title: 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. This processing generates a large amount of waste by-products, 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, as well as their antioxidant properties, including: soluble sugars, organic acids and tocopherols (using high performance liquid chromatography coupled to refraction index, diode array and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography coupled to diode array detection, and mass spectrometry with electrospray ionization); and fatty acids (using gas-liquid chromatography with flame ionization detection). The analytical data demonstrated that jabuticaba pomaces are a rich source of bioactive compounds such as tocopherols, polyunsaturated fatty acids and phenolic compounds (namely hydrolyzable tannins and anthocyanins) with antioxidant potential. Therefore, jabuticaba pomace may have good potential as a functional ingredient in the fabrication of human foods and animal feed.
authors.affiliation: Dpto. Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Plaza Ramón y Cajal, s/n, E-28040 Madrid, Spain; Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal. Electronic address: patricia.morales@farm.ucm.es.
authors.forename: Patricia
authors.initials: P
authors.lastname: Morales
authors.affiliation: Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Lillian
authors.initials: L
authors.lastname: Barros
authors.affiliation: Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal.
authors.forename: Maria Inês
authors.initials: MI
authors.lastname: Dias
authors.affiliation: Grupo de Investigación en Polifenoles (GIP-USAL), Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain.
authors.forename: Celestino
authors.initials: C
authors.lastname: Santos-Buelga
authors.affiliation: Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal. Electronic address: iferreira@ipb.pt.
authors.forename: Isabel C F R
authors.initials: IC
authors.lastname: Ferreira
authors.affiliation: Universidade Federal de Goiás, Faculdade de Farmácia, Avenida Esperança s/n, Goiânia, Goiás, Brazil.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Ramirez Asquieri
authors.affiliation: USDA - ARS-WRRC, 800 Buchanan Street, Albany, CA 94710-1105, United States.
authors.forename: José De J
authors.initials: Jde J
authors.lastname: Berrios
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D001938:Brazil; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005504:Food Analysis; D005511:Food Handling; D005638:Fruit / Q000737:chemistry; D005960:Glucosides / Q000032:analysis; D047348:Hydrolyzable Tannins / Q000032:analysis; D007220:Industrial Waste / Q000032:analysis; D027822:Myrtaceae / Q000737:chemistry*; D019308:Palmitic Acid / Q000032:analysis; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005227:Fatty Acids; D005960:Glucosides; D047348:Hydrolyzable Tannins; D007220:Industrial Waste; D010636:Phenols; D064209:Phytochemicals; C462279:cyanidin-3-O-beta-glucopyranoside; D019308:Palmitic Acid
keywords: Antioxidant capacity; By-products; Functional ingredients; Jabuticaba pomace; Phytochemical