Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg
| Autor: | Franco Maria Lajolo, Maria Inês Genovese, Marcela Roquim Alezandro, Pascal Dubé, Yves Desjardins |
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| Rok vydání: | 2013 |
| Předmět: |
ANTIOXIDANTES (CAPACIDADE)
Antioxidant medicine.medical_treatment Flavonoid Myrciaria chemistry.chemical_compound Ellagitannins Botany medicine Proanthocyanidins Phenols Food science Flavonoids chemistry.chemical_classification biology Ripening food and beverages Jaboticaba biology.organism_classification Antioxidant capacity chemistry Proanthocyanidin Polyphenol Food Science Ellagic acid |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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