Amazonian fruit with a high potential as a natural source of vitamin C: the camu-camu (Myrciaria dubia). Fruits 56(5): 345–354.
Roumy V, Ruiz JCM, Bonneau N, Samaillie J, Azaroual N, Encinas LA, Rivière C, Hennebelle T, Sahpaz S, Antherieu S, Pinçon C, Neut C, Siah A, Gutierrez-Choquevilca AL and Ruiz L. 2020. Plant therapy in the Peruvian Amazon (Loreto) in case of infectious diseases and its antimicrobial evaluation. Journal of Ethnopharmacology 249: 112411. https://doi.org/10.1016/j.jep.2019.112411
Ruiz-Barrueto MA, Pérez CGP, la Serna Solari PB and CruzLópez CYS. 2021. Actividad antibacteriana in vitro del extracto hidroetanólico de Myrciaria dubia (Kunth) McVaugh (camu camu) sobre Streptococcus mutans. Revista Cubana de Medicina Tropical 73(2): e607
Samanta I and Bandyopadhyay S. 2020. Chapter 1 - History of antimicrobial resistance. pp. 1-5. Antimicrobial resistance in agriculture perspective, policy and mitigation. Academic Press, Cambridge, USA. 377 p. https://doi.org/10.1016/b978-0-12815770-1.00001-8
Santos TRJ and Santana LCLA. 2019. Antimicrobial potential of exotic fruits residues. South African Journal of Botany 124: 338–344. https://doi.org/10.1016/j.sajb.2019.05.031
Santos IL, Miranda LCF, da Cruz Rodrigues AM, da Silva LHM and Amante ER. 2022. Camu-camu [Myrciaria dubia (HBK) McVaugh]: A review of properties and proposals of products for integral valorization of raw material. Food Chemistry 372: 131290. https://doi.org/10.1016/j.foodchem.2021.131290
Tasdemir, D., Lack, G., Brun, R., Rüedi, P., Scapozza, L., & Perozzo, R. (2006). Inhibition of Plasmodium falciparum fatty acid biosynthesis: evaluation of FabG, FabZ, and FabI as drug targets for flavonoids. Journal of Medicinal Chemistry 49(11): 3345-3353. https://doi.org/10.1021/jm0600545
Vignier N and Bouchaud O. 2018. Travel, migration and emerging infectious diseases. Electronic Journal of the International Federation of Clinical Chemistry and Laboratory Medicine 29(3): 175–179. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6247124
Villanueva-Tiburcio JE, Condezo-Hoyos LA and Asquieri ER. 2010. Antocianinas, ácido ascórbico, polifenoles totales y actividad antioxidante, en la cáscara de camu-camu (Myrciaria dubia (H.B.K) McVaugh). Food Science and Technology 30 Suppl. 1: 151–160. https://doi.org/10.1590/s0101-20612010000500023
Willemann JR, Escher GB, Kaneshima T, Furtado MM, Sant’Ana AS, do Carmo, MAV, Azevedo L and Granato D. 2020. Response surface optimization of phenolic compounds extraction from camucamu (Myrciaria dubia) seed coat based on chemical properties and bioactivity. Journal of Food Science 85(8): 2358–2367. https://doi.org/10.1111/1750-3841.15327
Yadav S, Jadeja NB, Dafale, NA, Purohit HJ and Kapley A. 2019. Chapter 17 - Pharmaceuticals and personal care products mediated antimicrobial resistance: Future challenges. pp. 409-428. In: Prasad MNV, Vithanage M and kapley A. (eds.). Pharmaceuticals and Personal Care Products: Waste Management and Treatment Technology Emerging Contaminants and Micro Pollutants. Butterworth-Heinemann, Oxford, UK. 467 p. https://doi.org/10.1016/B978-0-12-816189-0.00017-2
Yunis-Aguinaga J, Fernandes DC, Eto SF, Claudiano GS, Marcusso PF, Marinho-Neto FA, Fernandes JBK, de Moraes FR and de Moraes JRE. 2016. Dietary camu camu, Myrciaria dubia, enhances immunological response in Nile tilapia. Fish and Shellfish Immunology 58: 284–291. https://doi.org/10.1016/j.fsi.2016.08.030
Yuyama K, Aguiar JPL and Yuyama LKO. 2002. Camu-camu: um fruto fantástico como fonte de vitamina C. Acta Amazonica 32(1): 169–174. https://doi.org/10.1590/1809-43922002321174
WHO - World Health Organization. 2021. Infectious diseases. In: WHO http://www.emro.who.int/health-topics/infectious diseases/index.html
Zanatta CF and Mercadante AZ. 2007. Carotenoid composition from the Brazilian tropical fruit camu–camu (Myrciaria dubia). Food Chemistry 101(4): 1526-1532. https://doi.org/10.1016/j.foodchem.2006.04.004
How to Cite
APA
ACM
ACS
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Download Citation
CrossRef Cited-by
1. Ligia Soares Lima, Marcia Ribeiro, Ludmila F. M. F. Cardozo, Nara Xavier Moreira, Anderson Junger Teodoro, Peter Stenvinkel, Denise Mafra. (2024). Amazonian Fruits for Treatment of Non-Communicable Diseases. Current Nutrition Reports, 13(3), p.611. https://doi.org/10.1007/s13668-024-00553-9.
