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Jabuticaba (Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability

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Abstract

Jabuticaba (Myrciaria jaboticaba) is a dark-colored fruit native to Brazil that has a desirable flavor and high anthocyanin content. In the present study, jabuticaba juice was produced by steam-extraction and the phenolic compound profile, antioxidant capacity, instrumental color, and microbiological quality were evaluated during 90 days of storage at 25 °C. Cyanidin-3-O-glucoside represented 45% of the total phenolic content of the juice, which reduced with extent of 80% during storage. Total phenolic content of the juice increased by 59% during 90 days of storage, which entailed, average 4.4-fold increase in the content of gallic and ellagic acids. FRAP assay was most sensitive for measuring gallic and ellagic acids, while the TEAC assay was the most sensitive for measuring anthocyanins. Although \( a^{*} \) and \( b^{*} \) values of jabuticaba juice decreased and \( \Delta E^{*} \) increased during storage. Jabuticaba juice remained microbiologically stable during storage, and did not support the growth of inoculated Escherichia coli and Salmonella enteritidis, suggesting antimicrobial activity.

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Funding

The authors gratefully thank Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Universidade Federal do Rio de Janeiro (UFRJ), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES), and Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro (FAPERJ) (Brazil) for financial support.

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Authors and Affiliations

  1. Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° Andar, Sala 16, Rio de Janeiro, 21941-902, Brazil

    Kim Ohanna Pimenta Inada, Paula Andrés Duarte & Mariana Monteiro

  2. Instituto de Microbiologia Paulo de Góes, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco I, 2° Andar, Sala 24, Rio de Janeiro, 21941-902, Brazil

    Jacqueline Lapa & Marco Antônio Lemos Miguel

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  1. Kim Ohanna Pimenta Inada
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  2. Paula Andrés Duarte
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  3. Jacqueline Lapa
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  4. Marco Antônio Lemos Miguel
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  5. Mariana Monteiro
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Correspondence to Mariana Monteiro.

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Inada, K.O.P., Duarte, P.A., Lapa, J. et al. Jabuticaba (Myrciaria jaboticaba) juice obtained by steam-extraction: phenolic compound profile, antioxidant capacity, microbiological stability, and sensory acceptability. J Food Sci Technol 55, 52–61 (2018). https://doi.org/10.1007/s13197-017-2769-3

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  • DOI: https://doi.org/10.1007/s13197-017-2769-3

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