Eclet. Quim. 50 | e-1589, 2025 https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 ISSN 1678-4618 page 1/8 1State University of Ponta Grossa, Department of Chemistry, Ponta Grossa, Brazil. 2State University of Ponta Grossa, Department of Food Engineering, Ponta Grossa, Brazil. 3Federal Technological University of Paraná, Coordination of Biological Sciences, Santa Helena, Brazil. +Corresponding author: Cássia Gonçalves Magalhães, Phone: +554232203062, Email address: cgmagalhaes@uepg.br Short Review Phenolic compounds and biological potential of Eugenia uniflora L.: A short review Cássia Gonçalves Magalhães1+ , Isabela Maria Macedo Simon Sola2 , Aline Alberti2 , Jociani Ascari3 , Domingos Sávio Nunes1 Abstract CONTENTS 1. Introduction 2. Methodology 3. Extraction and isolation techniques 4. Chemical composition 5. Bioactivity of extracts and isolated substances of E. uniflora 6. Food applications 7. Concluding remarks Authors’ contribution Data availability statement Funding Acknowledgments Conflict of interest References Eugenia uniflora L. (Myrtaceae) is native to Brazil and it is known as pitanga. In traditional medicine, this species is used to treat cough, skin allergies and asthma. Different parts of this plant displayed insecticidal, antimicrobial, and antioxidant activities. The main phenolic compounds found in the extracts of this species are flavonoids and tannins, which display relevant biological activities. This review shows recent phytochemical studies on E. uniflora, emphasizing the phenolic compounds, including a description of methods of extraction of these metabolites. Besides, the diversified biological activities and the potential of this plant for the food industry are reported. The pharmacological and nutraceutical potential attributed to E. uniflora justify the growing scientific interest in this species. Article History Received August 15, 2024 Accepted October 23, 2024 Published March 24, 2025 Keywords 1. Eugenia uniflora; 2. phenolic compounds; 3. nutraceuticals. Section Editors Assis Vicente Benedetti Highlights More demand for natural antioxidants motivates research about phenolic compounds. Eugenia uniflora can be used as a functional ingredient by the food industry. Distinct applications of E. uniflora spire us to continue the studies on this plant. https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 https://ror.org/027s08w94 https://ror.org/027s08w94 https://ror.org/05syd6y78 mailto:cgmagalhaes@uepg.br mailto:cgmagalhaes@uepg.br mailto:isa240698@gmail.com mailto:aalberti@uepg.br mailto:jascari@utfpr.edu.br mailto:senunsd@gmail.com https://orcid.org/0000-0003-4168-3365 https://orcid.org/0009-0000-7811-4233 https://orcid.org/0000-0002-9787-4630 https://orcid.org/0000-0002-7928-9921 https://orcid.org/0000-0002-7729-8840 Short Review https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 ISSN 1678-4618 page 2/8 1. Introduction The genus Eugenia is one of the most important within the Myrtaceae family, which has about 2000 species widespread from Southern Mexico to Argentina, and a small number of species in Africa. Many of these species present highlighted nutritional values and commercial applications, due to the occurrence of bioactive compounds (Saval et al., 2023; Santoso et al., 2021). Eugenia uniflora L. is native to Brazil and it is known as pitanga. It is the most studied species from the Eugenia genus, regarding the essential oil composition and bioactivity. Considering the economic context, pitanga is a promising fruit to be exploited by agroindustry due to its diversified use, exemplified by juices, jellies, ice creams, and fruit compotes, besides its fresh consumption (Luciano et al., 2021a; Santoso et al., 2021; Vargas et al., 2019). In addition, E. uniflora leaf essential oil is extensively used to produce a range of personal care products due to its astringent characteristics, added to the peculiar and pleasant aroma (Tobal and Rodrigues, 2019). In Brazilian folk medicine, the leaves of the pitanga are used in the form of teas prepared as an infusion or decoction. Traditional applications include the treatment of hypercholesterolemia, as a digestive, hepatoprotective, diuretic, antihypertensive, anti-inflammatory, and antimicrobial (Bagatini et al., 2023; Silva et al., 2023). The occurrence of new or rare E. uniflora secondary metabolites in other plants, especially polyphenolic compounds and volatile terpenoids, is an awakening for research into new activities and applications. Due to the importance of E. uniflora in different areas, this work aimed to present a short review of the published studies on methods of extraction and isolation of compounds present in extracts of the leaves and fruits of E. uniflora, as well as some biological activities of this species reported between 2018 and 2024. 