Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg

Full text
Author(s):
Alezandro, Marcela Roquim [1] ; Dube, Pascal [2] ; Desjardins, Yves [2] ; Lajolo, Franco Maria [1] ; Genovese, Maria Ines [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Dept Alimentos & Nutr Expt, Lab Compostos Bioat Alimentos, FCF, BR-05508900 Sao Paulo - Brazil
[2] Univ Laval, Inst Nutraceut & Aliments Fonct, Quebec City, PQ G1V 0A6 - Canada
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 54, n. 1, p. 468-477, NOV 2013.
Web of Science Citations: 35
Abstract

The chemical composition and in vitro antioxidant capacity (AC) of the two most commercialized species of jaboticaba, Sabara (Myrciaria jaboticaba) and Paulista (Myrciaria cauliflora), were compared in different fruit parts (skin, pulp and seeds) and at different ripening stages. Both species presented similar mineral and centesimal compositions, and were found to be rich sources of Mn (1.8-2.7 mg/100 g DW) and Cu (1.0 mg/100 g DW). Except for anthocyanins, phenolic concentrations were in greater amounts in Sabara than in Paulista. Ellagic acid derivatives (EA) contents varied according to ripening stage and also across fruit parts (skin, pulp and seeds). Unripe jaboticaba showed the highest contents of proanthocyanidins (PAC) and ellagitannins, as well as the greatest antioxidant capacity. Complete ripening led to a decrease of 47% in total EA, 43% in PAC, 60-77% in AC. Seeds displayed the highest concentrations of ellagitannins and proanthocyanidins and the greatest AC, whereas skin exhibited the highest amounts of anthocyanins and quercetin derivatives. Phenolics strongly inhibited carbohydrate-digesting enzymes. The unripe fruit showed the highest antioxidant capacity and phenolic contents, and ripening led to a decrease in all these compounds. Ready-to-consume fruits were shown to be very rich sources of polyphenols, especially anthocyanins, and an important source of ellagitannins, comparable to the berries. (C) 2013 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 09/01775-0 - Characterization and bioavailability of ellagic acid derivates of jabuticaba (Myrciaria jaboticaba)
Grantee:Marcela Roquim Alezandro
Support Opportunities: Scholarships in Brazil - Doctorate