Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

Abstract

Available online A B S T R A C TWe aimed at determining the bioactive compounds and chemical composition of jabuticaba (Myrciaria jaboticaba (Vell.) O. Berg) and jussara (Euterpe edulis Mart.) fruits and their fractions. With the exception of jabuticaba pulp, both fruits and their fractions might be exploited as dietary fibre sources. Jabuticaba fruit may be considered as source of vitamin A and its pulp source of Fe, Mn and Cu, while jussara pulp may be considered a source of Mn, Cu and vitamins A and E. The phenolic profile of jabuticaba fractions (pulp, peel, seeds and depulping residue) and jussara whole fruit and seed was investigated for the first time. Eleven phenolic compounds were determined in each fruit, of which soluble forms were predominant, anthocyanins being the most abundant phenolics. Jabuticaba and jussara presented higher antioxidant activity compared with berries. Our results indicate that jabuticaba and jussara have high commercial potential due to their nutritional and functional properties.

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

“…The total fat content in the fermented pomace was slightly higher than the non-fermented sample. Moreover, the total fat content values in the non-fermented and fermented jabuticaba pomaces were somehow comparable to the ranges on fat content reported for the whole fruit (0.1 to 1.8 g/100 g; Leite-Legatti et al 2012;Inada et al 2015), pomace fraction (0.2 to 0.63 g/100 g; Gurak et al 2014;Inada et al 2015) and peel by-product (0.6 to 1.72 g/100 g; Leite-Legatti et al 2012;Gurak et al 2014;Inada et al 2015). However, to the authors best of knowledge, this is this is the first time that the fatty acids and tocopherols profiles are reported for jabuticaba, and particularly on its non-fermented and fermented pomaces.…”

“…Compounds 12 and 13 were identified as delphinidin-3-O-glucoside and cyanidin-3-O-glucoside, respectively, by comparison of their chromatographic characteristics and absorption, and mass spectra, with our library data. These compounds were previously reported in hydromethanolic extracts of jabuticaba fruits (Wu et al 2012;Wu et al 2013b) and fruit peels (Leite et al 2011;Inada et al 2015). However, Inada et al (2015) failed to detect delphinidin-3-Oglucoside in the jabuticaba fruit's pomace.…”

“…These compounds were previously reported in hydromethanolic extracts of jabuticaba fruits (Wu et al 2012;Wu et al 2013b) and fruit peels (Leite et al 2011;Inada et al 2015). However, Inada et al (2015) failed to detect delphinidin-3-Oglucoside in the jabuticaba fruit's pomace. The fermented jabuticaba pomace presented slightly higher amount of phenolic compounds than the non-fermented sample.…”

Desenvolvimento e avaliação de sorbets probióticos e simbióticos elaborados com polpa de Juçara (<i>Euterpe edulis</i>)

“…Schulz et al (2015) detectaram onze polifenóis diferentes em frutos de juçara, dentre os quais haviam três ácidos fenólicos, sete flavonóides e um estilbeno. Da mesma maneira, Inada et al (2015) também identificaram onze compostos fenólico na polpa dos frutos analisados, sendo a cianidina-3-Orutosídeo e a cianidina-3-O-glicosídeo os presentes em maior concentração, com 70% e 24% do total de compostos encontrados, respectivamente. Em alternativa, Bicudo, Ribani e Beta (2014) encontraram cianidina-3,5-diglicosídeo, peonidina-3-glicosídeo e peonidina-3-rutinosídio pela primeira vez em frutos de juçara, além de diversos outros componentes anteriormente identificados.…”

“…São relatados, dentre outros, teores significativos de ácido ascórbico, carotenoides, clorofila e tocoferóis (RUFINO et al, 2010;BARRETO;SERÔDIO, 2014;INADA et al, 2015).…”