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

2016Artigo científico Acesso aberto
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dc.contributor.authorMorales, Patricia
dc.contributor.authorBarros, Lillian
dc.contributor.authorDias, Maria Inês
dc.contributor.authorSantos-Buelga, Celestino
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorRamirez Asquieri, Eduardo
dc.contributor.authorBerrios, José de J.
dc.date.accessioned2016-10-28T10:12:22Z
dc.date.available2016-10-28T10:12:22Z
dc.date.issued2016
dc.description.abstractabuticaba (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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (Portugal) for financial support to CIMO (strategic project Pest-OE/AGR/UI0690/2011) and to L. Barros (researcher contract under “Programa Compromisso com Ciência-2008”).pt_PT
dc.identifier.citationMorales, Patricia; Barros, Lillian; Dias, Maria Inês; Santos-Buelga, Celestino; Ferreira, Isabel C.F.R.; Ramirez Asquieri, Eduardo; Berrios, José de J. (2016). Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredientes. Food Chemistry. ISSN 0308-8146. 208, p. 220-227pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.04.011pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/13435
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationStrategic Project - UI 690 - 2011-2012
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectJabuticaba pomacept_PT
dc.subjectBy-productspt_PT
dc.subjectPhytochemicalpt_PT
dc.subjectFunctional ingredientspt_PT
dc.subjectAntioxidant capacitypt_PT
dc.titleNon-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredientspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - UI 690 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FAGR%2FUI0690%2F2011/PT
oaire.citation.endPage227pt_PT
oaire.citation.startPage220pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume208pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarros
person.familyNameDias
person.familyNameFerreira
person.givenNameLillian
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.identifier469085
person.identifier144781
person.identifier.ciencia-id9616-35CB-D001
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9418-CF95-9919
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridJ-3600-2013
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isAuthorOfPublicationbd0d1537-2e03-41fb-b27a-140af9c35db8
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