02406naa a2200289 a 450000100080000000500110000800800410001902400520006010000260011224501450013826000090028352014850029265000240177765000170180165000160181865000110183465300210184570000230186670000340188970000290192370000160195270000160196870000200198470000170200470000200202177300750204121797192025-11-07       2025    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.jfca.2025.1084122DOI1 aSOUZA, R. B. da S. de  aChemical characterization of grumixama-açu (Eugenia villaenovae Kiaersk.) fruitbA new source of bioactive compoundsh[electronic resource]  c2025  aEugenia villaenovae is a species of the Myrtaceae family native to the Brazilian Atlantic Forest. The aim of this study was to determine the centesimal composition, concentration of bioactive and volatile compounds in the edible parts of E. villaenovae fruit, providing information about this unknown and endangered species and determining its nutritional and functional potential. The fruits were collected, botanically identified, and eval- uated for proximate composition, sugar, carotenoids, anthocyanins, phenolic compounds profile by High per- formance liquid chromatography (HPLC) and volatile compounds by Gas chromatography mass spectrometry (GC-MS). The fruit presented 15.09 g/100 g of total dietary fiber and high content of total carotenoids (25,649 μg/100 g). The main carotenoid was lycopene (11,002.67 μg/100 g), followed by β-cryptoxanthin (8752.33 μg/100 g). The fruits also presented high levels of total anthocyanins (108.13 mg/100 g). The main anthocyanin was cyanidin-3-O-glucoside (79.75 mg/100 g), followed by delphinidin-3-O-glucoside (28.38 mg/ 100 g). Its major phenolic compound was gallic acid (999.00 mg/100 g) and isoquercetin (24.00 mg/100 g). The main volatile compound was (E)-caryophyllene, which represents 23.4 % of the total volatile compounds. The determination of the unprecedented composition of E. villaenovae indicates that the fruit can be considered a functional food, standing out as a source of lycopene, anthocyanins and fibers.  aBioactive compounds  aBiodiversity  aCarotenoids  aFruits  aMyrtaceae Family1 aPESSANHA, L. de O.1 aNASCIMENTO, L. da S. de M. do1 aSANTIAGO, M. C. P. de A.1 aPACHECO, S.1 aGAMA, P. E.1 aSOUZA, M. da C.1 aRIBAS, S. A.1 aBORGUINI, R. G.  tJournal of Food Composition and Analysisgv. 148, n., p. 108412, 2025.