Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Abstract

Jabuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. These processing generate large amount of waste byproducts, which represent approximately 50% of the fruit weight. The by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or functional ingredients. In this study, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lipophilic compounds,

Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties

“…According to the mass spectral data presented in the Table 1, peaks 1 and 2 showed the same pseudomolecular ([M−H] − at m/z 783) and released two MS 2 fragment at m/z 481 (−302 u, loss of an HHDP unit) and m/z 301 (ellagic acid) presenting a further loss a hexose (−180 u). Plaza et al (2016) and Morales et al (2016) also detected a similar fragmentation behavior in aqueous extract from M. jaboticaba epicarp from the Southeast part of Brazil and in methanolic extract of jabuticaba pomace (epicarp, seed and residual pulp) obtained from licour and juice processing of Myrciaria cauliflora Mart, obtained from the Central Region of Brazil, being these compounds tentatively identified as bis-HHDP-glucose isomers. Peaks 3 and 4 ([M−H] − at m/z 951) also presented compound isomers with two MS 2 fragment at m/z 907 and m/z 783, these compounds were associated to trigalloyl-HHDP-glucose isomers.…”

“…However, the commercialization of this kind of berry is difficult due to its high perishability, which justifies its application in the production of jam, syrups, liqueur, and other alcoholic beverages. Nevertheless, the residues (epicarp and seeds) inherent to the production of such foodstuff and beverages represent about 50% of the total processed volume (Morales et al, 2016), and the fact is that jabuticaba epicarp residue is rich in phenolic compounds, such as anthocyanins and ellagic acid derivates (Morales et al, 2016;Neri-Numa, Soriano Sancho, Pereira, & Pastore, 2018). These characteristics have been attracting the attention of academia and food industry that consider its use as a food additive or ingredient, for example, some studies have reported the application of this by-product to improve sensory characteristics of meat products (Almeida et al, 2015;Baldin et al, 2016Baldin et al, , 2018, and also to increase the nutritional value, namely carbohydrate and fibre content, of bakery products (Marquetti et al, 2018).…”

Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

“…Jabuticaba, juçara, and their by-products were reported to have tocopherols [44]. According to Morales et al [46], alpha-tocopherol was the major homologue in the lipid fraction of non-fermented and fermented jabuticaba. Although beta-, gamma-, and delta-tocopherols were identified and quantified, their data demonstrate that the concentration of alpha-tocopherol was up to twelve times higher than that found for delta-tocopherol and 3.2-fold higher than the remaining homologues (beta- plus gamma- plus delta-tocopherol).…”

Research and development on jabuticaba (Myrciaria Cauliflora): overview on academic research and patents

“…Several exotic fruits, native to Brazil, are largely unexplored although they are potential sources for the production of new products (Peixoto et al, 2016). Jabuticaba (Myrciaria cauliflora), also tagged Brazilian grape, jabotica, sabará, is a non-climateric, highly perishable fruit (Morales et al, 2016). This fruit is native to Brazil and may be found throughout the country, especially in the southeastern region (Alves, 2011).…”