|WATANABE, SEICHIRO - San Jose State University|
|MATYSKA-PESEK, MARIA - San Jose State University|
|PESEK, JOSEPH - San Jose State University|
Submitted to: International Journal of Food Sciences and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/2/2018
Publication Date: 10/5/2018
Citation: Watanabe, S., Matyska-Pesek, M.T., Berrios, J.D., Takeoka, G.R., Pesek, J.J. 2018. HPLC/ESI-TOF-MS identification and quantification of phenolic compounds in fermented/non-fermented Jaboticaba fruit (Myrciaria jaboticaba (Vell.) O. Berg). International Journal of Food Sciences and Nutrition. 3(5):105-109. https://doi:10.22271/food.2018.v3.i5.21.
Interpretive Summary: Jaboticaba (Myrciaria jaboticaba (Vell.) O. Berg) is a fruit native to Brazil that is popularly consumed as food or fermented beverages. The fruit are round, about 2 to 3 cm in diameter with a dark purple pericarp covering a jelly-like white pulp. Jaboticaba spoils easily and thus is also consumed in the forms of juices, jams, liqueurs, distillates, wine and ice cream, as alternatives to reduce post-harvest losses. This study primarily focused on comparative analysis of total phenolic content in fermented/non-fermented jaboticaba fruit powder (JFP). Pomace obtained after wine production contained higher levels of quercetin and myricetin compared to pomace obtained after juice extraction. Fermented pomace may be added to food products to provide color (anthocyanins) and important biological activities such as such as antimicrobial, antidiabetes and controlling obesity and chronic obstructive pulmonary disease (COPD).
Technical Abstract: The phenolic composition of non-fermented jaboticaba pomace (solids derived from the skin, seeds and pulp after juice extraction) and fermented pomace (solids remaining after wine production) were compared using HPLC/ESI-TOF-MS. Fermented pomace contained higher concentrations of quercetin and myricetin while non-fermented pomace contained higher levels of ellagic acid, cyanidin 3-O-glucoside and delphinidin 3-O-glucoside. Fermented pomace retained a dark purple color due to the retention of moderate levels of cyanidin 3-O-glucoside (0.18 mg/g dwb) and delphinidin 3-O-glucoside (0.207 mg/g dwb). Fermented pomace may be added to food products to provide color (anthocyanins) and important biological activities such as such as antimicrobial, antidiabetes and controlling obesity and chronic obstructive pulmonary disease (COPD).