2. Methodology Data relating to E. uniflora L. and bioactive potential were obtained through PubMed and Google Scholar and published in the last 6 years. The following exclusion criteria were adopted: 1) article whose full text was not accessible in the database; 2) publications that did not include the term “Eugenia uniflora” and the specific bioactivity in the abstract or title; 3) articles which are not written in English; and 4) articles in which the phytochemicals used in the biological activity assays were not isolated from that species but were acquired from industries. In this short review, 48 publications were included. 3. Extraction and isolation techniques The extraction of phenolic compounds, glycosylated flavonoids, and tannins from the fruits and leaves of E. uniflora has been carried out using conventional and non-conventional extraction techniques, the first being the most used. Generally, for the extraction of phenolic compounds, water and organic solvents (ethanol, methanol, acetone, and n-butanol) are used. It is often necessary to mix the solvents to increase efficiency (Sobeh et al., 2019). In fruits, the percolation technique with ethanol/water was used to isolate the sesquiterpenoids Eugenilone A− N (Chen et al., 2023), while hydrolysable tannins, carotenoids, iridoids, anthocyanins, and flavonoids were isolated by maceration with acetone, methanol/water and HCl/methanol (Biazotto et al., 2019; Rodrigues et al., 2020). Combined techniques showed promise in obtaining phenolic compounds in E. uniflora fruits. An example is the maceration with sonication using pure or mixtures of solvents such as methanol, ethanol, water (Migues et al., 2018; Ramalho et al., 2019; Santos et al., 2021), hexane, and ethyl acetate (Rashmi and Negi, 2022) in obtaining anthocyanins, tannins, flavonoids and phenolic acids. Conventional extraction is the most used due to ease of use and low cost. However, unconventional extraction techniques have environmentally important advantages, such as shorter extraction time and amount of solvent, high yield and better reproducibility. Unconventional extraction techniques such as supercritical CO2 have been used to extract different metabolites from leaves (Bezerra et al., 2020; Canabarro et al., 2020). Souza et al. (2022) described a green method combining the extraction assisted by microwave using natural deep eutectic solvent (NADES) composed of choline and lactic acid to isolate bioactive phenolic compounds from the leaves of E. uniflora. The low energy consumption associated with the method's reproducibility was highlighted in that study. Different chromatographic techniques are used for the isolation and purification of phenolic compounds present in the leaves and fruits of E. uniflora. Thin-layer chromatography (TLC) analysis using silica gel (Rashmi et al., 2023), column chromatography (CC) performed on silica gel, Sephadex LH-20 and Diaion HP-20 (Chen et al., 2023; Sobeh et al., 2019; Tenório et al., 2024), flash chromatography system Sepacore® X50 with RP- 18 column (Sobeh et al., 2019), high-performance liquid chromatography (HPLC) performed on a reversed-phase octadecylsilanized silica gel (ODS) column and with refractive index detector (Biazotto et al., 2019; Rodrigues et al., 2020), and UV/VIS photodiode array detector (Ramalho et al., 2019; Santos et al., 2021). For the structural elucidation of the isolated substances from E. uniflora, the comparison with standard samples of phenolic compounds (gallic acid, vanillic acid, ellagic acid, p-coumaric acid, ferulic acid) and flavonoids (kaempferol, resveratrol, quercetin, catechin, epicatechin and rutin), for example, is a conventional method. (Bagatini et al., 2023). Afterwards, the structural elucidation of the isolated metabolites is generally performed using hyphenated techniques. In these cases, the equipment (Gas or liquid chromatograph) used for the isolation of the constituents is coupled to a mass spectrometer that is operated by distinct ionization types (Bagatini et al., 2023; Souza et al., 2022; Tenório et al., 2024). Additionally, FTIR and one- and two-dimensional 1H and 13C NMR spectroscopies are essential techniques also used in the structural elucidation of the isolated metabolites (Rashmi and Negi, 2022). 