a Dpto. Nutrición y Bromatología II, Facultad de Farmacia, Universidad Complutense de Madrid (UCM), Plaza Ramón y Cajal, s/n, Madrid, Spain
b Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, Bragança,Portugal
b Centro de Investigação de Montanha (CIMO), ESA, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 1172, Bragança,Portugal
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. © 2016 Elsevier Ltd. All rights reserved.
Author keywords
Antioxidant capacity; By-products; Functional ingredients; Jabuticaba pomace; Phytochemical
Indexed keywords
Engineering controlled terms: Anthocyanins; Antioxidants; Byproducts; Chromatography; Electrospray ionization; Fatty acids; Flavonoids; Fluorescence; Fruits; Gas chromatography; High performance liquid chromatography; Ionization; Ionization of gases; Ionization of liquids; Liquids; Mass spectrometry; Plants (botany); Polyunsaturated fatty acids; Tannins
Antioxidant capacity; Antioxidant potential; Antioxidant properties; Flame ionization detection; Functional ingredient; Gas-liquid chromatography; Jabuticaba pomace; Phytochemical
Engineering main heading: Liquid chromatography
ISSN: 03088146 CODEN: FOCHDSource Type: Journal Original language: English
DOI: 10.1016/j.foodchem.2016.04.011Document Type: Article
Publisher: Elsevier Ltd
Funding Details
Number; Acronym; Sponsor: Pest-OE/AGR/UI0690/2011; FCT; Foundation for Science and Technology