2. Luis Alfredo Espinoza- Espinoza, Sheyla Thalya Atoche-Dioses, Luis Alberto Ruiz-Flores, Mirtha Susana Anaya-Palacios, Jaime Valdiviezo- Marcelo, Daniel M. Paredes-Lopez, Haydée Cárdenas- Quintana, Luz Arelis Moreno- Quispe. (2024). Bioactive and Nutritional Potential of an Infant Food Based on Mangifera Indica, Musa Paradisiaca, Chenopodium Quinoa and Amaranthus Caudatus Flour. Current Research in Nutrition and Food Science Journal, 12(2), p.763. https://doi.org/10.12944/CRNFSJ.12.2.22.
3. Edwin Jorge Vega-Portalatino, Miriam Marleni Rosales-Cuentas, Carmen Tamariz-Angeles, Percy Olivera-Gonzales, Luis Alfredo Espinoza-Espinoza, Luz Arelis Moreno-Quispe, Jube Ciro Portalatino-Zevallos. (2024). Diversity of endophytic bacteria with antimicrobial potential isolated from marine macroalgae from Yacila and Cangrejos beaches, Piura-Peru. Archives of Microbiology, 206(9) https://doi.org/10.1007/s00203-024-04098-x.
4. Olívia Domingues Ribeiro, Walnice Maria Oliveira do Nascimento, Amanda Reis da Silva, Mônica Falcão-da-Silva, Muhammad Zafar, Mozaniel Santana de Oliveira, Ely Simone Cajueiro Gurgel. (2026). Characterization and pre-selection of Myrciaria dubia (Kunth) McVaugh (Myrtaceae) clones with desirable traits for crossbreeding in Eastern Amazonian germplasm. Genetic Resources and Crop Evolution, 73(1) https://doi.org/10.1007/s10722-025-02628-0.
5. Yina Paola Ortega Santiago, Andrés Miguel Ardila Martínez , Marco Luis Saldaña Durán, Dagoberto Lozano Rivera. (2022). Tendencias en la investigación universitaria. Una visión desde Latinoamérica. Volumen XIX. , p.121. https://doi.org/10.47212/tendencias2022vol.xix.10.
6. Juliana María García-Chacón, Juan Camilo Marín-Loaiza, Coralia Osorio. (2023). Camu Camu (Myrciaria dubia (Kunth) McVaugh): An Amazonian Fruit with Biofunctional Properties–A Review. ACS Omega, 8(6), p.5169. https://doi.org/10.1021/acsomega.2c07245.
7. Luz Arelis Moreno-Quispe, Luis Alfredo Espinoza- Espinoza, Enrique Alonso Mauricio- Sandoval, Mirtha Susana Anaya Palacios, Edwin Jorge Vega Portalatino. (2023). Ice cream consumption preferences in Sullana, Peru. Current Research in Nutrition and Food Science Journal, 11(1), p.267. https://doi.org/10.12944/CRNFSJ.11.1.20.
Dimensions
PlumX
Article abstract page views
Downloads
License
Copyright (c) 2022 LUIS ALFREDO ESPINOZA
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The journal allows the author(s) to maintain the exploitation rights (copyright) of their articles without restrictions. The author(s) accept the distribution of their articles on the web and in paper support (25 copies per issue) under open access at local, regional, and international levels. The full paper will be included and disseminated through the Portal of Journals and Institutional Repository of the Universidad Nacional de Colombia, and in all the specialized databases that the journal considers pertinent for its indexation, to provide visibility and positioning to the article. All articles must comply with Colombian and international legislation, related to copyright.
Author Commitments
The author(s) undertake to assign the rights of printing and reprinting of the material published to the journal Revista Facultad Nacional de Agronomía Medellín. Any quotation of the articles published in the journal should be made given the respective credits to the journal and its content. In case content duplication of the journal or its partial or total publication in another language, there must be written permission of the Director.
Content Responsibility
The Faculty of Agricultural Sciences and the journal are not necessarily responsible or in solidarity with the concepts issued in the published articles, whose responsibility will be entirely the author or the authors.