4. Chemical composition E. uniflora is a source of secondary metabolites from distinct classes, such as phenolic acids, glycosylated flavonoids and their aglycones, triterpenes, and tannins (Table 1). The chemical structure of some compounds isolated from E. uniflora is shown in Fig. 1. Many studies report the analysis of total phenolics found in extracts, as well as the content of flavonoids present in leaves, seeds or fruits of different varieties or stages of maturation of E. uniflora (Lazzarotto et al., 2021; Fidelis et al., 2022; Migues et al., 2018). There are compounds which are commonly found in different parts of E. uniflora. However, since the amount of these compounds varies depending on the part of the plant (Bezerra et al., 2020; Borsoi et al., 2022), this evidence can direct the scientific interest for a specific part of E. uniflora. Qualitative and https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 Short Review https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 ISSN 1678-4618 page 3/8 quantitative profiles of secondary metabolites are influenced by parameters such as storage time, extraction method and solvent. Depending on these external factors and plant physiology, the type and content of metabolites during pitanga's maturation certainly change. It was observed that the anthocyanin content increased, while flavonoid and tannin contents decreased in fruits of red, red- orange, and purple biotypes from E. uniflora harvested in Brazil (Chaves et al., 2018). Bellaver et al. (2024) evaluated the impact of drying at different temperatures on the retention of phenolic compounds and carotenoids in the pulp of E. uniflora. The results indicated the degradation of those compounds, highlighting the importance of optimizing the drying process and maximizing the fruit's nutraceutical value. Santos et al. (2021) reported differences between the content of myricetin, quercetin, and lutein in distinct samples of fruits from the purple variety. This illustrates the variability in the constituents of the fruits belonging to the same plant and highlights the importance of collecting a sample that represents the whole specimen. Table 1. Chemical composition of E. uniflora. Plant part Compound class Compound Reference Fruits Sesquiterpenes Eugenilones A-N Chen et al., 2023 Pulp, seeds, and leaves Phenolic acid Gallic acid Borsoi et al., 2022; Tenório et al., 2024 Seeds Phenolic acids Protocatechuic acid Bagatini et al., 2023 Daucic acid Salicylic acid Leaves Phenolic acids Quinic acid Oliveira et al., 2018 4-hydroxybenzoic acid 4-p-coumaroylquinic acid Chlorogenic acid Leaves, pulp, and fruits Phenolic acids p-Coumaric acid Borsoi et al., 2022; Rashmi and Neghi, 2022 Leaves and pulp Phenolic acids Ellagic acid Bagatini et al., 2023; Borsoi et al., 2022 Vanillic acid Rashmi and Neghi, 2022 Caffeic acid Fruits Phenolic acids Syringic acid Homovanillic acid 3-Hydroxybenzoic acid Tannic acid Pulp 4-hydroxyphenylacetic acid Chaves et al., 2018 Gallic acid 3-O-[6′-O-acetyl-βd-glucoside] Sobeh et al., 2019 Gentisic acid 5-O-β-D-glucoside Leaves, pulp, and seeds Flavonoids Myricitrin Oliveira et al., 2018; Leaves Glycosilated flavonoids Myricetin-3-O-(2’’-O-galloyl)-α-l-rhamnopyranoside Oliveira et al., 2018 Myricetin-3-O-(2’’-O-galloyl)-α-L-rhamnopyranoside hydrate Pulp Hydrolysable tannins Valoneic acid dilactone Sobeh et al., 2019 Sanguiin h1 Bagatini et al., 2023 Tellimagrandin I Leaves Hydrolysable tannins Tellimagrandin II Tercatain Heterophylliin a Ellagitannin Oliveira et al., 2018 Fruits Hydrolysable tannins Theogallin Ramalho et al., 2019 Eugeniflorin D2 Oliveira et al., 2018 Leaves Dimmeric tannins Camptothin Oliveira et al., 2018 Gemin/dhippomanin A Oenothein B Oliveira et al., 2018; Ramalho