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Species of Eugenia have been used as an antidiabetic natural source. Chemical, antioxidant and antiglycant screening of extracts from pedra-ume caá (Eugenia punicifolia) fruits were performed. 1H NMR assisted by non-supervised chemometric methods were employed for the evaluation of the chemical profiles which were distinguished according to the color of fruit maturation stages, as well as for pulp and seed fruit. Furthermore, 1H NMR fingerprint analysis of the crude extract allowed the identification of quercitrin and myricitrin, beside other nine compounds. The extracts of the yellow (YP) and green (GP) pulps presented higher antiglycant and antioxidant activities. Fresh juice from E. punicifolia was encapsulated in microcapsules produced with dextrose equivalent (DE) of 10, 20 or 30 as wall materials for the maintainment of their antioxidant and antiglycant properties. The more efficient retention of the bioactive compounds was found using the DE30. The Encapsulation Efficiency (EE) and the Retention Efficiency (RE) of this system was found around 89.7% and 97.6%, respectively. In addition, NMR spectra revealed the presence of flavonoids O -glycosylated (quercitrin and myricitrin) which might be related to the antiglycant and antioxidant activities. The YP presented larger content of quercitrin (117.6 ± 0.4 mg per each 100 g of fresh fruit). Therefore, pedra-ume caá should be employed as an alternative nutraceutical source, as well as intherapeutic pourposes. Unlabelled Image • Phenolic compounds from pedra-ume caá cherry have been characterized. • Phenological stages of Amazon cherry were distinguish by NMR and chemometric tools. • Antiglycant and antioxidant activities from Eugenia punicifolia fruits are shown. • Microcapsules with Eugenia punicifolia juice preserved biochemical activities. • The fruit in yellow stage has shown the best antiglycant and antioxidant properties. [ABSTRACT FROM AUTHOR]

Extracted from a tuberous root of the Amazon forest named Ariá (Goeppertia allouia), starch samples were submitted to four γ-radiation doses of 1, 5, 20 and 50 kGy and investigated by powder X-ray diffraction (XRD) and pasting properties. The XRD patterns were quantified by the Rietveld refinement method and the pasting properties by Palabiyik's, Hill's and Arrhenius models. Crystallinity values were obtained considering the semi-crystalline microstructures (mean crystallites sizes and microstrains) and the weight fraction of the semi-crystalline phases were calculated considering the diffuse X-ray scattering. The combination of the techniques revealed that the increase in the amorphous component is related to the continuous degradation of the semi-crystalline phases in lower molecular weight sugars that also increased pasting temperature and delaying the gelation process. The reduction in the activation energy of the phase transition is associated with the accumulated energy in the defects, induced by γ-radiation. [Display omitted] • Starch from Ariá was subjected to γ-radiation and identified as C-type starch, composed of the A-type and B-type polymorphs. • A new approach was proposed to quantify the phase content and crystallinity of starches using XRD and Rietveld method. • The amorphous component increases with the growth of small sugar molecules generated by amylopectin chain breakage. • The γ-radiation dose progressively influences the physicochemical properties of Ariá starch. • Irradiation promoted partial dextrinization of the sample, influencing the physicochemical properties of the starch. [ABSTRACT FROM AUTHOR]