A new ellagitannin named cauliflorin (1), seven known hydrolyzable tannins (2-8), and six known phenolics (9-14) were isolated from jabuticaba. Compounds 2-8 had not been previously isolated from M. cauliflora fruits. The jabuticaba fruit was analyzed at four developmental stages for ellagitannins 1, 3, 7, and 8, phenolic acids 11 and 12, anthocyanins, organic acids, and sugars via HPLC-UV-DAD and NMRq. The content of ellagitannins and organic acids declined during fruit development, whereas at full ripeness sugar and anthocyanin levels underwent a sharp increase and were mainly constituted by fructose and cyanidin-3-O-glucose, respectively. Ellagitannins' profile varied considerably among fruit tissues, with pedunculagin (3), castalagin (7), and vescalagin (8) mostly concentrated in jabuticaba seeds, whereas cauliflorin (1) and anthocyanins accumulated in the peels. Changes in jabuticaba's phenolic compound contents were mostly influenced by fruit part (peel, pulp, and seed) rather than by degree of ripeness.

RESUMO Características químicas, morfológicas, reológicas e térmicas de amidos fosfatados da Frutado-lobo (Solanum lycocarpum)Em vista da necessidade de amidos com características específicas, é fundamental o estudo de amidos não convencionais e de suas modificações, de acordo com as exigências do mercado consumidor. O objetivo deste trabalho foi estudar as características físico-químicas de amidos nativo e fosfatado da S. lycocarpum. O amido foi fosfatado com tripolifosfato de sódio (de 5 a 11%), sob agitação. Determinaram-se a composição química, a morfologia, a densidade, a capacidade de ligação à água fria, o poder de inchamento e o índice de solubilidade, a turbidez e a sinerese, as propriedades reológicas e calorimétricas. Não se detectou fósforo na amostra nativa, porém, a fosfatação gerou amidos modificados com teores de fósforo de 0,015, 0,092 e 0,397%, que se caracterizaram por absorver maior quantidade de água, a frio e a quente. Os resultados reológicos mostraram a forte influência do teor de fósforo na viscosidade dos fosfatados, apresentando temperatura de empastamento menor e viscosidade de pico maior que as do amido nativo. A Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starchesThe increasing need for starches with specific characteristics makes it important to study unconventional starches and their modifications in order to meet consumer demands. The aim of this work was to study physicochemical characteristics of native starch and phosphate starch of S. lycocarpum. Native starch was phosphated with sodium tripolyphosphate (5-11%) added with stirring. Chemical composition, morphology, density, binding ability to cold water, swelling power and solubility index, turbidity and syneresis, rheological and calorimetric properties were determined. Phosphorus was not detected in the native sample, but the phosphating process produced modified starches with phosphorus contents of 0.015, 0.092 and 0.397%, with the capacity of absorbing more water, either cold or hot. Rheological data showed the strong influence of phosphorus content on viscosity of phosphate starch, with lower pasting temperature and peak viscosity higher than those of native starch. Enthalpy was negatively correlated with the phosphorus content, requiring 9.7; 8.5; 8.1 and 6.4 kJ g -1 of energy for the transition from the amorphous to the crystalline state for the starch granules with phosphorus contents of 0; 0.015; 0.092 and 0.397%, respectively. Cluster analysis and principal component analysis showed that starches with 0.015 and 0.092% phosphorus have similar characteristics and are different from the others. Our results show that the characteristics of phosphate modified S. lycocarpum starch have optimal conditions to meet the demands of raw materials, which require greater consistency in stickiness, combined with low rates of retrogradation and syneresis.

Se han estudiado los efectos que causan el cultivar y el tiempo de cocción en la calidad de granos de cinco cultivares de arroz de tierras altas (BRS Primavera, BRS Pepita, BRS Sertaneja, BRS MG Curinga y BRS Monarca) que fueron cocidos en diferentes tiempos de cocción (0, 10, 20, 30 e 40 min). Se han determinado los contenidos de agua, almidón y amilosa, viscosidad máxima y tendencia a la retrogradación y se realizaron ensayos de cocción (rendimiento, pegajosidad y textura). Los resultados demostraron que cuanto mayor es el tiempo de cocción mayor es la disponibilidad de los contenidos de almidón y de amilosa para sus determinaciones y sus valores difieren entre los cultivares de arroz de tierras altas. Se ha observado sinergismo entre los factores estudiados, aumentando el contenido de agua y disminuyendo la viscosidad máxima y la tendencia a la retrogradación con el aumento del tiempo de cocción se ha notado que los cultivares BRS Pepita y BRS MG Curinga pueden absorber mayor cantidad de agua cuando calientes y presentarse más pegajosos cuando fríos y los cultivares BRS Primavera, BRS Sertaneja y BRS Monarca pueden absorber menor cantidad de agua cuando calientes y sus granos pueden presentarse secos y sueltos y endurecerse después de enfriados.

Ellagitannins are well-known antioxidants in medicinal plants, foods, and edible fruits, particularly in Myrciaria cauliflora (jabuticaba). Thus, this study aimed to evaluate the protective effects of jabuticaba seed extract (JSE) and pedunculagin using in vivo micronucleus test and comet assay in mouse bone marrow cells, in combination with cyclophosphamide (CP), a bioreductive alkylating agent. The ellagitannin composition of JSE was determined by HPLC/PDA, with castalagin, vescalagin, and pedunculagin as the main compounds (124.4, 45.5, and 15.6mg/g dw, respectively). Results from pre- and co- treatments with JSE or pedunculagin clearly showed their protective action against CP-induced micronuclei and DNA damage. The effects of both tannins in post-treatments with CP suggested they influence DNA repair systems. These findings indicate that JSE and pedunculagin possess chemopreventive as well as DNA repair-inducing properties.