et al., 2019 2″-Galloylastragalin Bagatini et al. 2023 Leaves Flavanone Isosakuranetin Quercetin Leaves, seeds Flavanols Kaempferol Borsoi et al., 2022 Gallocatechin Bagatini et al., 2023 Epigallocatechin Leaves, seeds Glycosilated flavone Luteolin 7-O-glucoside Fruitsa Glycosilated flavonols Myricetin-galloyl-hexoside Migues et al., 2018 Quercetin galloyl hexoside Quercetin-rhamnoside Quercetin-pentoside Quercetin-hexoside Glycosilated Flavones Myricetin-pentoside Myricetin-rhamnoside Anthocyanins Delphinidin-3-hexoside Cyanidin-3-hexoside Fruitsb Anthocyanins Malvidin-O-galactoside Migues et al., 2018 Malvidin-O-pentoside Malvidin-O-acetylhexoside Petunidin-O-galactoside Continue… https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 Short Review https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 ISSN 1678-4618 page 4/8 Fruitsa,b Anthocyanins Pelargonidin-O-rutinoside Chaves et al., 2018 Delphinidin-O-galactoside Pelargonidin-O-glucoside Delphinidin-O-glucoside Cyanidin-O-galactoside Cyanidin-O-glucoside Pulp Anthocyanins Cyanidin 3-glucosyl-rutinoside Glycosylated flavones Luteolin 7-O-glucuronide Chaves et al., 2018 Kaempferol-3-O-glucuronide Kaempferol-3-O-sophoroside Isorhamnetin-3-O-glucoside Luteolin-6-C-glucoside Pulp Flavones Isorhamnetin Chaves et al., 2018 Rhamnetin Flavonol Catechin Chaves et al., 2018 Flavanone glycoside Eriodictyol-7-O-glucoside Fruits Stilbene Pterostilbene Rashmi et al., 2023 Naphtoquinone Juglone Lignan Syringaresinol Isoflavone Biochanin A Phenylpropanoid Estragole Pulp Carotenoids Rubixanthin Borsoi et al., 2022 Lutein B-carotene Violaxanthin Lycopene Zeaxanthin Source: Elaborated by the authors. Note: a: purple variety; b: red variety. Figure 1. Chemical structures of metabolites isolated from E. uniflora. Source: Elaborated by the authors. https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 Short Review https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 ISSN 1678-4618 page 5/8 5. Bioactivity of extracts and isolated substances of E. uniflora The fruits and leaves of E. uniflora are used for the treatment of different symptoms and diseases, such as fever, bronchitis, digestive disorders, gout, and hypertension (Chen et al., 2023; Fidelis et al., 2022; Souza et al., 2018). Many published studies support the traditional use of E. uniflora, as described in the sequence. Virulence attributes, such as adhesion and biofilm formation, were tested in cultures of nine Candida species in the presence and absence of an E. uniflora leaf extract. The results were statistically significant for both C. albicans and non-albicans Candida isolates (Souza et al., 2018). Pseudomonas aeruginosa is an important pathogen for human health, with a great capacity to develop antibiotic resistance. It was chosen to conduct tests with an ethanolic extract of E. uniflora leaves. The results obtained describe the interaction of components of the extract with commercial antibiotics. For ciprofloxacin, amikacin and colistin. The presence of the extract does not alter the antibiotic activity. However, with piperacycline or ceftazidime, the extract of E. uniflora induced synergistic effects increasing antibiotic activity (Bobadilla et al., 2018). A crude methanolic extract of E. uniflora leaves was evaluated against Helycobacter pylori and presented MIC of 128 mg/mL. The composition of the extract was studied by determining total phenolic compounds (19.31%) and total tannins (16.13%) in milligram equivalents of gallic acid per gram of extract, total flavonoids (2.86%) and using FT-ICR-ESI-MS demonstrating the presence of monomeric saccharides, dimers and trimers, ellagic acid, ellagitannin, galloyl-derivatives, and myricetin and as main compounds. (Monteiro et al., 2019). Serratia liquefaciens is a relevant bacterium because of its ability to form a biofilm that facilitates infection. An extract containing phenolics from E. uniflora fruit pulp in sub-inhibitory concentrations for S. liquefaciens significantly reduced biofilm formation by the microorganism (Rodrigues et al., 2020). An ethanolic extract from the pulp of the pitanga was tested against the colorectal bacteria Streptococcus bovis, Enterococcus faecalis, E. coli, and S. enterica, demonstrating a significant reduction in the infectious