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

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Albuquerque, BR (Author) Other; Pereira, C (Author) Other; Calhelha, RC (Author) Other; Alves, MJ (Author) Other; Abreu, RMV (Author) Other; Barros, L (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Ferreira, ICFR (Author) Other

Journal

The Journal is awaiting validation by the Administrative Services.

Title: FOOD CHEMISTRY

Vol. 309

ISSN: 0308-8146

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 24 Citations

Other information

Authenticus ID: P-00R-DG6

DOI: 10.1016/j.foodchem.2019.125735

Abstract (EN): Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) is a Brazilian berry, very appreciated for in natura consumption. However, its epicarp is not normally consumed due to its stiffness and astringent taste, and in manufacture of products from jabuticaba fruit, it is responsible for the generation of large amounts of residues. The exploration of by-products is becoming important for the obtainment of valuable bioactive compounds for food and pharmaceutical industries. In this context, jabuticaba epicarp was studied regarding its chemical composition, namely in terms of phenolic compounds, tocopherols, and organic acids, and its bioactive properties, such as antioxidant, anti-proliferate, anti-inflammatory, and antimicrobial activities. A total of sixteen phenolic compounds, four tocopherols and six organic acids were identified in jabuticaba epicarp. Regarding bioactive properties, it showed high antioxidant activity, also presenting moderate anti-inflammatory, anti-proliferative, and antimicrobial activities. The extract did not present hepatotoxicity, confirming the possibility of its applications without toxicity issues.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 8