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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #324536

Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

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

Author
item Morales, Patricia - Complutense University Of Madrid (UCM)
item Barros, Lilian - Instituto Politécnico De Bragança (IPB)
item Dias, Maria - Instituto Politécnico De Bragança (IPB)
item Santos-buelga, Celestino - University Of Salamanca
item Ferreira, Isabel - Instituto Politécnico De Bragança (IPB)
item Ramirez Asquieri, Eduardo - Federal University Of Goias
item Berrios, Jose

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/14/2016
Publication Date: 4/5/2016
Citation: Morales, P., Barros, L., Dias, M.I., Santos-Buelga, C., Ferreira, I.C., Ramirez Asquieri, E., Berrios, J.D. 2016. Non-fermented and fermented Jabuticaba (Myrciaria cauliflora Mart.) pomaces of as valuable sources of functional ingredients. Journal of Food Chemistry. 208:220-227. doi: 10.1016/j.foodchem.2016.04.011.

Interpretive Summary: Jabuticaba 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. The processing to obtain these products generates a great amount of by-products (peels, seeds, and pomace), which represents approximately 50% of the fruit weight. These by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or ingredients for the preparation of functional foods. These uses could generate new added value to those by-products and avoid their waste. In the present study, fermented and non-fermented jabuticaba pomaces were studied regarding their composition and antioxidant properties. The analytical data demonstrated that non-fermented jabuticaba pomaces are rich sources of various forms of vitamin E and highly active antioxidant compounds (namely tannins and anthocyanins). Therefore, they constitute a suitable alternative for the development of healthy food products.

Technical Abstract: Jabuticaba (Myrciaria cauliflora Mart) is a non-climacteric, highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. The processing to obtain these products generates a great amount of by-products (peels, seeds, and pomace), which represents approximately 50% of the fruit weight. These by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or ingredients for the preparation of functional foods. These uses would generate new added value to those by-products and reduce their waste. In the present study, fermented and non-fermented jabuticaba pomaces were studied regarding their phytochemical composition and antioxidant properties. The analytical data demonstrated that non-fermented jabuticaba pomaces are rich sources of bioactive compounds such as tocopherols, PUFA and phenolic compounds (namely hydrolyzable tannins and anthocyanins) with high antioxidant potential. Therefore, they constitute a suitable alternative to functionalize food products.