potential of these microorganisms (Indrawati et al., 2019). Anti-inflammatory and antihyperglycemic activities are linked to traditional uses of the leaves from E. uniflora and were evaluated in the crude methanolic extract, isolating and identifying several phenolic compounds. The extract showed strong antioxidant activity in HaCaT cells, reducing ROS and p38 phosphorylation, and increasing GSH levels (Sobeh et al., 2019). The in vivo anti-inflammatory activity was evaluated by the considerable reduction in paw edema caused by carrageenan, in addition to the reduction in acid-induced writing and the increase in latency time in the hot plate test, and reduction in rectal temperature in rats after intraperitoneal injection of Brewer's yeast (Sobeh et al., 2019). Antidiabetic activity was demonstrated in rats with streptozotocin-induced diabetes, strongly reducing serum glucose and lipid peroxidation levels and, at the same time, increasing serum insulin concentration (Sobeh et al., 2019). The fraction obtained with ethyl acetate extract of E. uniflora leaves showed a high concentration of phenolic compounds, identifying gallic acid (5.29%), ellagic acid (1.28%) and myricitrin (8.64%) as being the major compounds. This fraction showed anti-inflammatory activity with a significant reduction in paw edema and the number of abdominal contortions induced by acetic acid, and an antinociceptive effect at all doses tested, suggesting the participation of opioid receptors (Candeia et al., 2022). A recent discovery of novel secondary metabolites in E. uniflora occurred in studies of fruits and thus may become important in food production. They are sesquiterpenes with rearranged skeletons called Eugenilones A-H, some of which have moderate anti-inflammatory activity determined in a model using zebrafish (Chen et al., 2022). Between the so-called Eugenilones A- N, two of which (A and E) showed significant anti-inflammatory activity by inhibiting the production of cellular factors such as NO and TFN—alpha (Chen et al., 2023). Counting on phenolic compounds with strong antioxidant activities, an ethanolic extract of E. uniflora and fractions showed promising results in hepatoprotection models (Syama et al., 2020). At doses of up to 2.0 g/kg administered to rats, no toxic effects could be observed. By the other side, the most active fraction of the extract (500 mg/kg) showed antitoxic effects comparable to silymarin (100 mg/kg) in the model of rat intoxication with CCl4 at the highest dose tested, in the same way that impaired normal bilirubin and alkaline phosphatase levels were restored. The histological study showed the normalization of liver tissues after treatment with the active fraction (Syama et al., 2020). Cytotoxic activities have been found in different E. uniflora extracts from leaves, seeds, fruit pulp, essential oils, and isolated substances. As an example, the cytotoxic potential of an E. uniflora leaf extract was studied in vitro against dengue virus replication in the Huh7it-1 cell line, showing an IC50 of 19.8 µg/mL (Dewi et al., 2019). Furthermore, phenolic compounds from this plant, such as myricetin, cyanidin -3-O-glucoside, and galloylastragalin, were evaluated by in silico analysis of toxicity assessment and against the MDM2 and Bcl-xL proteins, which are responsible for promoting cancer cell growth and malignancy. Galloylastragalin showed potent inhibition of those proteins. All the compounds assayed were potentially non-hepatotoxic, non-mutagenic, non- carcinogenic, and non-cytotoxic (Kar et al., 2024), which stimulates further evaluation of the anticancer properties of E. uniflora. Extracts from the seeds and pulp of the E. uniflora fruit were tested to determine antitumor activities, cytotoxic potential and inhibitory capacity for α-amylase and -glucosidase. The extracts were not cytotoxic to peripheral blood mononuclear cells. The seed extract decreased the cell viability of melanoma cells within 24 hours of exposure. At a concentration of 5 μg/mL, the seed extract inhibited α-amylase (7.73%) and α-glucosidase (15.34%) (Borsoi et al., 2022). A specific extract for phenolic compounds from fresh purple pitanga was obtained by homogenizing the seedless fruits with ethanol in an ULTRA-TURRAX® mixer. The extract was studied using a Parkinson's disease model in which memory impairments are induced by intranasal 1-methyl-4-phenyl-1,2,3,6- tetrahydropyridine (MPTP) administration in rats. The results of the analyses demonstrated a neuroprotective effect for the fruit phenolic extract, which contains a total phenolic of around 96.5 mg of chlorogenic acid equivalent/mL (Savall et al., 2023). The aqueous extract and fraction obtained in acetyl acetate of the leaves from E. uniflora were evaluated in vitro and in vivo assays for their antiophidic action. Both samples inhibited the enzymatic action of B. leucurus and B. brazili venoms at low concentrations. In addition, the extract and fraction also demonstrated in vivo antiphonic activity by reducing oedema in the first 0.5 h after treatment (Daniele-Silva et al., 2024). https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 Short Review https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 ISSN 1678-4618 page 6/8 The relevant and diversified biological properties of E. uniflora illustrated here stimulate the continuation of research about this species' therapeutic potential, which can lead to the development of new psychotherapies. 6. Food applications The pitanga tree is well adapted to the Brazilian climate, which allows its cultivation in almost all parts of the country. Due to its ability to thrive in different climatic and soil conditions, the pitanga tree has spread and is currently cultivated in several regions of the world, including South America, Central America, the Caribbean, Florida (where it is the most popular Eugenia species), Hawaii, Mexico, China, India, Sri Lanka, Madagascar, South Africa, Israel, and Mediterranean countries (Bezerra et al., 2018; Engela et al., 2021; Griffis et al., 2018). Its high plasticity supports diversified production and stimulates commercial exploitation in different regions of the world. A part of the human consumption of E. uniflora in nature, it was also investigated as a promising ingredient for many food applications. Adding bioactive compounds from plants in films could reduce the need for food preservatives. The application of pitanga leaf extract to cassava starch/chitosan films exhibited antifungal activity against Aspergillus flavus and A. parasiticus (Chakravartula et al., 2020). The second layer of gelatin-based film application promoted antimicrobial effects against S. aureus and L. monocytogenes. Furthermore, the addition of phenolic compounds from E. uniflora produced an active film with high antioxidant activity. The bilayer technique allowed for the use of lower concentrations of additives without affecting the water vapor permeability characteristics (Luciano et al., 2021a). On the other hand, when the extract was used with a single-layer technique, negative impacts were observed on the physical properties of films derived from cassava starch and chitosan. Gas permeability, including O2 and CO2, was elevated compared to the control film (Iaccheri et al., 2023). The incorporation of a water-in-oil-in-water (W/O/W) emulsion containing hydroalcoholic extract from pitanga leaves into gelatin and/or chitosan films resulted in a film with higher phenolic compounds and antioxidant capacity, able to suppress the growth of S. aureus. (Tessaro et al., 2021a; 2021b). The addition of soybean straw crystalline nanocelluloses and the W/O/W emulsion produced a flexible material with high water vapor barriers (Tessaro et al., 2021a). In both uses, a film with excellent UV/Vis light barrier properties was achieved, which could be ideal for packaging lipid-rich foods. The extract of pitanga leaves was able to prevent lipid oxidation in canola oil (Vargas et al., 2019), fresh pork sausages (Luciano et al., 2021b), pork burgers (Lorenzo et al., 2018; Rocchetti et al., 2020) and lamb burgers (Carvalho et al., 2019). The shelf life of these products was improved due to the inhibition of the oxidation process. In meat products, factors such as greater water retention (Luciano et al., 2021b), control of microbial growth (Lorenzo et al., 2018), pH (Carvalho et al., 2019; Lorenzo et al., 2018; Rocchetti et al., 2020), reduction of protein oxidation, and enhancement of red color (Carvalho et al., 2019; Lorenzo et al., 2018) were perceived with the addition of the leaves extract of E. uniflora (Luciano et al., 2021b). The freeze-dried pulp of orange pitanga could also be added to obtain antioxidant properties against lipid and protein oxidation, but the cooking yield and texture characteristics showed significant changes compared to the standard, as well as the low sensory acceptance concerning color in beef patties (Romero et al., 2021). Pitanga pulp has the potential to be used as an ingredient by the food industry as an innovative, natural option with a health appeal. The addition of pitanga pulp to diet candies (Vergara et al., 2022) and diet jellies (Tobal and Rodrigues, 2019) showed positive physicochemical characteristics, in addition to the maintenance of phenolic compounds after processing. However, anthocyanins, carotenoids and vitamin C levels decreased significantly during storage. Both the dietary and control formulations, with added sucrose, were well accepted sensorially, suggesting the addition of pulp as an alternative to encourage the consumption of native fruits with added phenolic compounds and replace artificial colors and flavorings (Tobal and Rodrigues, 2019; Vergara et al., 2022). Because the fruit is physically and chemically delicate, its transport to the final consumer is difficult. Generally, pitanga is consumed only by people with a pitanga tree (pitangueira) nearby. This fact stimulates the realization of research aiming at preserving fruit and, consequently, of the species. The above data showed the versatile application of E. uniflora and demonstrated the scientific potential of these species, which can stimulate its production and improve its economic value. 7. Concluding remarks Due to the metabolites from different classes present in E. uniflora, promising pharmacological, nutraceutical, and technological potential are attributed to this species, a part of their application in the food industry. The diversified properties of E. uniflora stimulate the research of new applications for this plant, which can improve the economic value of this natural resource and its sustainable cultivation. Authors’ contribution Conceptualization: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Domingos Sávio Nunes; Data curation: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Isabela Maria Macedo Simon Sola; Formal Analysis: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Domingos Sávio Nunes; Funding acquisition: Not applicable; Investigation: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Domingos Sávio Nunes; Methodology: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Domingos Sávio Nunes; Isabela Maria Macedo Simon Sola; Project administration: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Domingos Sávio Nunes; Resources: Not applicable; Software: Not applicable; Supervision: Cássia Gonçalves Magalhães; Domingos Sávio Nunes; Validation: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Domingos Sávio Nunes; Visualization: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Domingos Sávio Nunes; Isabela Maria Macedo Simon Sola; Writing – original draft: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Isabela Maria Macedo Simon Sola; Writing – review & editing: Cássia Gonçalves Magalhães; Aline Alberti; Jociani Ascari; Domingos Sávio Nunes. Data availability statement Data sharing is not applicable. Funding Not applicable. Acknowledgments Not applicable. https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 Short Review https://doi.org/10.26850/1678-4618.eq.v50.2025.e1589 ISSN 1678-4618 page 7/8 Conflict of interest The authors declare that there is no conflict of interest. References Bagatini, L.; Zandoná, G. P.; Hoffmann, J. F.; Cardoso, J. S.; Teixeira, F. C., Moroni, L. S.; Junges, A.; Kempka, A. P.; Stefanello, F. M.; Rombaldi, C. V. Evaluation of Eugenia uniflora L. leaf extracts obtained by pressurized liquid extraction: Identification of chemical composition, antioxidant, antibacterial, and allelopathic activity. Sustain. Chem. Pharm. 2023, 35, 101214–101219. https://doi.org/10.1016/J.SCP.2023.101214 Bellaver, M.; Santos, C. R. G.; Freitas, M. S. D. F.; Platt, G. M.; Moura, N. F. Effect of drying on bioactive compounds in Eugenia uniflora fruit pulp. J. 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